Wheat Berry-and-Walnut Bread |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This dense, round loaf is great for sandwiches or as an accompaniment to a meal, soup, or stew. Wheat berries, which can be cooked and eaten as a cereal or softened and added to baked goods, are whole, unprocessed kernels of wheat. Look for them in health-food stores and some supermarkets. Ingredients:
2 1/2 cups whole-wheat flour, divided |
1/2 cup rye flour |
1/4 cup all-purpose flour |
1 1/2 cups warm 1% low-fat milk (100° to 110°) |
2 tablespoons shreds of wheat-bran cereal (such as all-bran) |
1 package dry yeast (2 1/4 teaspoons) |
1/2 cup water |
2 tablespoons uncooked wheat berries |
6 tablespoons chopped walnuts, divided |
3 tablespoons honey |
1 teaspoon salt |
cooking spray |
1 teaspoon vegetable oil |
Directions:
1. Lightly spoon the flours into dry measuring cups; level with a knife.
2. Combine warm milk, 1/2 cup whole-wheat flour, cereal, and yeast in a large bowl; stir well with a whisk. Cover and let stand at room temperature 1 hour.
3. Combine 1/2 cup water and wheat berries in a small microwave-safe bowl. Microwave at high 1 minute or until mixture boils. Cover and let stand 1 hour. Drain.
4. Add the wheat berries, 2 cups whole-wheat flour, rye flour, 1/4 cup walnuts, honey, and salt to yeast mixture; stir until a soft dough forms (dough will feel tacky). Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 5 minutes); add enough of all-purpose flour, 1 tablespoon at a time, to prevent the dough from sticking to hands. Place dough on a baking sheet coated with cooking spray. Shape into an 8-inch round loaf. Make a 1/4-inch-deep X design in top of dough using a sharp knife. Brush dough with oil, and sprinkle with 2 tablespoons walnuts. Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
5. Preheat oven to 375°.
6. Uncover dough. Bake at 375° for 25 minutes or until loaf sounds hollow when tapped. Remove from baking sheet; cool on a wire rack.
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