Cracked Wheat Berry Bread (Rustic & Bread Machine-Friendly)

Name: Cracked Wheat Berry Bread (Rustic & Bread Machine-Friendly)
Prep time: 30 min
Cook time: 30 min
Total time: 240 min
Ingredients: 1/2 cup whole-grain wheat berries; 1 cup bread flour; 1 cup milk (or whey drained from yogurt); 1-1/2 teaspoon table or sea salt; 1 teaspoon granulated sugar; 2 tablespoons unsalted butter (chopped); 1½ cup bread flour; 2 teaspoons bread machine or instant yeast; 1 egg white + 1 tablespoon water

Last updatedFebruary 8, 2025

59 Comments

Home » Recipes » Bread » Savory Bread Machine Loaves and Yeast Rolls

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Sneak Peek: A rustic, chewy bread with cracked wheat berries for texture and a nutty flavor—made effortlessly with your bread machine.

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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 was 60 years ago when one could reach into the bin behind the driver 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.

Why This is One to Share

Nutty flavor with a chewy texture.
Boosts fiber and protein with whole grains.
Budget-friendly and worth the effort.
Tastes great with butter or as sandwich bread.
Bread machine-friendly with oven baking for the best results.

Shared & Loved

“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

What Are Wheat Berries?

unprocessed wheat berries — Unprocessed wheat berries or whole grain kernels of wheat

Whole wheat kernels: Contain the bran, germ, and endosperm.
Cracked wheat: Chopped wheat berries that add texture to bread.
Not bulgur: Unlike bulgur, cracked wheat is raw and requires cooking.
Storage: Keep in a pantry for six months or refrigerate for up to two years.
Where to buy: Bulk bins, organic food aisles, Amazon, or direct from a farmer.
Red vs. soft wheat berries: Use hard red wheat or hard white wheat berries for bread-making. Soft wheat berries are ground into flour better suited for cakes and cookies.

wheat berry kernels and bulgur wheat in bulk bin.

Ingredients and Substitutions

WHEAT BERRIES: Red or white hard wheat berries are best;Check stores with economical bulk bins.
FLOUR: Bread flour ensures a lighter, less dense loaf. Weighing is more accurate.
MILK: Use any dairy milk or even nut milk if you prefer. Greek yogurt makers could use whey drained from yogurt.
SALT: Table salt or sea salt; Add a quarter teaspoon extra salt if you use Kosher salt.
SUGAR: Granulated sugar. Honey or maple syrup can be substituted, but check the moisture level of the dough when nearly finished kneading.
BUTTER: Unsalted butter. Substitute margarine or olive oil
YEAST: Instant yeast recommended. If using active dry yeast, see recipe notes.

How To Make Cracked Wheat Berry Bread

Prepare the Wheat Berries:

(1) Microwave 1/2 cup wheat berries with 1 cup water on HIGH for 10 minutes (or boil for 20 minutes).
(2) Cool (add ice to speed up the process).
(3) Drain.
(4) Use a food processor or blender to chop the berries with 1 cup of bread flour until finely chopped.

Measuring berries into.a microwave safe bowl. — (1)

Cooling wheat berries with water and ice. in a large measuring cup. — (1)

Make the Dough (Bread Machine):

(1) Add ingredients: milk, salt, sugar, butter, flour, wheat berry mixture, and yeast to the bread machine pan in order.
(2)Select DOUGH cycle and start.
(3)Check dough consistency after 1 minute (make sure it’s clumping) and again after 15 minutes; adjust flour or liquid if needed.
(4)Let the cycle finish and ensure the dough has doubled in size.

Add all ingredients to the bread machine pan in the order listed. — (1)

Select the dough cycle and press the start button. — (1)

Related Post: Homemade Whole Wheat Rolls

Shape & Bake:

(1)Turn dough onto a floured surface and divide into two loaves.
(2)Shape into oblong loaves and place on a parchment-lined baking sheet.
(3)Cover and let rise until almost doubled.
(4)Preheat oven to 425°F (220°C).
(5)Brush with egg white glaze (optional) and make 2-3 diagonal slashes on top.
(6)Bake for 20-25 minutes until golden brown and internal temp reaches 190°F (88°C).
(7)Cool completely before slicing.

Divide the dough into two equal portions. — (2)

Pull the edges together and pinch. (This will make the underside smooth.) Turn over and shape to make an oblong loaf. — (2)

Cracked Wheat Berry Bread (Rustic & Bread Machine-Friendly)

By Paula Rhodes

A nubby, crunchy loaf starring cracked wheat berries that you can easily make the dough with your bread machine

5 from 49 votes

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Video

Prep time: 30

Cook time: 30

Additional Time: 3

Total time: 4

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

Prepare the Wheat Berries: Microwave 1/2 cup (92 g) whole-grain wheat berries in 1 cup of water on HIGH for 10 minutes (or boil for 20 minutes). Cool and drain.
Alternately, 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 finely chopped.
Make the Dough (Bread Machine): Add 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 in the bread machine pan.
Select the DOUGH cycle and start.
Check the Dough: at least twice by lifting the lid to take a peek.
First Peek: Look immediately after the machine starts mixing to ensure the paddles are engaged correctly and the dough is starting to clump.
Second Peek: 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.
First Rise: When the DOUGH cycle completes, check to ensure the dough has doubled in size. If not, leave it in the pan until it does.
Shape and Bake: Turn dough onto a floured surface and divide into two loaves.
Shape into oblong loaves and place on a parchment-lined baking sheet.
Second Rise: Cover and let rise until almost doubled.
Preheat oven to 425°F (220°C).
Glaze: Brush risen loaves with a glaze of 1 egg white + 1 tablespoon water. (This is optional.)
Brush with egg white glaze (optional) and make 2-3 diagonal slashes on top.
Bake for 20-25 minutes until golden brown and internal temp reaches 190°F (88°C).
Cool completely before slicing to avoid a gummy texture.

Notes

To Make Ahead:
Shape the dough and arrange in the pan. Cover and refrigerate overnight. About 2 hours before baking, set the pan in a warm place to rise until nearly doubled, then bake as directed.

Stand Mixer or By Hand:
To use a stand mixer: Add ingredients to the bowl in order. Mix on LOW to moisten, then knead on medium (speed 2 or 3) until smooth and elastic, 5–10 minutes. Let rise, then shape and bake as above.
To mix by hand: Combine ingredients in a bowl, then knead on a floured surface 10–20 minutes until smooth and elastic. Let rise, then shape and bake.

Yeast Tip:
If using active dry yeast, increase by ¼ teaspoon. You don’t have to dissolve it first, but you can if preferred.

Equipment

Nutrition

5-Star Ratings Are My Favorite!Help others find this recipe in search results on the web.

Frequently Asked Questions

Is this whole grain bread?
- Not 100%—it contains whole wheat berries but uses white bread flour for a softer texture.
Why use a bread machine?
- It simplifies kneading and improves consistency.
Can I make this without a bread machine?
- Yes, use a stand mixer or knead by hand (see notes in the recipe).
How do I soften wheat berries?
- Soak overnight, cook on the stove for 20 minutes, or microwave for 10 minutes with a 2:1 water-to-grain ratio.
How do I crack wheat berries?
- Process softened berries with flour in a blender or food processor.

Final Thoughts

This cracked wheat berry bread is crunchy on the outside and chewy inside. A great compromise between white and whole wheat bread—delicious, hearty, and well worth the effort.

Need help troubleshooting? Email me: Paula at saladinajar.com—photos welcome!

My Amazon Store

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.

4.74 from 49 votes (43 ratings without comment)

59 Comments

Pam Durham says:

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I love this recipe!
My favorite bread is cracked wheat; however, haven’t been able to find an acceptable bread in the stores in our area. This is now best recipe in my recipe box!

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1. Paula says:
  
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  Hi Pam,
  
  I am so glad to hear that you found your favorite recipe here. Thanks so much for writing.
  
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Debbie Czerwionka says:

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Hi Paula, love this bread recipe-perfect for two old folks! My husband searches the bread aisle for the first ingredient being cracked wheat. I’ve bought wheat flour. Can I use it in this bread? Do you have a recipe that uses wheat flour and wheat berries? Your recipes are fantastic! Thank you!

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1. Paula says:
  
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  Hi Debbie,
  
  Glad you like the recipe. By wheat flour, I’m assuming you mean whole wheat flour, right? I do have a recipe for 100% whole wheat flour bread here. I think it would be too dense with cracked wheat added. However, you could substitute some whole wheat flour for the same amount of white flour in the Cracked Wheat Berry Bread recipe. I recommend starting small (sub ½ cup of whole wheat for bread flour) and working your way up. Whole wheat flour doesn’t have as much rising power (gluten) as bread flour, so you’ll need to experiment to find the maximum the recipe will allow before turning into a hockey puck. Or you could add some Vital Wheat gluten to shore up the gluten content.
  
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Keith Armstrong says:

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Normally, wheat is harvested when fully ripe and teeth-shatteringly hard.
People closely related to a farm know this only too well. However, soft under-ripe grain crops (threatened by coming frosts) may be harvested and then quickly dried (with natural gas burners) for storage (moist kernels will rot).
I would acknowledge that my grandfather in the 1950’S would tie and stook grain in one small field for final drying and ripening; but he did this only to exercise his aging Percheron draft horses.

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1. Paula says:
  
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  Hi Keith,
  
  Interesting story.
  
  We used huge dryers for drying wheat and corn. I was told the dried grain would bring a better price at the grain elevator.
  
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Adrian says:

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Can you just use cracked wheat instead of processing the wheat berries? Any changes in the recipe or instructions if you do?

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1. Paula says:
  
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  Hi Adrian,
  I haven’t tried it, but if the cracked wheat is soft enough that it won’t be too chewy or crack your teeth, then I’m guessing it would work. As always, check the moisture of your dough towards the end of the kneading phase.
  
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Debbie says:

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Hi Paula, I always love your recipes and trying this one today. Is the milk amount correct? I usually weigh ingredients and 108 grams is only about 1/2 cup. Am I doing something wrong here?

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1. Paula says:
  
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  Hi Debbie,
  Good eye. You are right. I’ve been going through all of my bread recipes adding the amounts into the instructions. Between human error (me) and the “program” there have been a few mistakes that have slipped by me. I’ve already corrected the recipe,
  
  Thank you, thank you—and a big hug for taking the time to write.
  
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Berni says:

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This is in my bread machine right now and it looks like it will be delicious. But
2 1/2 cups of flour is about right for 1 loaf not 2.

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1. Paula says:
  
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  Hi Berni,
  Many of my readers are one or two-person households, including myself. Each loaf will be small, but it’s perfect for us. Nothing says you can’t make one big loaf, but you may need to bake longer than specified in the recipe. Hopefully, you have a quick-read digital thermometer so you can accurately check for doneness. Thanks for writing.
  
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Charlie says:

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Making this bread for a second time. Can put the dough in loaf pans to rise again and bake in them?

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1. Paula says:
  
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  Absolutely yes, Charlie. Good question.
  
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Cherie says:

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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 ground the wheat berries with the flour in my Vitamix but only because I was lazy and my processor is a bear to clean. I think I could’ve taken the grinding process a little farther. I absolutely love the flavor of this bread! It’s really so, so good!

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1. Paula says:
  
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  Hi Cherie,
  
  Glad you like the recipe. It’s a wonderful way to get that fresh grain flavor without producing a heavy whole wheat loaf. I bet your bread will turn out even better the next time you make it.
  
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2. Laurie says:
  
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  I’ve made this favorite a couple of times, with wheatberries from different sources. As with other minimally processed ingredients, there may be differences in hardness/texture. I’ve had to cook some more or less than specified in instructions for salads as well as for the bread. The secret to the bread is to process the partially cooked wheatberries thoroughly with the flour. Don’t stop until they are finely chopped, as Paula instructs. This took approximately 10 minutes of processing with frequent mixing up of whole berries hiding at the bottom. I could smell the goodness of the whole grain berries when they were sufficiently processed. I recommend your site to every bread machine baker I know!
  
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  1. Paula says:
    
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    Hi Laurie,
    
    You bring up an excellent point. Thanks for adding this tip to the conversation. I’m reminded of my childhood when I used to hear the grain driers on our Indiana farm running day and night as my dad dried the crops, including wheat. Age and growing conditions have an effect on the hardness and texture just like you said. It helps to be aware of these things when baking.
    
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Laurie says:

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Great looking and tasting bread. Mine ended up a little flatter than Paula’s. I believe it rose a little over enthusiastically both risings – I overcompensated for a slightly cooler house temp. I was wondering if the weight of wheat berries given in the recipe was pre or post soak – I figured out from the comments that all the wheatberries are used in the bread, although post soak weight is obviously higher. Love the idea of 2 mini hand shaped loaves with the beautiful egg wash. I may try 2 mini loaf pans, too, as this will be my go to “gift giving” bread for friends, neighbors, etc. Oh, and if you need to use up a large bag of wheatberries – besides this bread, they make a great salad with dried cranberries, spring onions, a touch of celery, walnuts, and a vinaigrette. Loved the memory of your dad!

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1. Paula says:
  
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  Hi Laurie,
  
  Glad your bread turned out good. The weight given for the wheat berries is before soaking. I love your idea about using leftover wheat berries for a salad. Great idea. Thanks so much for taking the time to share it.
  
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Margie says:

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I made this bread just yesterday with excellent results! I like the crunch of the wheat berries – so much more tasty than store bought breads with the seeds on the surface of the bread that ALWAYS fall off! We watch our sodium intake, so I reduced that amount of salt and the taste of the bread was a bit bland – my fault – I won’t do that again. Thank you for this delicious bread recipe!

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1. Paula says:
  
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  Hi Margie,
  Thank you for your kind words. Many people try to reduce the salt and end up with bland bread or worse, a flat top because the dough collapses after rising too fast. When you consider the amount of salt per serving it’s nothing compared to chips or French fries. At least that’s the way I justify it. 🤷🏼‍♀️
  
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Margie says:

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I made this bread just yesterday – with excellent results. The wheat berries within the bread are a whole lot nicer than the store bought variety that has the seeds, on the outside and that ALWAYS fall off!! We watch our salt intake, so I lowered the amount of salt in this recipe, but I won’t do that again – the salt is very much needed because the taste was a bit bland without the full amount – my fault.

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Kathy says:

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I will be making this bred today. I made the Honey Wheat last week and it was devoured pretty quickly. I had the last of it last night. Made a Tuna sandwich with it. Now if I can get the slices down so they are even each time. Practice, practice, practice.
I bought the Golden Wheat Berries. Then last night I was reading over the recipe directions and saw you suggest the red berries. Oh, well. Next time. My Sprouts here in Austin no longer carries them! So, I went to Natural Grocer and they had them in bags on the bulk aisle.
Can’t wait to make this today!

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Lizzy says:

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Hi Paula,
This recipe looks delicious! I was wondering if there would be any harm in baking the bread in the bread machine rather than taking it out and forming it into loaves? I’m afraid I can be quite lazy on occasion… Thank you!

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1. Paula says:
  
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  Hi Lizzy,
  
  You can try it, of course. The crust will probably be thicker. Of course, the shape will depend on your machine but will look nothing like the one you shape yourself. The best way to find out is to try it. You may like it just fine.
  
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2. Lizzy says:
  
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  Hi @Paula,
  I think I will give it a try – Machine bread never looks as lovely as hand-shaped loaves, but I do like a nice thick crust! Thank you very much for taking the time to reply to me. I hope you have a lovely and blessed Thanksgiving!
  
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3. Roy says:
  
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  @Lizzy, To those reading this after 2020: I intended to take it out of the machine and bake in the oven but decided to go dancing. When I got back, it was stuck to the pan. Crumbled a bit when I scraped it out. Outside was crusty and inside damp. Although machine made great banana bread in the past, bad idea for this recipe. Going to try again since I bought 25 pounds of wheat berry.
  
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Carol says:

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Wow, this recipe makes some good bread – my loaves were perfect! I have 2 questions. I checked my dough after 10 minutes of kneading and it was pulling away from the sides just like in your pictures. But by the time the kneading cycle ended, it was much drier. Should the dough still pull away from the sides at that point?
Loved the bread, so maybe that is a moot point for me but I’m curious.

And I really like splitting the dough in half for 2 loaves, 1 of which I can freeze. Can I do that with all of your recipes and figure on 20-25 minutes for baking? Thanks Paula.

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1. Paula says:
  
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  Hi Carol,
  
  Congrats on your successful bread. I suspect the dough was sticking a little, but not much compared to earlier in the cycle. Bread machines do a really great job of kneading the dough.
  
  As far as splitting the loaves, as long as you are baking them in the same pan as one loaf, I can’t think of a reason why you couldn’t do that with any loaf recipe. If the recipe doesn’t use a pan (freeform), then making two loaves would be different as far as the baking time and even the rising time. And you would have a lot more crust, but still, doable.
  
  Reply
Debbie Cunningham says:

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Hello Paula,
I was wondering if the wheat berries can be processed in a blender before cooking in a microwave?

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1. Paula says:
  
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  Hi Debbie,
  Wheat berries are really hard–almost like tiny rocks. I wouldn’t want to do that to my blender. I don’t have one of the big expensive blenders though. Maybe it’s no problem for them.
  
  At some point, the seeds have got to be softened before you put them in the bread dough. If you try it, let me know how it goes.
  
  Reply
Connie says:

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Hello Paula. This may be a silly question, but here goes. Why did you divide this into two loaves? I made your oatmeal sunflower bread and yogurt pie crust for cherry pie. They came out awesome. The ratio is about the same as the cracked wheat berry bread, so was wondering if I could bake it in a loaf pan? Thanks for being my bread guru. Hope you have a blessed Sabbath.

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1. Paula says:
  
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  What a great question, Connie. The reason I divide the dough in half is because I like the little loaves they give you at a restaurant sometimes. They have so much crunchy and chewy crust. Since it’s only my husband and me at home now, it also makes it easier to freeze one. But do what suits you. I think it would be wonderful in a loaf pan. This is just good bread. Period. I’m so happy your oatmeal bread and the pie crust turned out good. Thank you for the blessing. The current situation is a reminder to all of us how much we need God’s blessing. Right?
  
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Mimi says:

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This bread recipe it’s so delicious .made it for the first time and it does not disappoint..
thank you for sharing this bread recipe

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AmyInNH says:

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This recipe produced two nice tender loaves. I ground half the wheat berries and added the rest whole. The center of wheat berries were hard. I used the 20 minute simmer method, I’ll cook them longer next time.

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1. Paula says:
  
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  Good idea! Things like seeds and beans can vary in moisture content. Which means the time needed to make them tender can also vary.
  
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PattiAnn says:

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Thank you Paula for this recipe. Very well done and clear and concise.
BLT’s calling. Happy summer.

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Donna says:

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I have enjoyed making many of your bread recipes and find your instructions and tutorials very helpful. I’ve even modified some of my own bread recipes for use in the bread machine and seldom prep yeast doughs by hand or with a stand mixer these days. I’d like to try this wheat berry bread recipe , but noticed a discrepancy that has me wondering whether you prefer to use milk or whey from yogurt (as listed in ingredients) or nonfat dry milk solids and water (as directed in instructions). Thanks in advance for clarification..

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1. Paula says:
  
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  Hi Donna,
  My mistake. I prefer the milk since I do not keep dry milk on hand. There is no discernible difference in the final product. I will clarify the instructions in the recipe. Hope you like the bread if you try it.
  
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Ju says:

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I’ve made this a few times already, it’s yummy ?
Since I don’t know ??‍♀️ where to find cracked wheat berry in where I live, I sub with 1/2 cup of wholemeal flour. It turned out delicious ?

I’ve also omitted the milk solid because I didn’t have it as my cupboard staple.

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1. Paula says:
  
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  Glad you found a good substitute. I’m thinking you are a good cook!
  
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Liz says:

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Just getting ready to make this bread. A question, after soaking wheat berries overnight, they have doubled in size, do I add all of the berries to the processor,
and the 1c. of flour? It looks like 1c. berries and 1c. of flour. Thanks, Liz

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1. Paula says:
  
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  Yes Liz. The flour keeps the wheat berries from turning into paste. Hope you love the bread. paula
  
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Joy says:

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Dear Paula, it has been a long time since I have been on your site.It has been a difficult year. I am so very sorry for the passing of your Mother. I lost my younger sister 3/13/15. It has been a painful few months , she was 58. So I know the pain you must feel I am sure.
Bless you and your family and the NEW ADDITION to your family is beautiful.

Blessed Be, Joy (Gnana)

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Amie says:

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I too am so sorry for your loss…It’s a loss I fully understand. I have found that through the recipes I grew up with, I stay close and connected to my mother. She has been gone 3 years but, at Thanksgiving I’d swear that she was by my side reminding me to whisk the gravy! To some, it seems odd to strongly connect food with a person but, nothing reminds me more of her. I can only wish to be half the mom and woman she was. I just found this blog and I LOVE IT! Thank you for sharing your thoughts and recipes.

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Julie says:

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Paula,
I bought a little bag of cracked wheat for this inspiring recipe. I put on extra weight from all the winter months of bread baking, so the wheat sits waiting….God uses it as a reminder each time I see it in the cupboard, that you are missing your mom and I pray for you.

You needn’t write back, I just wanted to let you know…..

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1. Paula says:
  
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  Thank-you Julie. I always appreciate prayers.
  
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Lisa says:

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This bread seriously rocked my world!!! I first had to *find* where a store in my local area sold wheat berries (for such a cosmopolitan area we really lack the amenities!) and did the overnight soak in some of my yogurt whey. That loaf was soooo tender and delicious! I’m sorry for your loss; my mom, a decade younger passed this past Jan so I have an inkling of what you’re going through. While we were back in Va for the funeral I made sure to hit up every relative ( and their neighbor!) for their family’s most prized recipes because this is precious history that is getting lost. I thank you for sharing yours.

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Lorraine says:

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Oh, Paula, so sorry for the loss of your mom. I know you must be missing her so much!

Kindly, Lorraine

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Linda says:

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I’m so surprised to find that you are on Pinterest but yet I cannot find a pinit button on you site to pin your recipes.
If I’m just overlooking it, please forgive my oversight & point it out to me.
Thanks a heap!

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Betty says:

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My deepest sympathy on the loss of your mother, Paula. Please know that you and your family are in my prayers in this difficult time.
I loved reading the memory of your dad. I have a very similar memory, except it was an orange Allis Chalmers tractor instead of the John Deere. This is a lovely bread, and I love the texture the wheat berries give it. 🙂

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Pam Spicer says:

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I’m so sorry to hear about your mom. Wow 97! This bread looks awesome. I love crunchy bread and yes, it does sound healthy enough to me too. Have to get me some wheat berries and try this.

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Andrea says:

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Paula, I am so sorry for the loss of your mom. Our mothers are such a huge influence in our lives and it is so hard when it’s their time to leave this earth.
97 is awesome 🙂
My dad lived to be just short of 94.
May your faith, your memories and the love of those around you get you through.

I will pick up wheat berries soon and try this bread. I know it will be wonderful, because all your recipes are.

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Becky says:

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Paula, I am so sorry for your loss. Although she was 97, I know that doesn’t make it any easier to say good-bye. I hope you find comfort in many forms in the next few weeks. She is still with you and always will be.

I love wheat berries! I have been known to cook them and eat them like hot cereal. This bread looks fabulous!

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Janet says:

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I am so sorry for your loss, Paula.

My Dad passed away a year ago , a few weeks shy of 96. Time heals all and memories comfort us. I always remind myself that we will be together again….for eternity….where there will never be any reason for tears!

Your Mom must be so proud that she raised such a warm, loving daughter such as you, Paula!

God bless you for all you do!

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Maureen | Orgasmic Chef says:

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This bread is a wonderful tribute to your mother and an inspiration to all of us would-be bread makers. Be kind to yourself and watch us all make this bread.

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Julie says:

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I’m so sorry for the loss of your mom. Ninety-seven years is a very long time of knowing and loving someone so dear. I’m praying tonight that God continues to comfort you through the love of others and that He becomes dearer to you, as well.

I enjoyed your story about your Dad. My parents were both reared on farms, so it was especially sweet to read.

I’ve never used wheat berries in my breads but look forward to trying it, thanks to you.

In the last two years since my 81-year-old mom went to be with Jesus, I’ve been so comforted when baking her favorite whole wheat bread recipe (hers has a mix of white and whole wheat). It’s doubly enjoyed when shared with neighbors–it’s like sharing a bit of my mom with them…..I think the addition of wheat berries will be a nice twist. I’ll be praying for you and your family while I make it.

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Cracked Wheat Berry Bread (Rustic & Bread Machine-Friendly)