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
What is cracked wheat?
Cracked wheat describes an unprocessed wheat berry that has been chopped to make smaller pieces.
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.
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.
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.
Are wheat berries good for you?
Whole wheat grains provide not only fiber, but more B vitamins, antioxidants, and protein than refined grains.
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.
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.
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.
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.
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.)
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
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?
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- 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
- 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.
- 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: 1
Amount Per Serving: Calories: 119Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 217mgCarbohydrates: 19gFiber: 1gSugar: 2gProtein: 6g
Republished in June 2019