Prep 0 mins
Cook 30 mins
A delicious wheatberry bread that tastes like store-bought. Kids love it! I use my bread machine on the dough setting to mix and knead the dough, but can also be made using a KA mixer or by hand. This bread uses vital wheat gluten, which can be purchased at wal-mart and most grocery stores.
- 236.59 ml water (cold water)
- 29.58 ml vegetable oil
- 44.37 ml honey
- 3.69 ml salt
- 29.58 ml instant potato flakes
- 118.29 ml hard red wheat berries (cooked)
- 177.44 ml whole wheat flour
- 591.47 ml bread flour (or all-purpose)
- 44.37 ml powdered milk (Non-Fat Dry)
- 9.85 ml white vinegar
- 29.58 ml vital wheat gluten
- 9.85 ml instant yeast (or quick rising yeast)
- **To cook wheat berries**.
- Combine 1/2 cup rinsed wheat berries and 2 cups water in saucepan and bring to a boil. Reduce heat to medium low and simmer, covered for about 1 ½ to 2 hours, stirring occasionally, adding water if necessary. ( Cook until soft and some are popping open)
- Drain any standing water before adding the cooked wheat berries to the dough.
- Add drained wheat berries and 1 cup of cold water in the bread machine pan, Cool to lukewarm.
- Add the rest of the liquid ingredients followed by the dry ingredients on top, yeast will be last.
- Set bread machine to dough setting. Check in a few minutes, if dough looks too dry or too wet add a few tablespoons of warm water or flour to get a good soft dough consistency.
- When dough setting is complete (my machine is 1 ½ hours) remove dough from bread machine pan onto a lightly floured surface. Shape into a roll. Put in a bread pan that has been sprayed with cooking oil spray. Let rise for about 40 minutes to 1 hour or until about 1 ½ inches above pan.
- Cook on 350 degrees on middle rack of oven for about 30 to 35 minutes. Should be golden brown ( when thumped with your finger on the bottom of the loaf it should sound hollow )
- Remove bread from pan to cooling rack to cool. Let it cool at least 1 hour before slicing.
WOW!! This was the best wheat bread I have ever made or eaten! It was moist and dense - but not dense like my regular wheat baked goods. LOVED it!!
This bread is just about the best I've ever made! It is so tender and moist. There were a few changes that I made because I ran out of the ingredients. I used half honey and half molasses. Also, I realized I didn't have any potatoe flakes and so I used instant maple cream of wheat. I also used white wheat berries instead of the red. I also ran the cooked berries through my food processor so the berries wouldn't be noticed by my family. I really like the bread machine for the ease of kneading and mixing and prefer the oven for baking bread because it tastes better and so this recipe was exactly what I was looking for.
Picked up a breadmaker for free at a garage sale the other day. I rarely buy bread, maybe some sourdough a couple times a year..but thought maybe I could make something healthy without flax! This recipe came out great first time. I did not use potato flakes (the ones available at my market had many ingredients I couldn't identify). The crust was crispy and the bread tender. The texture was perfect. I did feel it was a bit bland. I am making my second batch tonight, with molasses and brown sugar rather than honey. Great recipe. I used Uncle Bob's organic wheat flower and King Arthur bread flour.