Best 8 Cracked Wheat Oat Bread Recipes

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Cracked wheat and oat bread, a wholesome and delectable treat, beckons bread enthusiasts with its nutty flavor and hearty texture. This unique bread, crafted with the goodness of cracked wheat and oats, offers a symphony of flavors and textures that will tantalize your taste buds. Embark on a culinary journey as we delve into the art of crafting this exceptional bread, exploring three enticing recipes that cater to diverse dietary preferences and skill levels.

For those seeking a classic rendition, the traditional cracked wheat and oat bread recipe awaits, promising a rustic loaf brimming with nutty aromas and a chewy crumb. Bakers with a penchant for experimentation can venture into the realm of sourdough, where a tangy twist elevates the bread's flavor profile, culminating in a masterpiece that harmonizes tanginess and heartiness.

In pursuit of a gluten-free alternative, a dedicated recipe unveils a symphony of flavors and textures, crafted with a harmonious blend of almond flour, oat flour, and psyllium husk. This gluten-free delight offers a delightful combination of nutty, earthy, and slightly sweet notes, making it a perfect choice for those with gluten sensitivities or those seeking a lighter bread option.

Prepare to be captivated by the versatility and culinary artistry of cracked wheat and oat bread as we embark on this appetizing adventure, transforming simple ingredients into a symphony of flavors and textures.

Check out the recipes below so you can choose the best recipe for yourself!

OAT WHOLE WHEAT BREAD



Oat Whole Wheat Bread image

My Danish great grandmother made a bread very similar to this when my dad was a child. Going off memories my dad helped me recreate her recipe. This bread a deep golden brown on the outside and moist on the inside. Everyone agrees it's delicious toasted.

Provided by twistedsisterl

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h35m

Yield 20

Number Of Ingredients 7

2 cups 2% reduced fat milk
1 (.25 ounce) package active dry yeast
1 ½ tablespoons white sugar
2 ½ cups whole wheat flour
2 cups all-purpose flour, or as needed
½ cup oatmeal
1 ½ teaspoons salt

Steps:

  • Warm the milk in a small saucepan to no more than 100 degrees F (40 degrees C). Sprinkle the yeast overtop and let stand until the yeast softens and begins to form a creamy foam, about 5 minutes; stir in the sugar.
  • Whisk the whole wheat flour, all-purpose flour, oatmeal, and salt together in a mixing bowl. Make a well in the center and pour the milk mixture into the well. Stir until the dough has pulled together. Turn the dough out onto a lightly-floured surface and knead until smooth and elastic, about 8 minutes.
  • Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 45 minutes.
  • Grease 2 8x4-inch loaf pans. Deflate the dough and turn it out onto a lightly-floured surface. Use a knife to divide the dough into two equal pieces - don't tear it. Shape into dough rounds and let rest for 10 minutes. Form the dough into loaves and place into the prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until the top is golden brown and the bottom of the loaf sounds hollow when tapped, 25 to 30 minutes. Cool in the pans for 5 minutes before turning out onto a wire rack to cool completely.

Nutrition Facts : Calories 120.7 calories, Carbohydrate 24 g, Cholesterol 2 mg, Fat 1 g, Fiber 2.4 g, Protein 4.5 g, SaturatedFat 0.4 g, Sodium 190.8 mg, Sugar 2.2 g

WHOLE WHEAT AND STEEL-CUT OATS BREAD - A LONG-FERMENTATION BREAD



Whole Wheat and Steel-Cut Oats Bread - A Long-Fermentation Bread image

This is a no-knead bread recipe that I put together using ideas from other recipes and my own variations. During the long fermentation period, the grains soften and swell to give the bread a wholesome and satisfying flavor and texture. It has a chewy crust that is crispy when toasted and a soft crumb. This bread is more convenient because it can be mixed one day and baked the next day when you have time. The long fermentation releases the nutrients of the grain and enhances the flavor of the bread.

Provided by judy2304

Categories     Bread     Yeast Bread Recipes

Time 22h35m

Yield 24

Number Of Ingredients 15

2 cups steel-cut oats
5 cups bread flour
4 cups whole wheat flour
¾ cup nonfat dry milk powder
6 tablespoons coconut sugar
3 tablespoons vital wheat gluten
2 tablespoons kosher salt
2 tablespoons flax seeds, crushed
¾ teaspoon active dry yeast
5 cups water
6 tablespoons vegetable oil
3 tablespoons raw apple cider vinegar (such as Bragg®)
2 tablespoons all-purpose flour, or as needed
1 egg
1 tablespoon water, or as needed

Steps:

  • Heat a heavy skillet over medium heat. Add the steel cut oats; cook and stir until lightly toasted, about 5 minutes. Remove from heat.
  • Combine bread flour, whole wheat flour, toasted steel cut oats, dry milk, sugar, gluten, salt, flax seeds, and yeast in the bowl of a stand mixer with a paddle attachment. Add 5 cups water, oil, and vinegar. Mix on low until all ingredients are moistened. Increase speed to medium-high; mix until gluten is developed and dough is elastic, about 5 minutes.
  • Turn dough into a clean, oiled bowl. Cover with plastic wrap. Let rise in a warm place until doubled in volume, 1 to 2 hours.
  • Stretch and fold dough 4 to 6 times. Place back in bowl, cover, and refrigerate 16 to 18 hours.
  • Remove from the refrigerator 2 to 4 hours before baking. Turn out onto a well-floured surface; sprinkle top of dough with flour. Halve the dough; flatten each half. Fold in all 4 sides like an envelope; press edges together into the dough. Shape each piece into a loaf with the smooth side on top. Place in 2 loaf pans; cover with a non-terry towel. Let rise until dough just crests above the top of the pan, 45 minutes to 1 hour.
  • Preheat oven to 500 degrees F (260 degrees C). Place a pan of water on the lower rack to produce steam for the bread.
  • Whisk egg with 1 tablespoon water in a small bowl. Coat tops of loaves with the egg wash.
  • Bake in the preheated oven until browned, about 15 minutes. Remove the pan of water carefully; cover loaves with aluminum foil tents. Continue baking until an instant-read thermometer inserted into a loaf reads 200 to 205 degrees F (93 to 96 degrees C), 45 to 60 minutes more.
  • Remove loaves from pans and cool on a wire rack.

Nutrition Facts : Calories 187.8 calories, Carbohydrate 29.9 g, Cholesterol 8.5 mg, Fat 5.1 g, Fiber 4 g, Protein 6.8 g, SaturatedFat 0.9 g, Sodium 506.8 mg, Sugar 5.7 g

CRACKED WHEAT BREAD I



Cracked Wheat Bread I image

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

1 ¼ cups water
2 tablespoons margarine, softened
2 tablespoons dry milk powder
2 tablespoons brown sugar
1 ¼ teaspoons salt
3 cups bread flour
⅓ cup whole wheat flour
¼ cup cracked wheat
1 ¼ teaspoons active dry yeast

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

OATMEAL BREAD



Oatmeal Bread image

Easy Homemade Oatmeal Bread made with rolled oats, whole wheat flour and sweetened with honey.

Provided by Lauren Allen

Categories     Appetizer     Breakfast     side course

Time 4h

Number Of Ingredients 10

2 cups milk (, brought to a simmer)
1 cup rolled oats ((not quick or instant oats))
4 tablespoons butter (, softened)
1/2 cup honey
4 ½ teaspoons instant yeast
1/2 cup warm water
1 1/2 teaspoons salt
2 1/2 cups whole wheat flour
2 1/4 -3 cups all-purpose flour
egg wash: 1 egg mixed with 1 tablespoon of water

Steps:

  • Add oats and butter to the bowl of a stand mixer or large mixing bowl. Heat milk to a simmer and pour on top, stirring to combine. Set aside for about 1.5 hours. Mixture should be at room temperature.
  • Add honey, warm water, instant yeast, and salt to the bowl and stir well to combine. Add the whole wheat flour and mix on medium-low speed until combined. Add the all-purpose flour, a little at a time, until the dough begins to pull away from the sides of the bowl. Only add enough flour to make a dough that is soft, and not overly sticky (don't add too much flour!). Knead for a few minutes until smooth and elastic and scrape down the sides and bottom of the bowl as needed.
  • First Rise: Transfer dough to a greased bowl and cover with a dish towel or plastic wrap. Allow to rise until double in size, about 1 hour.
  • Punch down the dough and divide into two equal pieces. Shape into loaves and place in two lightly greased loaf pans. Make egg wash and gently brush some over the top of each loaf. Sprinkle a small handful of dry oats on top.
  • Second rise: Cover with a well greased piece of plastic wrap gently laid on top and let rise in a warm place until risen about 1 inch over the loaf pans, 45 minutes to 1 hour. Carefully peel off the plastic wrap.
  • Bake at 350 degrees for 30 - 40 minutes. Loaves are done when tapping lightly on the tops produces hollow sound (or when instant read thermometer registers 200° F). Cool for 15 minutes on wire rack, then turn out of pans and cool completely.

Nutrition Facts : Calories 1157 kcal, Carbohydrate 192 g, Protein 40 g, Fat 35 g, SaturatedFat 19 g, Cholesterol 79 mg, Sodium 2080 mg, Fiber 28 g, Sugar 82 g, ServingSize 1 serving

CRACKED WHEAT BREAD (FOR BREAD MACHINE)



Cracked Wheat Bread (For Bread Machine) image

This recipe was in the booklet that came with my bread machine 12 years ago. A delicious bread. Preparation time is hands-on time and does not include the time in the bread machine. Baking time is for if you bake in the oven.

Provided by Bobbiann

Categories     Yeast Breads

Time 43m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 8

11 ounces water
1 1/2 teaspoons salt
1 1/2 tablespoons butter
2 tablespoons honey
2 1/4 cups bread flour or 2 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1/2 cup cracked wheat (or Red River Cereal)
2 1/4 teaspoons active dry yeast

Steps:

  • Add ingredients to bread bucket in order recommended by the manufacturer.
  • Select desired setting. I use the dough setting on my machine. Press "start".
  • If you used a regular setting, remove the finished bread when it is finished baking.
  • If you used the dough setting, dump the dough onto a floured countertop when the cycle is finished, knead a few times to remove air bubbles, shape into a loaf and place in greased loaf pan. Let rise until doubled or at least somewhat bigger, about 1 hour.
  • Bake for 35 minutes in oven preheated to 400ºF.

Nutrition Facts : Calories 121.4, Fat 1.6, SaturatedFat 0.8, Cholesterol 2.9, Sodium 229.5, Carbohydrate 23.9, Fiber 1.7, Sugar 2.2, Protein 3.5

'CRACKED WHEAT' BREAD



'Cracked Wheat' Bread image

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

2 1/2 teaspoons active dry yeast
3 cups lukewarm water
2 tablespoons mild honey
1 tablespoon blackstrap molasses
1 cup medium or coarse bulgur
1 cup all-purpose flour
2 cups whole wheat flour
1/4 cup canola oil
1 scant tablespoon salt
2 cups whole wheat flour, plus additional as necessary for kneading
1 egg, beaten with 2 tablespoons water for egg wash

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

OAT WHEAT BREAD



Oat Wheat Bread image

Make and share this Oat Wheat Bread recipe from Food.com.

Provided by chia2160

Categories     Yeast Breads

Time 4h10m

Yield 1 1/2 pound loaf

Number Of Ingredients 11

1 cup water
1 1/2 tablespoons vegetable oil
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons nonfat dry milk powder
2 tablespoons molasses
2 tablespoons honey
1 1/2 teaspoons salt
1 3/4 cups bread flour
1 cup whole wheat flour
1/2 cup oatmeal
2 1/4 teaspoons active dry yeast

Steps:

  • Add all ingredients in this order to bread machine.
  • Bake on "whole-wheat" setting.

CRACKED WHEAT BREAD II



Cracked Wheat Bread II image

Nutty and moist, this bread is light and makes great toast.

Provided by NMLARSON

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 55m

Yield 20

Number Of Ingredients 11

1 ¼ cups warm water
½ cup cracked wheat
1 (.25 ounce) package active dry yeast
⅓ cup warm water (110 degrees F/45 degrees C)
2 tablespoons butter, softened
1 tablespoon salt
2 tablespoons molasses
2 tablespoons honey
1 cup milk
1 cup whole wheat flour
4 cups all-purpose flour

Steps:

  • In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
  • When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.

Nutrition Facts : Calories 151 calories, Carbohydrate 29.5 g, Cholesterol 4 mg, Fat 1.8 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 364 mg, Sugar 3.6 g

Tips:

  • Use fresh ingredients: Fresh cracked wheat and oats will give your bread a better flavor and texture.
  • Don't overmix the dough: Overmixing the dough will make the bread tough. Mix just until the ingredients are combined.
  • Let the dough rise in a warm place: This will help the yeast to grow and produce gas, which will make the bread light and airy.
  • Bake the bread at a high temperature: This will create a crispy crust and a soft, chewy interior.
  • Let the bread cool completely before slicing: This will help the bread to hold its shape and prevent it from crumbling.

Conclusion:

Cracked wheat oat bread is a delicious and healthy bread that is perfect for any occasion. It is easy to make and can be customized to your own liking. Whether you like it plain or with added nuts, seeds, or fruits, cracked wheat oat bread is sure to be a hit.

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