Originally posted September 01, 2015

Cracked Wheat Brown Bread

Cracked Wheat Brown Bread by Sarah Xiong

This is my favorite sourdough bread/gluten-y snack. It's chewy, slightly sweet, has great depth of flavor. It's a great source of fiber, protein and iron. I like to eat it with a can of Busch's homestyle beans for breakfast, snack, lunch or dinner. For me...this is better than cake.


  • 5 oz starter
  • 3 oz whole wheat flour
  • .6 oz rye
  • 1.5 oz bulgur
  • 1 oz ground flax
  • 1 1/4 tsp salt
  • 1 oz milk
  • 1/2 tsp lemon juice
  • 2 oz water
  • 1 oz sugar
  • 1 oz molasses
  • .5 oz honey
  • 1 tbsp butter, soft
  • Oil for stretch and fold
3 servings


Add all ingredients except for the butter in a bowl. Stir with a plastic or wooden spoon for about 15 minutes. Cover and let sit for 20 minutes. Stir for another 5 minutes. Repeat 2 more times til the dough holds together well.

Stretch and fold into a ball. Oil surface of dough and a clean bowl. Cover and let sit for 20 minutes. Repeat another 2 times.

Cover and let sit for 3 hours. Refrigerate overnight.

On lightly floured surface, roll the dough into 3 equal balls (or any shape you want). Place into a well oiled pan. Cover and let rise for 4-5 hours.

After it has doubled, set in 450 degree oven. Mist dough and pour boiling water into a disposable foil pan set on the bottom of the oven. After 15 minutes, lower temp to 350. Bake for another 20 minutes or til internal temperature reached 200 degrees.

2 days



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