Wheat-Berry Bread

Directions

1. 1
   Bring 1 cup of water to a boil in a small saucepan, then add the wheat berries.
2. 2
   Reduce the heat to low, cover, and simmer for about 20 minutes, or until all of the water is absorbed.
3. 3
   Add the cold water to the cooked berries, then transfer the mixture (be sure its no more than lukewarm) to a dishpan or large bowl.
4. 4
   Add the lukewarm water, yeast, honey, oil, and salt and stir with a wooden spoon.
5. 5
   Add the whole wheat flour and continue stirring for 1 or 2 minutes, or until well blended.
6. 6
   Add 1 cup of white flour, then squeeze the mixture with your hands until the flour disappears.
7. 7
   If it is too wet to pick up, add a little more flour.
8. 8
   As soon as you can handle the dough, sprinkle with a bit more flour and begin to knead directly in the bowl (or on a floured board), adding more flour as necessary.
9. 9
   Knead for 7 or 8 minutes, or until the dough is elastic and easy to handle.
10. 10
    Shape into a ball.
11. 11
    Spread a little oil on the bottom and sides of the bowl.
12. 12
    Add the ball of dough, then turn it over, oiled side up.
13. 13
    Cover and set in a warm spot for about an hour, or until the dough doubles in bulk.
14. 14
    Sprinkle some cornmeal on a large baking sheet and set aside.
15. 15
    Punch down the risen dough, knead for a minute to eliminate any large air bubbles that cling to the berries, and form into a ball.
16. 16
    Cut in half, then shape each half into a round.
17. 17
    Place the loaves on the prepared baking sheet, leaving enough space between them to allow for expansion.
18. 18
    Cut a 1/2-inch-deep cross on top of each loaf.
19. 19
    Place in a cold oven, then turn the temperature to 350F.
20. 20
    Bake for about 1 hour, or until the loaves are browned and hollow-sounding when rapped on the bottom with your knuckle.
21. 21
    Cool on a wire rack before serving.