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Wheat Berry Bread

Reggie Dwork <reggie@jeff-and-reggie.com>
Fri, 24 Jan 2014 18:40:55 -0800
v114.n004.3
* Exported from MasterCook *

                              Bread, Wheat Berry

Recipe By     :
Serving Size  : 18    Preparation Time :0:00
Categories    : Bread                           Bread-Bakers Mailing List
                  Grains                          Low Fat

    Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    3               cups  water
       3/4           cup  uncooked wheat berries
    2 1/4         ounces  dry yeast -- (1 pkg)
    1                cup  2% low-fat milk
    2        tablespoons  dark honey -- (such as buckwheat)
    3               cups  bread flour -- divided
    2               cups  whole wheat flour
    1                cup  amaranth flour
                          cooking spray
    2        tablespoons  bread flour
    2        tablespoons  wheat bran

1. 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.

2. Let reserved cooking liquid stand until warm (100 to 110F). Stir 
yeast into cooking liquid.

3. 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 110F). Add milk mixture to yeast 
mixture, stirring with a whisk; let stand 5 minutes.

4. 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.

5. 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).

6. 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.

7. Punch dough down; cover and let rest 5 minutes, Coat two 9 x 5" 
loaf pans with cooking spray; dust each with 1 tablespoon bread flour.

8. 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 proccdure with remaining dough, wheat 
berries, and wheat bran. Cover and let rise 45 minutes or until 
doubled in size.

9. Preheat oven to 375F.

10. Bake at 375F for 45 minutes or until golden. Cool loaves in pans 
10 minutes on a wire rack; remove from pans. Cool completely on wire rack.

Yield: 18 servings (serving size: 1 slice).

Description:
    "This 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,"
Source:
    "Cooking Light"
                                      - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 223 Calories; 2g Fat (7.6% 
calories from fat); 9g Protein; 44g Carbohydrate; 5g Dietary Fiber; 
1mg Cholesterol; 13mg Sodium.  Exchanges: 2 1/2 Grain(Starch); 0 Lean 
Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.