1cupwarm milk (or whey drained from yogurt) - 227 gr
1-1/2teaspoontable or sea salt - 6 gr
1teaspoongranulated sugar - 4 gr
2tablespoonsunsalted butter - (softened) 28 gr
2teaspoonsbread machine or instant yeast - 6gr
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Boil wheat berries in 1 cup of water for 20 minutes. Allow to cool (quicker if you add ice cubes) and drain. Alternatively, soak wheat berries in water for 12 hours or overnight. (Softened and drained wheat berries will keep in the fridge up to a week.)
Add prepared wheat berries to a blender or food processor along with 1 cup of bread flour (120 grams). Process until wheat berries are finely chopped. You will likely need to stop several times to push the flour and wheat berries from the sides of the chopping container back to the middle.
Combine milk or whey, salt, sugar, butter, remaining flour (180 grams), the ground-wheat-berries-and-flour mixture, and the yeast.
Check the dough at least twice by lifting the lid to take a peek. The first time, look immediately after the machine starts mixing to ensure the paddles are engaged correctly. Look again 15 minutes into the DOUGH cycle to assess the consistency of the dough. For most recipes, The dough should stick to the side, then pull away cleanly.If your dough is too wet, add flour one tablespoon at a time.Conversely, if the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right. Read more about this surprising secret to success with a bread machine here.
When dough cycle completes, check to make sure the dough has doubled in size. If not, leave in pan until it does.
When doubled, remove dough from the pan to a floured surface and divide into two equal portions. Shape each portion into an oblong shape by pulling dough from the top to the bottom until dough is smooth; then pinch closed. Place seam side down on a cookie sheet covered with parchment paper or a silicone mat that has been sprinkled with a bit of cornmeal.
Cover with a tea towel and allow to rise until almost doubled. Preheat oven to 425˚ about 20 minutes before you expect the loaf to be ready to bake.
Brush risen loaves with glaze of 1 egg white whipped together with 1 tablespoon water. (This is optional.)
Make 2-3 diagonal slashes in each loaf with very sharp serrated knife or razor blade, being careful not to deflate dough.
Bake in preheated oven for 20-25 minutes, or until interior temperature reaches 190 degrees F, or until bottom is brown and sounds hollow.
Allow loaves to cool on rack for an hour before slicing.
Directions for making bread with a stand mixer or by hand:
To make this recipe in a heavy-duty stand mixer: Add ingredients to the bowl in the same order. Turn on LOW to mix until all ingredients are moistened. Then, using a dough hook, turn the speed to 2 or 3. Continue beating/kneading until dough becomes smooth and elastic (about 5-10 minutes). Cover and allow to rise in a warm place. Deflate dough gently and shape as indicated in the recipe.
If making by hand: Combine all ingredients into a shaggy ball in a large bowl. Turn dough out onto a floured surface. Knead with your hands until the dough becomes smooth and elastic. Kneading will likely take 10-20 minutes, depending on your experience. Place the dough ball into a greased bowl. Cover and allow to rise until double. Deflate the dough gently and shape as indicated in the recipe.
Originally, this recipe called for 1 cup water and 1/4 cup dry milk solids. I have changed it to reflect my current recipe since I don't buy dry milk. I can detect no discernible difference in the final product.