Abm Artichoke & Cracked Wheat Bread

ABM artichoke and cracked wheat bread is a savory bread machine loaf that turns the bread basket into a conversation piece. Marinated artichoke hearts chopped into the dough deliver tang and tender vegetable bites, while ⅓ cup of cracked wheat (bulgur) adds chew and a nutty whole-grain backbone.

The Parmesan cheese is the unsung hero. Just 3 tablespoons grated Parmigiano-Reggiano (no substitutes; the real cheese has the right umami depth) integrates into the crumb and pulls the savory notes together. The artichokes alone read as vegetal; with the cheese, the bread leans toward something Italian and complete.

Reserved liquid from the marinated artichoke jar replaces some of the water, smuggling olive oil, vinegar, and seasoning into the dough. Three tablespoons makes a noticeable difference in flavor without throwing off the hydration. In hot weather, reduce the water by an additional ⅛ cup; whole wheat flour absorbs liquid less predictably in humidity.

Pro Tips

• Bring all ingredients to room temperature before loading. Cold ingredients shock the yeast and stunt the rise.
• Layer in your machine’s specified order. Most bread machines want liquid first, then dry, then yeast last in a separate well so salt does not deactivate it before kneading begins.
• Drain artichokes well but reserve the marinade liquid; that flavored liquid is half the reason this bread tastes interesting.
• Set the bake control to medium (10 o’clock on most dials). Whole wheat flours and cracked wheat develop deeper flavor on slightly longer settings.

Variations

• Replace Parmesan with grated Pecorino Romano for a sharper, saltier tang.
• Add 2 tablespoons chopped sun-dried tomatoes for extra color and a sweet-tart counterpoint to the artichokes.
• Stir in 1 teaspoon dried Italian herbs (oregano, basil, thyme) at the mix-in beep for a more aromatic loaf.