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

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

16 slices (2 loaves)

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
1½ 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 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 bread flour. Process until finely chopped.
Make the Dough (Bread Machine): Add 1 cup milk or whey, 1½ teaspoon table or sea salt, 1 teaspoon granulated sugar, 2 tablespoons unsalted butter, 1½ cup bread flour, the ground-wheat-berries-and-flour mixture, and 2 teaspoons 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.
End of DOUGH cycle: The dough should be doubled. If not, give it more rise time until it is.
Restart the DOUGH cycle and knead for 5-10 seconds to deflate the dough. Stop the machine and turn the dough out onto a lightly floured surface, shape into a smooth ball, cover, and let rest for 10 minutes.
Shape and Bake: Divide relaxed dough 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.

Freezing Options:

Unbaked dough: Freeze after the DOUGH cycle or after shaping (before final rise). Defrost in the fridge overnight.
Baked bread: Double-wrap and freeze up to one month. Reheat gently.

Storage tips: Cool completely before storing. Keep unsliced in a plastic bag or bread box. Avoid refrigerating—bread molds faster in humid cold.

Heads-Up! Avoid doubling this recipe. Most bread machines cannot adequately knead more than 4½–5 cups of flour and may overheat.

Alternative Mixing Methods:

Stand Mixer: Mix until moistened, then knead with a dough hook (speed 2–3) until smooth and elastic (5–10 minutes). Let rise, deflate, and shape as directed.
By Hand: Mix to a shaggy dough, knead on a floured surface until smooth and elastic (10–20 minutes). Let rise, deflate, and shape as directed.

Yeast Notes: Active dry yeast may be substituted. Use about ¼ teaspoon more than instant yeast. Dissolving first is optional.

Nutritional Information