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1
Bring 1 cup of water to a boil in a small saucepan, then add the wheat berries.
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2
Reduce the heat to low, cover, and simmer for about 20 minutes, or until all of the water is absorbed.
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3
Add the cold water to the cooked berries, then transfer the mixture (be sure its no more than lukewarm) to a dishpan or large bowl.
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4
Add the lukewarm water, yeast, honey, oil, and salt and stir with a wooden spoon.
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5
Add the whole wheat flour and continue stirring for 1 or 2 minutes, or until well blended.
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6
Add 1 cup of white flour, then squeeze the mixture with your hands until the flour disappears.
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7
If it is too wet to pick up, add a little more flour.
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8
As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary.
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9
Knead for 7 or 8 minutes, or until the dough is elastic and easy to handle.
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10
Shape into a ball.
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11
Spread a little oil on the bottom and sides of the bowl.
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12
Add the ball of dough, then turn it over, oiled side up.
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13
Cover and set in a warm spot for about an hour, or until the dough doubles in bulk.
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14
Sprinkle some cornmeal on a large baking sheet and set aside.
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15
Punch down the risen dough, knead for a minute to eliminate any large air bubbles that cling to the berries, and form into a ball.
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16
Cut in half, then shape each half into a round.
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17
Place the loaves on the prepared baking sheet, leaving enough space between them to allow for expansion.
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18
Cut a 1/2-inch-deep cross on top of each loaf.
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19
Place in a cold oven, then turn the temperature to 350F.
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20
Bake for about 1 hour, or until the loaves are browned and hollow-sounding when rapped on the bottom with your knuckle.
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21
Cool on a wire rack before serving.
