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.
Oroweat Honey Wheat Berry Bread 24 Oz
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.
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.
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.
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Pull loaves out of the oven when evenly browned and cooked through. If necessary, use a quick-read thermometer(paid link) 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.
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.
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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.She heard the air whooshing into the big bellows in the forge and the practice tap for range of hammer and anvil. She heard Liza open the oven door and the thump of a kneaded loaf on the floury board.
At the grocery store there is a brand of wheat berry bread I adore. I wanted to create a stellar whole grain bread with wheat berries that has the nutty taste I love and ingredients I understand. A splash of cocoa and sprinkle of nutmeg work in harmony to deepen the warm whole grain flavors in this Irresistible Wheat Berry Bread.
Wheat Berry Bread
I entered this recipe in the National Festival of Breads and received an Honorable Mention in the Whole Grain category. The contest specified that the recipe yield two loaves. If that is to much bread, the recipe can easily be cut in half with excellent results.
It took me many tries to arrive at a place of irresistibility with this recipe. I wanted lots and lots of wheat berries but not a dense or heavy bread. I searched for deep rich whole grain flavor but with a soft mellow taste. A wheat berry bread that could happily accompany soup at dinner or be slathered with butter and honey for breakfast. The bread had to be easy to slice to fit in our toaster. Just cooking the wheat berries and adding them to the bread dough made a less than perfect loaf of bread. It was too chewy and nearly impossible to cut a slice of bread without crumbling and tearing apart.
The solution is to roughly chop 2/3 of the cooked wheat berries and leave 1/3 of the berries whole. To obtain the deep, mellow flavor I craved I found honey was the best sweetener to use with whole grain wheat. White and brown sugar were too sharp and loud while agave nectar lacked the character of honey that stands tall in flavor when paired with whole wheat. Still searching for vibrant flavor I found that just a dusting of cocoa power paired with the smallest amount of nutmeg makes the loaf sparkle with whole wheat goodness that is hard to resist.
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