I raise my bread in an 8-cup measuring beaker, so I can tell precisely when it has doubled. A good place for the rise is in a large preheated dehydrator that has been powered off (to avoid drafts from the fan) or a powered-off microwave or standard oven.
- 2/3 c hot water
- 2/3 c buttermilk
- 1 1/2 tsp yeast
- 2 Tbsp sugar
- 1 c cooked wheat berries***
- 2 Tbsp olive oil
- 1/2 tsp cider vinegar
- 1 1/2 c all purpose flour
- 1 1/2 whole wheat pastry flour
- 1/2 tsp lecithin granules
- 1 tsp sea salt
- 1-2 tsp semolina
- In a large bowl, mix hot water and buttermilk until tepid or 105-110 degrees F. Add yeast and sugar. Allow to proof 10 minutes. If yeast is good it should become foamy on top.
- Mix in wheat berries, oil, and vinegar.
- In a medium bowl, blend together the all purpose flour, whole wheat pastry flour, lecithin and sea salt. Gradually add these dry ingredients to the wet ingredients, stirring with a wooden spoon. When too thick to stir, blend with hands and turn out on a floured surface. Knead 5-8 minutes, adding a bit more flour as needed.
- Oil a large, deep bowl or 8 cup beaker. Place the dough inside, and oil the top of the dough lightly. Cover bowl with clean towel and place in a warm dark, draft-free place until doubled, or about 45-60 minutes.
- Punch down, reshape and allow to rise as before. (This rise may take less time to double.)
- Punch down and spread on clean surface, forming a rectangle, evenly thick of about 8″ x 14″. Roll tightly into a loaf shape. Neaten the loaf shape, sealing any seams. Place in a large loaf pan (6-8 cup capacity) that has been oiled and sprinkled with the semolina. Allow loaf to rise uncovered in a warm, dark place until doubled, or about 30 minutes. During last part of rise, preheat oven to 450 degrees F.
- Place bread in center of oven, and immediately reduce heat to 350 degrees F. Bake 30 minutes, or until golden and crusty on top. Turn out on rack and cool completely before slicing.
**To cook one cup of raw wheat berries, place them in a heavy pot with 4 cups of water. Bring to boil on high, reduce heat to low, cover tightly, and simmer one hour. They should then be chewy, but not crunchy. Drain and use in recipes. (Makes about 2 1/2 cups cooked wheat berries. Use only one cup of the cooked berries in this recipe.)