My favorite part about making bread is when the house is filled with that wonderful aroma as it bakes. There is a peaceful, warm feeling about the smell of baked bread. It’s just good for the soul.
Something as simple as the smell of bread can evoke memories of grandma’s kitchen and the warmth and comfort of her company. It helps me slow down and cherish the little things.
This bread has a nutty, wholesome chew of cracked wheat. Cracked wheat is the whole wheat berry that has been crushed or cut into smaller pieces. It includes the nutrient-rich bran and germ of the wheat and is high in fiber.
The wheat germ has oils in it that can go rancid so be cautious where you buy it. Store it in an airtight container and kept it in a cool area. I don’t like to buy it in the bulk foods section since I don’t know how long it has been sitting in the loosely closed bins.
If you can’t find cracked wheat you can use bulgur which is cracked wheat that has been steamed. If you do use bulgur, you will only need to soak it in boiling water until it is soft.
This recipe calls for a starter sponge. If you have never worked with a starter sponge, don’t fret about the funky fermented smell it gives off after a few hours. Rest assured that it is developing flavor and improving with time. It really is a wonderful way to make bread.
You can start this bread in a bread machine. I prefer to shape my loaves in a regular bread pan and bake it in the oven but don’t let me stop you if you would rather finish it off in the bread machine.
Either way it will fill your home with a wonderful aroma and warm your heart and soul.
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Adapted from The Bread Bible by Rose Levy Beranbaum
Make the sponge
Cook the Cracked Wheat
Mix the Dough and Rise Twice
Shape, Rise, and Bake
Serving Size 1
Amount Per ServingCalories 122 Total Fat 1.8g Saturated Fat 1g Cholesterol 4mg Sodium 268mg Carbohydrates 23g Fiber 1.5g Sugar 2g Protein 3g