SEEDY SPROUTED WHEAT BERRY ROLLS
These are great, moist seeded wheat rolls. It also makes delicious bread. Start this recipe three days ahead to give wheat berries time to sprout. I use these rolls for sandwiches.
Provided by Bonnie Neighbour
Categories Bread Yeast Bread Recipes Whole Grain Bread Recipes Wheat Bread
Time P3DT3h40m
Yield 16
Number Of Ingredients 13
Steps:
- Wash wheat berries well. Place in a bowl and fill with water. Cover loosely and let soak until wheat berries swell, 6 hours to overnight. Drain and rinse.
- Divide wheat berries among 3 to 4 clean jars. Cover each with 2 layers of cheesecloth. Fasten with a rubber band. Rinse the wheat berries once a day with lukewarm water. Let soak in a dark, warm place, until grain is sprouted, about 3 days.
- Preheat the oven to 350 degrees F (175 degrees C). Spread flax seeds, sesame seeds, and poppy seeds onto a baking sheet.
- Toast in the preheated oven until seeds start to turn golden brown and become fragrant, about 4 minutes.
- Reserve 1 cup sprouted wheat berries. Place remaining wheat berries, flax seeds, sesame seeds, poppy seeds, bread flour, whey, whole wheat flour, oil, maple syrup, molasses, gluten, yeast, and salt in a bread machine in the order listed by the manufacturer. Add the reserved 1 cup sprouted wheat berries when the machine beeps to alert you to add ingredients. Run Dough cycle, about 1 hour 45 minutes. Let rest for 30 minutes.
- Preheat a pizza stone in the oven to 450 degrees F (230 degrees C).
- Divide dough into 16 balls. Knead and shape into flattened circles and place on parchment paper. Cover and let rolls rise in a warm place until doubled into volume, 45 minutes to 1 hour.
- Lift parchment paper to transfer rolls onto the preheated pizza stone. Reduce oven temperature to 400 degrees F (200 degrees C).
- Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 26 g, Cholesterol 0.5 mg, Fat 6.2 g, Fiber 4.7 g, Protein 5.6 g, SaturatedFat 0.8 g, Sodium 161 mg, Sugar 2.6 g
WHEAT BERRY BREAD
I buy a Honey Wheat berry bread from Earth Grains. I just love the wheat berries in it. I found this recipe in From All Around The World Cookbook by Sheila Lukins and I hope it proves to be just a good. I'm not counting the time it takes to cook berries or for the dough to rise. But like most breads it will be an all morning job.
Provided by Charlotte J
Categories Yeast Breads
Time 55m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Place the wheat berries in a strainer, rinse well under running water, and drain.
- Bring 1 1/2 cups tap water to a boil in a small saucepan and add the berries.
- Cover the pan, reduce the heat to low, and simmer until the berries are soft and the water is absorbed, about 1 hour.
- After the berries have cooked for 20 minutes, stir together the yeast, 1/2 cup of the warm water, and 1/2 cup all-purpose flour in a large bowl.
- Let rise for about 40 minutes.
- Stir the remaining 1 cup warm water, the oil, molasses, honey, salt, and whole-wheat flour into the yeast mixture.
- Add the flax seeds, sunflower seeds, and 1 cup all-purpose flour.
- When the mixture becomes too stiff to stir, turn it out onto a floured work surface and knead.
- Flatten the dough and press in the cooked wheat berries.
- Knead in the remaining 1/3 cup all-purpose flour until the dough is elastic and springs back when lightly pressed, about 6 minutes.
- Form the dough into a ball, place it in an oiled bowl, and turn the dough in the bowl to coat it well with oil.
- Cover with plastic wrap and let rise until the dough does not spring back when lightly pressed, about 2 hours.
- Turn the dough out onto a lightly floured work surface, press it flat, fold both the sides in and roll the dough into a log.
- Pinch the seam closed and set it into an oiled 10 x 4 x 3-inch loaf pan.
- Push the dough down flat.
- Place the pan in a plastic bag and tuck the bag opening under the pan to close.
- Let rise until the dough domes up and does not spring back when lightly pressed, about 1 hours.
- Preheat the oven to 425 degrees.
- Remove the pan from the plastic bag.
- Using a sharp serrated knife, cut 3 diagonal slashes across the top of the loaf.
- Place the bread in the oven, spritz the inside of the oven a few times with water from a plant mister, and quickly close the door.
- Bake 15 minutes.
- Reduce the oven temperature to 350 degrees and bake for another 15 minutes.
- To test for done-ness, remove the bread from the pan and rap the bottom.
- It should sound hollow.
- If it is not quite done, continue baking out of the pan up to 10 minutes more.
- Cool on a wire rack.
SPROUTED WHEAT BERRY BREAD
In order to make this ahead, sprout your wheat berries three or four days in advance. Adapted from Fresh-A Greenmarket Cookbook by Carole Schneider.
Provided by Sharon123
Categories Yeast Breads
Time 2h40m
Yield 2 loaaves
Number Of Ingredients 8
Steps:
- Sprinkle the yeast over 1 cup lukewarm water in a large mixing bowl and let sit for 5 minutes. Stir to dissolve yeast. Add the remaining water, salt, honey and oil. Mix well.
- Stir in white flour and beat dough by hand or with a dough hook in an electric mixer until smooth. Cover and let rise in a warm place until doubled in size, about 45 minutes.
- Stir in the wheat berry sprouts and just enough whole wheat flour to make a soft, sticky dough. Turn the dough out onto a floured board and knead, with more flour if necessary, until smooth and elastic, about 10 minutes.
- Place in a greased bowl, turning to grease to of dough; cover and let rise in a warm place until doubled in size, about 60 minutes.
- Grease 2 9x5-inch loaf pans. Turn dough onto lightly floured board and knead briefly.
- Divide in 2, shape into loaves and place in pans. Cover and let rise again in a warm place until doubled in size, about 45 minutes.
- Preheat oven to 375°F
- Bake loaves 25 minutes. Lower oven heat to 300*F. and bake 35 more minutes, or until bottom of loaf sounds hollow when turned out and tapped. Cool on wire rack. Enjoy!
Nutrition Facts : Calories 1977.2, Fat 28.9, SaturatedFat 4, Sodium 3512.4, Carbohydrate 387.8, Fiber 32.8, Sugar 47.9, Protein 56.1
SEEDY SPROUTED WHEAT BERRY ROLLS
These are great, moist seeded wheat rolls. It also makes delicious bread. Start this recipe three days ahead to give wheat berries time to sprout. I use these rolls for sandwiches.
Provided by Bonnie Neighbour
Categories Wheat Bread
Time P3DT3h40m
Yield 16
Number Of Ingredients 13
Steps:
- Wash wheat berries well. Place in a bowl and fill with water. Cover loosely and let soak until wheat berries swell, 6 hours to overnight. Drain and rinse.
- Divide wheat berries among 3 to 4 clean jars. Cover each with 2 layers of cheesecloth. Fasten with a rubber band. Rinse the wheat berries once a day with lukewarm water. Let soak in a dark, warm place, until grain is sprouted, about 3 days.
- Preheat the oven to 350 degrees F (175 degrees C). Spread flax seeds, sesame seeds, and poppy seeds onto a baking sheet.
- Toast in the preheated oven until seeds start to turn golden brown and become fragrant, about 4 minutes.
- Reserve 1 cup sprouted wheat berries. Place remaining wheat berries, flax seeds, sesame seeds, poppy seeds, bread flour, whey, whole wheat flour, oil, maple syrup, molasses, gluten, yeast, and salt in a bread machine in the order listed by the manufacturer. Add the reserved 1 cup sprouted wheat berries when the machine beeps to alert you to add ingredients. Run Dough cycle, about 1 hour 45 minutes. Let rest for 30 minutes.
- Preheat a pizza stone in the oven to 450 degrees F (230 degrees C).
- Divide dough into 16 balls. Knead and shape into flattened circles and place on parchment paper. Cover and let rolls rise in a warm place until doubled into volume, 45 minutes to 1 hour.
- Lift parchment paper to transfer rolls onto the preheated pizza stone. Reduce oven temperature to 400 degrees F (200 degrees C).
- Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 26 g, Cholesterol 0.5 mg, Fat 6.2 g, Fiber 4.7 g, Protein 5.6 g, SaturatedFat 0.8 g, Sodium 161 mg, Sugar 2.6 g
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