The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Cracked Wheat loaf

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OldWoodenSpoon's picture
OldWoodenSpoon

Cracked Wheat loaf

My wife has long favored a loaf by a local commercial bread producer, Orowheat Honey-Wheat Berry bread.  Since I bake all of our bread again now, I decided to try to find an acceptable substitute to make for her.  I found this Cracked Wheat recipe in Rose Levy Beranbaum's The Bread Bible yesterday, and had to bake it up.  The only real similarity to the commercial loaf is that RLB's loaf includes cracked bulgur wheat.  The Honey-Wheat Berry loaf also had cracked wheat in it.  I am looking for a substitute, after all, not a duplicate or near-copy.


I baked this loaf exactly per the instructions in the book.  My sponge rested for about 3 hours, and the fermentation steps completed at the short end (45 minutes) of her projected time ranges.  I continue to be surprised at the high level of activity I get from Instant Dry Yeast.  It just seems to explode on me.  This recipe called for IDY, so I did not mis-convert on this one as I have done in the past.


Here are the loaf:



 


and crumb:



 


This bread is amazing.  It has a very unique crust that is thin, crispy, and very flavorful.  The crumb is tender, moist and has a wonderfully mild and nutty flavor to it.  The bulgur is present, and adds a special dimension to the flavor, but I used the longer soak prescribed so it does not show up in the "tooth" of the crumb.  I may shorten the soak next time to try and change that a bit.


Overall we are stunned by how good this bread is.  My wife readily declared this more than just an acceptable substitute for the commercial loaf she used to enjoy so much.  Lucky me!  I'll be baking this loaf again very soon.


OldWoodenSpoon

Marni's picture
Marni

Is it possible to share the recipe?  I think this sounds perfect for lunchboxes.


Thanks,


Marni

OldWoodenSpoon's picture
OldWoodenSpoon

so I am unable to share it directly.  However, I have the book out from the local public library.  Perhaps you can do the same.  It is worth a little effort to locate it, I promise.


OldWoodenSpoon

Edith Pilaf's picture
Edith Pilaf

I just got this cookbook from the library and have yet to try out any of the recipes.  This one will be my first.  I've been making JMonkey's Buttermilk Honey Whole Wheat as our everyday bread as it is delicious, but this looks pretty good for sandwiches.

dmsnyder's picture
dmsnyder

I love WW breads with bulghur!


David

roselevyberanbaum's picture
roselevyberanbaum

i'm so very pleased by your comment about my bread recipe. as i'm sure you know, i worked very hard to get it just the way i was hoping and it's so wonderful to be able to share it. 


happy baking!


rose

maurdel's picture
maurdel

Wow, it looks wonderful.  Maybe Rose could share the recipe with us, since she is "here" in person.

Edith Pilaf's picture
Edith Pilaf

It's in her cookbook.

mrfrost's picture
mrfrost

You can find this recipe with an internet search.

maurdel's picture
maurdel

Thanks, I'm putting it on my search list.  Though that list is getting so long, I'm sure I'll never get to most of those recipes.


...and I will look for the book at the next opportunity, though the book list is rather long too.

Mumsie Leonie's picture
Mumsie Leonie

I just did this loaf as well Rose.  Hands down it is a lofty, soft, very tasty not yeasty bread with great oven spring.  A loaf for everyday.


Thanks


Sue

roselevyberanbaum's picture
roselevyberanbaum

p.s. you did a wonderful job of making the bread--the crumb looks fantastic--great photos!

OldWoodenSpoon's picture
OldWoodenSpoon

and pleased that you approve.  This bread is wonderful, and we thank you for all your efforts to make it so. 


This was my first attempt at a recipe from one of your books.  I am pleased to hear that I have done it justice.  My wife (my photographer, by the way) said again this morning, "I like sourdough, but that bread is so good".  I will bake this again and again for sure, and I can't wait now to try some of your other formulas.  Thank you for making it so clear, and easy to understand.  I owe my sucess with this loaf to your careful research and communication.


OldWoodenSpoon

OldWoodenSpoon's picture
OldWoodenSpoon

and encouragement.  The support we share with each other here is one of the things I love most about TFL.  Baking is fun.  Eating what we bake is fun.  Sharing it all with a supportive and enthusiastic community makes it so much more than just fun.  Thank You!


OldWoodenSpoon

flourgirl51's picture
flourgirl51

When you make cracked wheat bread make sure to soak the cracked wheat before using or you will end up with little hard crunchies that are hard on the teeth.