Cracked Grain

Whole grain broken into coarse pieces rather than ground into flour. It adds chew and a rustic look to bread. Because the pieces are hard and take up water slowly, they're usually soaked or cooked before going into the dough so they don't stay crunchy or pull water from it.

By Henry Hunter · Updated October 1, 2026

Henry's notes from the bench

• Soak cracked grain overnight, or pour hot water over it, then drain well before adding it. Dry cracked grain in a dough is like little rocks.