Farmers Almanac
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Cracked Wheat Oatmeal Bread

Cracked Wheat Oatmeal Bread

1 1/4 tablespoon yeast
1/2 cup warm water
1 cup lowfat milk or soy milk
1 3/4 cups boiling water
1/4 cup sugar
2 teaspoon salt
1/2 cup cracked wheat
3/4 cup oatmeal
2 1/2 cups white flour
3 1/2 cups whole wheat flour

Soak cracked wheat in 3/4 cups boiling water and let it cool. Mix 1 cup boiling water, milk, salt, and sugar and allow it to cool to a lukewarm temperature. Mix yeast in warm water and let stand until foamy. Add to milk mixture. Add cooled cracked wheat and oatmeal and mix well. Gradually add flours and mix until you have a stiff dough. Let the dough rise in an oiled bowl until it doubles in size (about 1 1/2 hours). Punch the dough down and let it rise again until doubled (about an hour). Separate into into loaves and place them in greased loaf pans. Let them rise again until doubled (about 45 minutes). Bake at 400° F for about 40 minutes. Remove bread from pans and cool on wire racks.

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  • Mary Cay Martin says:

    My guess is two, but it would depend on the size of your pans.

  • Lori Weber says:

    How many loaves does this make?

  • If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

    Reading Farmers' Almanac on Tablet with Doggie

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