Why You’ll Love This Cracked Wheat Sourdough Bread Recipe
Have you ever tasted a bread that combines wholesome ingredients with an irresistible flavor? That’s exactly what you’ll find in this cracked wheat sourdough recipe.
I love how it strikes the perfect balance between hearty and light, making it ideal for any occasion. The nutty undertones from the cracked wheat elevate my sandwiches to a whole new level, while the sourdough starter adds a delightful tang.
Plus, the texture is simply divine—crusty on the outside and soft on the inside. Once you try it, you’ll be hooked and wondering how you ever lived without this gem in your kitchen!
Ingredients of Cracked Wheat Sourdough Bread
When it comes to baking bread, the ingredients you choose can make all the difference. In this cracked wheat sourdough bread recipe, each component plays a unique role in creating that perfect loaf. From the hearty cracked wheat to the tangy sourdough starter, every ingredient works together to deliver a loaf that’s both nutritious and delicious.
So, what exactly do you need to gather before you start your baking adventure? Let’s take a look.
Ingredients for Cracked Wheat Sourdough Bread:
- 3/4 cup cracked wheat
- 1 cup hot water
- 1/4 cup melted margarine
- 1 egg (optional for egg-free version)
- 2 tablespoons molasses
- 2 tablespoons honey
- 1 1/2 teaspoons salt
- 3/4 cup nonfat milk
- 1/2 cup golden flax seed
- 1/2 cup raw sunflower seeds
- 2 1/2 cups proofed sourdough starter
- 2 1/2 cups whole wheat flour
- 3 1/2-4 cups white flour
Now, before you plunge into mixing and kneading, let’s pause for a moment to chat about these ingredients.
First off, don’t fret if you don’t have an egg on hand; the bread will still turn out wonderfully without it. That said, if you’re feeling adventurous, you might consider swapping in some applesauce or yogurt for a little moisture.
And those seeds? They not only add a delightful crunch but also pack a punch of healthy fats and nutrients. It’s like sneaking in a bit of extra goodness without anyone noticing.
How to Make Cracked Wheat Sourdough Bread
Making Cracked Wheat Sourdough Bread is a delightful journey, and if you’re anything like me, you might find that baking can be both a relaxing and a bit of a chaotic adventure. So, let’s roll up our sleeves and get started, shall we?
The first thing you want to do is take 3/4 cup of cracked wheat and place it in a medium bowl. Now, grab your kettle or pot and boil some water—good ol’ hot water, about 1 cup of it. Pour that over the cracked wheat and let it sit. It’s like giving the wheat a little spa treatment, allowing it to soak up all that warmth and become tender.
While our cracked wheat is having its moment, let’s move on to the other ingredients. In a mixer—oh, how I love my stand mixer—you’ll want to add 1/4 cup of melted margarine, 3/4 cup of nonfat milk, 1 1/2 teaspoons of salt, and if you’re using it, an egg. Don’t worry if you decide to skip the egg; the bread will still turn out great.
Next, add 2 tablespoons of molasses and 2 tablespoons of honey. This is where the magic happens; those sweeteners will give your bread a lovely depth of flavor. Now, toss in 1/2 cup of golden flax seeds and 1/2 cup of raw sunflower seeds. Mixing it all together, you can almost hear the ingredients laughing in harmony.
Once the cracked wheat is lukewarm, pour that mixture into the mixer, followed by 2 1/2 cups of proofed sourdough starter.
Now, buckle up because it’s time to add the flour. Start with 2 1/2 cups of whole wheat flour and mix it in one cup at a time. You can feel the dough starting to come together, and it’s a feeling of triumph, isn’t it?
After you’ve added your flour, give the dough a good mix for about 10 minutes, which will help develop that beautiful gluten structure. Transfer the dough to a well-greased bowl and let it rise for 1 1/2 hours.
After the first rise, give it a little punch (not too hard; we’re not in a boxing ring), and let it rise again for another hour. When it’s doubled in size, divide the dough into three loaves. Let them rise until they’re fluffy and doubled again—this is where the anticipation really builds.
Finally, bake at 350°F for about 40-45 minutes. When you thump the bottoms and hear a hollow sound, you know you’ve got yourself some gorgeous loaves. Let them cool on racks, and try not to devour them all in one sitting. Trust me, it’s a challenge.
Cracked Wheat Sourdough Bread Substitutions & Variations
After you’ve mastered the basics of Cracked Wheat Sourdough Bread, experimenting with substitutions and variations can be a fun way to personalize the recipe.
You can swap the melted margarine for olive oil or butter for a different flavor. If you’re looking for a dairy-free option, replace the milk with almond or oat milk.
Want to enhance texture? Try adding nuts or seeds like chia or pumpkin seeds. For sweetness, substitute honey with agave syrup.
You can even use different flours, like spelt or rye, to give your bread a unique twist. Let your creativity shine!
Additional Tips & Notes
While baking Cracked Wheat Sourdough Bread can be a rewarding experience, a few additional tips can enhance your results.
First, make sure your sourdough starter is active; it’ll give your bread a better rise and flavor. I also recommend using a kitchen scale for precise measurements, especially with flour.
When shaping your loaves, be gentle to maintain the air bubbles. Finally, consider adding herbs or spices to personalize the flavor.
If you have leftover bread, it freezes well—just slice it first for convenient toasting later. Enjoy your baking, and don’t hesitate to experiment!