Honey And Cracked Wheat Bread (130 calories per slice)


The bowl contains bulgur wheat that was used to make this bread.

The warm wonderful smell of fresh baked bread and this recipe adds the sweet smell of honey to waif through the house during baking. Something that smells this good has to taste good and it is good for you. For you dieters, the calorie count is only 130 per ½ inch slice. Because it has a dense and hardy texture, it makes a very filling sandwich.

When I was a child, cracked wheat bread was common in grocery stores. My next door neighbor’s husband would only eat cracked wheat bread. I remember walking to the store for them to purchase a loaf. At that time regular bread was $.29 a loaf and cracked wheat was $.39 a loaf. I haven’t seen cracked wheat in years but I am sure it would be $3 a loaf now. I was excited when I found this recipe for honey and cracked wheat bread and made sure the next shopping trip to purchase the grains I needed.

I didn’t have any trouble finding what I needed to make this bread at my local grocery. For a long time the only flour you saw at the grocery was all purpose and self rising and sometimes rye or whole wheat flour. But after bread machines became popular other kinds of flour began to show up on store shelves. Which has become a real delight to bakers that want specialty breads fresh out of their own ovens. Also there is a demand for none wheat products for allergies.

During the summertime here in Florida, I put my bread dough on my screened in porch to rise. I cover it with vegetable sprayed wrap or non stick foil and keep it out of the sun. It rises beautifully. I set the timer so I don’t forget about it for half the recommended time then check on it. Then reset the timer for the rest of the time. Sometimes it will rise quickly. My bread baking always turns out better in the summer.

Honey and Cracked Wheat Bread

1 cup boiling water

1/3 cup bulgur (cracked wheat)

Pour the boiling water over the bulgur in a large mixing bowl to let stand as you get the yeast ready.

2 packages active yeast

1/3 cup warm water 110 degrees

Sprinkle yeast over warm water in the measuring cup. Let stand for 5 minutes until it is bubbly.

½ cup honey

1 tablespoon plus 1 teaspoon vegetable oil

1 teaspoon salt

Now add yeast, honey, oil and salt to bulgur and mix.

2 cups bread flour

1 ½ cups whole wheat flour

Slowly add one cup at a time to mixture in the mixing bowl using a dough hook if you have a heavy mixer. Or you can do it stirring by hand. If you are working the dough by hand you will have to knead it for about 5 minutes until it is elastic. If you are using a mixer that is heavy-duty with a dough hook it takes only half the time to make the dough elastic. Place the dough in a bowl, that is sprayed with vegetable spray, and cover with non stick foil or oil sprayed plastic wrap. Don’t use a damp towel or dry cloth because your dough will stick to it and you will have a mess plus lose some of your dough. Let dough rise in a warm place for 1 hour.

When dough is double it will hold the indentation of your two fingers. Turn out dough on a floured surface.

Roll dough in a rectangle the width of your bread pan and about 12 inches long. The recommended size is a standard loaf pan 9 x 5 x 3 inches.

Roll the dough up jelly style and tuck end under. Place dough in vegetable sprayed or greased pan. Cover with non stick foil or vegetable sprayed plastic wrap. It will rise in 40 minute. Check in 30 minutes and then turn on stove to warm up at 350 degrees. Your stove will be hot and ready to go at the end of 40 minutes.

Bake for 45 minutes until it is golden brown and sound hollow when you tap on it. It turns out of the pan very easily after it set for 5 min. Cool before slicing.

It didn’t take my family long to eat most of the bread after I took pictures.  They kept hovering around the hot bread griping at me because I was waiting for it to cool enough to slice for a nice slice to photograph.  Normally they will burn their fingers to get the first slice of homemade bread.  My oldest grandson showed up just as I finished with the camera and asked to have some.  He and his girl friend had just be out for spaghetti dinner.  She asked him where did he have room for that big slice of bread and he told her he always had room for my fresh baked bread.

17 Comments Add yours

  1. Love the use of bulgur, for me honey is also an amazing ingredient in freshly baked yeast breads too. No wonder the family was hovering they knew you were onto something good!


    1. trkingmomoe says:

      They are a little spoiled. I like to bake and they.like to eat. Baking helps stretch my food dollar. Thanks for commenting.


  2. dikkday says:

    AGAIN! Your presentation is terrific!


    1. trkingmomoe says:

      Thanks. It is really a great bread. It makes great toast and French toast. There some real substance to it not like store bread. It can be worked into a low calorie diet because it is low on fat. Thanks for stopping by.


  3. Donal says:

    Yikes. A serving of Stonyfield Farm yogurt is 130 calories, but I’ll ask Angie to look at this recipe nonetheless.


    1. trkingmomoe says:

      Make this into an open face salad sandwich and it will stick with you longer. There is whole grain in it and that gives your digestion something to do. It tastes good too. Angie can sub additional grains or flours into it to add other sources of vitamines to it. It takes 2 packs of yeast to give the bread it’s lift. Thanks for looking.


  4. I believe that avoiding processed foods is a first step so that you can lose weight. They could taste beneficial, but refined foods currently have very little nutritional value, making you consume more in order to have enough vigor to get over the day. For anyone who is constantly eating these foods, transitioning to whole grains and other complex carbohydrates will aid you to have more electricity while ingesting less. Great blog post.


  5. Your bread looks amazing. I love Honey Wheat bread.


    1. trkingmomoe says:

      For a whole grain bread it is really good. You can add more honey and cut back on the water. I wanted to do something low cal for a few of my freinds who are on a diet. Thanks for stopping by as always.

      I can’t get over that rich chocolate cake of yours. MMMMmmm. It ended up in my spam and I have been going through all the posts that are in there that I have missed.


  6. I really enjoy your posts!!


  7. shelconnors says:

    Your blog is making me very hungry! But I love it! Everything looks better than the last- I’m a bread-a-holic and this shall be the first thing I try 🙂


    1. trkingmomoe says:

      Thank you. I like to make bread. This recipe is a keeper. Please stop by again. You are always welcome. I am raising grandkids. I enjoyed your posts I just read. It is never a dull moment when it comes to their arguments.


  8. Dorena says:

    You make it look so easy! The rolling out part is what I don’t like. I might have to practice, practice and practice.


    1. trkingmomoe says:

      I have a large bread board/chopping board that I only use to roll out on. I also use a long pastry rolling pin. When you roll you can pivot the pin to roll more dough into the corners to square it out. I used to watch the people that Martha Steward had on her show roll out dough with that type of rolling pin. One day I saw one and bought it. It sure made things go better. I sprinkle flour on the board and pin and rub it in good also then give them a little more flour that helps also. It don’t take long to learn how to make bread or even roll out cookies. Just keep at it you will figure out what works for you. Thanks for stopping by and taking the time to comment.


  9. shadeydaze says:

    Looks delicious…I think I feel another batch of therapy coming on LOL!!


    1. trkingmomoe says:

      It is really good. Making different breads a few times a month makes meals more interesting. Thanks for stopping by. Enjoy your therapy.


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