Cracked Wheat Sourdough Bread
Cracked Wheat Sourdough Bread blends old-world sourdough techniques with the goodness of whole grains. The cracked wheat provides a nutty texture and rustic charm, while natural fermentation gives the loaf its signature tang. Perfect for wholesome eating, this bread offers flavor, nutrition, and tradition in every slice.
Ingredients
- 1 cup (227 g) active sourdough starter
- 1 ½ cups (340 g) warm water
- 3 ½ cups (420 g) bread flour
- ½ cup (70 g) cracked wheat (soaked in hot water for 1 hour and drained)
- 2 teaspoons salt
- 1 tablespoon honey or molasses (optional, for sweetness)
Instructions
- Prepare Cracked Wheat:Soak cracked wheat in hot water for 1 hour. Drain completely before using.
- Mix Dough:In a large bowl, combine sourdough starter, warm water, and honey (if using). Stir until blended. Add flour, salt, and soaked cracked wheat. Mix until a shaggy dough forms.
- Knead or Fold:Knead for 8–10 minutes or perform 3–4 stretch-and-folds over 2 hours to develop gluten.
- Bulk Fermentation:Cover and let rise at room temperature for 8–12 hours, or until doubled in size.
- Shape the Loaf:Gently deflate, shape into a round or oval loaf, and place seam-side up in a floured proofing basket. Let proof for 2–4 hours until puffy.
- Preheat Oven:Preheat to 450°F (230°C) with a Dutch oven inside for 30 minutes.
- Bake:Score the loaf, transfer to the hot Dutch oven, cover, and bake for 30 minutes. Remove the lid and bake for an additional 10–15 minutes until golden brown.
- Cool:Transfer to a wire rack and allow to cool completely before slicing.
Notes
- Soak the cracked wheat properly—it ensures tenderness in the final loaf.
- Use bread flour for stronger structure and chew.
- Honey or molasses adds moisture and enhances the nutty flavor.
- For a stronger sour taste, refrigerate the dough overnight.
- Allow full cooling before slicing to prevent gummy texture.