Best 5 Cracked Wheat Bread Ii Recipes
Cracked wheat bread, also known as bulgur bread, is a delicious and nutritious bread made using cracked wheat, a type of whole grain wheat that has been crushed into small pieces. This bread has a slightly nutty flavor and a chewy texture, and it is a good source of fiber, protein, and vitamins. Cracked wheat bread can be made in a variety of ways, and this article provides recipes for three different versions: a basic cracked wheat bread, a cracked wheat bread with honey and oats, and a cracked wheat bread with nuts and seeds. All three recipes are easy to follow and can be made with ingredients that are readily available. Whether you are a beginner or an experienced baker, you are sure to enjoy making and eating these delicious and healthy cracked wheat breads.
Here are our top 5 tried and tested recipes!
HONEY WHEAT BREAD II
Everybody loves this never fail recipe! It is lovely served with any meal.
Provided by Meghan Monahan
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 2h
Yield 24
Number Of Ingredients 7
Steps:
- Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.
- Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.
- Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.
Nutrition Facts : Calories 171.5 calories, Carbohydrate 31.2 g, Fat 3.5 g, Fiber 2 g, Protein 4.3 g, SaturatedFat 0.5 g, Sodium 98.4 mg, Sugar 4 g
'CRACKED WHEAT' BREAD
When I began my career as a cook, I made hearty loaves like these every week. Now that we have so many bakeries producing good breads, I don't really need to bake as often, but I've never gotten bread quite like this grainy loaf in a bakery. Make it on a weekend when you're at home for a while. There's only about 15 minutes of active work, but the bread requires several rises. Although I call it cracked wheat bread, I use bulgur, which makes a lighter, moister bread than cracked wheat.
Provided by Martha Rose Shulman
Categories project, appetizer
Time 5h
Yield Two loaves
Number Of Ingredients 11
Steps:
- In a large bowl, combine the yeast and water, and stir until dissolved. Stir in the honey and molasses. Whisk in the bulgur, then whisk in the flours a cup at a time. Stir or whisk this mixture a hundred times for about two minutes. Scrape down the sides of the bowl with a spatula, cover the bowl tightly with plastic, and leave to rise in a warm spot for one hour until bubbly.
- Add the oil to the sponge and fold in, using a large spoon or spatula. Add the salt and fold in. Fold in 1 cup of whole wheat flour. Place some of the second cup of flour on your work surface, and scrape the dough onto it. Use a paddle to help fold the dough over to knead until it has absorbed the flour on the work surface. Flour your hands and your work surface, and knead the dough for 10 minutes, adding flour as necessary, until the dough is elastic and springs back when you press it with your finger. It will be dense and slightly tacky. Shape the dough into a ball. Rinse and dry your bowl, and coat with oil. Place the dough in it, then flip it over so that it is coated with oil. Cover the bowl tightly with plastic wrap, and set in a warm spot to rise for 1 hour or until doubled.
- Punch down the dough again, cover the bowl and allow to rise for another hour.
- Preheat the oven to 375 degrees. Divide the dough in two and shape into loaves. Oil two 9 x 5-inch bread pans, and place the loaves in the pans, seam side up first, then seam side down. Cover with a damp towel, and allow to rise for 30 minutes or until the middle of the loaves rises above the edges of the pans.
- Gently brush the loaves with egg wash and, using a sharp knife, cut two or three 1/2-inch deep slashes across the top of each loaf. Bake 50 to 60 minutes, brushing again halfway through with egg wash. The bread is done when it is golden brown and responds to tapping with a hollow sound. Remove from the pans, and cool on a rack.
Nutrition Facts : @context http, Calories 272, UnsaturatedFat 5 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 310 milligrams, Sugar 4 grams, TransFat 0 grams
CRACKED WHEAT BREAD
This is a slightly sweet, very hearty bread that's great with soup or just by itself. Like many breads, it takes some time the first time, but once you get the hang of it, it's pretty easy. The original recipe says this will make two loaves, I prefer however to make four, small 'personal' loaves which can be frozen for personal use or given as gifts.
Provided by St. Paul Eric
Categories Yeast Breads
Time 3h45m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Boil water (you'll need 2 cups).
- In a large bowl, mix cracked wheat, salt, honey and butter.
- Add 2 cups of boiling water to above ingredients; set aside.
- Mix yeast and 1/2 C warm water. Let rise.
- When the yeast has risen and the cracked wheat mixture has cooled to room temperature, then combine the two mixtures (yeast and cracked wheat).
- Stir in 1 1/2 C white flour and 3-4 C whole wheat flour. NOTE: Dough will be stiff, knead in the last cup by hand.
- Place in greased bowl, cover and let rise until double (about 90 minutes).
- Grease cookie sheet and sprinkle with cornmeal; set aside.
- Mix 1 egg and about 2 t water until smooth; set aside.
- After the dough has risen, shape into two loaves (I prefer four--do what works for you!), place on greased/cornmeal-ed cookie sheet.
- Paint with egg wash.
- Make three slashes on the top of each loaf.
- Let rise until double in size (about 30 minutes to an hour).
- Bake at 350 degrees F for 30 - 35 minutes until golden.
Nutrition Facts : Calories 2047.1, Fat 23, SaturatedFat 9.6, Cholesterol 123.5, Sodium 3667.8, Carbohydrate 431.6, Fiber 32.9, Sugar 140.5, Protein 57.5
CRACKED WHEAT BREAD I
This is a nice light loaf.
Provided by Sue Litster
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time 3h5m
Yield 12
Number Of Ingredients 9
Steps:
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular/light cycle; press Start.
Nutrition Facts : Calories 49.8 calories, Carbohydrate 7.3 g, Cholesterol 0.2 mg, Fat 1.9 g, Fiber 0.8 g, Protein 1.4 g, SaturatedFat 0.3 g, Sodium 270.7 mg, Sugar 2.9 g
ELLA'S ABSOLUTELY PERFECT CRACKED WHEAT BREAD
My mother made the most amazing cracked wheat bread when I was growing up. Warm out of the oven, and paired with her home-made strawberry jam, nothing in the world made me happier. Now, mom is near 90 and her bread baking days are long over. But, as I was going through her cookbooks yesterday, this incredible recipe fell to the...
Provided by Family Favorites
Categories Other Breads
Time 2h15m
Number Of Ingredients 8
Steps:
- 1. Combine 2 cups of all purpose flour, undissolved yeast, honey or sugar and salt in a large bowl. Stir well to blend. Add butter and hot tap water.
- 2. Beat with an electric hand mixer at medium speed for 2 minutes, scraping bowl occasionally.
- 3. Add 2 cups cracked wheat. Beat with electric mixer at high speed for 1 minute until thick and elastic.
- 4. Stir in remaining cracked wheat with a wooden spoon. Then gradually stir in just enough of remaining all purpose flour to make a soft dough which leaves the sides of the bowl. Turn out onto floured board.
- 5. Knead 5 minutes or until dough is elastic. Cover with plastic wrap and then a towel. Let rest 20 minutes on board. Punch down. Divide dough in half. Shape into 2 loaves. Place in greased 8 1/2" x 4 1/2" loaf pans. Brush dough lightly with oil. Cover pans loosely with plastic wrap.
- 6. Let rise in a warm, draft-free space for 1 hour or until doubled.
- 7. Bake at 375 degrees for 40-45 minutes or until done. Cover loosely last 5-10 minutes if becoming too brown.
- 8. Remove from pan immediately. Brush top crust with melted butter
Tips:
- Use whole grain or cracked wheat flour for a healthier and more flavorful bread.
- Add a small amount of vital wheat gluten to the dough to improve its elasticity and texture.
- Let the dough rise in a warm place for at least 1 hour, or until it has doubled in size.
- Bake the bread in a preheated oven at 350°F for 30-35 minutes, or until it is golden brown and crusty.
- Let the bread cool completely before slicing and serving.
Conclusion:
Cracked wheat bread is a delicious and healthy bread that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. Whether you are looking for a hearty breakfast bread, a sandwich bread, or a bread to serve with soup or salad, cracked wheat bread is a great option. So next time you are looking for a new bread recipe to try, be sure to give cracked wheat bread a try. You won't be disappointed!
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