This homemade cracked wheat bread has a rustic flavor and chewy texture, balanced with just a touch of honey. It is so good fresh from the oven. Each slice is hearty and perfect for toasting, sandwiches, or a warm slather of butter!

A partially sliced loaf of cracked wheat bread next to a knife.

Here is Why This Recipe Works

Flavor Boost with Honey and Whole Grains: A touch of honey brings out the natural nuttiness of cracked wheat, adding just the right amount of sweetness without going overboard.

Great Texture: Cracked wheat gives each slice a chewy bite, making this bread a perfect balance of hearty and soft. None of that flimsy sandwich bread here!

One Special Ingredient for Big Impact: Cracked wheat may be a little unique, but it’s worth the trip. Or you can easily purchase cracked wheat on Amazon.

Versatile and Delicious: Toast it, sandwich it, or go classic with a simple smear of butter. This whole grain bread shines no matter how you slice it!

Ingredients for making cracked wheat bread.

The Ingredients

Pantry: Bread flour, whole wheat flour, dry milk, sugar, instant yeast, honey, salt.
Fridge: Butter
Specialty items: Cracked wheat

If you want to use bulgur instead of cracked wheat, that will work, but you won’t need to cook the bulgur in the same way. To prep the bulgur, pour boiling water over it and let it sit for about 10 minutes to soften. Then proceed with the recipe as written.

A freshly baked loaf of bread in front of a jar of cracked wheat.

What Is Cracked Wheat?

Cracked wheat is made by coarsely grinding whole raw wheat kernels, giving it a hearty texture. Unlike refined grains, cracked wheat retains the bran, germ, and endosperm. It’s commonly used in breads, salads, and as a hot cereal. It softens as it cooks and it adds a rustic flavor and texture to homemade bread and other recipes.

Making the sponge for the bread. — mix the sponge

Before and after shots of cooking and softening cracked wheat. — cook the cracked wheat

Cracked Wheat vs. Bulgur

Although cracked wheat and bulgur come from whole wheat kernels, they differ in processing and texture. Cracked wheat is simply raw wheat kernels that are coarsely ground. Bulgur, on the other hand, is steamed and dried before it’s cracked, which makes it quicker to prepare and slightly softer when cooked.

Adding the sponge and cracked wheat to a bowl then adding the rest of the ingredients. — add the cracked wheat to the sponge then add the remaining ingredients

On the right is the first mix and on the left is the smooth dough after the rest and last mix. — knead the dough until it is smooth and elastic

Variations

Cracked Wheat and Seed Bread: Mix in ¼ cup each of sunflower seeds, flaxseeds, and pumpkin seeds.

Cranberry Walnut Cracked Wheat Loaf: Fold in ½ cup dried cranberries and ½ cup toasted, chopped walnuts.

Herb-Infused Cracked Wheat Loaf: Add 1 tablespoon of dried rosemary and 1 tablespoon of dried thyme.

On the left is before proofing and on the right is after proofing the dough. — let the dough proof

Shaping the dough to go into the bread pan. — shape into a loaf

Tips for Success

This dough should be slightly sticky but workable. If it’s too wet, add a little flour; too dry, spritz with water.
Allowing the dough enough time to rise will improve the loaf’s structure and flavor. Look for a rise that doubles in volume, even if it takes a little extra time.
Tap the top of the loaf after baking; a hollow sound indicates it’s baked through and ready to cool.
Let It Cool Before Slicing. It’s tempting, but slicing too soon can make the bread gummy. Let it cool completely to get clean, even slices. I rarely follow my own advice here, because I have no self-control.
For a softer crust, brush the warm loaf with melted butter or a bit of olive oil right out of the oven.

Two photos showing the cracked wheat bread in a loaf pan before and after the second proof. — let it proof a second time before baking

Storage

On the counter: To keep your cracked wheat bread fresh, store it in an airtight container at room temperature for 2 to 3 days.

Freezing: Slice the bread once it’s completely cooled. Place slices in a single layer on a baking sheet to freeze for 1–2 hours. Once frozen, transfer slices to a freezer-safe bag or container to prevent sticking. It will keep well for up to 3 months.

Reheating: To enjoy a slice, take it straight from the freezer and warm it in the toaster or oven until heated through. For a whole loaf, wrap it in foil and reheat in a 325°F oven for about 20 minutes until soft and warm.

A loaf of bread in a pan cooling on a rack next to butter.

Simple Cracked or Bulgur Wheat Loaf

This cracked wheat sandwich bread isn’t just any loaf. It’s got texture, flavor, and a hint of honey that practically says, “yes, I’m worth the effort.” If you want to use bulgur, check the notes in the recipe card to see how to hydrate the bulgur.

This loaf is perfect for sandwiches, toast, or eating straight out of the oven (we won’t judge), this recipe is destined to be a regular in your kitchen.

A couple of slices of bread next to a cup of cracked wheat and a knife.

If you’re looking for more great sandwich bread recipes, try our sprouted wheat bread or our oatmeal bread.

More Recipes You Will Love

This artisan rye bread has a rich taste, a crispy crust, and a soft, moist crumb. It’s a no-knead rye loaf that doesn’t take long to make!

Our sourdough spelt bread is made with whole wheat spelt. This rustic sourdough bread is simple to create and follows basic directions.

There’s no yeast in this barley bread. It’s a rustic bread made entirely with barley flour, giving it a distinctive and rich flavor.

A sliced loaf of bread made with whole wheat and bulgur or cracked wheat.

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Adapted from The Bread Bible by Rose Levy Beranbaum

Cracked Wheat Bread

This bread has a nutty, whole grain chew of cracked wheat and it tastes wonderful on morning toast or in a sandwich.

5 from 19 votes

Print Pin Save

Prep Time: 30

Cook Time: 45

Additional Time: 2

Total Time: 3 15

Servings: slices

Calories: 122kcal

Author: Dahn Boquist

Ingredients

Sponge Starter

1 cup plus 2 tablespoons lukewarm water
⅔ cup bread flour (80 grams)
⅔ cup whole wheat flour (75 grams)
1 tablespoon dry milk
1 tablespoon honey
½ tablespoon sugar (10 grams)
¾ teaspoon instant yeast

Cracked Wheat

½ cup cracked wheat (75 grams)
1 cup water

Dough

all of the sponge starter above
all of the cooked cracked wheat from above
2-⅔ cups bread flour (320 grams)
2 tablespoons butter melted
2 teaspoons sugar
1-¾ teaspoons salt
¼ teaspoon instant yeast

Instructions

Make the sponge

In a mixing bowl, combine all the ingredients for the sponge starter and whisk well. Cover and let the sponge ferment for 3 to 4 hours. (If you use a bread machine, combine the ingredients in the bread machine pan and let the starter sit in the bread machine with the lid closed, do NOT turn the bread machine on).

Cook the Cracked Wheat

Place the cracked wheat and water in a microwave safe bowl. Cover the bowl with plastic wrap and cook it on high in the microwave for 6 to 8 minutes until the wheat soaks up all the water and has a chewy texture (you will want to stop the microwave and stir it once or twice). Cover the wheat and place it in the refrigerator until ready to use.

Mix the Dough and Proof

Add the cracked wheat to the sponge starter then add the bread flour, butter, sugar salt, and yeast. Combine the ingredients until the flour is moistened then cover the bowl and let the dough rest for 20 minutes.
Knead the dough for 10 minutes by hand or with a stand mixer on medium speed, until it is smooth and elastic. The dough should be fairly sticky. If it is too wet add small amounts of flour and if it is too dry spray some water on it and knead it in.
Place the dough in a large bowl that has been coated with oil. Coat the surface of the dough with oil and cover the bowl with plastic wrap. Allow the dough to rise in a draft-free area until doubled in volume, about 1 to 1-½ hours. (If your using a bread machine turn the machine on “dough” setting and let the machine do the kneading and subsequent rising)

Shape, Rise, and Bake

Pour the dough onto a lightly floured counter and gently pat it into a rectangle then shape it into a log. Place the shaped dough into a greased 8 x 4-inch bread pan. Cover loosely with a towel and let it rise until doubled in volume, about 45 minutes to 1 hour. The loaf should be about an inch over the top of the pan.
Pre-heat the oven to 350°. Place the pan in the center of the pre-heated oven and bake for 40 to 50 minutes (when it is done it will sound hollow when tapped).
Remove the bread from the pan and allow it to cool on a wire rack. If you want the top to be soft, coat it in melted butter or olive oil while still warm.

Notes

If you want to use bulgur instead of cracked wheat, pour boiling water over ½ cup bulgur and let it sit for 10 minutes then drain any extra liquid. Bulgur does not need to be cooked the same way as the cracked wheat.

Nutrition

5 from 19 votes (17 ratings without comment)

Sadie

Friday 18th of October 2024

This bread is fantastic. The crumb is moist, soft and slightly open. There's a bit of crispness to the crust. It's delicious toasted or plain. The dough weighs over 1 kg which is a lot of dough for an 8x4-inch pan. I divided it into 900 g for the loaf and 280 g for two sandwich buns. The only change I made to the recipe was to sub sourdough discard for part of the sponge, and add a bit of orange zest and fennel seed. As the recipe notes, it's a sticky dough. I kneaded it in my stand mixer. It was too sticky to knead by hand. The proofed dough was a bit gassy and fragile. The oven spring was phenomenal!

Dahn Boquist

Wow, I’m so glad you enjoyed the bread! Your adjustments with the sourdough discard, orange, and fennel sound fantastic—I bet that added such a lovely flavor. Thanks for sharing your tips and experience!