Rustic Whole Wheat Pillows (Pane Rustico)

The longer the wheat berries are soaked, the more flavorful they'll be. These have a crisp crust and a nutty, crunchy interior with a robust flavor.

• Ready In: 4 hrs 40 mins
• Yields: 8 large rolls

Ingredients

• 1⁄2 cup  cracked hard  wheat berries (100g)
• 3⁄4 cup unbleached all-purpose flour (100g)
• 2 1⁄2 teaspoons active dry yeast (18 g)
• 1  cup warm water
• 2 1⁄4 cups whole wheat flour (300 g)
• 1  tablespoon salt (15 g)
•  unbleached all-purpose flour, for kneading

Directions

1. Soak the wheat berries in cold water for 1 to 3 days.
2. Drain the wheat berries and process the berries and ap flour in a food processor or blender just until coarsely chopped (not too fine, or the berries wont be crunchy).
3. Stir the yeast into the water and let stand for 10 minutes.
4. Stir in the berry mixture.
5. Mix the whole wheat flour and salt and stir in, 2 cup at a time, into the yeast mixture.
6. Stir until the dough is stiff and sticky.
7. Knead on a floured surface until firm, elastic, but still slightly tacky, 8 to 10 minutes.
8. Place the dough in a lightly oiled bowl and cover tightly with plastic wrap and let rise until doubled (2 hrs). Punch the dough down and knead briefly on a lightly floured surface.
9. Shape into a long rectangle by flattening it with your forearm.
10. Cut into eight 5-inch squares.
11. Place on a lightly oiled baking sheet, cover with a towel, and let rise until well puffed and almost doubled (1 3/4 hr to 2 hrs) Preheat oven to 450°F.
12. Bake 10 min then reduce the heat to 350°F and bake for 15 more minutes.
13. Cool completely on racks.