Trashy Wheat Bread Meets Half and Half

A long long time again in a galaxy far far away . . . wait no not quite. A long time ago in a state far away, I bought a bread machine and proceeded to make bread bricks (literally – just ask my kids). Along the way I got better at bread baking and found a recipe on a usenet or forum for bread machines called “Trashy Wheat Bread” which was lighter than whole wheat. My twist was to use honey instead of sugar, so it became “Trashy Honey Wheat Bread” and my go-to favorite receipt for my many bread machines (I’m on my fourth one now and thinking about upgrading to the latest Zojirishi this year).

Once my kids left me an empty nester, the need to bake bread two or three times a week lessened, and my bread machine gathered dust. I’d pull it out of storage for Thanksgiving and Christmas for the dough cycle only (to make the family traditional Sticky Buns).

Early in the pandemic, I had a brief resurgent interest in sourdough but after a few months, the carbs weighed on me and both the sourdough starter and the bread machine suffered from my neglect.

Now that I’ve moved halfway across the country near my kids and grandchildren, I’ve been paying my rent in bread. Of course, my daughter asked for the aforementioned trashy honey wheat bread, which I attempted to make multiple times but could never quite get the recipe right. I went searching for a blog post here assuming that I had written up the original recipe for posterity, but the link took me to an old blog posting that was no longer viable.

So, I searched the internet hoping to find the original forum post but again no luck. Instead, I took a different tact and searched for recipes specific to my Zojirushi and found a Half-and-Half Bread recipe that I began tweaking to more closely resemble my Trashy Honey Wheat recipe. Two days ago, I hit the proverbial bread ball out of the park when my daughter took the loaf out of the bread machine and proclaimed success.

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Cracked Honey Wheat Bread

Other ingredients1 1/4 cups boiling water
1/4 cup cracked wheat

4 T canola oil (or butter/margarine)
4 T honey
1 cup KAF White Whole Wheat Flour
2 cups KAF Unbleached Bread Flour
1 T vital wheat gluten
1 1/2 tsp sea salt
2 tsp yeast


Cracked wheat soakingUsing my bread machine, I placed the boiling water in the bread pan first with the cracked wheat to soak (min of 30 mins) while I gathered the other ingredients.  I added the honey and oil to pan.

Ready to mix∞∞∞

Then I added the dry ingredients, except for the yeast.  I made a crater in the mound of flour mixture and placed the yeast carefully in the crater.

I set a delay on my dough cycle (my bread machine includes a 20 min preheat feature I can add for all programmed cycles) and let the machine do the rest.  I prefer to back my bread in my oven, rather than the machine, so I almost always use dough cycle.

My Precious
My Precious (click image for rest of album)

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Once the cycle completes, remove the dough from the pan, shape it and allow the dough to rise, covered, for about 1 hour, or until it’s crowned about 1 inch over the rim of the pan. Bake the bread in a preheated 350°F oven for 35 to 45 minutes, or until an instant-read thermometer inserted into the center of the loaf registers about 190°F. Remove the bread from the oven, turn it out of the pan, and let it cool on a wire rack.


Check back in a couple of hours for updated photos and the results of my bread dough epiphany.

Cooling on rack
Cooling on the rack