Honey Wheat Berry Bread-extra long, but detailed for Beginners!

In this video I make a Honey Wheat Berry Bread! It's hearty and delicious!
For a direct link to the pdf version of this recipe, please click below.

http://www.ellensbreadmachinerecipes....

For more recipes, please visit my website:
www.EllensBreadMachineRecipes.com

Wheat berries

Hard Red Winter Wheat Berries | Family Farmed in Washington State | Non-GMO Project Verified | 3 LBS | 100% Non-Irradiated | Certified Kosher Parve | Field Traced | Cotton Bag https://a.co/d/hjVz3Ux

Made with my Mostly Whole Wheat Recipes and wheat berries ( see below) chopped and boiled.

Mostly Whole Wheat and Honey Bread by Ellen Walker Hoffman

Please watch the video before making this recipe! I promise you’ll have a better result!

   • Ellen’s Tender 100% Whole Wheat bread...  

(Original Recipe from my friend Sheila Kendall, shared with her permission)

Make in a 2 pound capacity bread machine on dough course.

345g water or milk or half and half
85g honey
132g bread flour
419g whole wheat flour
28g dry milk (eliminate if you used milk instead of water)
57g regular (salted) butter
7g salt
7g SAF INSTANT YEAST

130g slightly ground cooked wheat berries added at ADD beep

Optional: Add about 1/4 cup seed meal on top of flour. Add 1/4 cup of various seeds at add beep.
Add seeds on top after egg wash.

I use the dough cycle. Dump out of bread pan onto oiled cutting board or solid surface. Shape and put in loaf pan sprayed with nonstick spray. Turn on oven to 170 and turn off in one minute. Let rise in the slightly warmed oven for 45 minutes. Take out, preheat oven to 350. Egg wash (sprinkle with seeds if desired) and bake for 30 minutes. (Watch after 20 minutes to make sure it doesn’t get too brown.
Cool 2-3 hours, slice, put in heavy duty plastic freezer bag and freeze same day as baked to preserve freshness. Take out slices as needed to defrost or toast.



For wheat berries:
Grind one cup of wheat berries just a bit in a small coffee grinder, a little at a time.
Put in pot with three cups of water, and boil/simmer for an hour.
Refrigerate until you’re going to use in bread.