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Wheat Berry Bread

Becky Luigart-Stayner; Lydia DeGaris-Pursell
Yield 18 servings (serving size: 1 slice)
Wheat berry bread is a hearty sandwich bread. Cooked wheat berries add texture, and the wheat bran gives the surface a nice rustic finish. The recipe makes two loaves, so you can freeze one for later.

Ingredients

  • 3 cups water
  • 3/4 cup uncooked wheat berries
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 1 cup 2% reduced-fat milk
  • 2 tablespoons dark honey (such as buckwheat)
  • 2 1/2 teaspoons salt
  • 3 cups bread flour, divided
  • 2 cups whole wheat flour
  • 1 cup amaranth flour
  • Cooking spray
  • 2 tablespoons bread flour
  • 2 tablespoons wheat bran

Nutrition Information

  • calories 198
  • caloriesfromfat 6 %
  • fat 1.4 g
  • satfat 0.3 g
  • monofat 0.2 g
  • polyfat 0.4 g
  • protein 7.2 g
  • carbohydrate 39.8 g
  • fiber 3.9 g
  • cholesterol 1 mg
  • iron 3.6 mg
  • sodium 334 mg
  • calcium 37 mg

How to Make It

  1. Combine water and wheat berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Drain wheat in a colander over a bowl, reserving 1 cup cooking liquid; set wheat berries aside.

  2. Let reserved cooking liquid stand until warm (100° to 110°). Stir yeast into cooking liquid.

  3. Combine milk, honey, and salt in a small, heavy saucepan, stirring with a whisk until honey and salt dissolve. Heat milk mixture over medium heat until warm (100° to 110°). Add milk mixture to yeast mixture, stirring with a whisk; let stand 5 minutes.

  4. Lightly spoon 3 cups bread flour, whole wheat flour, and amaranth flour into dry measuring cups; level with a knife. Stir 2 1/2 cups bread flour, whole wheat flour, and amaranth flour into yeast mixture.

  5. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/2 cup bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

  6. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

  7. Punch dough down; cover and let rest 5 minutes. Coat two 9 x 5-inch loaf pans with cooking spray; dust each with 1 tablespoon bread flour.

  8. Divide dough in half. Working with 1 portion at a time (cover remaining dough to keep from drying), knead half of wheat berries into dough; place dough in prepared pan. Sprinkle dough with 1 tablespoon wheat bran. Repeat procedure with remaining dough, wheat berries, and wheat bran. Cover and let rise 45 minutes or until doubled in size.

  9. Preheat oven to 375°.

  10. Bake at 375° for 45 minutes or until golden. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.