This was one of five batches of bread I created this past weekend since my husband complained our freezer was empty of bread. My loaves fell a bit flat, and again I'll attribute that to my starter swap mishap. (See my post on Oatmeal Sourdough Bread.) Still, the bread has good flavor, and I think it will be delicious for grilled sandwiches.
Whole Wheat Berry Bread
1 1/2 cups whole wheat 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 whole wheat 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 350ºF. Using a sharp knife, slash the top of each loaf. Bake 30 to 35 minutes, until golden.Cool on a wire rack.