Cracked Wheat Bread Recipe

Cracked wheat: Adds a nutty flavor and chewy texture to the bread.

All-purpose flour: Provides structure and helps the bread rise properly.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances the flavor of the bread.

Yeast: Leavens the bread, making it rise and become fluffy.

Warm water: Activates the yeast and hydrates the dough.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten structure, which is essential for a good rise and texture in your bread. If the dough feels too sticky, sprinkle a little more flour on the surface, but be careful not to add too much, as it can make the bread dense.

• cracked wheat - Substitute with bulgur: Bulgur is a similar whole grain that has a comparable texture and flavor when cooked.

• cracked wheat - Substitute with quinoa: Quinoa provides a different texture but is a nutritious alternative that can add a unique twist to the bread.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may make the bread denser.

• all-purpose flour - Substitute with bread flour: Bread flour has a higher protein content, which can give the bread a chewier texture.

• sugar - Substitute with honey: Honey adds a natural sweetness and can help keep the bread moist.

• sugar - Substitute with maple syrup: Maple syrup provides a unique flavor and natural sweetness.

• salt - Substitute with sea salt: Sea salt can offer a slightly different mineral content and flavor profile.

• salt - Substitute with kosher salt: Kosher salt has larger grains and a purer taste, which can subtly change the bread's flavor.

• yeast - Substitute with sourdough starter: A sourdough starter can be used for a more complex flavor and natural leavening.

• yeast - Substitute with baking powder: Baking powder can be used as a leavening agent, though it will result in a different texture and rise.

• warm water - Substitute with milk: Milk can add richness and a slight sweetness to the bread.

• warm water - Substitute with buttermilk: Buttermilk adds a tangy flavor and can help tenderize the bread.

• Allow the cracked wheat bread to cool completely before storing. This prevents condensation, which can make the bread soggy.
• Store the bread in a bread box or a paper bag at room temperature for up to 3 days. This helps maintain the crust's texture.
• For longer storage, wrap the bread tightly in plastic wrap or aluminum foil. Place it in a resealable freezer bag to prevent freezer burn.
• Label the bag with the date to keep track of its freshness.
• When ready to use, thaw the bread at room temperature. For a fresher taste, reheat in a preheated oven at 350°F (175°C) for 10-15 minutes.
• To freeze individual slices, place parchment paper between each slice before wrapping and freezing. This allows you to take out only what you need.
• Avoid storing bread in the refrigerator, as it can dry out and become stale faster.
• If you notice any signs of mold, discard the bread immediately to avoid contamination.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Wrap the cracked wheat bread in aluminum foil to prevent it from drying out.
  3. Place the wrapped bread on a baking sheet.
  4. Heat in the oven for about 10-15 minutes, or until the bread is warmed through.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Slice the cracked wheat bread if it isn't already.
  3. Place the slices directly on the toaster oven rack or on a baking sheet.
  4. Heat for 5-10 minutes, checking frequently to avoid over-toasting.

• Microwave Method:

  1. Place a slice of cracked wheat bread on a microwave-safe plate.
  2. Cover the bread with a damp paper towel to keep it moist.
  3. Microwave on medium power for 10-20 seconds. Check and add more time if necessary, but be cautious to avoid making the bread rubbery.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Lightly butter both sides of the cracked wheat bread slices.
  3. Place the slices in the skillet and heat for about 2-3 minutes on each side, or until warmed through and slightly crispy.

• Steaming Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Wrap the cracked wheat bread in a clean kitchen towel or parchment paper.
  3. Place the wrapped bread in the steamer basket.
  4. Steam for about 5-7 minutes, or until the bread is warmed through and soft.

• Large mixing bowl: To combine the cracked wheat and warm water, and later to mix in the other ingredients.

• Measuring cups: To measure the cracked wheat, flour, sugar, and water accurately.

• Measuring spoons: To measure the salt and yeast precisely.

• Wooden spoon: To mix the ingredients together until a dough forms.

• Floured surface: To knead the dough on, preventing it from sticking.

• Loaf pan: To shape and bake the bread in.

• Plastic wrap or clean towel: To cover the dough while it rises.

• Oven: To bake the bread at the required temperature.

• Cooling rack: To let the bread cool down evenly before slicing.

Pre-soak the cracked wheat: Soak the cracked wheat overnight to save time in the morning.

Use a stand mixer: Mix the dough with a stand mixer to reduce kneading time.

Instant yeast: Use instant yeast instead of active dry yeast to cut down on rising time.

Preheat the oven early: Start preheating the oven while the dough is rising to save time.

Double the recipe: Make two loaves at once and freeze one for later to save time on future baking.