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Cracked Wheat and Oat Bread

  • Intermediate
  • 1 loaf
  • 1 hr 15 min
Baking Success Or Baking Mess


1-1/2 cups boiling water
1/3 cup cracked wheat OR bulgur
1/4 cup oats, old-fashioned OR quick
1/4 cup honey
1/4 cup butter OR margarine
1-1/2 teaspoons salt
2 to 2-1/2 cups all-purpose flour
1 cup whole wheat flour
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
1 teaspoon crushed rosemary
1 egg white, lightly beaten
Additional oats for topping


Combine boiling water, cracked wheat, oats, honey, butter and salt in a large bowl; cool to 120o to 130oF, about 15 minutes. Add 1 cup all-purpose flour, whole wheat flour, undissolved yeast, and rosemary, if desired. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 3 equal pieces; form each into smooth ball. Arrange balls in greased 9 x 5-inch loaf pan. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.Brush top of dough with egg white; sprinkle with oats. Bake at 375oF for 35 to 40 minutes or until done. Cover with foil during last 10 to 15 minutes if loaf is getting too dark. Remove from pan; cool on wire rack.

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