sliced cracked wheat bread loaf

Wheat bread and I, we’re likethis.

Almost every morning, wheat bread serves as the vehicle to getting peanut butter toast into my belly for breakfast. For lunch or dinner, it is oftentimes the base of my sandwiches, grilled cheese, etc. And when I want dessert that is healthy but also not-so-healthy, a spread of Nutella or cookie butter on a slice of wheat bread comes to the rescue.

We’re basically besties. Also, now you know that my diet is like 80 percent toast.

But cracked wheat bread and I? That’s a whole different story. I’d never put cracked wheat into my bread before making this recipe from Red Star Yeast, let alone tried the stuff on its own. But ho ho hooooo, friends, let me tell you — it’s tasty. Dare I say so tasty, my trusted wheat bread may have some stiff competition.

spoonful of cracked wheat

yeast in bowl

cracked wheat bread dough rising

Red Star Yeast certainly was onto something when they decided hey, let’s stir some cracked wheat into a bread! And that something is a soft, textured, nutritious sandwich loaf that rivals any storebought variety in the wheat bread category. I guess this isn’t really a wheat bread, per se, because it’s made with bread flour and cracked wheat is stirred into the dough, BUT my point is this: If you’re a wheat bread lover like me, you will find yourself head over heels for this bread, too. Get ready for a lot more peanut butter toast/sandwich/grilled cheese-makin’ in your near future (YEAH TOAST).

shaping dough into loaf

cracked wheat bread rising in loaf pan

Cracked wheat may be a big of an enigma to find at the grocery store, but I found it in the bulk section of my local natural foods market and it was supah cheap. Also, if baking bread kind of freaks you out, take a deep breath, maybe have a glass of wine and then take a gander at these baking tips from Red Star Yeast, which take you through the whole process. You can totally do this!

cracked wheat bread loaf on cooling rack

Cracked wheat bread, guys. You’re gonna love it.

P.S. Check out Red Star Yeast on Facebook, Twitter, and Pinterest.

sliced cracked wheat bread

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
cracked wheat bread

Cracked Wheat Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 2 reviews
  • Author: Courtesy of Red Star Yeast
  • Prep Time: 2 hours 15 mins
  • Cook Time: 35 mins
  • Total Time: 2 hours 50 mins
  • Yield: 1 9-by-5-inch loaf 1x
  • Category: Bread
  • Method: Bake
  • Cuisine: American


  • 1 1/4 cups plus 1 tablespoon water
  • 3/4 cup cracked wheat
  • 3 cups bread flour, divided
  • 2 tablespoons granulated sugar
  • 2 1/4 teaspoons (1 packet) Red Star active dry yeast
  • 1 1/2 teaspoons salt
  • 2 tablespoons vegetable oil


  1. In a small saucepan, bring water to a boil. Pour boiling water over cracked wheat in a small bowl; stir. Let cool to 120 to 130 degrees F.
  2. Meanwhile, stir together 1 cup flour, sugar, yeast and salt in the bowl of a stand mixer. Add oil and cracked wheat mixture. Stir with paddle attachment on medium speed 4 minutes.
  3. Gradually add remaining flour. Knead with dough hook on low speed 5 to 7 minutes until dough is smooth and elastic. Transfer bread to a lightly oiled bowl; turn to coat. Cover and let rise in a warm place 1 hour until doubled.
  4. Punch down risen dough. On a lightly floured surface, roll out dough to a 14-by-7-inch rectangle. Roll up from the short end into a tight log; pinch seam to seal. Transfer log to a lightly greased 9-by-5-inch loaf pan. Cover and let rise 1 hour until doubled.
  5. Heat oven to 375 degrees F. Bake bread 35 to 40 minutes until golden brown. Remove from loaf pan; cool completely on a cooling rack before slicing.
  6. *See Red Star Yeast’s website for alternative baking methods (bread machine, food processor, hand-held mixer, etc.)

Disclosure: I received compensation from Red Star Yeast for recipe development purposes. All opinions are my own.