August 21, 2011

Light Wheat Berry Bread

As far as I can ascertain, the "Light" in the title refers to the color of the bread, although there is no fat added to this bread. The bread has a light color and texture, and I'm sure the wheat berries contribute to the texture.

Light Wheat Berry Bread
1 1/2 cups bread flour
3/4 tsp. dry yeast
3/4 cup warm water, 105ºF and 115ºF

Combine sponge ingredients listed above together. Cover, and let stand 12 to 24 hours until sponge is bubbly and has a sweet and lightly sour aroma. Stir the sponge down. Then proceed with remaining ingredients:

1/2 cup water
1 cup wheat berries
2 cups bread flour
1 1/2 tsp. salt

Heat the water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl, and sponge and remaining ingredients. Knead until a dough forms that is smooth and springy but soft to the touch. Remove the dough hook, cover the bowl and let rise until doubled, about 1 hour.

Turn dough onto lightly greased or floured surface, and punch dough down. Divide dough into two pieces, and shape each into a round loaf. Place on prepared baking sheet. Cover, and let rise until doubled, about  45 minutes.

Preheat oven to 375ºF. Using a sharp knife, slash the top of each loaf. Spritz the top of each loaf with water prior to placing in the oven. Bake 25 to 30 minutes, until golden.Cool on a wire rack.

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