I followed the recipe pretty much exactly, with the exception of using buttermilk instead of milk. If I make it again, I won't knead the berries in after the first rise - I'll just add them to the dough at the beginning. It took a while (hour and a half) to rise in my cooler kitchen, and a little longer to bake, but that's not a big deal. It's really good fresh out of the oven :).
Wheat Berry Bread
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.
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- Calories: 198
- Calories from fat: 6%
- Fat: 1.4g
- Saturated fat: 0.3g
- Monounsaturated fat: 0.2g
- Polyunsaturated fat: 0.4g
- Protein: 7.2g
- Carbohydrate: 39.8g
- Fiber: 3.9g
- Cholesterol: 1mg
- Iron: 3.6mg
- Sodium: 334mg
- Calcium: 37mg
- 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
- 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.
- Let reserved cooking liquid stand until warm (100° to 110°). Stir yeast into cooking liquid.
- 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.
- 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.
- 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).
- 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.)
- 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.
- 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.
- Preheat oven to 375°.
- 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.
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