Rustic Whole Wheat Pillows (Pane Rustico)

1. 1

   Soak the wheat berries in cold water for 1 to 3 days.

2. 2

   Drain the wheat berries and process the berries and ap flour in a food processor or blender just until coarsely chopped (not too fine, or the berries wont be crunchy).

3. 3

   Stir the yeast into the water and let stand for 10 minutes.

4. 4

   Stir in the berry mixture.

5. 5

   Mix the whole wheat flour and salt and stir in, 2 cup at a time, into the yeast mixture.

6. 6

   Stir until the dough is stiff and sticky.

7. 7

   Knead on a floured surface until firm, elastic, but still slightly tacky, 8 to 10 minutes.

8. 8

   Place the dough in a lightly oiled bowl and cover tightly with plastic wrap and let rise until doubled (2 hrs).

9. 9

   Punch the dough down and knead briefly on a lightly floured surface.

10. 10

    Shape into a long rectangle by flattening it with your forearm.

11. 11

    Cut into eight 5-inch squares.

12. 12

    Place on a lightly oiled baking sheet, cover with a towel, and let rise until well puffed and almost doubled (1 3/4 hr to 2 hrs) Preheat oven to 450F.

13. 13

    Bake 10 min then reduce the heat to 350F and bake for 15 more minutes.

14. 14

    Cool completely on racks.

* Per serving · 4 servings · Values may vary.

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