Wheat Berry Bread

Ingredients

• 1 cup amaranth flour 
• 2 tablespoons bread flour 
• 3 cups bread flour divided
• 2.3 teaspoons yeast dry
• 2 tablespoons honey dark (such as buckwheat)
• 1 cup milk 2% reduced-fat
• 2.5 teaspoons salt 
• 3 cups water 
• 0.8 cup wheat berries uncooked
• 2 tablespoons wheat bran 
• 2 cups flour whole wheat

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• loaf pan
• measuring cup
• colander

Directions

1. Combine water and wheat berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender.
2. Drain wheat in a colander over a bowl, reserving 1 cup cooking liquid; set wheat berries aside.
3. Let reserved cooking liquid stand until warm (100 to 110). Stir yeast into cooking liquid.
4. Combine milk, honey, and salt in a small, heavy saucepan, stirring with a whisk until honey and salt dissolve.
5. Heat milk mixture over medium heat until warm (100 to 110).
6. Add milk mixture to yeast mixture, stirring with a whisk; let stand 5 minutes.
7. Lightly spoon 3 cups bread flour, whole wheat flour, and amaranth flour into dry measuring cups; level with a knife. Stir 2 1/2 cups bread flour, whole wheat flour, and amaranth flour into yeast mixture.
8. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/2 cup bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
9. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)
10. Punch dough down; cover and let rest 5 minutes. Coat two 9 x 5-inch loaf pans with cooking spray; dust each with 1 tablespoon bread flour.
11. Divide dough in half. Working with 1 portion at a time (cover remaining dough to keep from drying), knead half of wheat berries into dough; place dough in prepared pan.
12. Sprinkle dough with 1 tablespoon wheat bran. Repeat procedure with remaining dough, wheat berries, and wheat bran. Cover and let rise 45 minutes or until doubled in size.
13. Preheat oven to 37
14. Bake at 375 for 45 minutes or until golden. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.