Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Cracked Wheat Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Breads Comments:
Preparation Time:
Number of Servings: 2

2 Cup(s) Warm milk
1 Cup(s) Wheat bran cereal, All-Bran
Fiber 1 or 100% Bran
1/2 Cup(s) Warm Water
2 Tablespoon(s) Yeast
1/3 Cup(s) Honey
2 Tablespoon(s) Olive oil or vegetable oil
2 Teaspoon(s) Salt
1/2 Cup(s) Cracked wheat
3 Cup(s) Whole wheat flour
2 1/2 Cup(s) To 3 1/2 c bread flour, or
All purpose flour
In a large bowl, add wheat bran cereal to milk and soak 15-30 minutes.
Proof yeast in warm water. Add yeast mixture, honey, olive oil, salt,
and cracked wheat to milk mixture and mix well. Add the whole wheat
flour, one cup at a time, mixing well after each addition. Then add
bread flour 1/2 c at a time, mixing well after each addition. When
dough gets very stiff, turn out onto a well-floured surface and knead
in enough remaining flour to make a good soft dough. Place dough in a
lightly oiled bowl, cover with plastic wrap, and let rise until
doubled. Punch down, divide in half, and form each half into a loaf
and place in a 8.5x4.5 inch or 9x5 inch bread pan and cover. Let rise
until doubled in bulk. Bake in a preheated 375 degree oven for 30
minutes, remove from pans and continue to bake for another 10-15
minutes until bread sounds hollow on bottom. May need to cover tops
with aluminum foil during final 10-15 minutes of baking if top is
browning too much. Let cool on racks before slicing. Recipe from
Harold Cannon, appeared in 30 Nov 1994 issue of The Birmingham News.
From Gemini's MASSIVE MealMaster collection at

Nutrition (calculated from recipe ingredients)
Calories: 2202
Calories From Fat: 102
Total Fat: 12g
Cholesterol: 19.5mg
Sodium: 2460.6mg
Potassium: 1025.7mg
Carbohydrates: 449.7g
Fiber: 16.7g
Sugar: 60.2g
Protein: 69.1g

Scale this recipe to Servings [?]