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Cracked Wheat Sourdough Bread

Cracked Wheat Sourdough Bread

JACLYN

JACLYN

A hearty grain and seed filled sourdough bread. Any good sourdough starter will work in this bread. The Rye Starter is just an example of one type of starter to use.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 200 kcal
  • 10%
  • Fat:
  • 3.9 g
  • 6%
  • Carbs:
  • 36.1g
  • 12%
  • Protein:
  • 7.4 g
  • 15%
  • Cholesterol:
  • 9 mg
  • 3%
  • Sodium:
  • 36 mg
  • 1%

Based on a 2,000 calorie diet

Directions

  1. In a medium bowl place cracked wheat and pour hot water, (does not need be boiling), over wheat. Add melted margarine, molasses, honey, nonfat milk, flax seed and sunflower seeds and mix well. Cool to lukewarm and stir in the sourdough starter.
  2. With a large wooden spoon start stirring in the flours, 1 cup at a time, beginning with the whole wheat then the bread flour. When dough is stiff enough to work, turn out onto a floured surface and knead a good 10 to 12 minutes, working in as little of the remaining flour as necessary.
  3. When smooth and elastic, shape dough into a ball and put it into a greased bowl, turning to coat all sides. Cover, place in a warm, draft-free spot, and let rise until doubled in bulk, about 1 1/2 hours, punch down risen dough and set aside again to rise in a warm spot until doubled, about 1 hour.
  4. When the second rising is complete, punch down the dough and shape into two loaves. Place dough in two well-greased 9x5 inch loaf pans, cover and let rise again until doubled in bulk, or until the dough reaches the tops of the pans, about 1 hour. Brush tops with an egg wash, made by whisking one tablespoon water into one whole egg until well blended.
  5. Bake in a preheated 375 degree (190 degrees C) oven for 30 minutes, after 15 minutes rotate pans and spray with cold water, continue baking until the loaves test done by the hollow sound made when tapped on the top and bottom. Cool on racks in the pans for 10 minutes, then turn out onto the racks to cool completely.
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Reviews

Echo44
95

Echo44

8/12/2005

I questioned the fact that there is no salt in this recipe and made it according to directions anyway. It is a terrific bread and the addition of salt would make it even better. I found an identical recipe that calls for 1 1/2 tsp salt.

EATINHEALTHY
73

EATINHEALTHY

2/2/2004

I changed this recipe slightly to work with what we had on hand. I used 1 cup freshly chopped flax seed. (The body just passes out whole flax seed and you lose the nurtitional value unless you chop or grind it) I will try it with the sunflower seeds added in the future, but was out of them at this time. I used butter rather than margarine and used all freshly ground Hard White Prarie Gold Wheat. I cracked the Prarie Gold for the cracked wheat. I was boiling potatoes to mash so I poured the water off of them for the hot water in the recipe. The bread turned out great. My entire family loved it. We even made sandwiches out of it. It was suprisingly light for a bread that had seeds in it. One daughter said it made great toast. My Husband is a very picky eater and requested I send some in his lunch today. This is a bread I will bake again and again. Thanks for sharing this recipe.

ESTEPHAN
53

ESTEPHAN

10/6/2005

This is very good, hearty without being overly heavy. I agree with another reviewer that it could use a little salt, and it does make 2 HUGE loaves. My starter is a very sweet and liquidy one -- I find that it works best if I feed 2 cups of it with a cup of flour and let sit overnight, then proceed from there. I also found that it needs a much longer rise time. I don't know how you get sourdough bread without any additional yeast to rise this quickly. I give the first rise overnight, the second rise does not need quite as long.

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