Wheat Berry Bread

Wheat Berry Bread

Active Time:  20 Minutes Total Time:  2 Hours 15 Minutes Yield:  Makes 2 or 3 loaves (32 servings total) Serve warm with butter and a dollop of honey, or layer with a good cheddar cheese and grill for lunch. RECIPE INGREDIENTS 1/3 cup wheat berries 1 cup water Dash salt 2 cups all-purpose flour 2 packages active dry yeast 1 3/4 cups skim milk or water 1/4 cup honey 1/4 cup margarine or butter 1 1/2 teaspoons salt 1 egg 3 1/4-3 3/4 cups whole-wheat flour    Wheat Berry Bread Recipe at Cooking.com You May Also Like Similar Valentine Sugar Cookies See More Similar Recipes » DIRECTIONS In a small saucepan combine wheat berries, water, and salt. Bring to boiling. Reduce heat; cover and simmer for 1 hour. Drain; set aside. In a large mixing bowl stir together all-purpose flour and yeast; set aside. In a medium saucepan heat and stir milk or water, honey, margarine or butter, and 1 1/2 teaspoons salt till mixture is warm (120 -130 degrees F) and margarine or butter is almost melted. Add milk mixture, wheat berries, and egg to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the whole-wheat flour as you can. Turn dough out onto a surface sprinkled with whole-wheat flour. Knead in enough flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (1-1 1/4 hours). Punch dough down. Turn out onto a lightly floured surface. Divide in half or thirds. Cover and let rest for 10 minutes. Lightly grease two 8x4x2-inch or three 7 1/2x3 1/2x2-inch loaf pans. Shape each portion of dough into a loaf. Place in pans. Cover and let rise in a warm place till nearly double (30-45 minutes). Bake in a preheated 375 degrees F oven for 35-40 minutes for 8x4x2-inch loaves or 25-30 minutes for 7 1/2x3 1/2x2-inch loaves, or till bread is golden brown and sounds hollow when tapped. If necessary, cover loosely with foil the last 10-15 minutes to prevent overbrowning. Remove from pans; cool on wire racks. Recipe reprinted by permission of Weldon Owen. All rights reserved. Date Added: 01/01/2008 Nutrition Facts per Serving Yield: Yield:  Makes 2 or 3 loaves (32 servings total) Calories:     103     Fat. Total:     2g     Fiber:     2g Carbohydrates, Total:     19g     Sodium:     124mg     % Cal. from Fat:     17% Cholesterol:     11mg     Protein:     3g     Save Recipe         Send to Friend         Similar Recipes     Recipe error? Contact customer service. McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams