Buttermilk Wheat Berry Bread |
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Prep Time: 0 Minutes Cook Time: 480 Minutes |
Ready In: 480 Minutes Servings: 1 |
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This is a recipe I use for a typical sandwich/toast bread for us. I have been baking bread for over 20 years, but bread recipes are hard to write and hard to explain well, so please use your own judgment in cases of needing more flour or for rise times, etc. Read more . Also, please make sure your ingredients are all at room temp,other than the buttermilk, which should be slightly warmed. Ingredients:
1/2 cup dry wheat berries |
1 1/2 cup water |
2 1/4t dry active yeast |
1 cup whole wheat flour |
2 cups ap flour |
1/2t baking soda |
1t salt |
1/4 cup honey, divided |
2t canola, olive or vegetable oil or melted, but cooled butter |
1 1/2 cups buttermilk, warmed to about 115 when ready to use |
Directions:
1. Combine wheat berries, water and 2 Tbs. honey in saucepan and bring to a boil.
2. Reduce heat to medium low and simmer for about 1 hour, stirring occasionally, adding water if necessary.
3. Remove from heat, cover and let stand for at least six hours, or overnight, in fridge.
4. Remove from fridge and drain the next day, prior to using in the recipe.
5. Whisk together yeast, milk and honey and let rest in mixing bowl for about 10 minute to proof .
6. Once activated(bubbly), add whole wheat flour and about 3/4 cup of AP flour, baking soda and oil and mix with dough hook, just to combine.
7. Let rest about 15 minutes.
8. Add salt and remaining flour, reserving about 1/2 cup and continue to mix with dough hook until dough start to pull away from sides. Add rest of flour as needed.
9. Continue a strong knead for 5-10 more minutes. Add drained wheat berries and mix until just combined.
10. Cover bowl with warmed towel or place in warm spot and let rise about 30 minutes, until dough about doubles in size. Repeat this process, for a second rise, if you want.
11. Punch down dough and knead again just to form an elastic, bubble-less dough.
12. Place dough in loaf pan and cover again with a warm towel, or place in a warm place and allow to rise another 20 minutes or so.
13. Bake in a preheated 350 oven for 25-30 minutes until lightly browned.
14. Cool in pans on wire racks for 20-30 minutes, then either slice warm and eat or let cool completely out of pans, but still on wire racks to avoid any condensation.
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