100 Honey Whole Wheat Cracked Wheat Bread
Discover the wholesome goodness of 100% Honey Whole Wheat Cracked Wheat Bread, a hearty, nutrient-packed loaf perfect for home bakers seeking a delicious and healthy addition to their bread repertoire. This recipe combines the nutty texture of cracked wheat with the natural sweetness of honey for a deeply satisfying flavor profile. Olive oil adds a touch of richness, while whole wheat flour ensures a robust, fiber-rich dough that bakes into golden perfection. Featuring just a few simple ingredients and a hands-on kneading technique, this bread boasts incredible depth and texture, making it ideal for sandwiches, toast, or a warm slather of butter straight from the oven. Enjoy the satisfaction of baking from scratch with this rustic yet approachable recipe that delivers on flavor, nutrition, and homemade charm.
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Recipe Information
Ingredients
- 2 cups Warm water
- 1 cup Cracked wheat
- 0.33 cup Honey
- 2 tablespoons Olive oil
- 1 tablespoon Active dry yeast
- 2 teaspoons Salt
- 5 cups Whole wheat flour
Instructions
In a heatproof bowl, combine 1 cup of warm water and the cracked wheat. Allow it to soak and soften for about 15 minutes while preparing the other ingredients.
In a large mixing bowl, combine the remaining 1 cup of warm water, honey, and olive oil. Stir to blend.
Sprinkle the active dry yeast over the liquid mixture. Let it sit for 5-10 minutes, until the surface becomes foamy, indicating that the yeast is active.
Stir in the salt and the soaked cracked wheat along with its soaking liquid.
Gradually add the whole wheat flour one cup at a time, stirring until a shaggy dough forms.
Turn the dough out onto a floured surface and knead for about 8-10 minutes, until the dough is smooth and elastic. Add small amounts of flour as needed to prevent sticking, but avoid adding too much.
Place the dough in a lightly oiled bowl, turning it to coat the surface with oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for about 1-1.5 hours, or until doubled in size.
Punch down the risen dough and shape it into two equally sized loaves. Place the loaves in greased 8x4-inch loaf pans.
Cover the pans loosely and let the dough rise again for about 30-45 minutes, or until the loaves crest about 1 inch above the top of the pans.
Preheat your oven to 375°F (190°C).
Bake the loaves in the preheated oven for 30-35 minutes, or until the tops are golden brown and the loaves sound hollow when tapped on the bottom.
Remove the loaves from the pans and allow them to cool on a wire rack before slicing.
Nutrition Facts
Calories |
281 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.6 g | 5% | |
| Saturated Fat | 0.6 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 328 mg | 14% | |
| Total Carbohydrate | 56.4 g | 21% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 6.9 g | ||
| Protein | 9.3 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 22 mg | 2% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 251 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
