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a loaf of cracked wheat bread
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4.55 from 31 reviews

Sourdough Cracked Wheat Bread

Eileen Gray
Rustic and chewy with a substantial bite, Sourdough Cracked Wheat Bread is a hearty loaf full of whole wheat flavor and goodness.
Prep Time30 minutes
Bake Time25 minutes
Rising Time12 hours
Total Time12 hours 55 minutes
Servings:24 slices

Ingredients

  • 3 ½ ounces cracked wheat (or bulgur, ½ cup)
  • 8 ounces boiling water (1 cup)
  • 8 ounces active sourdough starter (1 cup)
  • 2 ounces warm water (¼ cup)
  • 5 ounces bread flour (1 cup, see note)
  • 1 teaspoon salt
  • ¾ ounce honey (1 tablespoon)
  • 5 ounces whole wheat flour (1 cup)
  • 1 egg (whisked with 1 tablespoon of water for egg wash)
  • Cracked wheat and seeds of your choice (for garnish)

Instructions

  • Combine 3 ½ ounces cracked wheat and 8 ounces boiling water and set aside until cooled and most of the water has been absorbed.
  • In the bowl of a stand mixer or in a large mixing bowl, combine 8 ounces active sourdough starter, 2 ounces warm water and a ½ cup (2 1/2 oz) bread flour and mix to form a thick batter. Cover the bowl and let the batter rest for 30-60 minutes.
  • Add the cracked wheat along with the soaking water, the 1 teaspoon salt, ¾ ounce honey and 5 ounces whole wheat flour. Mix to combine.
  • If using a stand mixer, switch to the dough hook. Add the remaining bread flour (2 1/2 oz), ¼ 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.
  • Place the dough into a lightly oiled bowl, turn once to coat the dough. After 60 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 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.
  • 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. If you have a banneton liberally sprinkle the inside with cracked or bulgur wheat and wheat flour. Set the dough into the basket.
  • 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.
  • Meanwhile, preheat the oven to 450 °F. Place a baking stone in the oven if you have one. Tp create steam you can place a small pan (with rocks if you have them) onto the floor of the oven. If you are using a Dutch oven put it in the oven to preheat.
  • 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 seeds of your choice (I like pepitas). Slide the loaf onto the preheated baking stone (or slide the sheet pan into the oven)
  • 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.
  • If using a Dutch oven transfer the dough on a sheet of parchment to the Dutch oven, close the lid and put into the oven. Set a timer for 20 minutes. Remove the lid and bake another 20 minutes.
  • Bake until the loaf is nicely browned and sounds hollow when tapped on the bottom (or the center of the loaf reaches 200 °F), about 30 minutes. Cool on a wire rack before slicing.

Notes

If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.

Nutrition

Serving: 1slice | Calories: 70kcal | Carbohydrates: 14g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 100mg | Potassium: 47mg | Fiber: 1g | Sugar: 1g | Vitamin A: 11IU | Vitamin C: 0.005mg | Calcium: 4mg | Iron: 0.5mg