Wheatberry Bread
Wheat Berry Bread
Ingredients | 1# Loaf (8 slices) |
1 1/2# Loaf (12 slices) |
2# Loaf (16 slices) |
Water (70 to 80 F) | 1 cup | 1 1/4 cups | 1 1/2 cups |
Honey | 2 tbsp | 2 1/2 tbsp | 3 tbsp |
Butter | 1 tbsp | 1 1/4 tbsp | 1 1/2 tbsp |
Salt | 1 tsp | 1 1/4 tsp | 1 1/4 tsp |
Bread flour | 1/2 cup | 2/3 cup | 3/4 cup |
Whole Wheat Flour | 2 cups | 2 1/2 cups | 3 cups |
Powdered buttermilk | 3 tbsp | 1/4 cup | 5 tbsp |
Cooked what berries* | 1/4 cup | 1/3 cup | 1/2 cup |
Vital wheat gluten | 1 tbsp | 1 1/2 tbsp | 2 tbsp |
Bread machine yeast | 1 tsp | 1 /4 tsp | 1 1/2 tsp |
Measure all ingredients into bread machine pan in the order suggested by manufacturer. Program for Whole Wheat cycle, Light crust color. Remove backed bread from pan and cool on wire rack.
* To cook wheat berries (kernels): Place 1/2 cup uncooked wheat berries in saucepan; cover with 2 cups water. Let stand overnight. Simmer, stirring occasionally, 30 to 45 minutes or until berries are tender. Rinse and drain thoroughly. OR: Bring berries and water to a boil. Cover, reduce heat and simmer 60 to 90 minutes, stirring occasionally until water is absored and berries are tender. Rinse and drain thoroughly.
Tips: Place cooked berries in sealable bag and store in the refrigerator. Use as needed. Berries will keep up to one week in the refrigerator.
Check dough after 5 minutes of mixing; it should form a soft, smooth ball around the blade. If dough is too dry, add liquid 1 tsp at a time until the right dough consistency is reached. If dough is too sticky, add flour 1 tsp at a time until the right consistency is reached.
Nutritional Information: Each serving (1 slice) provides 174 calories, 7 g protein, 2 g total fat, 1 gram saturated fat, 34 carbohydrates, 6 mg cholesterol, 299 mg sodium, 4 g dietary fiber.