Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Keep it Simple Cracked Wheat Bread


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Bread Experience
  • Total Time: 4 hours 15 mins
  • Yield: 3 Loaves 1x

Description

A delicious and fluffy Cracked Wheat Bread that can be made lighter or denser to suit your preference by increasing or reducing the hydration level.


Ingredients

Units Scale
  • 1 3/4 cups (400 g) Water
  • 2 1/2 tsp.(13 g) Salt
  • 1/2 stick (57 g) Butter
  • 3 tsp. (9 g) Instant Yeast
  • 1/2 cup (100 g) Cracked Wheat
  • 3 cups (360 g) Whole Wheat Flour
  • 1/4 cup (53 g) Brown Sugar
  • 3 1/4 cups (400 g) Unbleached All Purpose Flour, plus extra for sprinkling
  • 3/4 cup (171 g) Milk

Instructions

  1. In a small pan, combine the water and butter. On low heat, dissolve the butter in the water.
  2. Remove the pan from the heat and add ¾ cup milk to cool the butter/water mixture.
  3. In a large bowl, sift together yeast, cracked wheat, whole wheat flour, brown sugar, salt, and unbleached all purpose flour.
  4. Mix the wet ingredients with the dry ingredients using a wooden spoon or Danish dough whisk. Stir until fully incorporated and there are no bits of dry flour.
  5. Remove the dough to a lightly floured counter and knead until it is soft and supple. Form the dough into a ball and place it in a lightly greased bowl. Roll the dough around to coat with oil.
  6. Cover the bowl with plastic wrap or a kitchen towel and place in a warm place to rise for 45 minutes to an hour.
  7. Remove the dough from the bowl, punch it down, and fold it over itself a couple of times.
  8. Divide the dough into three equal pieces, shape each piece into a ball, cover, and let the balls rest on the counter for 10 to 15 minutes to allow for easier shaping.
  9. Shape the dough balls into loaves and place on greased or parchment-lined 8 1/2-inch x 4 1/2-inch loaf pans and let rise again for 45 minutes to an hour. The loaves should rise just above the rim of the pans.
  10. Preheat the oven to 350F and bake the loaves for 35-45 minutes. Insert a wooden skewer to test the loaves for doneness.
  11. Remove the loaves from the pans and let them cool completely on a wire rack.

Notes

I found that this hydration level made a soft loaf that slices easily, but if you want a denser loaf, just reduce the amount of water until you reach the density you prefer.

  • Prep Time: 3 hours 30 mins
  • Cook Time: 45 mins
  • Category: Multigrain Bread
  • Cuisine: Bread