My loyal customers would say, "Elizabeth's whole wheat bread with the nutty little grains in it".
Now I like this basic picture provided by our friends at Mypyramid.gov. I may add your tax dollars are paying for this site so might as well make use of it. There is a more detailed illustration at this website: www.mainebread.com for those food nerds like me who want to know more.
So the wheat berry is the fruit of the wheat grass that we use to make bread, cookies, pilafs, ect... And if you use the entire grain without removing the germ and the bran then you have "a whole grain" product.
So my Wheatberry bread is 100% wholegrain just like all of my breads, but it is unique in that it has roasted farro berries added to the dough. Farro is variety of the ancient grain spelt. I have written about spelt in my post Crisp mornings, pumpkins & cranberries . For more information about spelt check out this page from one of my suppliers: www.ansonmills.com/farro.htm. So I should call this bread farro berry, but being most people don't know what farro is I think Wheatberry is ok. My wheatberry is an excellent everyday bread. It rises very well (for a whole grain bread), has a lightly sweetened whole grain flavor. The roasted farro berries are sweet (less bitter than our modern wheat), slightly smoky, and nutty. It is a popular bread and one I always try to have on hand.
Ingredients: Ingredients: organic stone-ground whole wheat flour, water, roasted farro (spelt) berries, buttermilk powder, orange juice, Mississippi honey, molasses, canola oil, butter, egg white, salt, yeast