Wheat Berry Bread: A Terrific Way to Eat More Whole Grains
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.
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I can picture my dad (an Indiana farmer) reaching his grubby hand behind him into the bin of his combine during a wheat harvest. (This is a 60-year-old memory when one could reach into the bin easily.) Dad 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.
Mind you, that wheat might contain a few weed seeds and little bugs. 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.
However, take those same wheat berries (aka grains of wheat) and bake them in this Cracked Wheat Berry Bread. Now I’m spitting out my Wrigleys and chowing down.
Five Reasons Why You Will Make This Recipe on Repeat
- Wheat Berry bread has a nutty flavor and chewy texture. It is a nubby, toothsome, and earthy-tasting white bread speckled with cracked whole wheat berries.
- The addition of whole grains significantly increases the fiber and protein content. It also contributes to the taste and texture.
- Wheat berries are inexpensive and well worth the trouble.
- You’ll enjoy eating this loaf out of hand with butter or slice and toast it for sandwiches.
- Make this bread with a bread maker, then bake it in your oven. I’ll show you how.
Happy Bakers Speak Up:
“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
Related Post: Honey Whole Wheat Bread
The Low-Down on Cracked Wheat
1. What is cracked wheat?
Cracked wheat describes an unprocessed wheat berry that has been chopped to make smaller pieces.
2. What is a wheat berry?
A wheat berry is the original unprocessed whole grain of wheat. A single wheat berry includes the bran, the germ, and the endosperm.
3. Are cracked wheat and bulgur interchangeable?
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.
4. How do I store wheat berries?
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.
5. Are wheat berries good for you?
Whole wheat grains provide fiber and more B vitamins, antioxidants, and protein than refined grains. They are packed with minerals, phytochemicals, and healthy fats.
6. Where can I find wheat berries?
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.
Purchase the hard wheat berries (red) instead of the soft wheat berries. They are better for making bread.
Ingredients and Substitutions
- WHEAT BERRIES: I like to buy red wheat berries from bulk bins at the grocery store. If you must buy a large package, many wheat berry recipes online specify wheat berries in salads, side dishes, soups, and stew.
- FLOUR: Bread flour should be used in this recipe to provide plenty of gluten to keep this loaf from baking up too dense. Weighing it instead of measuring it is much more accurate.
- MILK: Use any dairy milk or even nut milk if you prefer. Greek yogurt makers could use whey drained from yogurt. The milk does not need to be warmed. The friction of the blades will heat it up in a hurry.
- SALT: Table salt or sea salt is my first choice. Add a quarter teaspoon extra salt if you use Kosher salt.
- SUGAR: I tested this recipe with granulated sugar. Honey or maple syrup can be substituted, but be sure to check the moisture level of the dough as it kneads in the bread maker.
- BUTTER: Substitute margarine or olive oil if you prefer.
- YEAST: I recommend instant yeast (or bread machine yeast–same thing) for all bread machine recipes. If you only have active dry yeast, see the notes in the recipe. Active dry yeast is usually slower to rise.
Frequently Asked Questions
1. Is this recipe considered whole-grain bread?
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 bread is the perfect compromise in my book.
2. Why use a bread machine?
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.
Related Post: 6 Bread Machine Secrets You Need To Know
3. Do I have to use a bread machine?
No. You can make cracked wheat berry bread by hand or using a stand mixer. See the recipe notes for specific instructions.
4. How do I soften wheat berries in this bread machine recipe?
You have several choices, but I favor the last one because it’s the fastest.
- Soak wheat berries overnight to soften them.
- Cook wheat berries on top of the stove for 20 minutes using a 2-to-1 ratio of water to grain.
- Cook wheat berries in the microwave on HIGH for 10 minutes using the same 2-to-1 ratio for water to grain.
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.)
5. How do I crack wheat berries?
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.
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.
Related Post: Outstanding Bread Machine Whole Wheat Bread with No White Flour
How To Make the Dough Using a Bread Machine
Related Post: Homemade Whole Wheat Rolls
How To Shape and Bake Wheat Berry Bread
Preheat your conventional oven to 425˚F (220˚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.
Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. 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.
Wheat Berry Bread Recipe
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Ingredients
Preparing the wheat berries:
- ½ cup (92 g) whole-grain wheat berries
- 1 cup (120 g) bread flour
Dough:
- 1 cup (227 g) milk or whey drained from yogurt
- 1-1/2 teaspoon (3 g) table or sea salt
- 1 teaspoon (4 g) granulated sugar
- 2 tablespoons (28 g) unsalted butter chopped
- 1½ cup (180 g) bread flour
- 2 teaspoons (6 g) bread machine or instant yeast
Glaze
- 1 egg white + 1 tablespoon water
Instructions
- Boil 1/2 cup (92 g) whole-grain wheat berries in 1 cup of water for 20 minutes. Allow to cool (quicker if you add ice cubes) and drain. Alternatively, soak wheat berries in water for 12 hours or overnight. (Softened and drained wheat berries will keep in the fridge up to a week.)
- Add prepared wheat berries to a blender or food processor along with 1 cup (120 g) bread flour. Process until wheat berries are finely chopped. You will likely need to stop several times to push the flour and wheat berries from the sides of the chopping container back to the middle.
- Combine 1 cup (227 g) milk or whey, 1-1/2 teaspoon (3 g) table or sea salt, 1 teaspoon (4 g) granulated sugar, 2 tablespoons (28 g) unsalted butter, 1½ cup (180 g) bread flour, the ground-wheat-berries-and-flour mixture, and 2 teaspoons (6 g) bread machine or instant yeast.
- Check the dough at least twice by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly and the dough is starting to clump.Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, The dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
- When the DOUGH cycle completes, check to ensure the dough has doubled in size. If not, leave it in the pan until it does.
- When doubled, remove dough from the pan to a floured surface and divide into two equal portions. Shape each portion into an oblong shape by pulling dough from the top to the bottom until dough is smooth; then pinch closed. Place seam side down on a cookie sheet covered with parchment paper or a silicone mat that has been sprinkled with a bit of cornmeal.
- Cover with a tea towel and allow to rise until almost doubled. Preheat oven to 425˚F (220˚C) about 20 minutes before you expect the loaf to be ready to bake.
- Brush risen loaves with a glaze of 1 egg white + 1 tablespoon water. (This is optional.)
- Make 2-3 diagonal slashes in each loaf with very sharp serrated knife or razor blade, being careful not to deflate dough.
- Bake in a preheated oven for 20-25 minutes, until the interior temperature reaches 190˚F (88˚C), or until the bottom is brown and sounds hollow.
- Allow loaves to cool on a rack for an hour before slicing.
Notes
- To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
- If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
- Please note: If you only have active dry yeast, use 1/4 teaspoon more than called for in the recipe. It no longer needs to be dissolved first, but you can if you prefer.
- Originally, this recipe called for 1 cup water and 1/4 cup dry milk solids. I have changed it to reflect my current recipe since I don’t buy dry milk. I can detect no discernible difference in the final product.
Equipment
Nutrition
All images and text ©️ Paula Rhodes for Salad in a Jar.com
Paula Rhodes, owner
As a retired home economist, I created Saladinajar.com to share my belief that you don’t have to be a chef to find joy in creating homemade food worth sharing. Bread machines (used in an unconventional way), homemade yogurt, and quick microwave recipes are my specialty.