If you're a fan of Oroweat's Honey Wheat Berry Bread, as I am, and if it isn't available in your area, as is the case with me, or you don't want to pay it's premium price, you will appreciate this recipe for duplicating it's stellar texture and taste; one that I developed after examining the ingredients listed on the Oroweath Honey Wheat Berry Bread packaging.
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.
