Cracked Wheat Buttermilk Bread Recipe

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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
TOTAL TIME: Prep: 15 min. + cooling Bake: 3 hours
MAKES:16 servings
TOTAL TIME: Prep: 15 min. + cooling Bake: 3 hours
MAKES: 16 servings


  • 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

Nutritional Facts

1 slice: 123 calories, 3g fat (1g saturated fat), 6mg cholesterol, 276mg sodium, 23g carbohydrate (4g sugars, 2g fiber), 4g protein.


  1. 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.
Originally published as Cracked Wheat Buttermilk Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2002, p50

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