Wheat Berry Bread: A Terrific Way to Eat More Whole Grains

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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.

whole loaf -Cracked Wheat Berry BreadPin

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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

  1. 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.
  2. The addition of whole grains significantly increases the fiber and protein content. It also contributes to the taste and texture.
  3. Wheat berries are inexpensive and well worth the trouble.
  4. You’ll enjoy eating this loaf out of hand with butter or slice and toast it for sandwiches.
  5. 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

sliced Cracked Wheat Berry BreadPin

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.

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

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.

wheat berry kernels and bulgur wheat in bulk bin.Pin

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

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.

adding ingredients to a bread machine panPin

Related Post: 6 Bread Machine Secrets You Need To Know

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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

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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.
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Allow wheat to cool. Add ice cubes if you want to expedite the process. Drain off the water.
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Drain berries well and add them to a food processor with 1 cup of bread flour.
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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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Add all ingredients to the bread machine pan in the order listed.
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Select the dough cycle and press the start button.
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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.

Related Post: Homemade Whole Wheat Rolls

How To Shape and Bake Wheat Berry Bread

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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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Dump the dough out of the pan.
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Divide the dough into two equal portions.
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Pull the edges together and pinch. (This will make the underside smooth.) Turn over and shape to make an oblong loaf.
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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.

Preheat your conventional oven to 425˚F (220˚C).

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Brush loaves with egg-white glaze if you like a shiny crust.
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Slash the top of the bread with a single-edge razor blade, a serrated knife, or a lame.
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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).
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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.

slices of Wheat Berry BreadPin
Yield: 16 slices (2 loaves)

Wheat Berry Bread Recipe

A nubby, crunchy loaf starring cracked wheat berries that you can easily make in your bread machine
5 from 49 votes


Prep time: 30 minutes
Cook time: 30 minutes
Additional Time: 3 hours
Total time: 4 hours


Preparing the wheat berries:

  • ½ cup (92 g) whole-grain wheat berries
  • 1 cup (120 g) bread flour


  • 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
  • cup (180 g) bread flour
  • 2 teaspoons (6 g) bread machine or instant yeast


  • 1 egg white + 1 tablespoon water


  • 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.


Directions for making bread with a stand mixer or by hand:
  • 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.


Serving: 1slice | Calories: 77kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 80mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

All images and text ©️ Paula Rhodes for Salad in a Jar.com

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4.74 from 49 votes (43 ratings without comment)

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Recipe Rating


  1. Keith Armstrong says:

    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.

    1. 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.

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

    1. 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.

  3. 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?

    1. 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.

  4. 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.

    1. 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.

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

    1. Absolutely yes, Charlie. Good question.

  6. 5 stars
    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!

    1. 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.

    2. 5 stars
      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!

      1. 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.

  7. 5 stars
    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!

    1. 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.

  8. 5 stars
    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!

    1. 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. 🤷🏼‍♀️

  9. 5 stars
    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.

  10. 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!

  11. 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!

    1. 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.

    2. 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!

    3. @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.

  12. 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.

    1. 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.

  13. Debbie Cunningham says:

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

    1. 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.

  14. 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.

    1. 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?

  15. 5 stars
    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

  16. 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.

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

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

  18. 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..

    1. 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.

  19. 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.

    1. Glad you found a good substitute. I’m thinking you are a good cook!

  20. 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

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

  21. 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)

  22. 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.

  23. 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…..

    1. Thank-you Julie. I always appreciate prayers.

  24. 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.

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

    Kindly, Lorraine

  26. 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!

  27. 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. 🙂

  28. Pam Spicer says:

    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.

  29. 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.

  30. 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!

  31. 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!

  32. Maureen | Orgasmic Chef says:

    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.

  33. 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.