Cracked Wheat Bread

This is an adaptation of a recipe that dates back to 1913, according to an old community cookbook. When traveling, always pick up a regional cookbook as a souvenir; they are often full of gems, loaded with nutrition and fiber.

Serves: 8Hands-on: 15 minutesTotal: 1 hourDifficulty: Easy

Serves: 8


  • 1½ cups whole-wheat flour
  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 2 Tbsp. canola oil
  • 1 cup buttermilk
  • 1 egg, beaten


  • Preheat oven to 325°F.
  • Mix together the flours, brown sugar, baking powder, salt, and baking soda in a large mixing bowl. Combine the oil, buttermilk, and egg in another bowl.
  • Add the buttermilk mixture to the flour mixture and stir just to combine. Scrape the batter into an oiled 9" × 5" × 3" loaf pan. Bake for 45 minutes, cool on a rack, and wrap when cool.