Tender Cracked Wheat Sandwich Loaf Bread Recipe

If you love cracked wheat bread that is commercially produced, did you know you can make it home and make it even better? I am so excited to share this Tender Cracked Wheat Sandwich Loaf Bread Recipe with you. This is a simple homemade bread to make and even if you are new to bread making, this step-by-step method I will show you will have you a bread-making pro in no time. 

This is a recipe that makes 3 loaves- 1 to eat now and 2 to freeze for later. Or, you can do as I always do and make one of the loaves into rolls instead. My family loves both the bread and fresh rolls.

While I am showing how to make this bread in a stand mixer, please know that you can also knead this bread by hand as well.

NOTE: I want to make a note about the size of this batch. It is easy for my Bosch mixer to handle. If you are using a Kitchen aid or smaller mixer, this might be a lot for the mixer. My recommendation would be to start in the mixer, then knead the last 3-5 minutes by hand. Then you won't overstress your mixer.

Steps to making cracked wheat bread

There are 5 major steps in this process, let me break them down for you so you know what to do. 

1. Make a sponge- I will explain more about the reason for making a sponge below, but suffice it to say, that this will help you create a much better loaf. 
2. Soak the cracked wheat- While I have seen plenty of recipes that skip this step, I don't recommend it. The cracked wheat won't soften too much through the baking process and is so much better when it is heated and hydrated. This will be done at the same time as the sponge-making. So it is actually 2 steps in one. 
3. Proper mixing- one key to making a great loaf of whole wheat bread is ensuring the dough is mixed properly. 
4. Rising time- Just like mixing, the proofing (rising time) is equally important. 
5. Baking - I cannot stress this enough- do not overbake!! With wheat bread, one of the biggest complaints I hear is the bread is too dry. While there are several reasons for this, the main one I have seen is the loaves are overbaked and dried out. This is why I prefer using a thermometer to check for doneness above all else. More on this below.

Ingredients

• Cracked wheat- You can buy this in the bulk bins at your local grocery store, but if you have a grain mill, you can also crack these yourself. You can also use bulgur wheat if you want but know that it is parboiled, so it will soften much more quickly. I prefer using regular cracked wheat.
• Water- We will use both boiling water and warm water.
• Active dry yeast- I prefer this to instant yeast. 
• Brown sugar- you can also use honey if you like. 
• Whole wheat flour- I used white wheat, but you can also use red wheat or spelt flour. 
• All-purpose flour- I made this recipe with a blend of flour, if you prefer to use 100% wheat flour, I will add notes on this below. 
• Kosher salt
• Eggs- They serve many purposes in bread making and also in the egg wash for the topping. 
• Butter- You could also use olive oil or canola oil. 
• Vital wheat gluten- this is optional, but makes the bread so soft! If you don't know what it is, read more on it below.

How to make

Making the sponge:

Combine the water, yeast, and whole wheat flour in a medium bowl. Mix it with a fork or spoon and let it sit for 30 minutes to 1 hour. 

PRO TIP: Sponges are also called a pre-ferment. Not only will this hydrate your wheat flour, but will also add to the texture and flavor of your bread dough. It is not hard to do, but does take extra time. 

Once the sponge is going, add the boiling water to your cracked wheat in a small bowl or the small saucepan you heated your water in. Let this sit for 30 minutes, then drain. 

Mixing the dough:

When the hour is up and the cracked wheat is softened, it is time to mix the bread. Add the remaining ingredients to your stand mixer bowl. If you are kneading by hand, add them all to a large bowl. 

You will want to mix this on medium speed for at least 6 minutes with the dough hook until the dough is smooth. When it is mixing, it will be slightly sticky (tacky), but still pull away from the sides of the bowl. It will also be a soft dough. If you are kneading by hand, it will take at least 8-10 minutes to knead. 

Cover the bowl with plastic wrap or a damp towel. Let it sit at room temperature in a warm place until the dough is doubled. Mine took about 45 minutes. 

Shaping the dough:

I made this into a sandwich loaf, so I will show you below how to for the bread. Place dough on a lightly floured work surface and divide into 2 equal pieces. Press it into a square that is about 14 inches by 14 inches. Fold over about an inch on each side and gently press into the dough. 

Starting at the top of the loaf, roll down the bread as shown in the photos. When you reach the bottom, pinch it closed. 

Place into your prepared bread pans cover with the plastic wrap and let the dough rise until it has almost doubled again. 

Baking Your Bread:

Towards the end of the rising time, preheat the oven. The oven will need to be hot before adding the bread. 

Brush the top with the egg wash. Place in the oven and bake for 40 minutes. Check the temperature of the bread- you want it to bake to 195 degrees. 

Once it has reached the temperature, remove it from the oven and gently turn it out onto a wire rack to cool. The loaves will be a beautiful golden brown. 

PRO TIP: Let the finished bread cool for at least 20 minutes, this will give the starches time to set and the bread to finish baking. 

Enjoy your freshly baked bread!! You deserve it after all the work you did. 

Why overbaking is a problem with whole wheat bread

Whole wheat flour will absorb more moisture than regular refined flour. This is not just a factor in the mixing and rising part of the process, but baking as well. If you bake it too long, it will become too dry and crumbly- both are major complaints I hear from people about wheat breads.

For this reason, I think it is so important to bake only to 195 degrees. Check this with an instant-read thermometer. 

What is cracked wheat?

Cracked wheat is a type of wheat product that has been crushed or cracked into smaller pieces, typically before being ground into coarse particles. It is made from whole wheat berries that have been cleaned, dried, and then cracked. The cracking process helps break the wheat into smaller fragments, which can vary in size from small to medium.

How to check for the freshness of active dry yeast

1. Check the Expiration Date: The most straightforward way is to look at the expiration date on the package. If the yeast has passed this date, it may not be as effective.
2. Visual Inspection: Examine the yeast closely. Fresh active dry yeast typically has a beige to light brown color. If it appears darker or has a grayish tint, it may be old and less potent.
3. Smell: Fresh yeast should have a mild, slightly sweet aroma. If the yeast has a sour or unpleasant smell, it might be no longer good.
4. Dissolution Test: Dissolve a small amount of active dry yeast in warm water with a pinch of sugar. After 5-10 minutes, if the mixture becomes frothy and starts to bubble, the yeast is likely still active. This indicates that the yeast is producing carbon dioxide, a byproduct of fermentation.
5. Water Temperature Test: When proofing yeast, the water temperature is essential. If the water is too hot, it can kill the yeast; if it's too cold, the yeast may not activate. Follow the recommended water temperature on the yeast package and observe the yeast's response.

What is vital wheat gluten and why use it?

1. Improved Dough Structure: Whole wheat flour contains bran and germ, which can interfere with the development of gluten. Adding vital wheat gluten helps strengthen the gluten network, improving the overall structure and elasticity of the dough. This is particularly important when working with whole wheat flour, as it tends to produce denser and heavier bread due to its lower gluten content.
2. Better Rise and Texture: The enhanced gluten structure provided by vital wheat gluten contributes to improved gas retention during fermentation. This results in better dough expansion, aeration, and ultimately a lighter and more evenly textured whole wheat bread.
3. Increased Volume: Whole wheat flour can lead to a denser crumb in bread. By incorporating vital wheat gluten, bakers can increase the volume of the bread, producing loaves with a more desirable size and shape.
4. Extended Shelf Life: The improved structure and texture of bread made with vital wheat gluten can contribute to a longer shelf life. The bread is less prone to becoming stale quickly, maintaining its freshness for a more extended period.
5. Consistent Results: Whole wheat flours can vary in terms of gluten content, and the quality of the flour may affect the outcome of the bread. Adding vital wheat gluten allows bakers to achieve more consistent results, especially when using different brands or batches of whole wheat flour.

How to freeze homemade bread

1. Cool the Bread Completely: Allow the freshly baked bread to cool completely at room temperature. This helps prevent condensation inside the packaging, which can lead to freezer burn.
2. Slice the Bread (Optional): You can choose to slice the bread before freezing or leave it whole, depending on your preference. Slicing before freezing makes it easier to grab individual slices as needed.
3. Wrap the Bread:
   • Plastic Wrap: Wrap the entire loaf or individual slices tightly in plastic wrap. Make sure there are no gaps or openings to prevent freezer burn.
   • Aluminum Foil: Alternatively, you can wrap the bread in aluminum foil. Again, ensure a tight seal to protect against freezer burn.
   • Freezer Bags: Place the wrapped bread in a heavy-duty freezer bag. Remove as much air as possible before sealing.

More homemade bread recipes

• Multigrain bread
• Whole wheat potato bread
• Ancient grain bread
• Tender whole wheat bread
• More yeasted bread recipe ideas
• Herb fougasse recipe

• Yeasted Breads
• Baked
• White Whole Wheat Flour