Hearty Cracked Wheat Bread With Nutty Chewy Crumb

Quick Recipe Version (TL;DR)

• Yield: 1 loaf (9×5-inch), about 12 slices
• Prep Time: 25 minutes (active) + 30 minutes soaking
• Cook Time: 38–42 minutes
• Total Time: 3 hours 10 minutes to 3 hours 40 minutes

Quick Ingredients

• 90 g (1/2 cup) cracked wheat
• 240 g (1 cup) boiling water
• 180 g (3/4 cup) warm milk (105–110°F / 40–43°C)
• 7 g (2 1/4 tsp) active dry yeast
• 21 g (1 tbsp) honey or molasses
• 28 g (2 tbsp) unsalted butter, melted and cooled (or 2 tbsp neutral oil)
• 300 g (2 1/2 cups) bread flour
• 120 g (1 cup) whole wheat flour
• 9 g (1 1/2 tsp) fine sea salt
• 1 large egg + 1 tbsp water (optional, for egg wash)
• 1 tbsp rolled oats or cracked wheat (optional, for topping)

Do This

• 1. Pour 1 cup boiling water over cracked wheat; cover and soak 30 minutes, then cool until just warm.
• 2. Stir yeast into warm milk with honey; rest 5–8 minutes until foamy.
• 3. Mix soaker, yeast mixture, melted butter, flours, and salt into a shaggy dough; rest 10 minutes.
• 4. Knead 8–10 minutes until smooth and elastic; dough will be slightly tacky.
• 5. Rise covered 60–90 minutes at warm room temp until doubled.
• 6. Shape into a log, place in greased 9×5-inch pan, and proof 35–60 minutes until the center domes 1 inch above the rim.
• 7. Bake at 375°F (190°C) for 38–42 minutes to 195–200°F (90–93°C) internal; cool fully before slicing.

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Why You’ll Love This Recipe

• Hearty texture: Soaked cracked wheat gives the crumb a satisfying chew without feeling heavy.
• Nutty, cozy flavor: Whole wheat flour plus honey (or molasses) makes the loaf taste warm and rustic.
• Home-baker friendly: Straightforward mixing and one loaf pan—no fancy shaping required.
• Great for everyday slices: Perfect for toast, sandwiches, or a thick slab with butter.

Grocery List

• Produce: None
• Dairy: Milk, unsalted butter
• Pantry: Cracked wheat, bread flour, whole wheat flour, active dry yeast, honey or molasses, fine sea salt, rolled oats (optional)

Full Ingredients

Cracked Wheat Soaker

• Cracked wheat: 90 g (1/2 cup)
• Boiling water: 240 g (1 cup)

Dough

• Warm milk (105–110°F / 40–43°C): 180 g (3/4 cup)
• Active dry yeast: 7 g (2 1/4 tsp)
• Honey or molasses: 21 g (1 tbsp)
• Unsalted butter, melted and cooled (or neutral oil): 28 g (2 tbsp)
• Bread flour: 300 g (2 1/2 cups), plus extra for dusting as needed
• Whole wheat flour: 120 g (1 cup)
• Fine sea salt: 9 g (1 1/2 tsp)

Optional Finish

• Egg wash: 1 large egg + 15 g (1 tbsp) water
• Topping: 10–12 g (about 1 tbsp) rolled oats or cracked wheat

Step-by-Step Instructions

Step 1: Make the cracked wheat soaker

Add 90 g (1/2 cup) cracked wheat to a heatproof bowl. Pour 240 g (1 cup) boiling water over it and stir well. Cover and let stand for 30 minutes, until the cracked wheat is tender and most of the water is absorbed.

Let the mixture cool until it feels just warm (not hot). If it’s hot, it can slow down or damage the yeast later.

Step 2: Activate the yeast

Pour 180 g (3/4 cup) milk warmed to 105–110°F (40–43°C) into a large mixing bowl (or the bowl of a stand mixer). Stir in 21 g (1 tbsp) honey or molasses.

Sprinkle 7 g (2 1/4 tsp) active dry yeast over the top. Let stand for 5–8 minutes, until foamy. (If it doesn’t foam, your yeast may be inactive or the milk temperature may have been off.)

Step 3: Mix the dough

To the yeast mixture, add the cooled cracked wheat soaker (including any remaining liquid), then stir in 28 g (2 tbsp) melted butter.

Add 300 g (2 1/2 cups) bread flour, 120 g (1 cup) whole wheat flour, and 9 g (1 1/2 tsp) fine sea salt. Mix until you have a shaggy, sticky dough with no dry flour pockets. Scrape down the bowl as needed.

Let the dough rest for 10 minutes. This short rest helps the flour hydrate and makes kneading easier.

Step 4: Knead until smooth and elastic

By hand: Turn the dough onto a lightly floured surface and knead for 8–10 minutes, adding only a light dusting of flour as needed.

By stand mixer: Knead with a dough hook on medium-low speed for 6–8 minutes.

The dough should feel smooth, elastic, and slightly tacky (it may stick a little to clean, dry fingers, but it should not be wet and soupy). Cracked wheat pieces will be visible throughout.

Step 5: First rise (bulk fermentation)

Shape the dough into a ball and place it into a lightly oiled bowl. Cover and let rise at warm room temperature (about 75–78°F / 24–26°C) for 60–90 minutes, until doubled in size.

If your kitchen is cool, expect the rise to take closer to 90 minutes. The dough should look puffy and feel airy when pressed gently.

Step 6: Shape and pan the loaf

Grease a 9×5-inch loaf pan with butter or oil.

Turn the dough out onto a lightly floured surface and gently press it into a rectangle about the length of your loaf pan (roughly 8×12 inches). Roll it up tightly from a short end into a log, pinching the seam closed. Tuck the ends under for a neat shape.

Place seam-side down in the prepared pan.

Step 7: Proof until well risen

Cover the pan loosely (plastic wrap or a clean towel). Proof at warm room temperature for 35–60 minutes, until the center of the loaf has domed about 1 inch above the rim of the pan.

While the dough proofs, preheat the oven to 375°F (190°C) with a rack in the middle position.

Step 8: Bake, then cool completely

Optional finish: Whisk 1 egg with 1 tbsp water, brush lightly over the top, and sprinkle with 1 tbsp oats or cracked wheat.

Bake at 375°F (190°C) for 38–42 minutes. The loaf should be deeply golden brown and sound hollow when tapped. For accuracy, check the internal temperature: aim for 195–200°F (90–93°C) in the center.

Remove from the pan immediately and cool on a rack for at least 1 hour before slicing. Cutting too soon can make the crumb gummy.

Pro Tips

• Measure flour by weight if possible: This dough is easiest to nail when you use grams (too much flour can make it dry).
• Don’t skip the soaker: Soaking the cracked wheat keeps it tender and prevents it from stealing moisture from the dough as it bakes.
• Watch the dough, not the clock: Rise time depends on room temperature. You’re looking for doubling on the first rise and a tall dome on the second.
• For a softer crust: Brush the hot loaf with 1 tsp melted butter right after it comes out of the oven.
• For clean slices: Cool fully and use a serrated bread knife with a gentle sawing motion.

Variations

• Seeded cracked wheat bread: Add 60 g (1/2 cup) mixed seeds (sunflower, pumpkin, flax) during mixing. If adding flax/chia, add an extra 15–30 g (1–2 tbsp) milk if the dough feels tight.
• Molasses-and-oat version: Use molasses instead of honey and top with rolled oats for a classic, slightly sweeter “brown bread” vibe.
• Rustic freeform loaf: Instead of a pan, shape into a tight round or oval, proof on parchment, and bake on a sheet pan at 375°F (190°C) for 35–40 minutes.

Storage & Make-Ahead

Let the loaf cool completely, then store at room temperature in a bread bag or wrapped in foil for up to 3 days. For longer storage, slice and freeze in a zip-top bag for up to 2 months. Toast slices straight from frozen.

Make-ahead option: after shaping and placing in the pan, cover tightly and refrigerate for 8–14 hours. The next day, let it sit at room temperature for 45–75 minutes (until domed about 1 inch above the rim), then bake as directed.

Nutrition (per serving)

Approximate, per 1 slice (1/12 loaf): 185 calories; 5 g protein; 33 g carbohydrates; 3 g fat; 4 g fiber; 5 g sugars; 290 mg sodium.