* Exported from MasterCook *
Bread, Wheat Berry 1
Recipe By :COOKING LIGHT, November 2002
Serving Size : 18 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads
Food Processor Grains
Hand Made Low Fat
Posted Sandwiches
Side Dish Snacks
Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups water
3/4 cup uncooked wheat berries
2 1/4 tsp dry yeast
1 cup lowfat 2% milk
2 tablespoons dark honey -- (such as buckwheat)
2 1/2 teaspoons salt
3 cups bread flour -- divided
2 cups whole wheat flour
1 cup amaranth flour
Cooking spray
2 tablespoons bread flour
2 tablespoons wheat bran
Wheat berry bread 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, so you can freeze one for later.
Makes: 2 loaves
Yield: 18 servings
Serving Size: 1 slice
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 procedure 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.
S(Internet Address):
"<http://www.myrecipes.com/recipe/wheat-berry-bread>"
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Per Serving (excluding unknown items): 203 Calories; 2g Fat (7.2%
calories from fat); 8g Protein; 40g Carbohydrate; 3g Dietary Fiber;
1mg Cholesterol; 306mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 0 Fat; 0 Other Carbohydrates.
Serving Ideas : Great for sandwiches.
NOTES : 2017 - 1201