Prep 25 mins
Cook 30 mins
I buy a Honey Wheat berry bread from Earth Grains. I just love the wheat berries in it. I found this recipe in From All Around The World Cookbook by Sheila Lukins and I hope it proves to be just a good. I'm not counting the time it takes to cook berries or for the dough to rise. But like most breads it will be an all morning job.
- 1⁄3 cup wheat berries
- 1 (1/4 ounce) package active dry yeast
- 1 1⁄2 cups warm water
- 1⁄2 cup all-purpose flour, plus
- 1 1⁄3 cups all-purpose flour
- 2 tablespoons oil
- 3 tablespoons molasses
- 1⁄4 cup honey
- 1 tablespoon salt
- 2 1⁄4 cups whole wheat flour
- 1⁄4 cup flax seed
- 2 tablespoons sunflower seeds
- Place the wheat berries in a strainer, rinse well under running water, and drain.
- Bring 1 1/2 cups tap water to a boil in a small saucepan and add the berries.
- Cover the pan, reduce the heat to low, and simmer until the berries are soft and the water is absorbed, about 1 hour.
- After the berries have cooked for 20 minutes, stir together the yeast, 1/2 cup of the warm water, and 1/2 cup all-purpose flour in a large bowl.
- Let rise for about 40 minutes.
- Stir the remaining 1 cup warm water, the oil, molasses, honey, salt, and whole-wheat flour into the yeast mixture.
- Add the flax seeds, sunflower seeds, and 1 cup all-purpose flour.
- When the mixture becomes too stiff to stir, turn it out onto a floured work surface and knead.
- Flatten the dough and press in the cooked wheat berries.
- Knead in the remaining 1/3 cup all-purpose flour until the dough is elastic and springs back when lightly pressed, about 6 minutes.
- Form the dough into a ball, place it in an oiled bowl, and turn the dough in the bowl to coat it well with oil.
- Cover with plastic wrap and let rise until the dough does not spring back when lightly pressed, about 2 hours.
- Turn the dough out onto a lightly floured work surface, press it flat, fold both the sides in and roll the dough into a log.
- Pinch the seam closed and set it into an oiled 10 x 4 x 3-inch loaf pan.
- Push the dough down flat.
- Place the pan in a plastic bag and tuck the bag opening under the pan to close.
- Let rise until the dough domes up and does not spring back when lightly pressed, about 1 hours.
- Preheat the oven to 425 degrees.
- Remove the pan from the plastic bag.
- Using a sharp serrated knife, cut 3 diagonal slashes across the top of the loaf.
- Place the bread in the oven, spritz the inside of the oven a few times with water from a plant mister, and quickly close the door.
- Bake 15 minutes.
- Reduce the oven temperature to 350 degrees and bake for another 15 minutes.
- To test for done-ness, remove the bread from the pan and rap the bottom.
- It should sound hollow.
- If it is not quite done, continue baking out of the pan up to 10 minutes more.
- Cool on a wire rack.
This was an interesting bread. I cooked the wheat berries in my rice cooker - took two cycles, but I did not have to worry about burning the pan, which I am known to do. I first made the sponge, and then put it and the rest of the ingredients except for the wheat berries in the breach machine pan. I reduced the salt to 2 tsp and found that to be enough. I don't really like molasses, so I reduced it to about 2 tbl. I added the wheat berries towards the end of the cycle. The bread rose very nicely, but was a little soft, so I shaped the boule and let it rise in a proofing basket. I then tipped it over onto a hot pizza stone. It is really a beautiful loaf. I would probably just eliminate the molasses next time. The wheat berries add a chewiness to the dough and the berries close to the crust sometimes are a tad hard. I might use cracked wheat next time to see how that worked. It has a soft, regular crumb, I've been munching on it plain, with butter, with cheese. I think you could add some raising to this too or dried cranberries. Thanks for an interesting post. Update: Made French toast this morning, really nice.