Wheat Berry Bread

Recipe by Charlotte J
READY IN: 55mins
YIELD: 1 loaf




  • Place the wheat berries in a strainer, rinse well under running water, and drain.
  • Bring 1 1/2 cups tap water to a boil in a small saucepan and add the berries.
  • Cover the pan, reduce the heat to low, and simmer until the berries are soft and the water is absorbed, about 1 hour.
  • After the berries have cooked for 20 minutes, stir together the yeast, 1/2 cup of the warm water, and 1/2 cup all-purpose flour in a large bowl.
  • Let rise for about 40 minutes.
  • Stir the remaining 1 cup warm water, the oil, molasses, honey, salt, and whole-wheat flour into the yeast mixture.
  • Add the flax seeds, sunflower seeds, and 1 cup all-purpose flour.
  • When the mixture becomes too stiff to stir, turn it out onto a floured work surface and knead.
  • Flatten the dough and press in the cooked wheat berries.
  • Knead in the remaining 1/3 cup all-purpose flour until the dough is elastic and springs back when lightly pressed, about 6 minutes.
  • Form the dough into a ball, place it in an oiled bowl, and turn the dough in the bowl to coat it well with oil.
  • Cover with plastic wrap and let rise until the dough does not spring back when lightly pressed, about 2 hours.
  • Turn the dough out onto a lightly floured work surface, press it flat, fold both the sides in and roll the dough into a log.
  • Pinch the seam closed and set it into an oiled 10 x 4 x 3-inch loaf pan.
  • Push the dough down flat.
  • Place the pan in a plastic bag and tuck the bag opening under the pan to close.
  • Let rise until the dough domes up and does not spring back when lightly pressed, about 1 hours.
  • Preheat the oven to 425 degrees.
  • Remove the pan from the plastic bag.
  • Using a sharp serrated knife, cut 3 diagonal slashes across the top of the loaf.
  • Place the bread in the oven, spritz the inside of the oven a few times with water from a plant mister, and quickly close the door.
  • Bake 15 minutes.
  • Reduce the oven temperature to 350 degrees and bake for another 15 minutes.
  • To test for done-ness, remove the bread from the pan and rap the bottom.
  • It should sound hollow.
  • If it is not quite done, continue baking out of the pan up to 10 minutes more.
  • Cool on a wire rack.