Ingredients:
4 Cups warm water
¾ Cup warm milk (40 seconds in microwave)
1½ Cups soaked boiled & cooled Wheat berries--pulverized (Starting with 1 cup raw wheat berries)
1 Cup Raisins--emulsified in ¾ cup water
2 Cups cracked wheat flour (1½ cups + 1 tablespoons raw wheat @ 6:00 grind setting on Magic Mill)
7 Cups, fine-grind whole wheat Flour
7, +/-, Cups, white flour.
3 Tablespoons dry yeast (½ tablespoon = 1½ teaspoons)
¾ Cups Honey
¾ Cup Barley Malt Syrup
½ Cup melted Butter (this is equal to 1 cube of butter)
2 Tablespoons salt
(Note: Approximately 1.42 cups of wheat berries will yield 1 cup of fine ground flour. 1.5 cups yields about 2 cups cracked wheat flour. Set the Magic Mill at 1:00 position for fine grind or 6:00 for cracked wheat)
PREPARE THE WHEAT BERRIES:
The day before making the bread, rinse the wheat berries & place them in a small-to-medium sauce pan and cover them with about 2” of water. Cover and set aside to soak for 3 hours. After the soaking time, leave pan covered and boil on medium heat for 15 minutes. The water level will be reduced by about 1 cup and the wheat berries will be fat and soft. Let cool to room temp (about an hour) strain out the water and cool in the refrigerator overnight. On baking day, thoroughly pulverize them in a blender to obtain 1½ cups to be added to the dough mixture during kneading.
PREPARE THE RAISINS:
Place 1 cup Raisins in a blender with ¾ cups of water and emulsify.
MIX THE DOUGH & BAKE:
(1) In Bread Kneading machine bowel, combine the Warm Water, the Warm Milk, the Yeast, the cracked wheat flour, the wheat berries & Mix until well combined. let it set in off-mode while you grease the bread pans.
(2) Mix in the melted butter, the Honey, the Barely Malt Syrup, The emulsified raisins & the Salt & then 7 cups of fine-grind whole wheat flour. NOTE: Turn off the machine when adding the barley malt and honey.
(3) Continue the machine for 10-Plus minutes of kneading action, adding the 7 cups, +/-, of white flour by the cup and then by the 1/4 cup, or less, until the dough pulls away from the sides of the kneading bowel.
(4) Put lots of flour on the counter top and the oil your hands. Remove the dough from the bowl with a rubber spatula and onto the floured counter top. After kneading on the flour to reduce stickiness, form into a uniform round mound of dough on the counter top, folding the dough under as necessary to avoid creases on the top.
(5) Use the drywall mud spreader to separate the mound in half, and fold each half under to form two separate mounds.
(6) Use a 12” drywall mud spreader to then separate the two separate mounds for a total of 4 dough mounds. Fold each dough mound under at the edges and work to form into a uniform, oblong dough mound that extends the length of the bread pan. Place each mound into a previously greased bread pan.
(7) Let rise for about 45 minutes or at least until the top of the dough is even with the top of the bread pan.
(8) At 15 minutes of rising process, preheat the oven to 350 Degrees.
(9) After 45 minutes of rising, spray cooking oil on top of the dough loaves and Bake for 60 minutes at 350 degrees or until the internal temperature of the bread reaches 200 degrees.
(10) Remove the loaves immediately from the pan an place on cooling racks to cool for at least 2 hours before slicing.
