Cracked Wheat Buttermilk Bread With Sunflower Seeds

"This is a nutritious, hearty bread with a nice nutty taste. It makes great toast! Cracked wheat can be found in a bulk food store."
 
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photo by wyojess photo by wyojess
photo by wyojess
photo by Diana 2 photo by Diana 2
photo by Diana 2 photo by Diana 2
Ready In:
3hrs 25mins
Ingredients:
10
Yields:
1 loaf
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ingredients

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directions

  • Put cracked wheat into a small pot with 1 to 2 cups of water.
  • Bring to a boil, reduce heat to medium and boil for 6 minutes.
  • Remove from heat and drain well.
  • Let cool about 15 minutes.
  • Put cooked wheat into bread machine.
  • Add all other ingredients as listed except for the sunflower seeds.
  • If you don't have buttermilk, you can make a substitute by adding 1 tbsp lemon juice to one cup of whole milk.
  • Stir and let sit for 5 minutes.
  • Use amount called for in the recipe.
  • Set bread machine for whole wheat bread.
  • Press start.
  • Add sunflower seeds at'addition' beep.

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Reviews

  1. This makes the most amazing bread! I have modified the recipe to use olive oil instead of butter, omit the sunflower seeds, and use my stand mixer with dough hook. I found I needed a bit more flour because the dough was too soft; knead with the dough hook until dough leaves the sides of the bowl, about 6-10 min. Let rise in a bowl sprayed with Pam, covered about 45 min. Deflate and form in a loaf and let rise, covered for another 45 min. Bake 40-45 min. @ 350, tenting with foil after 20 min. to prevent over-browning. Delish! p.s. Buy the cracked wheat from MySpiceSage.com
     
  2. This recipe is great! I made it twice--the first time with sunflower seeds as mini loaves and the second time without as a regular loaf. I preferred it without the sunflower seeds. I also prefer to use the bread machine on the dough cycle and then make the bread in a bread pan in the oven because I don't like the shape of bread machine dough, but that's just my preference. If you want to do that--the recipe makes 5 mini loaves (350 degrees for 20 minutes) or 1 big loaf (350 degrees for 45 minutes). I live at a high altitude, over 7,000 feet, and this recipe turned out great!
     
  3. I am so very pleased with the way this has turned out. I don't have a machine, but Donna in the Bread Forum guided me through doing it be hand. I'm not too familiar with the machines, but I don't see how you could possibly get this much bread out of one. This sucker measures 14 x 8 and is about 4 inches high. What amazing bread it is too. I used multi-grain in place of the whole wheat, all the salt, and salted sunflowers. Couldn't be more perfect. I mixed in all but 1/2 cup of the flour, then used the last bit as I was kneading. It was still slightly sticky (Donna said that would be okay). I will definately be making this one again. Thanks M&M for posting, and Donna M for the guidance.
     
  4. I made a couple changes. I used canola oil instead of butter. My sunflower seeds were salted so I cut the salt down to 1 teaspoon. I thought 1 tablespoon of yeast sounded like a lot for a 1 1/2 pound loaf so I only used 2 1/4 teaspoons. I didn't use bread flour as our regular Canadian flour is equivalent to American bread flour. It rose up fine. I notice you live in Ontario. I found 1/2 cup of sunflower seeds was too much. 1/4 cup would have been enough. I do like the boiled cracked wheat, it was much nicer than using it raw. Thanks M&M for posting this recipe.
     
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Tweaks

  1. This makes the most amazing bread! I have modified the recipe to use olive oil instead of butter, omit the sunflower seeds, and use my stand mixer with dough hook. I found I needed a bit more flour because the dough was too soft; knead with the dough hook until dough leaves the sides of the bowl, about 6-10 min. Let rise in a bowl sprayed with Pam, covered about 45 min. Deflate and form in a loaf and let rise, covered for another 45 min. Bake 40-45 min. @ 350, tenting with foil after 20 min. to prevent over-browning. Delish! p.s. Buy the cracked wheat from MySpiceSage.com
     
  2. I made a couple changes. I used canola oil instead of butter. My sunflower seeds were salted so I cut the salt down to 1 teaspoon. I thought 1 tablespoon of yeast sounded like a lot for a 1 1/2 pound loaf so I only used 2 1/4 teaspoons. I didn't use bread flour as our regular Canadian flour is equivalent to American bread flour. It rose up fine. I notice you live in Ontario. I found 1/2 cup of sunflower seeds was too much. 1/4 cup would have been enough. I do like the boiled cracked wheat, it was much nicer than using it raw. Thanks M&M for posting this recipe.
     

RECIPE SUBMITTED BY

I'm a small animal veterinary technician working full time. In my spare (?) time I love to bake and cook. I have about 80 different cookbooks and I guess my favorite ones are those that involve CHOCOLATE!! <br> <br>My biggest 'pet' peeve is people who treat their dogs and cats like disposable products...look after the health and well-being of your pets, PLEASE! They depend on you! ('Nuff said!). <br> <br>June 2003 Update: I now work part-time as a vet tech and part-time as an ER ward clerk at a local hospital. After being a technician for 20 years, the emotional stress was getting too hard to handle. Putting an older pet to sleep after I'd watched them grow up over the years was something I could no longer do. I decided to look for a new job while I was still 40-something rather than wait 4 years when I was 50-something! Working with animals is in my blood however, so I could not give it up entirely.
 
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