Daisy Lane Bakery No Knead Whole Wheat Bread with Wheat Berries
If you’re curious about @Palouse_Brand Hard Red Spring Wheat Berries or other products and want to find out more about them, be sure to check them out at https://www.palousebrand.com/ For 10% off your purchase price, you can USE THIS Daisy Lane Bakery CODE: “DLBSAVE10”
RECIPE
Servings 2 loaves | Prep Time 20 min| Total Time 3-4 hr
INGREDIENTS
1/2 cup wheat berries (I used @palouse_brand hard red spring wheat berries)
580 g whole wheat bread flour (I used @palouse_brand 100% hard red spring wheat [stone ground] Whole Wheat Bread Flour
26 g vital wheat gluten
1 ½ Tablespoons diamond kosher salt
1 ½ Tablespoons rapid rise yeast
1/2 teaspoon diastatic malt powder
545 ml water (lukewarm); use purified (not tap) water..
—————
Additional whole wheat bread flour for shaping and dusting bread
1-2 T oat bran (I used Bob’s Red Mills)
DIRECTIONS
Rinse and drain 1/2 cup of uncooked wheat berries and place them in a microwave-safe dish with 1 cup of purified (not tap) water; cover with plastic wrap and microwave for 10 minutes. Let the wheat berries sit covered for 5 minutes, then drain. They will still be slightly firm; I then put the warm wheat berries into a food processor for 2-3 minutes to coarsely grind them a bit).
Weigh out each of the ingredients separately and then combine in a large bowl, whisking thoroughly. Add the coarsely ground wheat berries and mix thoroughly.
Warm the 545 ml of water for about 30-40 seconds on high in the microwave.
To the flour and wheat berry mixture, add the 545 ml of water and, using a dough whisk, combine until there are no dry spots. It will be a fairly wet dough.
Place shower cap over bowl and let dough rise in a draft-free area for 2 hours, until doubled in size. (I often place a small heater about 2 feet from the dough to keep it warm while rising).
Once the dough has risen, transfer the dough in the covered bowl to the refrigerator and let rise for at least 2 hours and up to 2 days.
Approximately one hour to forty-five minutes before you are ready to bake the bread, place your empty covered dutch oven (I use the small potato pot by Emile Henry) into the oven and set the temperature to 450 degrees.
To bake one loaf at a time, remove ½ the dough from the refrigerated dough (cover the remaining dough in the bowl and place it back in the refrigerator) and place on a well-floured countertop or board. Use a dough scraper and your hands, to continue turning the dough ball as you shape it into a mound of dough with the edges tucked underneath, forming a smooth surface; sprinkle with additional whole wheat flour, as necessary, to prevent sticking.
Line a pot with parchment paper and place dough into the pot. [To learn how I line my pot with parchment paper, see my May 20th Instagram post, “Parchment Paper Problems SOLVED!].
Place the dough into the parchment paper/pot and cover with shower cap; let rise approximately 30-40 minutes, while your covered bread pot or dutch oven is heating up in the oven.
Remove the hot covered bread pot from the oven and uncover.
Remove the plastic covering from the pot with the rising dough. Carefully lift the parchment paper edges with the dough inside, and place the parchment paper with the dough in it, into the hot pot. Lightly dust with a small handful of the whole wheat flour. Use a pair of scissors to make a design with 4-6 deep cuts on the top of the un-baked bread.
Replace the cover and place the hot covered pot back into the oven for 30 minutes.
After 30 minutes, take the cover off the bread pot and allow to bake for an additional 15 minutes.
After 15 minutes, remove from oven and remove from pot; allow loaf to cool completely on wire rack, before cutting. Bread is done if it is least 190 degrees F. inside.
