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Wheat Berry Whole Wheat Bread


Combine the wheat berries with the water in a medium saucepan. Bring to a boil, reduce the heat, cover, and simmer until the berries are tender, 1 to 1-1/2 hours. (If the berries are soaked overnight, you can reduce the cooking time to 50-60 minutes.) Drain off any excess water.

Meanwhile, scald the milk, then let cool to 110 degrees. In a large bowl, combine the yeast, whole wheat flour and sugar. Stir in the milk. Beat vigorously for 2 minutes. Cover the bowl with a towel and let rise for 30 minutes.

Stir down the dough to deflate it. Then stir in the wheat berries, eggs, oil, salt, and 2 cups of the unbleached white flour. Keep adding flour until the dough is stiff enough to knead. Turn the dough out onto a work surface that has been dusted with flour.

Knead, adding more flour as needed, until you have a smooth, elastic dough. Put the dough in an oiled bowl, turning to coat. Cover and let rise until doubled in size, about 40 minutes.

Spray two 8" loaf pans with nonstick cooking spray. Turn the dough out onto a work surface and cut in half. Shape each half into a loaf and place in the loaf pans. Cover and let rise 30 minutes while you preheat oven to 375°F.

Bake for 30-35 minutes, until the loaves shrink slightly from the sides of the pans and sound hollow when tapped.

Immediately remove from the pans and cool on a wire rack.

Makes 2 loaves.

Wheat Berry Whole Wheat Bread



Products Used in this Recipe

Gluten Free
Active Dry Yeast

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Flours & Meals
Whole Wheat Flour

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Baking Aids
Sea Salt

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Unbleached White All Purpose Flour

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Grains Beans Seeds
Hard Red Wheat Berries

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Ratings & Comments (4)

5 Stars  75%  3
4 Stars 25%  1
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0


4 Reviews

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Bevfasth June 15, 2013
This bread is absolutely delicious. I used molasses instead of sugar and added 1/4 cup of sunflower seeds and the bread was light with a great texture. Needed more than 4 cups of flour as dough was still sticky after kneading.
David Hernston August 4, 2014
It's good but I think the amount of yeast given might be a typo. A more typical quantity for this sort of recipe is more like 2 teaspoons, not 2 tablespoons. It rises really fast and ends up tasting a little beery. I'll make it with only 2 teaspoons of yeast next time.
Robin November 24, 2014
AWESOME bread recipe!!!!

I thought that it was a little too much yeast, but it tastes GREAT!!! I have this recipe bookmarked!
Heidi March 18, 2015
I am about halfway through making this bread and am excited to see the results. I was unable to get it as smooth as my other bread recipes as it remained quite wet despite adding at least 1.5 cups additional flour while kneading.

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