Honey Whole Wheat Bread Recipe: Cracked Wheat

Name: Honey Whole Wheat Bread
Prep time: 165 min
Cook time: 30 min
Total time: 195 min
Yield: 20 servings
Ingredients: 1 cup cracked wheat or bulgur; 1 1/2 cups boiling water; 1 1/2 tablespoons active dry yeast ((see note)); 1 pinch powdered ginger; 1 teaspoon honey; 1/4 cup lukewarm water ((105 to 110 degrees)); 1 1/2 cups lukewarm buttermilk ((105 to 110 degrees)); 1/3 cup honey; 1/4 cup unsalted butter (, melted and cooled to lukewarm (105 to 110 degrees)); 1 tablespoon salt; 1/3 cup gluten flour; 2 cups whole wheat flour; 2-1/2 cups bread flour ((approximately. This is a stiff dough that will stay sticky even after kneading))

August 16, 2017 by Marye Audet 48 Comments

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This is the best Honey Whole Wheat Bread recipe ever! It has a wholesome, nutty and slightly sweet flavor with a tender crumb and chewy bits of cracked wheat in every bite. It’s just delicious for sandwiches, toast, or just eating warm with a thick slather of butter melting into it. Although wheat bread is a little more difficult to work with than white this whole grain bread recipe is great for the beginning bread maker!. Be sure to read the whole post to get all the tips and tricks. This post has been updated from the August 2015 version.

For this recipe you’ll need: cracked wheat, whole wheat flour, bread flour, gluten, honey, buttermilk, butter, ground ginger, salt, bread pans

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Oh my gosh the house was quiet today – the kids’ first day back at school. Even the dogs just moped around. I don’t think they’re ready for summer to be over, either. One nice thing is that with just me using the WIFI My computer is running faster than it has since last May. 7 or 8 extra people on a WIFI will cause some swampy behavior.

It was overcast all day long and we even had a cold front last week (dropped the temperatures to 87!) that made me feel like autumn was in the air. First thing in the morning you can feel a hint of a chill in the air — it’s not baking hot like it was a few weeks ago. Oh, we have a couple of months yet before it really cools down but this is nice.

With fall on the mind I am back to baking bread more. I realized that I haven’t made that much whole wheat bread for the blog — and I happened to have some whole wheat flour so I decided to make my honey whole wheat bread. If you liked the buttermilk bread recipe then you’ll likely love this as well.

How to Knead Bread By Hand Tutorial

Tips for Working with Honey Whole Wheat Bread

Whole wheat breads are always more dense that white breads. You can use ALL whole wheat flour if you want but the result is much more dense than when the bread flour is added – and much harder to work with. If you’re new to bread making ave the 100% whole wheat bread for when you have more experience.
White whole wheat flour goes by various names but it results in a lighter, more airy loaf than the regular whole wheat. You might have a harder time finding it.
Try letting the dough rise twice before shaping and see if you like the results better.
Use unsalted potato water (water that you’ve cooked potatoes in) as the liquid to help your bread rise higher.
Do not store your honey whole wheat bread in the refrigerator – it will dry it out. I like to slice it, and freeze it with waxed paper between each slice.

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A lot of people have asked why my bread rises so high and what I use for kneading. I use my Bosch Universal Plus Kitchen Machine for breadmaking. If you plan to do a lot of bread baking invest in a Bosch. If you can’t then use your stand mixer but knead for 3 to 5 minutes after you knead it with the machine. Thorough kneading helps develop the gluten and your bread will rise better and have a better texture. You’ll find more great products for your bread baking adventures in the Restless Chipotle & Co. Storefront!