Cracked Wheat Bread
- Carbohydrate 587.519708069546 g
- Cholesterol 1.52999999870661 mg
- Fat 58.1962487465718 g
- Fiber 21.5978531853518 g
- Protein 94.6393652237032 g
- Saturated Fat 10.5115498744016 g
- Serving Size 1 1 recipe (1149g)
- Sodium 621.50230730365 mg
- Sugar 565.921854884195 g
- Trans Fat 5.48397764921388 g
- Calories 3263 calories
Step-by-step
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select regular/light cycle; press Start.
Bread machine baking often produces deceptive loaves that look finished on the outside while remaining dense and underbaked in the exact center. Bakers relying solely on automated timers frequently cut into gummy interiors because ambient kitchen humidity alters hydration rates during the crucial kneading phase. Assessing structural completion requires tactile and visual verification rather than blind trust in a digital display. Tap the bottom crust of the freshly baked loaf firmly with a knuckle. A hollow acoustic resonance indicates proper internal moisture evaporation and cell structure formation. If the sound registers as a dull thud, the interior crumb retains too much water and requires additional oven time on a wire rack at 350 degrees Fahrenheit for ten minutes. Cracked wheat adds dense plant material that interrupts gluten sheets, meaning the dough requires precise handling to prevent heavy textures. Dry milk powder enhances browning through accelerated Maillard reactions, yielding a deep amber crust before the interior fully sets. Sliced loaves freeze exceptionally well for up to three months when wrapped tightly in heavy-duty aluminum foil. Reheat individual frozen slices directly in a toaster rather than a microwave to restore a crisp exterior without toughening the crumb.
