Teton Valley Cracked Grain Bread Recipe

Use this recipe as a template for making whole grain breads using cracked grains including cracked wheat.  Choose the whole grain mixture of your choosing.  You may need to adjust the amount of flour to create a soft, almost sticky dough.


2 1/2 cups water at 105 degrees
1 cups cracked grain cereal mix, Teton Valley Whole Grain Cereal Blend or equal
1 7-gram packet of instant yeast, SAF or equal
3 tablespoons honey or brown sugar
1/2 cup Baker’s Dry Milk (high heat treated dry milk) (see note)
1 cup stone ground flour
4 cups high protein bread flour, more or less
2 tablespoons butter, softened
1 teaspoon salt
1 teaspoon quality dough conditioner or per producer’s recommendation

Note: Milk contains an enzyme that retards the growth of yeast.  High heat treatment destroys that enzyme resulting in taller loaves of bread.  High heat treated dry milk can be purchased online. 


Prepare two bread pans by greasing the inside of the pans including the rims.

  1. Combine the grain blend, the water, the whole wheat flour, and the yeast in the bowl of your stand-type mixer.  Add the honey or brown sugar and the dry milk.  Add about half of the flour and combine with the dough hook until the dough starts to come together.  Add the butter and salt.  Add more flour in several additions, beating after each, until a soft dough ball has formed.  You should use about four cups of flour.  Beat with the dough hook for four minutes at medium speed or until the gluten is developed.  The dough should be soft (but not too sticky to handle), smooth, and elastic. Water absorption may vary depending on environmental conditions and the flour you use.
  2. Place the dough in a large greased bowl and turn once to oil all sides.  Cover the bowl with plastic and let the dough rise until doubled, about one hour.
  3. Turn the dough onto a lightly greased work area. Deflate the dough by gently folding and pressing most of the air from the dough.
  4. Divide the dough in two with a knife. Using your hands, form a cylinder by pulling the dough around the center and tucking the seams together on the bottom, thus gently stretching the surface of the dough.  Pinch the seams together to keep them from opening as the loaf expands.  Place seam side down in a prepared pan and repeat with the second loaf.
  5. Cover lightly with greased plastic wrap or place the loaves in a large food-grade plastic bag and set aside to rise until doubled, about one hour.  Rise times will vary with conditions, especially temperature–yeast is very sensitive to temperature.
  6. While the bread is still rising, preheat the oven to 350 degrees.
  7. When the bread has risen, place the loaves on the center rack of the oven and leave as much room for the air to circulate around the loaves as possible. Bake for 35 to 40 minutes or until the bread is done and well-browned.  If you have a probe-type thermometer, the internal temperature should reach 190 degrees.  Once baked, immediately remove the loaves from the pans and cool them on a wire rack.