Wheatberry Bread

1. 1

   Soak wheatberries in 3 cups of water for one hour.

2. 2

   After an hour, leave the wheatberries covered and cook on medium heat until the wheatberries are soft and are popping open.

3. 3

   Let cool.

4. 4

   Puree in the blender until desired consistency, you may need to add a little more water.

5. 5

   In the bowl of your mixer, combine the pureed wheatberries.

6. 6

   1 1/2 cup warm water, yeast, whole wheat flour, and brown sugar.

7. 7

   Stir together, cover, and let sit for 10 minutes.

8. 8

   Next add the melted butter and enough flour for the dough to begin pulling away from the bowl.

9. 9

   Let this sit for another 10 minutes.

10. 10

    Then add salt and enough flour to form a soft, slightly sticky dough.

11. 11

    Knead in your mixer or by hand for about 5 minutes.

12. 12

    Place the dough in a greased bowl, turn and cover with plastic wrap, then towel until doubled, about 1 hour.

13. 13

    Divide into two loaves and place in loaf pans, cover.

14. 14

    Let rise until doubled again.

15. 15

    Bake at 375 for ~45 minutes.

16. 16

    I like to put my loaves in the oven while it is cold and let them continue to rise as the oven heats up.

* Per serving · 4 servings · Values may vary.

No additional tips available.