Sneak Peek: This Wheat Berry Bread is a bread machine recipe for crunchy and earthy-tasting white bread with cracked whole wheat berries that add healthy fiber.
About wheat berries: I can picture my dad (an Indiana farmer) reaching his grubby hand behind him into the bin of his combine during a wheat harvest. He would pop a handful of freshly-harvested wheat berries into his mouth and chew them like they were a fresh stick of Wrigley’s Juicy Fruit.
. But it was FRESH! Of all the times my dad and grandad tried to get me to follow their example, I couldn’t do it.
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However, take those same wheat berries (aka grains of wheat) and bake them in this bread. Now I’m spitting out my Wrigleys and chowing down.
Cracked Wheat Berry Bread has a nutty flavor and chewy texture. It is a nubby, crunchy, and earthy-tasting white bread speckled with cracked whole wheat berries.
Wheat berries are inexpensive and well worth the trouble. They contribute extraordinary texture, flavor, and nutrition. You’ll enjoy eating this loaf out of hand with butter or slice and toast it for sandwiches.
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“I made this bread this morning. It is so good! I baked it in a loaf pan and the crust is chewy (which I like). … I absolutely love the flavor of this bread! It’s really so, so good!”–Cherie
A wheat berry is the original unprocessed whole-grain of wheat. A single wheat berry includes the bran, the germ, and the endosperm.
Cracked wheat is technically uncooked. According to the NY Times, bulgur is steamed and cooked before packaging. It requires less cooking time. This recipe specifies raw wheat berries.
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Wheat berries can be stored in a cool and dry pantry for up to 6 months. Bob’s Red Mill claims you can keep wheat berries for up to 2 years if you refrigerate or freeze them.
Whole wheat grains provide fiber and more B vitamins, antioxidants, and protein than refined grains. They are packed with minerals, phytochemicals, and healthy fats.
Look for a supermarket with a bulk bin aisle. I get mine at our local Sprouts for .89/lb. Maybe try the organic food aisle or Amazon? Finally, if you know a wheat farmer, ask him for a bag. Of course, you will need to clean the berries. You may have to pick out a bug or a few husks, but that’s a small price for fresh wheat.
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It is a whole grain bread because it contains some whole grains. However, it is not 100% whole grain. The flour specified in the recipe is white bread flour. The result is a loaf with a softer but firm texture with less bitter-tasting undertones than whole wheat flour.
When it comes to bread, I’m generally a white-bread-lovin’ baby boomer. I know. We’re supposed to be eating whole grains. Consequently, this breadis the perfect compromise in my book.
I’ve written extensively about my non-traditional bread-machine technique if you are new to my website. In a nutshell, using a bread machine to mix and knead the dough is how to get the best quality bread every single time.
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No. You can make Cracked Wheat Berry Bread using a stand mixer or by hand. See the recipe notes for specific instructions.
The goal is to soften the berries, not cook them to the consistency of your oatmeal breakfast dish. You want them to have some chew (and tooth-friendly crunch in the crust.)
After softening the berries, add flour and use a food processor or blender to crack them. Berries are not easy to eat in baked bread if not softened and cracked.
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The taste is heartier and more interesting than white bread but still mild without the bitter undertones of a 100% whole wheat loaf. The wheat berries inside this loaf are soft and slightly chewy. However, the exterior is somewhat crunchy due to the cracked wheat berries that bake up crispy in the crust.
Combine 1/2 cup of wheat berries with 1 cup of water. Cook in a microwave on HIGH for 10 minutes. If preferred, use a pot filled with water to simmer the berries on the stove.
Pulse flour and seeds to “crack” them into small pieces. This can also be done in a blender, but it’s a lot more trouble, and you must keep scraping the sides.
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The dough should look like this as the kneading progresses. It should stick to the side of the pan, then pull away cleanly. The dough will get smoother and shinier as the gluten develops.
At the end of the dough cycle, the dough should be doubled in size. If not, allow the dough to continue rising in the pan until it is double the original size.
After the dough cycle on your bread machine completes, prepare a floured surface. I like to use a silicone baking sheet (paid link) because you can run it through the dishwasher.
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Place small loaves on a cookie sheet covered with parchment paper or a silicone mat sprinkled with flour or fine cornmeal. Cover loosely with plastic wrap or a tea towel. Allow the dough to rise until almost doubled in size.
Pull loaves out of the oven when evenly browned and cooked through. If necessary, use a quick-read thermometer to check. The interior temperature should be 190˚F(88˚C).
Parting thoughts: Cracked Wheat Berry Bread is well worth the calories and effort, although calling any bread made in the bread machine an “effort” is arguable.
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If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Serving: 1 slice | Calories: 77 kcal | Carbohydrates: 12 g | Protein: 3 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Trans Fat: 1 g | Cholesterol: 5 mg | Sodium: 80 mg | Potassium: 43 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 69 IU | Vitamin C: 1 mg | Calcium: 22 mg | Iron: 1 mg
HELP OTHERS find this recipe. Leave a 5 🌟🌟🌟🌟🌟 rating at the top of the recipe card if you enjoyed it. No comment is required.This Wheat Berry Bread is a soft, yet hearty bread that reminds us of Germany with its deep, malty sweetness and nutty, soakedwheat berries.
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With the hearty foods Germans are known for and their loveaffairwith the liquid version of grain, it would come as no surprise that Germans are big on their bread as well.
Typical German bread is very hearty and crusty; what we in the States would classify as artisan bread. During the time Tim and I spent there, we found a lot of rye bread, sourdough-style, and grainy breads.
What we have for you today isn’t quite a traditional German bread, however we have taken a nice grainy bread and kickedthings up anotch, by simmering the wheat berries in a mixture of honey and a dark German beer.
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Wheat berries arethe whole wheat kernel, and theylook similar to thick rice grains or barley. Flour is ground from these guys, but for flour to keep all the fiber, protein, and iron that is jam-packed into each little berry, the flour needs to be simply the ground berry, with nothing added or taken out. Once you start messing with nature, bad things start to happen.
But, enough about flour for now. Wheat berries are incredibly hard (think a grain of rice), but when you soak them, they become tender and chewy with a nutty and earthy flavor. Many people will use them like barley or rice for pilafs or breakfast dishes, but they do take a lot of cooking to reach their tender state.
Soaking the wheat berries overnight before using them in the bread gives them a nice, chewy texture while infusing the berries with the sweet flavor of honey and the malty depth of the beer.
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This is a hearty bread, nutty from the wheat berries and with a light, malty sweetness from the beer. It reminds us of some of the lighter breads we had while we were in Germany, and it is great with a hearty breakfast, or accompanying a winter soup or stew.
Like we mentioned, this is one of the recipes from the early days of Curious Cuisiniere. We’ve left theseoriginalimages here as a testament to how far we have come. Enjoy the throwback!
Sarah is one of Curious Cuisiniere’s founding duo. Her love for cultural cuisines was instilled early by her French Canadian Grandmother. Her experience in the kitchen and in recipe development comes from years working in professional kitchens. She has traveled extensively and enjoys bringing the flavors of her travels back to create easy-to-make recipes.
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I made this last weekend with some adaptations and it turned out fantastic! I had some wheat berries that had been soaking for several days so I used those without cooking them - double the amount. I added some molasses instead of beer, increased the ratio of white whole wheat flour to bread flour, used bran flakes instead of wheat bran and added a T or so of a bread enhancer mixture I use when making
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