Buttermilk Wheat Berry Bread Recipe

How to make it

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• Combine wheat berries, water and 2 Tbs. honey in saucepan and bring to a boil.
• Reduce heat to medium low and simmer for about 1 hour, stirring occasionally, adding water if necessary.
• Remove from heat, cover and let stand for at least six hours, or overnight, in fridge.
• Remove from fridge and drain the next day, prior to using in the recipe.
• Whisk together yeast, milk and honey and let rest in mixing bowl for about 10 minute to "proof".
• 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.
• Let rest about 15 minutes.
• 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.
• Continue a strong knead for 5-10 more minutes. Add drained wheat berries and mix until just combined.
• 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.
• Punch down dough and knead again just to form an elastic, bubble-less dough.
• 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.
• Bake in a preheated 350 oven for 25-30 minutes until lightly browned.
• 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.