Honey wheat berry Bread

I loved this bread.

Warning : It is a little labor intensive.

First you have to have wheat berries. This means you take whole wheat kernals and boil them for a long time until they are soft and popping open.

Here is exactly how -- take 3/4 cup wheat and 3 cups of water in a medium sauce pan. Let soak for an hour (or overnight) and then cook covered on medium heat until the wheat berries are soft a popping open. (this seemed to me to take almost an hour). Then you need to decide how "chunky" you want your bread to be. I opted for the NOT chunky approach. So I took my wheat berries and blended them in a blender until I had wheat berry soup. (which means that the next time I make this I am starting with cracked wheat, I am not letting it sit in water for an hour and I will cook it for only 15 minutes and then blend it)

Now, the fun begins!

In a mixing bowl (kitchenaid worked ok, bosch would have been better!) combine the following.

your wheat berry blend
3/4 cup milk
1 Tbs yeast
1 cup whole wheat flour

Mix well and set in a warm spot until bubbly! (20-30 minutes)

Then,
Add 1/4 cup softened butter
1/4 cup honey
5 1/2 cups flour (the recipe called for bread flour, but I only had all purpose -- it turned out fine)
Mix until you have a shaggy mass.

Continue to add flour one Tbs at a time until the dough won't take anymore

Cover and rest for 20 minutes

Then add 1 Tbs salt and mix on medium for 5 minutes (add flour if you need to until the dough is smooth)

Turn the dough onto a light floured counter and divide in half. Shape into loaves and place in 2 greased loaf pans. I needed bigger loaf pans, or I needed 3 of this size. Let rise until doubled. Bake at 375 for 45 minutes or until golden brown. Turn out onto cooling racks for at least an hour (or until you can touch it without burning if you want to eat it right away!)