Trying to figure out a way to keep your house warm during these bone chilling temperatures? Here is a recipe for a whole grain wheat bread with wheatberries and sunflower seeds…
Yield – 1 small loaf
Prep/cook time – (after soaking wheat berries for 24 hours) about 4 hours
- 1/2 cup lukewarm purified water
- 1/2 egg
- 1 tbsp softened butter
- 2 cups whole wheat flour
- 1/4 cup wheat berries
- 1 1/2 tbsp shelled sunflower seeds
- 1 tsp active dry yeast
- 1 tablespoon brown sugar
- 1 tbsp dark molasses
- 3/4 tsp salt
- 1 tbsp wheat guten (optional)
Soak wheat berries at least 24 hours before preparing bread.
Add yeast and water to the mixing bowl. Stir and let rest for 5 minutes. Add all other ingredients to mixing bowl. Attach dough hook and mix on medium speed for about 8 minutes until the dough starts to come away from the bowl. (If bread is too dry, add a tad more water. If it’s too wet, add a tad more flour so that the dough starts to come away from the bowl).
Remove dough hook and cover the bowl and dough for 30 minutes.
Place dough in a greased bowl and cover with plastic wrap and let it rise in a warm place until it doubles, about an hour. Spray or grease a loaf pan. Roll dough into a rectangle. Roll up jelly roll style and pinch ends to seal. Place in the loaf pan and cover again with greased plastic wrap until double in size again – about an hour.
Preheat oven to 350 degrees.
Bake 35 – 40 minutes until well browned and loaf feels hollow. If not sure if it’s done, check with an instant read thermometer. Internal temperature of loaf should be 195-200 degrees. Brush with melted butter or with homemade butter (see previous post for recipe) Let cool 20 minutes before slicing.
Suggested music to listen to while preparing this recipe……
“The Best of Bread” Their Greatest hits album released in March 1973. Includes “Make it with You”, “Everything I Own” and “It Don’t Matter to Me”