Cracked Wheat Berry Bread is a nubby, crunchy, and earthy-tasting white bread starring cracked whole wheat berries. The addition of whole grains significantly increases the fiber and protein content while also making the taste and texture more appealing. Make this recipe in a bread machine or a stand mixer.
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.
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 form 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 up to 2 years if you refrigerate or keep them frozen.
#5
Are wheat berries good for you?
Whole wheat grains provide not only fiber, but more B vitamins, antioxidants, and protein than refined grains.
#6
Where can I obtain 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 to pay for fresh wheat.
Purchase the hard red wheat berries as opposed to the soft wheat berries. They are better for making bread.
FAQ
#1
Is this bread-machine recipe considered a whole grain bread?
Yes, 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?
If you are new to my website, I’ve written a lot about my non-traditional bread-machine technique. In a nutshell, using a bread machine to mix and knead the dough is the way for me to get the best quality bread every single time.
#3
Do I have to use a bread machine?
No. You can make Cracked Wheat Berry Bread using a stand mixer or make it by hand. See the recipe notes for specific instructions.
#4
How do I prepare wheat berries to use 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 ratio of 2 to 1 for water to grain.
The goal is to soften the berries not cook them to the consistency of your breakfast dish of oatmeal. You want them to have some chew (and tooth-friendly crunch in the crust.)
#5
What does this bread taste like?
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.
How To Make the Dough Using a Bread Machine
How To Shape and Bake Loaves
Preheat your conventional oven to 425 degrees F.
Cracked Wheat Berry Bread is well worth the calories and effort, although calling any bread made in the bread machine an “effort” is arguable.
Are you interested in other whole wheat loaves you can make with a bread machine?
Honey Whole Wheat Bread
This recipe for Honey Whole Wheat Bread will make one fabulous loaf of whole wheat bread. "Healthy" never tasted so good.
Whole Wheat Apple Pie Yeast Bread
A sweet yeast bread to mix and knead in a bread machine, then baked in a conventional oven
Homemade Whole Wheat Rolls
Whole Wheat Rolls are sturdy but soft and tasty, making them suitable for buns or mini-sliders.
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Thank you for visiting!
Paula
Cracked Wheat Berry Bread -- A Bread Machine Recipe
A nubby, crunchy loaf starring cracked wheat berries that you can easily make in your bread machine
Ingredients
- 1/2 cup whole grain wheat berries
- 2-1/2 cups bread flour, divided (300 grams)
- 1 cup warm milk or whey drained from yogurt
- 1-1/2 teaspoon salt
- 1 teaspoon sugar
- 2 tablespoons unsalted butter, softened
- 2 teaspoons bread machine or instant yeast
Instructions
- Boil 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 of bread flour (120 grams). 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 milk or whey, salt, sugar, butter, remaining flour (180 grams), the ground-wheat-berries-and-flour mixture, and the yeast.
- Select the dough cycle and start. Check dough after 10 minutes to make sure dough sticks to the side of the pan and then pulls away cleanly. If too wet, add more flour 1 tablespoon at a time. If too dry, add more water 1 tablespoon at a time.
- When dough cycle completes, check to make sure the dough has doubled in size. If not, leave in pan until it does.
- When doubled, remove dough from pan to 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 degrees about 20 minutes before you expect the loaf to be ready to bake.
- Brush risen loaves with glaze of 1 egg white whipped together with 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 preheated oven for 20-25 minutes, or until interior temperature reaches 190 degrees F, or until bottom is brown and sounds hollow.
- Allow loaves to cool on 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 all ingredients until moistened. Using dough hook, turn speed to 2 or 3 and continue 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 on a floured surface and knead with your hands until it becomes smooth and elastic, a process that 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 dough gently and shape as indicated in the recipe.
- Please note: If you substitute regular yeast for instant or bread machine yeast, you must dissolve it first before adding to the dry ingredients. Stir it into about 1/4 cup of the warm liquid called for in the recipe. Let sit for about 10 minutes. Add to other wet ingredients and then add dry ingredients. Proceed as directed to knead and shape the dough.
- 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.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 119Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 217mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 6g
Republished in June 2019
Debbie Cunningham
Tuesday 26th of May 2020
Hello Paula, I was wondering if the wheat berries can be processed in a blender before cooking in a microwave?
Paula
Tuesday 26th of May 2020
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.
Connie
Sunday 29th of March 2020
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.
Paula
Sunday 29th of March 2020
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?
AmyInNH
Friday 29th of November 2019
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.
Paula
Friday 29th of November 2019
Good idea! Things like seeds and beans can vary in moisture content. Which means the time needed to make them tender can also vary.
PattiAnn
Tuesday 18th of June 2019
Thank you Paula for this recipe. Very well done and clear and concise. BLT's calling. Happy summer.
Donna
Tuesday 18th of June 2019
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..
Paula
Tuesday 18th of June 2019
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.