Honey wheat berry bread from Hensberger
Submitted by glory on September 26, 2004 at 6:16 am

3/4 cup wheat berries
3 T light or dark brown sugar
1 1/3 cups water

NOTE FROM GLORY: THE ABOVE IS HENSPERGER'S METHOD. MINE DIFFERS, I OMIT THE BROWN SUGAR AND DO NOT MISS IT. ALSO, I PUT MY WHEATBERRIES IN A THERMOS FILLED JUST UNDER 1/2 WAY. POUR BOILING WATER OVER TO FILL THERMOS (DON'T OVERFILL), CAP AND LEAVE ON COUNTER OVERNIGHT. WHEATBERRIES ARE COOKED BY MORNING.
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1 cup water
2/3 cup of the cooked and cooled wheat berries
2 T butter or margarine, cut into pieces
3 T honey
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1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1 1/2 T gluten
1 1/2 tsp salt
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2 1/2 T SAF yeast OR 1 T bread machine yeast
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Combine wheat berries, sugar & 1 1/3 cups water in saucepan. Bring to boil. Reduce heat to simmer & partially cover. Simmer for 1 hour until firm-chewy & slightly tender. Remove from heat, let stand at room temp for about 4 hours. Any extra of the cooked wheat berries may be stored in a covered container in fridge up to 3 days or freeze them.

Place ingredients in pan in manufacturer's suggested order. Use basic cycle & dark crust setting.