Guests can make a reservation by calling Bread Bar Guelph at 519-767-2999. For smaller parties you can also make a reservation online. Please note that reservations are not necessary but are recommended for weekend nights and Sunday Brunch. Tables will be available for walk ins on a first-come, first served basis. 

For a special event booking or reservation of 14 or more please email

All parties of 10 and over are subject to a pre-tax gratuity of 17%. Reservations will be held for a maximum of 20 min, please call the restaurant if you need to make any last minute changes to a party.

While we will do everything we can to accommodate any requests you may have with regard to your preferred seating arrangement, we regret that we are not able to offer reservations for tables on the patio.

Thank you, we look forward to serving you soon. 

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Wheat Berry Beer Bread


  • 3 cups dark rye flour
  • 2 tsp dry instant yeast
  • 4 cups bread flour, divided
  • 1 cup cooked wheat berries (see tip)
  • 1 bottle (12oz) dark ale, at room temperature
  • 1 egg, lightly beaten
  • 1/2 cup mild (light) molasses
  • 1/4 cup unsalted butter, melted
  • 1 tbsp granulated sugar
  • 2 tsp salt
  • Milk


In a bowl, whisk together rye flour and yeast; set aside. 

In another bowl, mix 3/4 cups of the bread flour, wheat berries, ale, egg, molasses, butter, sugar and salt until well combined. Using a spoon, gradually work in rye flour until dough pulls away from the sides of the bowl.

Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 15 minutes. Place in a large greased bowl, turning dough to grease all over. Cover with a tea towel and let rise in a still oven, with light on and door closed, until doubled in size, about 2 hours.

Punch dough down and turn out onto a lightly floured surface. Divide in half, roll each half into a round ball and place on a baking sheet lined with parchment paper. Cover with tea towels and return to still oven until doubled in size, about 1 hour.

Preheat oven to 375°F. Brush tops of dough with milk and dust with the remaining bread flour. Using your sharpest knife, slash tops three times, no more than 1/2 inch deep. Bake until dark golden brown, about 30 minutes. Let cool on wire racks.

TIP: To cook wheat berries, in a saucepan, bring 1 cup wheat berries and 2 cups water to a boil. Reduce heat to medium and cook until berries are soft to touch and skins are beginning to peel off, about 20 minutes. Drain and let cool. (Make ahead: Cover and refrigerate for up to 4 days.)

Makes 2 loaves

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