DLB Whole Wheat Bread with Wheat Berries & Buckwheat Flour
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RECIPE
Servings 2 loaves | Prep Time 20 min| Total Time 3-4 hr
INGREDIENTS
[rice cooker]
150 g (3/4 cup) wheat berries [yield: approximately 1.5 cup cooked wheat berries = 210 g] (I used @palouse_brand hard red spring wheat berries)
2 cups water
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760 g whole wheat flour (I used @palouse_brand [stone ground] Whole Wheat Flour - 100% hard red winter wheat flour).
1/2 cup buckwheat flour
32 g vital wheat gluten
1 ½ Tablespoons diamond kosher salt
1 ½ Tablespoons rapid rise yeast
1/2 teaspoon diastatic malt powder
780 ml water (lukewarm); use purified (not tap) water..
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Additional whole wheat flour for shaping and dusting bread
1-2 T oat bran
DIRECTIONS
Preheat the oven to 450 degrees F.
Rinse and drain 3/4 cup of uncooked wheat berries and place them in a rice cooker with 2 cups of purified (not tap) water (my rice cooker fills to the 2nd line). Cook until the water is absorbed and the machine turns off. As soon as they are done and all the water has been absorbed, transfer the wheat berries to a parchment paper lined cookie sheet and place in the oven for 10 minutes so that the wheat berries are no longer “wet.”
The wheat berries will still be slightly firm. For this bread, the wheat berries are “done” when you can bite one and it is still chewy with texture; you do not want to overcook them or they will be mushy.
Weigh out each of the dry ingredients and then combine them in a large bowl, whisking thoroughly. Add the wheat berries to the flour mixture and mix thoroughly..
Add the total 780 ml of water and, using a dough whisk, combine until there are no dry spots. It will be a 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, you will need to preheat the oven to 450 degrees F. While I generally bake my loaves of bread using a Dutch Oven, for this loaf I bake it on a cookie sheet and I place a metal pan at the bottom of the oven while the oven is pre-heating.
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 shape the dough into an oval shape, forming a smooth surface; sprinkle with additional whole wheat flour, as necessary, to prevent sticking.
Place the loaf, bottom side up, into a well-floured cloth-lined bread proofing basket and cover with plastic wrap (I use a disposable shower cap).
Let the dough rise approximately 30-40 minutes, while your oven and metal pan is heating up in the oven.
When the proofing is complete, remove the plastic covering from the bread proofing basket with the rising dough. Carefully turn the basket upside down and transfer the unbaked loaf to a cookie sheet. Lightly dust with a small handful of the whole wheat flour. Use a pair of scissors to make several slits into the dough, making any design you want.
Place the cookie sheet with the dough into the oven for 30 minutes.
After 35 minutes, check the internal temperature of the bread. It will be done if it is at least 190 degrees F. inside.
If it is not finished baking, bake for an additional 5 minutes and check the temperature once again,
Allow loaf to cool completely (several hours) on wire rack, before cutting.
