Best 6 Cracked Wheat Buttermilk Bread Recipes

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Cracked wheat buttermilk bread is a delicious and nutritious bread that is perfect for any occasion. It is made with cracked wheat, buttermilk, and a variety of other ingredients, and it has a slightly tangy flavor and a chewy texture. Cracked wheat buttermilk bread is a good source of fiber and protein, and it is also low in fat. This bread is perfect for sandwiches, toast, or just eating on its own. If you are looking for a delicious and healthy bread recipe, then cracked wheat buttermilk bread is the perfect choice for you.

Let's cook with our recipes!

CRACKED WHEAT BREAD (FOR BREAD MACHINE)



Cracked Wheat Bread (For Bread Machine) image

This recipe was in the booklet that came with my bread machine 12 years ago. A delicious bread. Preparation time is hands-on time and does not include the time in the bread machine. Baking time is for if you bake in the oven.

Provided by Bobbiann

Categories     Yeast Breads

Time 43m

Yield 1 loaf, 16 serving(s)

Number Of Ingredients 8

11 ounces water
1 1/2 teaspoons salt
1 1/2 tablespoons butter
2 tablespoons honey
2 1/4 cups bread flour or 2 1/4 cups all-purpose flour
1 1/4 cups whole wheat flour
1/2 cup cracked wheat (or Red River Cereal)
2 1/4 teaspoons active dry yeast

Steps:

  • Add ingredients to bread bucket in order recommended by the manufacturer.
  • Select desired setting. I use the dough setting on my machine. Press "start".
  • If you used a regular setting, remove the finished bread when it is finished baking.
  • If you used the dough setting, dump the dough onto a floured countertop when the cycle is finished, knead a few times to remove air bubbles, shape into a loaf and place in greased loaf pan. Let rise until doubled or at least somewhat bigger, about 1 hour.
  • Bake for 35 minutes in oven preheated to 400ºF.

Nutrition Facts : Calories 121.4, Fat 1.6, SaturatedFat 0.8, Cholesterol 2.9, Sodium 229.5, Carbohydrate 23.9, Fiber 1.7, Sugar 2.2, Protein 3.5

ELAINE'S CRACKED WHEAT BREAD



Elaine's Cracked Wheat Bread image

Everyone enjoys this flavorful, healthy bread. Share the second loaf with a lucky friend.

Provided by Elaine Mical

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 3h10m

Yield 20

Number Of Ingredients 16

1 ½ cups water
½ cup cracked wheat
1 tablespoon salt
⅓ cup warm water
1 tablespoon white sugar
1 tablespoon yeast
1 cup buttermilk
½ cup honey
¼ cup molasses
¼ cup butter
¼ cup wheat germ
¼ cup flax seeds
¼ cup miller's bran
2 cups whole wheat flour
4 cups all-purpose flour
2 tablespoons butter, melted

Steps:

  • Combine 1 1/2 cup water, cracked wheat, and salt in a saucepan. Bring to a boil; reduce heat to medium low. Cook, stirring occasionally, until water is absorbed, about 15 minutes. Remove from heat.
  • Mix 1/3 cup water, sugar, and yeast together in a large bowl. Let stand until yeast forms a creamy foam, about 5 minutes.
  • Stir buttermilk, honey, molasses, 1/4 cup butter, wheat germ, flax seed, and bran into the cracked wheat until blended. Mix in whole wheat flour.
  • Mix cracked wheat mixture into the yeast mixture using a spoon or electric mixer. Add all-purpose flour 1 cup at a time, mixing until dough is smooth and elastic.
  • Place dough in a large greased bowl, cover, and let rise until doubled in size, about 1 hour.
  • Punch down dough to release air. Divide dough into 2 equal pieces. Roll out pieces into rectangles to release any air bubbles. Roll up, pinching seams tightly and tucking in sides as you go.
  • Grease two 9x5-inch loaf pans. Place rolls seam side-down in the pans; press down to flatten. Tuck in all sides gently with the top of a finger. Cover and let rise in a warm place until dough rises 1 inch above the rim of the pans, about 45 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake loaves until golden brown and the bottoms sound hollow when tapped, about 35 minutes. Brush with 2 tablespoons melted butter and turn out onto wire racks to cool. Allow to cool completely before slicing.

Nutrition Facts : Calories 236.2 calories, Carbohydrate 43.2 g, Cholesterol 9.6 mg, Fat 5.1 g, Fiber 3.7 g, Protein 6.1 g, SaturatedFat 2.4 g, Sodium 391 mg, Sugar 10.7 g

'CRACKED WHEAT' BREAD



'Cracked Wheat' Bread image

When I began my career as a cook, I made hearty loaves like these every week. Now that we have so many bakeries producing good breads, I don't really need to bake as often, but I've never gotten bread quite like this grainy loaf in a bakery. Make it on a weekend when you're at home for a while. There's only about 15 minutes of active work, but the bread requires several rises. Although I call it cracked wheat bread, I use bulgur, which makes a lighter, moister bread than cracked wheat.

Provided by Martha Rose Shulman

Categories     project, appetizer

Time 5h

Yield Two loaves

Number Of Ingredients 11

2 1/2 teaspoons active dry yeast
3 cups lukewarm water
2 tablespoons mild honey
1 tablespoon blackstrap molasses
1 cup medium or coarse bulgur
1 cup all-purpose flour
2 cups whole wheat flour
1/4 cup canola oil
1 scant tablespoon salt
2 cups whole wheat flour, plus additional as necessary for kneading
1 egg, beaten with 2 tablespoons water for egg wash

Steps:

  • In a large bowl, combine the yeast and water, and stir until dissolved. Stir in the honey and molasses. Whisk in the bulgur, then whisk in the flours a cup at a time. Stir or whisk this mixture a hundred times for about two minutes. Scrape down the sides of the bowl with a spatula, cover the bowl tightly with plastic, and leave to rise in a warm spot for one hour until bubbly.
  • Add the oil to the sponge and fold in, using a large spoon or spatula. Add the salt and fold in. Fold in 1 cup of whole wheat flour. Place some of the second cup of flour on your work surface, and scrape the dough onto it. Use a paddle to help fold the dough over to knead until it has absorbed the flour on the work surface. Flour your hands and your work surface, and knead the dough for 10 minutes, adding flour as necessary, until the dough is elastic and springs back when you press it with your finger. It will be dense and slightly tacky. Shape the dough into a ball. Rinse and dry your bowl, and coat with oil. Place the dough in it, then flip it over so that it is coated with oil. Cover the bowl tightly with plastic wrap, and set in a warm spot to rise for 1 hour or until doubled.
  • Punch down the dough again, cover the bowl and allow to rise for another hour.
  • Preheat the oven to 375 degrees. Divide the dough in two and shape into loaves. Oil two 9 x 5-inch bread pans, and place the loaves in the pans, seam side up first, then seam side down. Cover with a damp towel, and allow to rise for 30 minutes or until the middle of the loaves rises above the edges of the pans.
  • Gently brush the loaves with egg wash and, using a sharp knife, cut two or three 1/2-inch deep slashes across the top of each loaf. Bake 50 to 60 minutes, brushing again halfway through with egg wash. The bread is done when it is golden brown and responds to tapping with a hollow sound. Remove from the pans, and cool on a rack.

Nutrition Facts : @context http, Calories 272, UnsaturatedFat 5 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 6 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 310 milligrams, Sugar 4 grams, TransFat 0 grams

CRACKED WHEAT BREAD II



Cracked Wheat Bread II image

Nutty and moist, this bread is light and makes great toast.

Provided by NMLARSON

Categories     Bread     Yeast Bread Recipes     Whole Grain Bread Recipes     Wheat Bread

Time 55m

Yield 20

Number Of Ingredients 11

1 ¼ cups warm water
½ cup cracked wheat
1 (.25 ounce) package active dry yeast
⅓ cup warm water (110 degrees F/45 degrees C)
2 tablespoons butter, softened
1 tablespoon salt
2 tablespoons molasses
2 tablespoons honey
1 cup milk
1 cup whole wheat flour
4 cups all-purpose flour

Steps:

  • In a small saucepan, bring water to a boil. Stir in cracked wheat and simmer for 10 minutes; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  • Pour the cracked wheat mixture into a large bowl. Stir in the butter, salt, molasses, honey, milk, yeast mixture, whole wheat flour and 2 cups of the bread flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition.
  • When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
  • Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 375 degrees F (190 degrees C).
  • Bake in a preheated 375 degree oven 30 to 35 minutes, or until the loaves sound hollow when tapped on top and bottom. Cool on racks.

Nutrition Facts : Calories 151 calories, Carbohydrate 29.5 g, Cholesterol 4 mg, Fat 1.8 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 1 g, Sodium 364 mg, Sugar 3.6 g

CRACKED WHEAT BUTTERMILK BREAD



Cracked Wheat Buttermilk Bread image

Slices of this crusty bread are great alongside meals or for sandwiches. It's one of the lightest wheat breads I've ever tried. -Ruth Stoops, Cincinnati, Ohio

Provided by Taste of Home

Time 3h15m

Yield 1 loaf (1-1/2 pounds).

Number Of Ingredients 10

1-1/2 cups water
6 tablespoons cracked wheat
3/4 cup warm buttermilk (70° to 80°)
3 tablespoons honey
3 tablespoons butter, softened
1-1/2 teaspoons salt
1/4 teaspoon baking soda
1-1/2 cups bread flour
1-1/2 cups whole wheat flour
1 tablespoon active dry yeast

Steps:

  • In a saucepan, bring the water and cracked wheat to a boil; boil for 6 minutes. Drain; cool for 15 minutes. Place all ingredients, including cracked wheat, in bread machine pan in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1-2 tablespoons of warm buttermilk or flour if needed.

Nutrition Facts :

CRACKED WHEAT BUTTERMILK BREAD WITH SUNFLOWER SEEDS



Cracked Wheat Buttermilk Bread With Sunflower Seeds image

This is a nutritious, hearty bread with a nice nutty taste. It makes great toast! Cracked wheat can be found in a bulk food store.

Provided by MMers

Categories     Breads

Time 3h25m

Yield 1 loaf

Number Of Ingredients 10

6 tablespoons cracked wheat
7/8 cup buttermilk
3 tablespoons butter
2 tablespoons liquid honey
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1 tablespoon yeast
3/8 cup toasted sunflower seeds

Steps:

  • Put cracked wheat into a small pot with 1 to 2 cups of water.
  • Bring to a boil, reduce heat to medium and boil for 6 minutes.
  • Remove from heat and drain well.
  • Let cool about 15 minutes.
  • Put cooked wheat into bread machine.
  • Add all other ingredients as listed except for the sunflower seeds.
  • If you don't have buttermilk, you can make a substitute by adding 1 tbsp lemon juice to one cup of whole milk.
  • Stir and let sit for 5 minutes.
  • Use amount called for in the recipe.
  • Set bread machine for whole wheat bread.
  • Press start.
  • Add sunflower seeds at'addition' beep.

Nutrition Facts : Calories 2163.6, Fat 71.1, SaturatedFat 26.6, Cholesterol 100.2, Sodium 4353.3, Carbohydrate 333.2, Fiber 32.2, Sugar 47.5, Protein 66.7

  • To achieve a crispy crust, ensure that you use cold buttermilk and cracked-wheat mixture. Additionally, ensure that your pan is very hot before adding the batter.
  • To monitor the cooking, use a toothpick. Insert it into the center of the bread and if it comes out clean, remove the bread from the heat.
  • Flavor the bread by adding ingredients like carom seeds, anise seeds, raisins, or grated carrots. Some herbs like thyme, basil, or rosemary are also great additions.
  • The buttermilk bread is a versatile recipe that allows for experimentation with different flavors and textures. It has a combination of tang from the buttermilk, chewiness from the cracked-wheat, and a slightly crispy crust.
  • This delicious bread can be consumed in a variety of ways, such as toasted with butter and jam, or as a sandwich. It can also be used for making bread pudding, croutons, or French toast.
  • The wholesome and nutritious nature of this bread makes it a healthier alternative to traditional white bread.
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