Steve Korthanke, Robinson, Kansas, created this 1995 Kansas “Festival of Breads” Champion recipe, using Kansas Hard White wheat berries.
1 ½ cups water (80°F)
5 tablespoons dried buttermilk
3 tablespoons honey
3 cups whole wheat flour*
¾ cup bread flour
½ cup cooked wheat berries
2 tablespoons vital wheat gluten
1 ½ teaspoons salt
1 ½ tablespoons butter
1 ½ teaspoons RED STAR® Bread Machine Yeast
*For a milder flavor and golden color, use whole white wheat flour and berries (kernels).
- Add ingredients to bread machine pan in the order suggested by manufacturer. Recommended cycle: whole wheat cycle (longest setting) and light color setting, if available. Time bake feature may be used.
- To cook wheat berries (kernels): Place ½ cup clean, uncooked wheat berries in small saucepan; cover with two cups water. Let stand overnight. Simmer, stirring occasionally, 30 to 45 minutes or until berries are tender. Rinse with cold water; drain thoroughly. Place cooled berries in sealable bag and store in the refrigerator. Use as needed. Berries will keep up to one week in the refrigerator.
- Or, bring berries and water to a boil. Cover, reduce heat and simmer 60 to 90 minutes, stirring occasionally, until water is absorbed and berries are tender.
Makes 1 (1 ½-pound) loaf, 16 slices.
Nutrition information per serving (one slice): 149 cal, 2 g fat, 5 mg chol, 233 mg sodium, 29 g carbo, 4 g fiber, 5 g pro, 21 mcg folate.