Rinse the wheat berries under cool water to remove any debris.

Place ½ cup wheat berries in a small saucepan and add 1½ cups water.

Bring the liquid to a boil, then immediately reduce the heat to maintain a gentle simmer.

Cover the saucepan and let the wheat berries cook for 25–30 minutes, or until they’re tender but still slightly chewy.

Drain any remaining liquid and set the cooked wheat berries aside to cool. This step helps the yeast to become active without overheating and destroying it.

Tip: If you prefer a softer chew, simmer the wheat berries for an extra 5–10 minutes. You can also try white wheat berries or red wheat—both work well in this bread.

Warm 1 cup of water to around 110°F. This helps activate the yeast without killing it.

In a large mixing bowl, combine the warm water, 1 tablespoon honey (or brown sugar), and 2¼ teaspoons active dry yeast.

Let the mixture rest for 5–10 minutes, until it becomes foamy on top. If you see no foam, your yeast may be inactive—try fresh yeast or check the water temperature.

Tip: If using instant yeast, skip the blooming step and add it directly to the dry ingredients, though blooming can still help check if the yeast is viable.

In a separate bowl, whisk together the 2 cups bread flour (or all-purpose flour), 1 cup whole wheat flour, and 1½ teaspoons salt.

Gradually add the dry mixture to the yeast mixture, stirring with a wooden spoon or dough whisk.

Add 2 tablespoons of oil (olive oil or melted butter) as you mix, along with the cooked wheat berries.

Stir until a shaggy dough forms. If the dough is too sticky to handle, gradually add a small amount of extra flour until it reaches the right consistency. If the mixture seems too dry, incorporate a tablespoon of warm water.

Tip: This step begins to develop the gluten network that helps the loaf hold its shape and achieve a soft crumb.

Transfer the dough onto a lightly floured surface.

Knead the dough for 8–10 minutes, pushing it away with the heel of your hand, folding it over itself, and rotating.

Continue until the dough is smooth and elastic, showing a slight spring back when pressed.

Tip: To avoid sticking, dust your hands and the work surface with flour sparingly. Too much flour can lead to a dense or dry loaf.

Lightly oil a clean bowl.

Place the dough inside, turning it once to coat the surface.

Cover the bowl tightly with a clean kitchen towel or a sheet of plastic wrap.

Leave it in a warm, draft-free spot to rise for 60–90 minutes, or until doubled in size.

Tip: An ideal rising temperature is around 75–80°F. If your kitchen is cold, place the bowl inside an unheated oven with the light turned on, or near a warm appliance.

Punch down dough to release air.

Transfer it back onto a lightly floured surface.

Shape the dough into a round boule or a loaf suited for your pan.

For a loaf pan: grease a 9x5-inch pan. Place the shaped dough inside.

Cover again and let the dough rise for another 45–60 minutes, or until puffed and just above the rim.

Tip: If you prefer a free-form boule, place it on a parchment-lined baking sheet and cover it for the final rise. Dust the top lightly with flour for a rustic finish.

Preheat your oven to 375°F (190°C). If you’re using a baking stone, place it in the oven during preheating.

For extra crustiness, score the top of the loaf with a sharp knife.

Bake for 30–35 minutes, until the crust is golden and the loaf sounds hollow when tapped on the bottom.

An internal temperature of 200–205°F indicates a fully baked bread.

Tip: Keep an eye on the crust color. If it browns too quickly, tent the loaf with aluminum foil during the last 10 minutes of baking.

Remove the bread from the oven and immediately transfer it to a wire rack.

Let it cool for at least 20–30 minutes before slicing. Cutting too soon can affect the crumb texture.

Slice with a sharp serrated knife, enjoy fresh, or store in a bag or bread box to maintain freshness.

Tip: Wheatberry Bread also freezes well. Pre-slice, wrap securely, and thaw individual slices as needed.