wheat Berry Recipes for nancy from Ontario. Had a lovely visit there this
supast summer.
Exported from MasterCook *
Sprouted Wheat Bread
Recipe By : King Arthur Flour Company
Serving Size : 1 Preparation Time :0:00
Categories : Bread Bread, Fancy
Bread, White
Amount Measure Ingredient -- Preparation Method
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2 tbsp yeast
2 cups water
1 cup dry milk powder
1/3 cup honey
6 cups ap flour
1/2 stick butter -- softened
1 tbsp salt
3 cups whole wheat flour
3 1/2 cups sprouted grain berries
Sprouted Wheat Bread
(You will need to sprout 1 cup grain berries before starting this load.
This 1 cup will yield about 3-4 cups berries)
Dissolve yeast in water, add dry milk and honey. Add 1 cup AP flour and
let sit for 15 minutes. Mix in butter, salt and whole wheat flour. Add
sprouted berries and stir well. Add AP flour, 1 cup at a time, until dough
turns into shaggy mass.
Knead adding more flour only as necessary until dough is smooth and not
sticky. Place in bowl. Let rise 1 ½ - 2 hours until doubled. Punch down
and turn onto floured counter. Divide into two, forming each piece into
loaf shape and place in pan. Cover and let sit until risen 1 inch over pan
top. This will take 30-45 minutes. Preheat oven 375 and bake 40-50
minutes or until well browned. Internal bread thermometer will read 190.
Cool out of pan on rack.
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* Exported from MasterCook *
Mrs. Elizabeth Ovenstaad's Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Bread, White
Breads Already Baked
Amount Measure Ingredient -- Preparation Method
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2 cups boiling water -- (3) (4 cups)
1/2 cup wheat berries -- (3/4) (1 cup)
1/2 cup water -- (3/4) (1 cup)
1/2 tbsp sugar -- (3/4) (1 tbsp)
1/3 cup rye flour -- (1/2) (2/3 cup)
1/3 cup whole wheat flour -- (1/2) (2/3 cup)
7 cups white flour -- (11) (14 cup )
1 tbsp salt -- (1 1/2) (2 tbsp)
1 cup warm milk -- (1.5) (2 cup)
1 cup warm water -- (1.5) (2 cup)
2 pkg yeast -- (3) (4 pkg)
2 (4) cups boiling water poured over:
½ (3/4) cup whole-wheat kernels, or wheat berries, (available in health
food stores)
Allow to stand for two hours to soften the berries. Proof the yeast as
follows:
1/2 (3/4) cup warm water, 3/4 cup
1 TBSP sugar, 1 ½ TBSP
2 (3) packages (TBSP) active dry yeast. 3 pkg yeast
While the yeast is proofing, combine in a bowl:
1/3 (1/2)cup rye flour, ½ cup
1/3 (1/2) cup whole-meal, whole-wheat flour, ½ cup
3 (4 1/2)cups white flour, 4 ½ cups
the drained wheat berries, and
1 (1 1/2) TBSP salt. 1 ½ TBSP
Add:
the proofed yeast mixture from above, 1 (1 1/2) cup of warm milk, and
1 (1 1/2) cup of warm water.
(Note that you may use the water that was used to soak the wheat berries.)
Knead well for about 10 minutes, adding additional: white flour about 1/2
cup at a time. You may need to add 3 more (4 1/2) cups, give or take a bit.
Form into a ball, place in greased bowl covered. Rise until doubled in
bulk, about 1 hour.
Punch down and knead 10 minutes, then cut in two, form loaves, and allow to
rise again.
You may elect to allow the bread to rise a second time in the bowl. If so,
James feels that the bread may need some help in the second rising, in the
form of a bit of heat.
As to baking, this bread requires about 1 hour in a 400 F. oven.
This bread should have a good crunchy crust.
I have made this loaf without the wheat berries, as the crust and bread is
delightful without the berries, and some members of the family refer to soft
berries as "erasers" and hard berries as "rocks" - refusing to eat bread
with either. However, with a bit of practice, you will be able to use the
wheat berries at the right point so they will be neither "rocks" or
"erasers".
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* Exported from MasterCook *
Sprouted Wheat Berry Whole Wheat Bread
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Bread, Fancy
Bread, Miscellaneous Bread, White
Bread, Whole Wheat
Amount Measure Ingredient -- Preparation Method
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***** NONE *****
(You will need to sprout 1 cup grain berries before starting this load.
This 1 cup will yield about 3-4 cups berries)
2 tbsp yeast
2 cups warm water
1 cup dry milk powder
1/3 cup honey
5-6 cups AP flour
½ stick butter - softened
1 tbsp salt
3 cups whole wheat flour
3-4 cups sprouted grain berries.
Dissolve yeast in water, add dry milk and honey. Add 1 cup AP flour and
let sit for 15 minutes. Mix in butter, salt and whole wheat flour. Add
sprouted berries and stir well. Add AP flour, 1 cup at a time, until dough
turns into shaggy mass.
Knead adding more flour only as necessary until dough is smooth and not
sticky. Place in bowl. Let rise 1 ½ - 2 hours until doubled. Punch down
and turn onto floured counter. Divide into two, forming each piece into
loaf shape and place in pan. Cover and let sit until risen 1 inch over pan
top. This will take 30-45 minutes. Preheat oven 375 and bake 40-50
minutes or until well browned. Internal bread thermometer will read 190.
Cool out of pan on rack.
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