Crunchy Cracked Wheat Bread
Discover the hearty charm of homemade Crunchy Cracked Wheat Bread, a wholesome loaf that combines texture, flavor, and nutrition all in one. This artisan-style bread features a delightful blend of soft cracked wheat, nutty whole wheat flour, and a touch of honey for natural sweetness. The cracked wheat, softened in boiling water, creates a satisfying crunch in every bite, while olive oil ensures a tender crumb. With its slow-rise method and golden crust, this bread is perfect for sandwiches, toasted buttered slices, or a rustic accompaniment to soups and stews. Ideal for baking enthusiasts seeking a nutritious, high-fiber recipe, this bread strikes the perfect balance between health and indulgence. Bake it today and fill your kitchen with the comforting aroma of freshly baked bread!
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Recipe Information
Ingredients
- 100 g Cracked wheat
- 240 ml Boiling water
- 300 g All-purpose flour
- 200 g Whole wheat flour
- 7 g Instant yeast
- 30 ml Honey
- 10 g Salt
- 30 ml Olive oil
- 240 ml Warm water
Instructions
Add the cracked wheat to a heatproof bowl and pour the boiling water over it. Stir well and let it sit for 30 minutes to soften and cool.
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, and instant yeast.
Add the softened cracked wheat (including any remaining soaking liquid), honey, salt, olive oil, and warm water to the bowl. Mix until a shaggy dough forms.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes, or until the dough is soft, elastic, and slightly tacky. Alternatively, you can knead the dough using the dough hook attachment in a stand mixer.
Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and shape it into a loaf. Place the dough in a greased 9x5-inch loaf pan.
Cover the loaf pan loosely and let the dough rise again for 30-45 minutes, or until it has risen just above the edge of the pan.
Preheat your oven to 190°C (375°F).
Bake the bread in the preheated oven for 30-35 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
Nutrition Facts
Calories |
2479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.6 g | 47% | |
| Saturated Fat | 5.8 g | 29% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3954 mg | 172% | |
| Total Carbohydrate | 474.4 g | 173% | |
| Dietary Fiber | 45.2 g | 161% | |
| Total Sugars | 26.8 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 148 mg | 11% | |
| Iron | 25.9 mg | 144% | |
| Potassium | 1658 mg | 35% | |
*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.
