Wheat Berry Bread

Becky Luigart-Stayner; Lydia DeGaris-Pursell

Wheat berry bread is a hearty sandwich bread. Cooked wheat berries add texture, and the wheat bran gives the surface a nice rustic finish. The recipe makes two loaves, so you can freeze one for later.

Yield: 18 servings (serving size: 1 slice)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 198
  • Calories from fat: 6%
  • Fat: 1.4g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.4g
  • Protein: 7.2g
  • Carbohydrate: 39.8g
  • Fiber: 3.9g
  • Cholesterol: 1mg
  • Iron: 3.6mg
  • Sodium: 334mg
  • Calcium: 37mg

Ingredients

  • 3 cups water
  • 3/4 cup uncooked wheat berries
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup 2% reduced-fat milk
  • 2 tablespoons dark honey (such as buckwheat)
  • 2 1/2 teaspoons salt
  • 3 cups bread flour, divided
  • 2 cups whole wheat flour
  • 1 cup amaranth flour
  • Cooking spray
  • 2 tablespoons bread flour
  • 2 tablespoons wheat bran

Preparation

  1. Combine water and wheat berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Drain wheat in a colander over a bowl, reserving 1 cup cooking liquid; set wheat berries aside.
  2. Let reserved cooking liquid stand until warm (100° to 110°). Stir yeast into cooking liquid.
  3. Combine milk, honey, and salt in a small, heavy saucepan, stirring with a whisk until honey and salt dissolve. Heat milk mixture over medium heat until warm (100° to 110°). Add milk mixture to yeast mixture, stirring with a whisk; let stand 5 minutes.
  4. Lightly spoon 3 cups bread flour, whole wheat flour, and amaranth flour into dry measuring cups; level with a knife. Stir 2 1/2 cups bread flour, whole wheat flour, and amaranth flour into yeast mixture.
  5. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/2 cup bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
  6. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
  7. Punch dough down; cover and let rest 5 minutes. Coat two 9 x 5-inch loaf pans with cooking spray; dust each with 1 tablespoon bread flour.
  8. Divide dough in half. Working with 1 portion at a time (cover remaining dough to keep from drying), knead half of wheat berries into dough; place dough in prepared pan. Sprinkle dough with 1 tablespoon wheat bran. Repeat procedure with remaining dough, wheat berries, and wheat bran. Cover and let rise 45 minutes or until doubled in size.
  9. Preheat oven to 375°.
  10. Bake at 375° for 45 minutes or until golden. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Wheat Berry Bread Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy