Kansas Wheat Berry Bread
A dense, nutty whole wheat loaf studded with cooked wheat berries, honoring Kansas's wheat farming identity.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 75 min
- Servings
- 10
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Loaf pan
- •Stand mixer
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 3
- carbs
- 40
- protein
- 7
- calories
- 210
Instructions
- 1
Stir the yeast and honey into warm water. Let it sit until foamy, about 5 minutes.
- 2
Mix the flour and salt together in a large bowl.
- 3
Add the yeast mixture and oil. Knead until smooth and stretchy, about 8 minutes.
- 4
Gently fold the cooked wheat berries evenly into the dough.
- 5
Cover the bowl and let the dough rise in a warm spot until doubled, about 1 hour.
- 6
Press down on the dough to deflate it. Shape it into a loaf and place in a greased loaf pan.
- 7
Let it rise again until puffy, about 30 minutes.
- 8
Bake at 375°F for 40-45 minutes until golden and hollow-sounding when tapped.
- 9
Let the loaf cool on a wire rack before slicing.
Chef's tips
Cook the wheat berries a day ahead and drain them well so they do not add extra moisture to the dough. Brush the top with melted butter after baking for a softer crust.
Storage
Wrap and store at room temperature for up to 3 days.
Reheating
Toast slices lightly if desired.
Common mistakes to avoid
- •Using wheat berries that are still too wet
- •Not kneading the dough long enough, which makes the bread dense
Serving suggestions
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