This Cracked Wheat Berry Bread combines nutty whole wheat berries with a soft, tender crumb that puts store-bought loaves to shame. If you’ve been intimidated by artisan bread baking, this foolproof recipe breaks down every step so you can create bakery-quality Cracked Wheat Berry Bread in your own kitchen, serving four people perfectly with enough slices for days of toast and sandwiches.
SERVES: 4 | PREP: 25 MIN (plus overnight soaking) | COOK: 40 MIN | TOTAL: 8 HRS 5 MIN
What Makes This Cracked Wheat Berry Bread Special
I spent years buying expensive artisan loaves until I cracked the code on this recipe.
The secret is soaking whole wheat berries overnight. They soften just enough to add incredible texture without breaking your teeth.
This isn’t your standard whole wheat bread. The wheat berries create little pockets of nutty flavor that burst with every bite.
Ingredients
For the Wheat Berry Soak
| Ingredient | Amount |
|---|---|
| Whole wheat berries | 1/2 cup |
| Water (for soaking) | 2 cups |
For the Dough
| Ingredient | Amount |
|---|---|
| Bread flour | 3 cups |
| Whole wheat flour | 1 cup |
| Active dry yeast | 2 1/4 tsp (1 packet) |
| Warm water (110°F) | 1 1/2 cups |
| Honey | 3 tbsp |
| Butter (melted) | 3 tbsp |
| Salt | 2 tsp |
| Soaked wheat berries (drained) | 1/2 cup |
Step-by-Step Instructions
Phase 1: Preparing the Wheat Berries (Night Before)
Step 1: Place 1/2 cup wheat berries in a medium bowl and cover with 2 cups cold water.
The wheat berries will expand as they absorb water. Make sure they’re fully submerged or they’ll stay hard.
Step 2: Cover the bowl with plastic wrap and let sit at room temperature for 8-12 hours (overnight works perfectly).
You’ll know they’re ready when they’ve doubled in size and feel tender when you bite one. They should still have a slight chew—not mushy.
Phase 2: Activating the Yeast (15 minutes)
Step 3: Warm 1 1/2 cups water to exactly 110°F—test with a thermometer.
Too hot kills the yeast. Too cold and it won’t activate. Think baby bottle temperature.
Step 4: Pour the warm water into a large mixing bowl and stir in 3 tablespoons honey until dissolved.
The honey feeds the yeast and adds a subtle sweetness that balances the nutty wheat flavor.
Step 5: Sprinkle 2 1/4 teaspoons yeast over the water and let it sit undisturbed for 5-7 minutes.
You’re looking for a foamy layer on top. No foam? Your water was too hot or your yeast is dead—start over.
Phase 3: Building the Dough (10 minutes)
Step 6: Drain your soaked wheat berries through a fine-mesh strainer and shake off excess water.
Pat them dry with a clean kitchen towel. Too much water makes the dough sticky and hard to handle.
Step 7: Add 3 tablespoons melted butter and 2 teaspoons salt to your yeast mixture and stir well.
The butter makes this Cracked Wheat Berry Bread tender instead of tough.
Step 8: Add 1 cup whole wheat flour and 1 cup bread flour to the bowl.
Stir with a wooden spoon until you get a thick, shaggy mixture. It’ll look rough—that’s normal.
Step 9: Mix in the drained wheat berries until evenly distributed throughout the dough.
Don’t skip this step. Adding them now ensures even distribution instead of clumps.
Step 10: Add the remaining 2 cups bread flour gradually, 1/2 cup at a time, stirring between additions.
Stop when the dough pulls away from the bowl sides but still feels slightly sticky. You might not need all the flour.
Phase 4: Kneading and First Rise (1 hour 30 minutes)
Step 11: Turn the dough onto a lightly floured surface and knead for 8-10 minutes.
Push with the heels of your hands, fold the dough over, rotate 90 degrees, and repeat. The dough should feel smooth and elastic when ready. If it springs back when you poke it, you’re done.
Step 12: Shape the dough into a ball and place in a greased bowl, turning once to coat all sides.
The oil prevents a dry crust from forming during the rise.
Step 13: Cover the bowl with a damp kitchen towel and place in a warm, draft-free spot for 1-1.5 hours.
The dough should double in size. Press two fingers into it—if the indents remain, it’s ready. If it springs back, give it more time.
Phase 5: Shaping and Second Rise (1 hour)
Step 14: Punch down the dough with your fist to release air bubbles.
This redistributes the yeast and creates an even crumb structure in your finished bread.
Step 15: Turn out onto your work surface and shape into a rectangle about 12 inches by 8 inches.
Roll tightly from the short end, like a jelly roll. Pinch the seam closed and tuck the ends under.
Step 16: Place seam-side down in a greased 9×5-inch loaf pan.
Make sure it fits snugly. Too much space and your loaf spreads sideways instead of rising up.
Step 17: Cover with a damp towel again and let rise for 45-60 minutes until the dough crowns 1 inch above the pan rim.
This second rise creates that beautiful domed top you see in bakery breads.
Phase 6: Baking (40 minutes)
Step 18: Preheat your oven to 375°F during the last 15 minutes of the second rise.
Starting with a hot oven gives you better oven spring—that final rise in the first few minutes of baking.
Step 19: Brush the top of your loaf with 1 tablespoon melted butter for a golden crust.
Optional: Sprinkle with 1 tablespoon extra wheat berries for a professional bakery look.
Step 20: Bake for 35-40 minutes until the top is deep golden brown and the internal temperature reads 190-200°F.
Tap the bottom—it should sound hollow. If it thuds, bake for 5 more minutes.
Step 21: Remove from the oven and let cool in the pan for 10 minutes, then turn out onto a wire rack.
Cutting too soon releases all the steam and gives you a gummy texture. Wait at least 20 minutes before slicing.
Chef’s Notes
Wheat Berry Texture: I prefer a chewy bite, but if you want softer berries, cook them for 30 minutes on the stovetop before adding to your Cracked Wheat Berry Bread dough.
Flour Substitution: You can replace up to half the bread flour with all-purpose flour. Your loaf will be slightly less chewy but still delicious.
Sweetener Options: Maple syrup or molasses work beautifully in place of honey. Molasses gives a deeper, more complex flavor.
Make-Ahead Method: Mix the dough the night before, let it complete the first rise in the fridge overnight (8-12 hours), then continue from the shaping step the next day.
Nutrition Box (Per Serving)
- Calories: 385
- Protein: 12g
- Carbohydrates: 68g
- Fat: 8g
- Fiber: 6g
- Sugar: 9g
Creative Variations
Seeded Power Bread
Add 1/4 cup mixed seeds (sunflower, pumpkin, flax) to the dough along with the wheat berries. Toast them first for deeper flavor. This variation pairs perfectly with the hearty texture you’ll find in our Garlic Herb Bubble Loaf.
Cinnamon Raisin Cracked Wheat Berry Bread
Mix 1 tablespoon cinnamon into the flour and add 3/4 cup raisins with the wheat berries. Increase honey to 1/4 cup for a breakfast-style loaf.
Savory Herb Version
Skip the honey and add 2 tablespoons fresh rosemary, 1 tablespoon thyme, and 1/4 cup grated Parmesan. Brush with olive oil instead of butter before baking.
Multigrain Powerhouse
Replace half the wheat berries with 1/4 cup mixed grains (quinoa, millet, oats). Soak all grains together overnight. If you enjoy experimenting with grains in bread, check out our Bread Machine Vienna Bread for another technique.
Storage & Reheating
Room Temperature: Wrap cooled bread tightly in plastic wrap or store in a bread box for up to 4 days. The wheat berries keep it moist longer than standard bread.
Freezing: Slice the loaf completely, then freeze in a zip-top freezer bag for up to 3 months. Pull out individual slices as needed.
Reheating: Toast frozen slices directly in the toaster. For the whole loaf, wrap in foil and warm at 300°F for 15-20 minutes.
Reviving Stale Bread: Run the loaf under water quickly, shake off excess, and bake at 350°F for 10 minutes. The steam refreshes the crumb.
Troubleshooting Common Problems
Problem 1: Dense, Heavy Loaf
Solution: Your yeast died or didn’t activate properly. Always test water temperature with a thermometer—110°F is critical. Also check your yeast expiration date. Dense bread also happens when you add too much flour. The dough should feel slightly sticky.
Problem 2: Wheat Berries Are Too Hard
Solution: Soak them longer (up to 24 hours) or simmer them on the stovetop for 30 minutes before adding to the dough. Some older wheat berries take longer to soften.
Problem 3: Loaf Didn’t Rise
Solution: Your rising spot was too cold. Place the bowl inside your oven with just the light on (no heat). The bulb creates the perfect warm environment. Also make sure you’re giving it enough time—rushing rises always fails.
Problem 4: Crust Too Dark, Inside Undercooked
Solution: Your oven temperature is too high. Tent the loaf with foil after 25 minutes to prevent over-browning while the inside finishes baking. Always use an oven thermometer—most ovens run hot.
Problem 5: Bread Collapsed After Baking
Solution: You over-proofed during the second rise. The dough should rise only 1 inch above the pan rim, not more. Over-proofed dough has too much gas and collapses when it hits the oven heat.
Equipment Essentials
- Digital kitchen thermometer – For perfect water temperature
- 9×5-inch loaf pan – Standard size works best
- Kitchen scale – Optional but helpful for consistent results
- Large mixing bowl – At least 4-quart capacity
- Wooden spoon – For mixing dough
- Fine-mesh strainer – For draining wheat berries
- Wire cooling rack – Prevents soggy bottoms
- Damp kitchen towel – For covering rises
- Pastry brush – For butter wash
Shopping List by Store Section
Baking Aisle
- Bread flour (3 cups)
- Whole wheat flour (1 cup)
- Active dry yeast (1 packet)
Bulk/Grains Section
- Whole wheat berries (1/2 cup)
Baking/Condiments
- Honey (3 tablespoons)
- Salt (check your pantry first)
Dairy
- Butter (4 tablespoons total)
5 Success Secrets from Professional Bakers
1. Weight Over Volume Professional bakers weigh flour instead of measuring by cups. 1 cup bread flour = 130 grams. Scooping flour compacts it and adds up to 25% more than you need.
2. The Windowpane Test After kneading, stretch a small piece of dough between your fingers. If it forms a thin, translucent membrane without tearing, your gluten development is perfect.
3. Steam Creates Crust Place a metal pan on the bottom oven rack and add 1 cup boiling water right when you put the bread in. The steam helps develop that crackling crust on your Cracked Wheat Berry Bread.
4. Cool Completely Before Storing Warm bread in a sealed container or bag creates condensation and mold. Always wait until the loaf reaches room temperature—about 2 hours.
5. Flour Your Hands, Not the Dough When shaping, flour your hands lightly instead of dumping flour on the dough. This prevents adding too much extra flour, which makes bread dry and dense.
Your Turn: This Cracked Wheat Berry Bread recipe transforms basic ingredients into something that smells like a European bakery. The wheat berries add nutrition and texture that you simply can’t buy at the store. Make this once and you’ll understand why homemade bread people get so obsessed with their craft.
