Wheat is the backbone of most yeast breads. A wheat berry (the actual seed that is clustered on the stalk) is an edible power package. Within just one wheat berry is the near perfect balance of nutrients that so efficiently sustained our ancestors. Upto 19 percent of the grain is protein and the rest being nutritionally valuable complex carbohydrates.

There are three main parts of the grain: the bran, the germ, and the endosperm.The bran is the thin shiny outer covering of the berry. It consists mainly of cellulose, an indigestible fiber that is good for our digestive system.The wheat germ is the embryo of the berry. It is rich in protein and oil. Since this oil can turn rancid very easily it is important that the germ is refrigerated or for that matter any flour that  contains the wheat germ such as whole-wheat flour.The endosperm nourishes the berry and makes up the bulk of the grain. When the entire berry is ground, including the bran,  the germ , and endosperm, the result is whole-wheat flour. When the bran and the wheat germ are removed the endosperm that remains is ground to make white flour.While the endosperm contains mainly starch, it also contains the proteins glutenin and gliadin.

When these two proteins are moistened they form together a superprotein  called GLUTEN. Gluten provides the muscle for a yeast dough, a highly valued baking quality. When the dough is kneaded the gluten develops, forming thin flexible web like strands in the dough. The muscular strands stretch and expand, trapping carbon dioxide as the dough rises during fermentation.Dough’s with well developed webs of gluten, will rise well , producing high expansive breads with good flavour. Wheat is the only grain which provides this proportion of gluten, therefore it is an essential ingredient in making traditional bread.Wheat has two growing seasons .The wheat that is planted in spring produces a hard red berry .Since this wheat has a long growing period it develops strength and is quite hearty. It is actually called hard red spring wheat eventhough it is harvested in early fall. The grain is very high in protein -from 12-14 percent.Wheat planted in winter and harvested in spring produces a softer berry with a lower protein content-10-11 percent. This grain is called soft red winter wheat.Whole wheat berries are available in stores and are usually added into bread dough’s to add extra protein, fiber and a strong wheaty flavour to the loaf as well as a substantially delicious chew to the crumb. They are usually softened by soaking overnight in water.

Cracked wheat is exactly what the name suggests: the whole berry coarsely cracked. It can be added into the dough or sprinkled on the crust. It gives the loaf a final rustic look, a delectable habit forming chew, and an extra nutty flavour.