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Cracked Wheat Buttermilk Bread Recipe

Slices of this crusty bread are great alongside meals or for sandwiches. It's one of the lightest wheat breads I've ever tried. —Ruth Stoops, Cincinnati, Ohio

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Cracked Wheat Buttermilk Bread Recipe

Prep: 15 min. + cooling Bake: 3 hours

Yield: 16 Servings

15 180 195

Ingredients

1-1/2 cups water
6 tablespoons cracked wheat
3/4 cup warm buttermilk (70° to 80°)
3 tablespoons honey
3 tablespoons butter, softened
1-1/2 teaspoons salt
1/4 teaspoon baking soda
1-1/2 cups bread flour
1-1/2 cups whole wheat flour
1 tablespoon active dry yeast

Directions

In a saucepan, bring the water and cracked wheat to a boil; boil for 6 minutes. Drain; cool for 15 minutes. Place all ingredients, including cracked wheat, in bread machine pan in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available. Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1-2 tablespoons of warm buttermilk or flour if needed. Yield: 1 loaf (1-1/2 pounds).

Editor's Note: We recommend you do not use a bread machine's time-delay feature for this recipe.

Nutritional Facts 1 serving (1 slice) equals 123 calories, 3 g fat (1 g saturated fat), 6 mg cholesterol, 276 mg sodium, 23 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Cracked Wheat Buttermilk Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p50