Slow-Carb Cracked Grain Bread


This tasty bread is rich in flavor and high in fiber! For an added “zing” grind your own flour! There’s very little white flour, and those fast carbs are balanced by the whole grain. This bread is nutritionally dense, with plenty of fiber and protein! The carbs will be digested slowly, meaning it will NOT spike your blood sugar! Fantastic for diabetes or those wanting to lose fat and build muscle!


½ cup cracked grain (sold as cracked grain cereal)

1 ¼ cup water

1 package (2 ¼ tsp) active dry yeast

1/3 cup warm water (@110 degrees F)

2 Tbs butter

1 Tbs salt (Tablespoon of sea salt is best )

3Tbs baking molasses

3Tbs Agave Sweetener (or honey)

1 C low-fat milk

4 C Stone-ground wheat flour, or grind your own, coarsely

1 ½  C Soy flour – gives extra protein without excess carbs!

2-3 C unbleached all-purpose flour


  1. In a large saucepan, mix 1 ¼ cups of water with the cracked grain. Bring to boil, then cover and simmer for 10 minutes. Remove from heat and allow to cool slightly.
  2. In a small bowl, combine warm water & yeast – stir. Let stand about 10 minutes, until foamy.
  3. Return to your cracked grains & stir in butter, salt, molasses, agave and milk.
  4. Once the grain mixture is cooled, stir in yeast mixture.
  5. Slowly stir in the coarse wheat flour, the soy flour, and as much of the all purpose flour as needed to have the dough pull together.
  6. Turn out the dough onto a floured surface and knead well (about 10 minutes) adding more flour as necessary to have the dough stay together and turn elastic. (the final amount of flour will vary with each batch – you want a well formed ball of elastic dough!)
  7. Lightly oil a large bowl . Place the dough in the bowl and turn to coat all sides with oil. Cover with a damp towel and place in a warm, draft-free spot for about an hour – or until doubled.
  8. Punch down the dough with oiled hands, and divide dough into two sections. Use oil or flour on hard surface and form balls into loaves.
  9. Place loaves into slightly oiled 9x5 loaf pans.
  10. Cover the loaves with the damp towel and return to draft-free place for about 45-60, until nice rounded loaves are formed.
  11. Meanwhile, preheat oven to 375 F.
  12. Bake loaves in 375F oven for 30-35 minutes. Bread will sound hollow when tapped.
  13. Remove from oven and brush tops with butter (this will keep crust soft).  After a few minutes, remove from pans and let cool for at least 5 minutes.


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