Honey Wheat Berry Bread is adapted from The Vegetarian Epicure by Anna Thomas ~ it’s a classic 70s-era yeast loaf studded with chewy wheat berries and subtle honey flavor.
Today I’m reaching way back to the 1970s and into my well-worn copy of The Vegetarian Epicure for a classic honey wheat berry bread.
Author Anna Thomas says, “This is the best bread I’ve ever made… a superb loaf ~ even when eaten dry, without butter.”
The highlights
- A little bit of butter and honey enriches the dough for a plush loaf.
- The wheat berries add rustic texture, nutty flavor, and a satisfying chew.
- This classic yeasted bread requires kneading (I use my stand mixer) and two rises before baking.
What are wheat berries, and why use them in bread?
Wheat berries are the whole, intact kernels of wheat ~ nothing removed or refined. They cook up tender but pleasantly chewy, with a nutty, slightly sweet flavor. I use them in my Instant Pot Wheat Berry Salad and (my favorite!) Wheat Berry Salad with Beets and Feta.
In bread baking, wheat berries do something special:
- They add texture and chew without making the loaf heavy.
- They bring a deep, nutty whole-grain flavor that you don’t get from flour alone.
- Because they’re cooked before being added to the dough, they stay moist and help keep the bread from drying out.
The contrast between the soft, lightly sweet crumb and the chewy wheat berries is what makes this honey wheat berry bread so memorable. It’s hearty, a little dense, but not heavy ~ the kind of bread that’s especially good toasted with butter, honey, or cheese. I often serve it with soup, and one loaf was the perfect size for our table of five adults and one bread-loving kid 🙂
Common questions
Yes, farro can be used just like wheat berries as long as it’s cooked until tender and well drained.
Yes. You can refrigerate the shaped loaves for a slow second rise, then bake the next day. Let them come to room temperature before baking. It works great!
You likely need a warmer spot and/or more time ~ this is a slower, hearty dough.
It’s best to let the loaf cool completely before slicing. This helps the crumb set and prevents the bread from feeling gummy or compressed. But if you just can’t wait, go for it, there’s nothing like a warm slice of bread straight out of the oven!
Yes, I made one standard loaf and made rolls with the other half of the dough. I shape them into rounds and arrange in a greased pie plate for the second rise. The baking time may be slightly shorter.
Perfect soups to pair with honey wheat berry bread
CHOWDERS: I love my Corn and Cheddar Cheese Chowder and my Smoked Salmon Chowder especially.
ITALIAN SOUPS like Tuscan White Bean Soup (with Sausage Meatballs) or my meatless Lemony Tuscan Artichoke Soup.
BISQUES like Creamy Shrimp Bisque, Asparagus Bisque, or Creamy Artichoke Bisque.
HEARTY SOUPS like White Bean and Bacon Soup or Split Pea Soup with Ham.
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Honey Wheat Berry Bread
Equipment
- stand mixer optional but handy
Ingredients
wheat berries
- 1/2 cup dry wheat berries
bread
- 1 2/3 cups whole milk*, warm
- 4 1/2 tsp dry active yeast, (2 packets)
- 1/3 cup honey
- 2 Tbsp melted butter
- 2 tsp salt
- 5 1/2 cups all purpose flour**
- 1/2 cup wheat germ
for brushing the baked bread
Instructions
- Put the wheat berries and 2 cups of water in a saucepan on the stove and bring to a boil. Gently boil until they are tender but still firm and chewy. This may take an hour or more, add more water as needed. Drain and set aside. You can do this day or two ahead if you like.
- Warm the milk in the microwave for 30 seconds. You're just looking for lukewarm ~ It should feel warm to the touch, not hot. Dissolve the yeast in 1/4 cup warm water.
- To the bowl of a stand mixer fitted with the paddle attachment (you'll switch to the dough hook later) add the warm milk, dissolved yeast, the honey, melted butter, and the salt. Add 4 cups of the flour and mix until the dough is well combined.
- Switch to the dough nook and add the final 1 1/2 cups flour and wheat germ to the bowl. Knead for about 5-6 minutes on speed 2 ~ until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand this will take about 10-12 minutes.
- Transfer the dough to an oiled bowl, cover and let rise in a warm spot until doubled in bulk, about 1 1/2 hours. Note: make sure your dough is in a warm spot or it will not rise properly.
- Punch down the dough and transfer to a lightly floured surface to knead in the wheat berries. Take a couple of minutes to get them well dispersed into the dough.
- Form into 2 loaves*** and place in greased loaf pans. Cover and let rise in a warm spot until almost doubled in bulk.
- Bake in a preheated 375F oven for about 40-45 minutes. Note: my loaf and rolls were done a little quicker, but every oven is different.
- Brush the loaves or rolls with a bit of melted butter after they come out of the oven, this softens the crust and gives it a nice golden shine.
- The cooled bread can be kept in an airtight container for a couple of days, or frozen for up to 3 months.
Notes
Nutrition
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This came out great! As soon as I saw it I wanted to make it. I used hard red wheat berries and was iced in in GA so had no wheat germ, used a porridge mix. I like to slice the next day, sliced perfectly.
Happy you tried and loved this Carlin, stay safe and warm down there!
Can I make the honey wheat berry bread in my bread machine?
Yes, this bread can be made in a bread machine using the dough cycle, which takes care of the first knead and first rise. After the dough cycle finishes, add the cooked wheat berries (if your machine doesn’t have an add-in beep), shape the dough, and let it go through the second rise outside the machine before baking in the oven.
That keeps the structure right and gives you the best rise and crust.
This honey wheat berry bread sounds heavenly. Can I substitute ground flaxseed for the wheat germ?
Yes, for sure. When I make another loaf I may try adding mixed seeds.