* Exported from MasterCook *
Bread, Wheat Berry
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Grains Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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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
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,
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.
Let reserved cooking liquid stand until warm (100 to 110F). Stir
yeast into cooking liquid.
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.
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.
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).
Place dough in a large bowl coated with cooking spray, turning to
coat top. Cover and let rise in a warm place (85F), free from drafts,
1 hour or until doubled in size. (Press two fingers into dough. If
indentation remains, the dough has risen enough.
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.
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.
Preheat oven to 375F.
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
Source:
"Cooking Light"
Yield:
"2 loaves"
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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.