Cracked Wheat Bread
Cracked wheat bread offers a hearty, nutty flavor with a tender crumb, perfect for wholesome meals and suitable for those seeking a nutritious, filling bread option.
Ingredients
Instructions
- Soak cracked wheat in cold water overnight.
- Mix together the milk, shortening, salt, and molasses.
- Add soaked cracked wheat to the mixture.
- Dissolve yeast in warm water and add to other ingredients.
- Add half the flour and beat for 2 minutes.
- Add remaining flour to make a stiff dough.
- Knead the dough for 10 minutes.
- Grease the dough, cover, and let rise until doubled in size.
- Divide the dough into 2 loaves.
- Let the loaves rise again.
- Bake at 375°F for 10 minutes, then at 350°F for 30 to 35 minutes.
Tips & Substitutions
For a nuttier flavor, consider toasting the cracked wheat lightly before soaking. If you don't have molasses, honey or brown sugar can work as substitutes. Make sure to check the dough's consistency; if it's too sticky, add flour gradually. Kneading is crucial for developing gluten, so don’t rush that step. For a touch of sweetness, you might add dried fruits like raisins or cranberries.
Serving Suggestions
This cracked wheat bread pairs beautifully with *Custard Pita(Pita Di Lapti) or can be enjoyed alongside a Fresh Spinach And Basil Salad for a light meal. It’s great for sandwiches, especially with hearty fillings like roasted vegetables or meats. Serve with a spread of butter or your favorite hummus for a delightful snack.
Storage & Reheating
Once baked, allow the bread to cool completely before storing. Wrap it in plastic wrap or aluminum foil and place it in an airtight container to maintain freshness. For longer storage, freeze the loaves. To reheat, wrap in foil and place in a preheated oven at 350°F for about 10-15 minutes, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Cracked Wheat Bread contains roughly 493 calories, with 6g protein, 47g carbohydrates, and 32g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of potassium and calcium. Note that it is relatively high in sodium, at 1449mg per serving (63% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in denser bread. You might want to use a mix of both flours for a lighter texture while still enjoying the nutritional benefits of whole wheat.
How long should I let the dough rise?
The dough should rise until it has doubled in size, which typically takes about 1 to 2 hours, depending on room temperature. A warmer environment will speed up the rising process, while cooler temperatures will slow it down.
What can I do if my bread doesn't rise properly?
If your bread doesn't rise, it could be due to inactive yeast. Make sure your yeast is fresh and proof it in warm water before adding it to the mixture. Additionally, ensure that the rising environment is warm and draft-free, as cold air can hinder the yeast's activity.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).