Honey Whole Wheat Bread with Soft White Wheatberries


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Honey Whole Wheat Bread with Soft White Wheatberries recipe by Barefeet In The Kitchen

For this bread, I used the exact same recipe as I do every week when I make Honey Whole Wheat Bread. The only change I made was to use soft white wheat berries instead of the usual hard white wheat berries.

My husband really liked this bread and I thought it was excellent as well; although I prefer the somewhat stronger wheat flavor produced with hard white wheat. The bread was lighter in color and it also has a slightly sweeter flavor.

The texture was a bit softer and the crust was almost flaky in comparison to the regular crust on our bread.

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When baking with freshly ground wheat, the dough is always more wet than it would be with all-purpose flour. It’s important to adjust the flours to match what the dough consistency is supposed to be.

I found that with soft white wheat the dough was even more wet than it typically is with hard white wheat. If I’d been paying closer attention, I would have added an additional ¼ or so of flour per loaf.

That would have resulted in a more nicely rounded top crust on my loaves of bread.

Now that I’ve tried soft white wheat, I’m going to try it again in some of my cookies, breads and muffins. I really like the idea of producing a lighter flour with less wheat flavor, but still maintaining 100% whole wheat with many of my baked goods.

White wheat contains the same healthy levels of whole grain fiber that red wheat does but does not have as strong a flavor and dark color. White wheat is actually golden in color, tastes sweeter and is lighter than its hard red wheat cousins.

There are two types of white wheat – hard white and soft white. The differences between the two are found mainly in the end products for which they are used. Soft white has a lower protein level than hard white.

Uses of White Wheat
Hard White wheat can be used for the same products as hard red wheat. Bakers like it because HWs are excellent for use in the bread-making industry. Because it has a naturally sweeter flavor, bakers can use fewer sweeteners.

Soft white wheat is used mainly for bakery products other than bread. Examples include pastries, cakes, and cookies. It is also used for cereals, flatbreads, and crackers. Both white wheat classes make quality 100% whole wheat products.

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Anonymous says

    I bake bread from berries, and have for years. I really like a bread from soft white, much more so than hard red. Lately, my bread has been flour tortillias, and they are a mix of AP flour, and soft white wheat, 50/50 mix, add salt, starter, and water. Let it levin overnight, to the frig, and at supper I roll it out into 6" tortillias, then fry it on a hot dry cast iron skillet. Yum….

    • Mary says

      I’ve never tried it in a bread machine, so I can’t say how it would work. If you try it, let me know how it works for you.

  2. Victoria says

    Soft white wheat is used in classic Southern biscuit flour. White Lily is the brand my neighbor from Georgia uses. He brings back a 100lb sack every time he visits. I expect White Lily flour is refined and bleached, but the soft wheat makes a huge difference in the texture of biscuits and strawberry shortbread!