The Whole Earth Cracked Wheat Bread
Discover the wholesome goodness of homemade bread with *The Whole Earth Cracked Wheat Bread*! This hearty and nutrient-packed bread recipe combines the nutty texture of cracked wheat with a blend of whole wheat and all-purpose flours for the perfect balance of flavor and structure. Sweetened naturally with honey and enriched with olive oil, this bread is as nourishing as it is delicious. The recipe uses classic bread-making techniques, including soaking the cracked wheat for a tender crumb and two rises for a perfectly airy texture. Ideal for sandwiches, toasting, or serving alongside soups and stews, this versatile loaf brings rustic, earthy flavors to your table. With easy-to-follow instructions and wholesome ingredients, this bread recipe is perfect for seasoned bakers and beginners alike. Indulge in the comfort of fresh-baked bread that tastes as though it came straight from the countryside!
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Recipe Information
Ingredients
- 1 cup Cracked wheat
- 1.5 cups Boiling water
- 0.25 cup Warm water (110°F/45°C)
- 1 tablespoon Active dry yeast
- 2 tablespoons Honey
- 2 tablespoons Olive oil
- 2 teaspoons Salt
- 2 cups Whole wheat flour
- 2 cups All-purpose flour
Instructions
In a medium-sized bowl, combine the cracked wheat with boiling water. Stir gently, cover, and set aside for 20 minutes to allow the grains to soften and absorb the water.
In a small bowl, combine the warm water, active dry yeast, and honey. Stir lightly and let rest for 5–10 minutes until the mixture becomes foamy, indicating that the yeast is activated.
In a large mixing bowl, combine the soaked cracked wheat (including any remaining water), the yeast mixture, olive oil, and salt. Stir well to combine.
Gradually add the whole wheat flour to the mixture, one cup at a time, stirring or kneading gently after each addition.
Once the whole wheat flour is incorporated, begin adding the all-purpose flour, 1/2 cup at a time, until a soft and slightly sticky dough forms.
Transfer the dough to a floured surface and knead for 8–10 minutes, until it becomes smooth and elastic. Add small amounts of flour as needed to prevent sticking.
Shape the dough into a ball and place it in a lightly oiled bowl, turning the dough to coat it with the oil. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm, draft-free place for 1–1.5 hours, or until doubled in size.
Punch down the dough and divide it into two equal portions. Shape each portion into a loaf and place into two greased 9x5-inch loaf pans.
Cover the pans loosely and let the dough rise again for 30–40 minutes, or until the loaves have risen slightly above the edges of the pans.
Preheat your oven to 375°F (190°C).
Bake the loaves in the preheated oven for 35–40 minutes, or until the tops are golden brown and the bread sounds hollow when tapped on the bottom.
Remove the loaves from the pans and let them cool on a wire rack before slicing and serving.
Nutrition Facts
Calories |
236 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.2 g | 4% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 325 mg | 14% | |
| Total Carbohydrate | 46.0 g | 17% | |
| Dietary Fiber | 4.6 g | 16% | |
| Total Sugars | 3.0 g | ||
| Protein | 7.3 g | 15% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 161 mg | 3% | |
*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.
