honey wheat berry sandwich bread
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recipe from A Year in Bread, that's supposed to replicate Oroweat's Honey Wheat Berry bread. this is just half of the recipe.
check out the original for machine directions as i've only included hand-mixing...i don't have a machine..
yields: 1 loaf, a little over a pound
check out the original for machine directions as i've only included hand-mixing...i don't have a machine..
yields: 1 loaf, a little over a pound
Ingredients
1 1/2 c (12 oz) water 
6 tbsp (2.5 oz) wheat berries
6 tbsp (3 oz) milk, at room temperature
1/2 c (2.25 oz) whole wheat flour
1 1/2 tsp instant yeast
2 tbsp (1.5 oz) honey
2 tbsp (1 oz) butter
3 1/4 c (14.5 oz) bread flour
1 1/2 tsp salt
Directions
1. prepping the wheat berries
1. combine wheat berries and 1 1/2 cups of water in a medium sauce pan. cover and set aside to soak for an hour.
2. after an hour, leave pan covered and cook on medium heat, stirring occasionally, until wheat berries are soft and popping open. the water level will be reduced by ~1/4 cup and the wheat berries will be fat and soft.
3. let cool and prepare for use in dough.
1. combine wheat berries and 1 1/2 cups of water in a medium sauce pan. cover and set aside to soak for an hour.
2. after an hour, leave pan covered and cook on medium heat, stirring occasionally, until wheat berries are soft and popping open. the water level will be reduced by ~1/4 cup and the wheat berries will be fat and soft.
3. let cool and prepare for use in dough.
2. mixing the dough
1. in mixing bowl, combine wheat berries and soaking water, milk, yeast and whole wheat flour. mix until well combined, cover and set in a warm spot until bubbly, 20 - 30 minutes.
2. add the softened butter, honey and 2 1/2 cups of bread flour. mix until it forms a shaggy mass.
3. continue to add flour, a tablespoon or two (or more at first), until the dough stops readily absorbing it. mix for another minute, two if mixing by hand. the dough will still be a bit rough.
4. cover and let rest on the counter for 20 minutes.
1. in mixing bowl, combine wheat berries and soaking water, milk, yeast and whole wheat flour. mix until well combined, cover and set in a warm spot until bubbly, 20 - 30 minutes.
2. add the softened butter, honey and 2 1/2 cups of bread flour. mix until it forms a shaggy mass.
3. continue to add flour, a tablespoon or two (or more at first), until the dough stops readily absorbing it. mix for another minute, two if mixing by hand. the dough will still be a bit rough.
4. cover and let rest on the counter for 20 minutes.
3. kneading dough by hand:
1. add salt.
2. spread a cup of flour on the counter and knead for 4 - 5 minutes, adding more flour if needed. knead until the dough is like a baby's bottom - given the wheat berries, perhaps it's a baby with diaper rash. (sorry).
1. add salt.
2. spread a cup of flour on the counter and knead for 4 - 5 minutes, adding more flour if needed. knead until the dough is like a baby's bottom - given the wheat berries, perhaps it's a baby with diaper rash. (sorry).
4. 1st rise
roll the dough in flour, put it in a clean bowl, cover and let rise until doubled in bulk (about an hour).
roll the dough in flour, put it in a clean bowl, cover and let rise until doubled in bulk (about an hour).
5. shape and last rise
turn the dough out on a lightly floured counterand shape into a loaf. grease the loaf pan. put the shaped loaf in the pan and let rise until doubled in bulk (about an hour).
turn the dough out on a lightly floured counterand shape into a loaf. grease the loaf pan. put the shaped loaf in the pan and let rise until doubled in bulk (about an hour).
6. bake
preheat oven to 375ºF (175ºC). bake bread for 45 minutes or until golden brown (~195ºF/90ºC internal temperature). turn out of pans onto cooling rack for at least an hour.
preheat oven to 375ºF (175ºC). bake bread for 45 minutes or until golden brown (~195ºF/90ºC internal temperature). turn out of pans onto cooling rack for at least an hour.
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