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Sourdough Cracked Wheat Bread (Sourdough Bulgur Wheat Bread)

Sourdough Cracked Wheat Bread is a hearty loaf full of wheat flavor and goodness. This rustic bread made with active starter and whole grain has a chewy, substantial bite.

a loaf of sourdough cracked wheat bread on a cutting board

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.

If you have a grain mill attachment for your stand mixer you can start with whole berries.

If you can’t find wheat berries, you can buy bulgur wheat at most grocery stores. Bulgur wheat is a little different than cracked wheat in that the grains are steamed/parboiled and then dried. I’ve made this bread with both cracked and bulgur wheat with good results.

If you don’t already have one, I can show you how to make a sourdough starter and how to feed a sourdough starter.

In the meantime, you can make Cracked Wheat Bread with commercial yeast.

Scroll through the process photos to see how to make Sourdough Cracked Wheat Bread:

two photos showing how to soak bulgur wheat for sourdough cracked wheat bread
Soak the bulgur or cracked wheat in boiling water. Add the cooled grains to the sponge, then mix the dough.
four photos showing cracked wheat sourdough over 3 hours of fermentation
Over the 3-5 hours of fermentation, the dough will become lighter and more supple. After a night in the refrigerator, the dough is ready to shape.
four photos showing how to shape, rise, score and bake a loaf of sourdough cracked wheat bread
Set the loaf aside to rise, then score and bake the loaf. Cool on a wire rack before slicing.

A timeline for making Sourdough Bulgur Wheat Bread:

  • If your starter needs feeding, do that the night before or early in the morning of the day you want to make the dough.
  • Mix the sponge. While waiting for the sponge, pour boiling water over the cracked or bulgur wheat and allow it to cool to room temperature.
  • Mix the dough in the afternoon. Allow it to ferment at room temperature 3-5 hours and refrigerate in the evening before going to bed.
  • The dough can stay in the refrigerator for 2-3 days at this point.
  • Take the dough out first thing in the morning and shape the loaf. If you want the bread for dinner time, wait until the afternoon to take the dough out of the refrigerator.
  • Shape the loaf and leave it to rise at room temperature to rise for 1 1/2- 2 hours.
  • You should have fresh bread by lunch time.
  • If you want to start early in the morning to have bread for dinner, feed the starter the night before. Make the dough in the morning and leave it to ferment until the afternoon. Form the loaf and leave it to rise, skipping the refrigeration step. Bake the bread in time for dinner.

Since you’ve got your starter fed, peruse the entire list of My Best Sourdough Recipes. Have fun!

I know you hate to throw away that sourdough discard. Check out these recipes that use sourdough discard.

a sliced loaf of sourdough cracked wheat bread on a cutting board

If you love this recipe as much as I do, I’d really appreciate a 5-star review.

a loaf of cracked wheat bread

Sourdough Cracked Wheat Bread

Yield: 1 large loaf
Prep Time: 30 minutes
Bake Time: 25 minutes
Rising Time: 12 hours
Total Time: 12 hours 55 minutes

Rustic and chewy with a substantial bite, Sourdough Cracked Wheat Bread is a hearty loaf full of whole wheat flavor and goodness.


  • 1/2 cup (3.5 oz, 98g) cracked wheat (or bulgur)
  • 1 cup (8oz, 240 ml) boiling water
  • 1 cup (8 oz, 224g) active sourdough starter
  • 1/4 cup (2 oz 60 ml) warm water
  • 1 cup (5 oz 140g) bread flour
  • 1 teaspoon salt
  • 1 tablespoon honey
  • 1 cup (5 oz 140g) whole wheat flour
  • 1 egg whisked with 1 tablespoon of water for egg wash
  • Cracked wheat and pepitas (pumpkin seed kernels) for garnish


  1. Combine the cracked wheat and boiling water and set aside until cooled and most of the water has been absorbed.
  2. In the bowl of a stand mixer or in a large mixing bowl, combine the starter, 1/4 cup of water and a 1/2 cup bread flour and mix to form a thick batter. Cover the bowl and let the batter rest for 30-60 minutes.
  3. Add the cracked wheat along with the soaking water, the salt, honey and whole wheat flour. Mix to combine.
  4. If using a stand mixer, switch to the dough hook. Add the remaining bread flour, 1/4 cup at a time, until the dough gathers around the hook and cleans the sides of the bowl. If working by hand mix in as much flour as you can then turn the dough out onto a floured surface and finish kneading in the flour by hand. Knead the dough for 2-3 minutes. Form the dough into a smooth ball.
  5. Place the dough into a lightly oiled bowl, turn once to coat the dough. After 30 minutes uncover the bowl, lift one side of the dough and fold it into the middle of the dough. Repeat with the other three sides of the dough then flip the dough over. You're basically turning the dough inside-out to redistribute the yeast. Cover the bowl and after 30 minutes repeat the procedure. Cover the bowl and after 60 minutes repeat the procedure again. Cover the bowl and after 60 minutes turn the dough one more time. By now the dough should be lively, elastic and airy. If the dough is still sluggish give it another hour or two at room temperature. Cover tightly and refrigerate overnight or proceed with forming the loaf to bake the same day.
  1. Turn the dough onto a floured surface and gently knead for 5-10 seconds. Form the dough into a ball then roll the ends gently to form a football shape. If you will be using a baking stone, set the loaf on a wooden peel sprinkled heavily with cornmeal. If you don't have a baking stone put the loaf on a sheet pan sprinkled heavily with cornmeal or lined with parchment paper.
  2. Cover the loaf with plastic wrap that has been lightly oiled or sprayed with baking spray to prevent it from sticking to the dough. Allow the loaf to rise about 1 - 2 hours until the loaf has doubled in sized. If the dough is cool from a night in the refrigerator the rising time may be longer.
  3. Meanwhile, preheat the oven to 450°F. Place a baking stone in the oven if you have one. Place a small pan (with rocks if you have them) onto the floor of the oven.
  4. When the bread is ready, use a sharp knife or razor to slash 5 diagonal cuts across the top of the loaf. Brush the surface of the bread with egg wash and sprinkle with cracked wheat and pepitas. Slide the loaf onto the preheated baking stone (or slide the sheet pan into the oven)
  5. Pour a cup of water into the preheated pan at the bottom of the oven (CAREFUL, that steam is hot) and immediately close the oven door
  6. Bake until the loaf is nicely browned and sounds hollow when tapped on the bottom (or the center of the loaf reaches 190°F), about 30 minutes. Cool on a wire rack before slicing.

Did you make this recipe?

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Monday 9th of May 2022

PS: I just checked the dough which has been in the frig. c. 2+ hours, and it has risen a lot and doesn't seem as sticky.


Monday 9th of May 2022

Is this a fairly sticky dough? I did all the stretch and folds and added a bit more flour each time, as it stuck to my hands. Was going to bake today but put it in frig to rest overnight instead. (I’ve made other multigrain sourdoughs and while a bit sticky, they haven’t stuck to my hands during the stretch and folds.) Thanks! PS—made your English muffins over the weekend—yum! First time making them, and my husband, a/k/a Mr. Fussy, proclaimed them “Damn Good!”)

Lena Gray

Sunday 4th of July 2021

Will this work on a loaf pan?

Eileen Gray

Monday 5th of July 2021

You could bake this in a loaf pan.


Saturday 1st of May 2021

Wonderful recipe, but I have a caution. DO NOT USE glass pan. Mine shattered when I went to add the water. Oh well! Live and learn.

Lisa T

Thursday 29th of April 2021

I love this recipe, very adaptable . I'm trying a 100 % White with the cracked wheat today. The recipe produces a softer spongier bread than the traditional hard to cut ones I've tried.

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