This Cracked Wheat Bread recipe is a real keeper. Rustic and chewy with a substantial bite, make this bread when you want a hearty loaf full of whole wheat flavor and goodness.
I’ve had a couple of pounds of wheat berries hanging around in the pantry since my last trip to the Indian grocery store. It was another one of my food-related impulse buys. My son made a very tasty wheat beer from some of the berries a few months ago. I figured I’d better make some bread with the remaining grains before they go bad.
Wheat berries are unprocessed kernels of wheat, which include the bran, germ, and endosperm. Wheat berries and cracked wheat have all the great nutrition and full flavor of a whole grain.
I used a grain mill to “crack” the wheat berries. I tried running the berries in a food processor but I got whole berries mixed with flour, not the texture I was after. You can buy cracked wheat at most grocery stores. If you have a grain mill attachment for your stand mixer you can start with whole berries.
Before mixing the dough I soaked the cracked wheat in boiling water to soften the grain. I began the dough with a sourdough starter, but the recipe also includes alternate instructions if you don’t have a starter.
A hint of honey gives the bread a nice flavor and helps keep it moist. I love pepitas (pumpkin seed kernels) so I sprinkled them on top of the loaf with some more cracked wheat for a nice crunchy finish.
I’ve still got some more wheat berries left over, so I’ll be experimenting with salad recipes. More on that later….