The Cracked Wheat Gives this Bread a Great Texture. Making the pâte fermentée with whole-wheat flour rather than white flour also adds some depth to the flavor. And finally, the malt syrup offers a subtle note. It’s a good idea to use water that is at the point of boiling for the cracked wheat soaker to ensure that the grains are fully hydrated before mixing the final dough. Honey can be substituted for the malt syrup without a significant change of flavor; a more perceptible change is noted if cracked rye is used in place of the cracked wheat. The curious baker with a good working knowledge of bakers’ math could easily convert this (or other) bread from one utilizing pâte fermentée to a sourdough-based bread.