Zutaten für Wheat Berry Bread
- 1 cup wheat berries
- Active Dry Yeast
- 1 ½ cups warm water (105-115°F)
- All Purpose Flour
- ¼ cup olive oil
- ¼ cup molasses
- 2 tablespoons honey
- 1 teaspoon salt
- Whole Wheat Flour
- Flax Seed
- 2 tablespoons sunflower seeds
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Zubereitung von Wheat Berry Bread
- Rinse 1 cup of wheat berries in a strainer under running water. Drain well.
- In a small saucepan, bring 1 ½ cups of water to a boil. Add the rinsed wheat berries.
- Reduce heat to low, cover, and simmer for 1 hour, or until the berries are tender and the water is absorbed. Stir occasionally after 20 minutes.
- In a large bowl, combine 2 ¼ teaspoons active dry yeast, ½ cup warm water (105-115°F), and ½ cup all-purpose flour. Let rise for 40 minutes.
- Stir in 1 cup warm water (105-115°F), ¼ cup olive oil, ¼ cup molasses, 2 tablespoons honey, 1 teaspoon salt, and 1 ½ cups whole wheat flour.
- Add 2 tablespoons flax seeds, 2 tablespoons sunflower seeds, and 1 cup all-purpose flour.
- Once the mixture becomes too stiff to stir easily, turn it out onto a lightly floured surface and knead for 6-8 minutes, adding the remaining ⅓ cup all-purpose flour as needed until the dough is elastic.
- Gently fold the cooked wheat berries into the dough.
- Form the dough into a ball, place it in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise for 2 hours, or until doubled in size.
- Gently turn the dough out onto a lightly floured surface. Press it flat, fold the sides in, and roll into a log shape (approximately 10 inches long).
- Pinch the seam closed and place the dough in a greased 10 x 4 x 3-inch loaf pan. Push down gently to flatten slightly.
- Place the pan in a large plastic bag, tucking the opening under to seal. Let rise for 1 hour, or until almost doubled.
- Preheat oven to 425°F (220°C).
- Remove the bread from the plastic bag.
- Using a sharp serrated knife, cut 3 diagonal slashes across the top of the loaf.
- Place the loaf in the preheated oven. Lightly spritz the inside of the oven with water from a spray bottle and quickly close the oven door.
- Bake for 15 minutes at 425°F (220°C).
- Reduce the oven temperature to 350°F (175°C) and bake for another 15 minutes.
- Remove the bread from the pan and test for doneness by rapping the bottom. It should sound hollow. If not, continue baking (out of the pan) for up to 10 minutes more.
- Cool completely on a wire rack before slicing and serving.
Nutrition Information (Approximate per serving)
Sodium
293 g
Sugar
422g
Fat
39g
Carbs
167g
