Good news: I’ve got another recipe straight from my mom’s kitchen vault. She’s been making this artisan loaf for years … decades even (and I have adapted this recipe to make berry wheat bread, which I will also share). Unlike me, she’s not into sourdough (she prefers her bread without the daily drama of keeping a starter alive). Instead, she makes this fluffy, chewy loaf with yeast. Honestly, it’s kind of refreshing to bake bread without worrying about the moods of a finicky sourdough pet.
The best part? Not everyone has sourdough bubbling on their counter, but everyone can keep a humble little packet of yeast tucked in their pantry. And that means everyone can bake this.
I’ll give you two sets of instructions … one with store-bought flour and one with freshly milled flour. Either way, you only need four ingredients. So simple. So pure.
P.S. For an extra special treat, try my mom’s delicious cranberry orange butter that she serves with her artisan bread. Grab the free, charming recipe card right here!
Let’s dive in, step-by-step.
Yeast Decisions (optional Berry Wheat Bread)
First things first … what kind of yeast are we talking about here? A quick stroll down the baking aisle reveals multiple options, but we’ll stick with the two most popular:
- Active Dry Yeast (cheaper if you buy in bulk)
- Instant Yeast (a.k.a. Rapid-Rise, Quick-Rise, Bread Machine Yeast, or SAF Red)
These two are basically cousins. Back in the day, active dry yeast was lazy and needed to be proofed in warm water (105°F–115°F) to wake it up. Instant yeast, on the other hand, could just be tossed straight in with the flour. But modern active dry yeast has gotten its act together … you can now skip the proofing step.
That said… if you’re like me and haven’t touched your yeast since the last solar eclipse, you might want to test it before committing it to your precious flour. Nothing’s worse than mixing everything only to realize your yeast is deader than disco.
Oh, and once upon a time, I went through a “fresh cake yeast” phase. It felt very old-world and classy, but honestly, it’s tricky to find and goes bad faster than avocados. If you stumble on some at your local shop, by all means, give it a try … it does make fun bread.
Where To Stash Your Yeast
The question that has haunted bakers everywhere: Where do I store this stuff?
- Opened package? Pop it in the fridge or freezer. Yeast is alive, and you want to keep it that way. Just make sure it’s in an airtight container.
- Unopened package? No need to stress—stash it in your pantry until you break the seal.
How to Activate Yeast (a.k.a.Yeast CPR)
Even though I just told you yeast doesn’t technically need proofing anymore, if yours has been sitting around for a suspiciously long time, let’s make sure it’s still kicking.
Here’s how:
- Pour 1 ½ cups of warm water (105°F–115°F) into a big bowl. Not hot … yeast doesn’t like hot tubs.
- Add ½ teaspoon of yeast to the water.
- Stir with a fork and let it bloom for a few minutes.
If you see foamy bubbles forming, congratulations … your yeast is alive and ready to work its magic on your berry wheat bread.
Option 1: Fresh Milled Flour - for Berry Wheat Bread
Now, let’s talk about the flour … the true star of this show. You’ve got two routes: store-bought flour or freshly milled flour. Both will give you a loaf worth bragging about, but fresh milled flour takes things up about ten notches.
Here’s the deal: fresh milled flour comes straight from grinding little wheat berries into flour at home. It’s wholesome and it’s fresh. When some people talk about berry wheat bread, this is what they can mean … bread made from the entire wheat berry, not just the stripped-down stuff in store-bought flour.
Freshly milled flour is loaded with nutrients, tastes way better than anything from a bag, and (bonus!) wheat berries can last for centuries in storage. So while the world panics about supply chain issues, you’ll just be casually sitting on buckets of future bread. Check out this article for the health perks of fresh milled flour … or just read it for a quick crash course that’ll make you sound like a bread genius at parties.
For this recipe, here’s what you need:
- 414 grams (2 cups) of hard white or hard red wheat berries. (Or go wild and do a 50/50 mix!)
- Mill them finely … like King Arthur flour fine. Fluffy, soft, and ready to become legendary bread.
My original recipe used 3 cups of store-bought flour. But since I’m living the fresh-milled life now, I converted it. Here’s a handy article that shows you how to convert any recipe in your stash to fresh milled flour. That’s how I ended up with the oh-so-specific 414 grams … because math never lies (even if I wish it would sometimes).
Option 2: Store-Bought Flour
Not ready to become a grain-milling superhero? No problem. Store-bought flour will still give you delicious artisan bread. My mom swears by a mix of 2 cups of bread flour + 1 cup of all-purpose flour. Of course, you can use whatever is in your pantry, but that little combo is her secret weapon. Just be sure to end up with 3 cups total.
Mixing Flour & Salt (optional: berry wheat bread)
Now, grab that bubbly yeast mixture. It’s time to feed it.
- Add 1 cup of flour to the yeast water. Stir well.
- Add another 1 cup of flour and 1 teaspoon of salt. Stir again.
- Finally, add the rest of your flour. Mix until it looks shaggy and messy … like a toddler’s craft project. Don’t panic; that’s exactly what you want.
More Wheat Berries For Your Wheat Berry Bread
In some cases, “wheat berry bread” just means a loaf with tender, cooked whole wheat berries folded into the dough. Here’s a simple way to boost the wheat berries and nutrition in your bread … with no mill required! This works whether you’re using store-bought flour or freshly milled flour.
Combine ½ cup wheat berries (hard white works great here … or just use whatever wheat berry you happen to have) and 2 cups water in a saucepan.
Bring to a boil, then reduce the heat to medium-low and cover.
Simmer for 1½ to 2 hours, stirring occasionally and adding water if needed.
Cook until the wheat berries are soft and a few have popped open.
Once cooked, fold these tender, chewy wheat berries right into your dough for extra texture, flavor, and fiber.
Cover and Rest (the lazy part of berry wheat bread)
Here’s where you get a nice long break. Cover your bowl tightly with plastic wrap. Pro tip from my mom: rub a little water around the bowl’s rim so the plastic wrap seals better. Then let the dough hang out for 8–24 hours.
Our favorite trick? Mix the dough before bed, tuck it in, and let it rest overnight. By morning, it’s ready for action.
Knead (with optional yeast insurance) & Shape
In the morning, it’s bread time! We knead and shape the dough first thing so it has plenty of time to cool down and be ready for snacking all day long.
Step one: grab a piece of parchment paper and line the bowl where your bread will do its final mini-rise. If you’re feeling fancy, you can sprinkle the bottom with cornmeal … but honestly, I skip it. (Fewer steps = more coffee time.) Boom, bowl is ready.
Next, flour your countertop. Dump your dough onto it.
Here’s my confession: sometimes I sprinkle in ⅛ teaspoon of extra yeast at this stage, just as insurance. You don’t need to. My mom never does it, and her bread comes out amazing every single time. But me? I panic.
Now knead the dough until it’s smooth and soft … kind of like a baby’s butt. Don’t get carried away with the kneading. This isn’t CrossFit, it’s bread.
Finally, plop that dough into the parchment-lined bowl for its next rest. (Yes, “plop” is the official baking term here.)
Quick Rise Time (optional: berry wheat bread)
This rise is short … just 30 to 60 minutes. I usually let mine sit on top of the stove while the oven preheats, because it creates a cozy warm spot.
Now, preheat your oven to 450°F. If you’ve got a Dutch oven, pop it in there too while the oven heats. If you don’t own one, no worries … you can bake your berry wheat bread freeform on a baking sheet. It might not get the same height, but it will still taste incredible.
Baking (optional: berry wheat bread)
Now that your oven is preheated and your dough has puffed up a bit (not doubled … just showing some signs of life), it’s showtime.
- Carefully take the Dutch oven out of the oven.
- Use the parchment paper like a bread elevator to lower your dough into the pot.
- Grab a sharp knife and slash the top of the dough … this isn’t just for looks, it gives the bread room to expand. (And trust me, this bread loves to spring up in the oven.)
- Sprinkle the top with a little water.
- Put the lid on the Dutch oven and bake for 30 minutes. (Pro tip: my mom only does 28 minutes because she likes her loaves a bit softer.)
- After that, remove the lid and bake for 10 more minutes. (or 9 minutes if you’re following the “Mom Method” for a softer crust.)
- Take the bread out, lift it from the pot, ditch the parchment paper, and let it cool on a wire rack.
And that’s it … now just resist the urge to tear into it immediately.
Berry Wheat Bread FAQs
What is berry wheat bread?
It is a bread loaf with tender, softened wheat berries folded in … and yes, you can do this with store-bought flour … no mill necessary. Alternatively, it can mean bread made from the entire wheat berry … bran, germ, and endosperm. White flour only uses the endosperm (a.k.a. the boring part). Berry wheat bread uses the whole thing, which makes it healthier and tastier.
Is berry wheat bread healthy?
Absolutely. I wrote a whole article about the insane health benefits of wheat berries. Spoiler: this is bread you can feel good about eating daily.
Are wheat berries good for weight loss?
Yes. Whole wheat berries are packed with fiber, which helps you feel full and naturally eat less.
Which wheat berries are best for bread?
For yeast or sourdough breads, stick with hard wheat berries. For non-yeast baked goods, go with soft white wheat berries. Check out this article if you want the inside scoop on which wheat berry plays best with each baked good. (Because let’s be honest … picking the wrong one feels like casting the wrong actor in a movie.)
What does berry wheat bread taste like?
Honestly? It tastes like the best bread of your life. My granddaughter loves it so much that she actually cuddles the bread before eating it. And don’t even think about comparing it to store-bought “whole wheat flour” bread … that stuff is stripped down and processed beyond recognition. Fresh milled flour has a complex flavor, richness, and makes bread you’ll want to bake forever.
Conclusion (why berry wheat bread deserves a spot in your kitchen)
This bread is the real deal. Breakfast? Toast it with eggs. Lunch? Slice it up for PB&J or a turkey sandwich. Dinner? Dunk it in beef stew. Midnight snack? Slather it with cranberry orange butter while you watch a movie.
Speaking of cranberry orange butter … this has been my mom’s holiday tradition for years. She always serves her artisan bread with it, and yes … the family fights over the leftovers. (If you want her cranberry orange butter recipe, you can grab my free printable recipe card right here.)
Before you go, check out my other recipes, guides, and tutorials to keep your baking adventures rolling. And if you make this bread, leave me a comment below or tag me on Instagram @hopethiswerksdiy. I will cheer wildly for you from behind my screen.
Want to make sure you never miss a recipe like this? Subscribe here … I’ll even send you a gorgeous recipe card for the best pancakes on earth (also Mom’s recipe) as a thank-you gift.
Until next time … may your kitchen always smell like freshly baked berry wheat bread.
Artisan Yeast Bread
A simple, wholesome artisan bread ... perfect with breakfast, lunch, or a cozy snack. Easy to make, flavorful, and made with just 4 simple ingredients!
Ingredients
- 1½ cups warm water (105°F–115°F)
- ½ tsp yeast
- 3 cups flour (my Mom's fav: 2 cups of bread & 1 cup of all-purpose flour)
- 1 tsp salt
Instructions
- Mix yeast base: 1½ cups warm water, ½ tsp yeast
In a large bowl, dissolve yeast in water. Stir with a fork and then let it sit for a few minutes (just enough time to sip your coffee). - Add flour and salt: 3 cups flour, 1 tsp salt
Stir in the flour and salt until everything is mixed. It will look gooey and shaggy ... that’s perfect. - Let it nap
Cover the bowl with plastic wrap and leave it on the counter for 8–24 hours. - Shape it
Line a bowl with a piece of parchment paper (because your hands are about to get messy, and the dough needs a cozy home). Turn the dough out onto a well-floured surface. Knead to form a ball (sometimes I add ⅛ tsp of yeast) ... no need to overdo it. Place the dough into the parchment-lined bowl. - Second rise
Let it rest and rise for about 30 minutes. It will stay cozy on your stovetop while the oven preheats ... its own little warm spot. - Preheat the oven
While the dough is rising, place a Dutch oven in the oven and preheat to 450°F. - Score & bake
Transfer the dough (parchment and all) into the hot Dutch oven. Slash an “X” on the top of the dough with a sharp knife. Cover with the lid and bake for 28 minutes. - Finish bake
Remove the lid and bake another 9 minutes to get that golden crust. - Cool down
Take the bread out of the dish and cool on a rack before slicing (the hardest step, I know).
Notes
Sometimes "wheat berry bread" just means a loaf with tender, cooked wheat berries folded in (which is great ... no mill needed). To do this:
- Combine 1/2 cup wheat berries and 2 cups water in a saucepan.
- Bring to a boil, then simmer 1½–2 hours, covered ... stirring occasionally.
- Cook until soft and some pop open. Drain.
- Fold into your dough for extra texture, flavor, and fiber.
Want the perfect pairing for your berry wheat bread? My mom’s cranberry orange butter recipe is FREE ... click here to get the cute recipe card!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Artisan Yeast Bread with Fresh Milled Flour
Wholesome artisan bread made with fresh milled flour! Nutty, hearty, and full of flavor ... this 4-ingredient loaf is simple to bake and perfect for any meal of the day.
Ingredients
- 1½ cups warm water (105°F–115°F)
- ½ tsp yeast
- 2 cups (414g) hard white or hard red wheat berries (or go wild and do a 50/50 mix)
- 1 tsp salt
Instructions
- Mix yeast base: 1½ cups warm water, ½ tsp yeast
In a large bowl, dissolve yeast in water. Stir with a fork and then let it sit for a few minutes (just enough time to sip your coffee). - Add flour and salt: 2 cups (414g) hard white or hard red wheat berries, 1 tsp salt
Finely grind the wheat berries, stir in the flour and salt until everything is mixed. It will look gooey and shaggy ... that’s perfect. - Let it nap
Cover the bowl with plastic wrap and leave it on the counter for 8–24 hours. - Shape it
Line a bowl with a piece of parchment paper (because your hands are about to get messy, and the dough needs a cozy home). Turn the dough out onto a well-floured surface. Knead to form a ball (sometimes I add ⅛ tsp of yeast) ... no need to overdo it. Place the dough into the parchment-lined bowl. - Second rise
Let it rest and rise for about 30 minutes. It will stay cozy on your stovetop while the oven preheats ... its own little warm spot. - Preheat the oven
While the dough is rising, place a Dutch oven in the oven and preheat to 450°F. - Score & bake
Transfer the dough (parchment and all) into the hot Dutch oven. Slash an “X” on the top of the dough with a sharp knife. Cover with the lid and bake for 28 minutes. - Finish bake
Remove the lid and bake another 9 minutes to get that golden crust. - Cool down
Take the bread out of the dish and cool on a rack before slicing (the hardest step, I know).
Notes
Sometimes "wheat berry bread" just means a loaf with tender, cooked wheat berries folded in (which is great ... no mill needed). To do this:
- Combine 1/2 cup wheat berries and 2 cups water in a saucepan.
- Bring to a boil, then simmer 1½–2 hours, covered ... stirring occasionally.
- Cook until soft and some pop open. Drain.
- Fold into your dough for extra texture, flavor, and fiber.
Want the perfect pairing for your berry wheat bread? My mom’s cranberry orange butter recipe is FREE ... click here to get the cute recipe card!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
| Yeast Type | Needs Proofing? | Common Names | Notes |
|---|---|---|---|
| Active Dry Yeast | Used to, but not anymore | “Active Dry” | Cheaper in bulk. Proof if you’re unsure if it’s alive. |
| Instant Yeast | No | Rapid-Rise, Quick-Rise, SAF Red | Add directly to flour. Reliable. |
| Fresh Cake Yeast | No | None | Hard to find, spoils quickly, feels fancy. |
Key takeaway: Active Dry and Instant are nearly interchangeable now. Fresh yeast is fun but impractical for most.
portions of this content may have been generated or refined using AI
6 responses to “Artisan Yeast Bread (optional: how to make berry wheat bread)”
Can I eat this right now?? Yum! Thanks for this, sometimes I need a recipe without sourdough so I can eat it same day! Thanks for sharing!
Right?! Not everything has to babysit on the counter for 24 hours … sometimes we just need bread now.
Winnie! Can’t I just eat bread 24/7? Thank you for making me feel healthy while I do! Your narrative is very engaging. Fun to read.
Of course you can! It’s called a well-rounded diet… because the loaf is round. Thanks for your kind words.
I love the idea of fancy bread that doesn’t require sourdough. Yeast is less overwhelming for me. Thanks for the option.
Right?! Not every loaf has to be a diva with a starter. Yeast is like the chill friend who shows up on time and still makes you look fancy.