5 Reviews

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

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GourmetGrandma December 31, 2011

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!

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wyojess October 21, 2010

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.

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Diana #2 October 17, 2008

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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Dorel March 04, 2008
Cracked Wheat Buttermilk Bread With Sunflower Seeds