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Honey Wheat Berry Bread Recipe
Mary Johnson

Honey Wheat Berry Bread Recipe

A wholesome homemade honey wheat berry bread made with cooked wheat berries, whole wheat flour, and natural honey. This rustic loaf has a soft crumb, chewy texture, nutty flavor, and a lightly sweet finish. Perfect for breakfast toast, sandwiches, or serving alongside soups and family meals.
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings: 12
Course: Bread
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup wheat berries
  • 3 cups whole wheat flour
  • 1 ½ cups bread flour
  • 2 ¼ teaspoons active dry yeast
  • 1 ½ teaspoons salt
  • ¼ cup honey
  • 1 ½ cups warm water adjust as needed
  • 2 tablespoons olive oil or melted butter
  • Extra flour for kneading

Equipment

  • Large mixing bowl
  • Measuring cups and spoons
  • Stand mixer (optional)
  • Dough Scraper
  • Kitchen towel or plastic wrap
  • Saucepan for cooking wheat berries
  • Loaf pan (9x5-inch)
  • Wire cooling rack

Method
 

  1. Rinse the wheat berries and soak them overnight in water. Drain and simmer until tender but still slightly chewy. Allow them to cool completely.
  2. In a large bowl, combine warm water, yeast, and honey. Let it sit for 5 to 10 minutes until foamy.
  3. Add whole wheat flour, bread flour, salt, and oil. Mix until a dough forms.
  4. Knead the dough for 8 to 10 minutes until smooth and elastic.
  5. Gently fold the cooked wheat berries into the dough until evenly distributed.
  6. Place the dough in a lightly greased bowl, cover, and let rise for 1 to 2 hours until doubled in size.
  7. Shape the dough into a loaf and place it in a greased loaf pan. Cover and let rise again for 30 to 60 minutes.
  8. Bake in a preheated oven at 375°F (190°C) for 35 to 45 minutes until golden brown and fully baked.
  9. Remove from the pan and cool completely on a wire rack before slicing.
    Honey Wheat Berry Bread Recipe

Notes

Hard red or hard white wheat berries work best for this recipe.
Do not add uncooked wheat berries directly into the dough, as they will remain too hard after baking.
Allow the bread to cool fully before slicing to prevent a gummy texture.
Store at room temperature for 3 to 4 days or freeze slices for up to 3 months.
For extra flavor, try using wildflower honey or locally sourced raw honey.