Wheatberry Bread Recipe

Directions:

1. Soak wheatberries in 3 cups of water for one hour.
2. After an hour, leave the wheatberries covered and cook on medium heat until the wheatberries are soft and are popping open. Let cool.
3. Puree in the blender until desired consistency, you may need to add a little more water.
4. In the bowl of your mixer, combine the pureed wheatberries. 1 1/2 cup warm water, yeast, whole wheat flour, and brown sugar. Stir together, cover, and let sit for 10 minutes.
5. Next add the melted butter and enough flour for the dough to begin pulling away from the bowl. Let this sit for another 10 minutes.
6. Then add salt and enough flour to form a soft, slightly sticky dough. Knead in your mixer or by hand for about 5 minutes.
7. Place the dough in a greased bowl, turn and cover with plastic wrap, then towel until doubled, about 1 hour.
8. Divide into two loaves and place in loaf pans, cover. Let rise until doubled again. Bake at 375 for ~45 minutes. I like to put my loaves in the oven while it is cold and let them continue to rise as the oven heats up.