Directions: |
Directions:1.) Heat the milk with the butter in a small pan over med. heat just until bubbles form around the edges of the milk. Transfer it to a large bowl, add the honey, salt and 3/4 cup of water, and set aside until lukewarm.
2.) Dissolve the yeast in the remaining 1/4 cup water in a large bowl, or the bowl of an electric mixer.
3.) Place the wheat berries in a food processor, and process till coarsely cracked. This makes a horrific noise and takes 2-3 minutes. Most of the berries will be cracked into small pieces, some will be ground into flour.
4.) When the milk mixture has cooled to lukewarm, add the yeast mixture and stir. Stir in the cracked wheat, and then add the whole wheat flour. Mix well and set the dough aside for 10 minutes, to allow the gluten to rest.
5.) Add the all-purpose flour, 1 cup at a time, until the dough becomes too stiff to stir. Turn it out on a generously floured surface, and knead in the remaining flour. Let the dough sit for 15 minutes. Then continue kneading until it no longer sticks to the surface or your fingers (8-10 mins). The dough will become elastic, but soft. Be careful not to add too much flour-you don't want the dough to be very hard or firm, but light and springy to the touch.
6.) Form the dough into a ball, place in a bowl, cover with a damp kitchen towel and let rise in a warm spot until it has doubled in bulk (about 1 and half hours).
7.) Generously flour 2 round cake pans or 2 baking sheets.
8.) Punch dough down, and knead just enough to knock air out of it. Divide in half, and form into 2 balls. Place in pans or on baking sheets. Cover with damp towels and let rise just until doubled in bulk, about 1 hour. (Don't let them rise too much. It's better to catch them just before they've doubled than just after, so check them after 45 minutes.)
9.) Preheat oven to 350 degrees
10.) Poke the top of loaves in several places with a fork or slash with a sharp knife. Bake in the center of the oven until they're golden and sound hollow when tapped sharply with a finger, 35-45 minutes.
11.) Remove loaves from oven, and turn out on a wire rack to cool.
Yields: 2 round loaves |
This recipe for Finn Bread is from