Wheatberry Bread |
| Makes 2 loaves |
375° |
| 1 cup |
wheat berries |
| 2 cups |
water |
| 1 Tbsp |
yeast (or 1 packet) |
| 1 cup |
warm water (about 90°) |
| 1 cup |
milk mixed with |
| 1 cup |
water |
| 2 tsp |
salt |
| ½ cup |
dark molasses |
| 2 Tbsp |
butter, melted |
| 4 cups |
whole wheat flour |
| 3-4 cups |
white bread flour |
| |
|
Wheat berries are the unbroken grains, or fruit, of the wheat. They can be purchased
from health food groceries and add to the flavor and texture of the bread.
|
| |
|
Boil the wheat berries for about an hour in 2 cups of water, and let cool for at
least an hour. Most of the water will be absorbed.
|
| |
|
Dissolve the yeast in the cup of warm water for about 5 minutes. Warm the milk and
water mixture to about 110°. Stir in the molasses and salt until dissolved,
then add the yeast mixture and the melted butter, and mix well. Mix in the whole
wheat flour and beat for 200 strokes with a wooden spoon. Add the wheat berries
and mix thoroughly. Mix in the white bread flour a cup at a time to form a moderately
firm dough. Knead on a floured board for 5-10 minutes, then rise for about an hour or
until doubled in bulk in a covered greased bowl in a warm, draft-free place; An
unheated oven with a pilot light or 15W oven light is ideal.
|
| |
|
Punch down the dough and divide into two equal portions. Shape into loaves and
place in two large greased, nonstick loaf pans. Cover loosely with waxed paper and
let rise again until they are mounded above the top of the loaf pans. Heat the
oven to 375° and place a pan of water on the bottom shelf. Bake for about 45
minutes, then remove from the loaf pans onto a wire rack on their sides, covered
with a clean dry cloth, until cool.
|
| |
