Buttermilk Wheat Berry Bread Recipes

FIVE-GRAIN BUTTERMILK-CRANBERRY BREAD (WHITE WHOLE WHEAT FLOUR)

Steps:

• Heat oven to 375°F. Grease cookie sheet with shortening or cooking spray. Reserve 1 tablespoon of the cereal.
• In large bowl, mix remaining cereal, the flour, brown sugar, baking soda, cream of tartar and salt. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Stir in dried cranberries.
• In small bowl, beat egg and buttermilk with whisk until well blended. Reserve 1 tablespoon buttermilk mixture. Stir remaining buttermilk mixture into dry ingredients, stirring just until mixture is moistened; dough will be soft. On floured surface, knead dough 5 or 6 times.
• On large cookie sheet, shape dough into 7-inch round. Cut large X shape, 1/4 inch deep, into top of dough, using sharp knife. Brush top of dough with reserved buttermilk mixture; sprinkle with reserved cereal.
• Bake 35 to 40 minutes or until top is golden brown. Cool 30 minutes. Using serrated knife, cut into slices or wedges to serve.

BUTTERMILK WHEAT BREAD

Steps:

• In bread machine pan, place all ingredients in order given. Select "white bread" setting. Bake according to bread machine directions.

BUTTERMILK WHEAT BREAD

Steps:

• Place all ingredients into a bread machine in the order recommended by the manufacturer. Select the Basic White Bread setting, then press Start. If the ingredients do not form a ball after a few minutes, add a splash more buttermilk, or a handful of flour if it is too loose.

WHEAT BERRY BREAD

Steps:

• Place the wheat berries in a strainer, rinse well under running water, and drain.
• Bring 1 1/2 cups tap water to a boil in a small saucepan and add the berries.
• Cover the pan, reduce the heat to low, and simmer until the berries are soft and the water is absorbed, about 1 hour.
• After the berries have cooked for 20 minutes, stir together the yeast, 1/2 cup of the warm water, and 1/2 cup all-purpose flour in a large bowl.
• Let rise for about 40 minutes.
• Stir the remaining 1 cup warm water, the oil, molasses, honey, salt, and whole-wheat flour into the yeast mixture.
• Add the flax seeds, sunflower seeds, and 1 cup all-purpose flour.
• When the mixture becomes too stiff to stir, turn it out onto a floured work surface and knead.
• Flatten the dough and press in the cooked wheat berries.
• Knead in the remaining 1/3 cup all-purpose flour until the dough is elastic and springs back when lightly pressed, about 6 minutes.
• Form the dough into a ball, place it in an oiled bowl, and turn the dough in the bowl to coat it well with oil.
• Cover with plastic wrap and let rise until the dough does not spring back when lightly pressed, about 2 hours.
• Turn the dough out onto a lightly floured work surface, press it flat, fold both the sides in and roll the dough into a log.
• Pinch the seam closed and set it into an oiled 10 x 4 x 3-inch loaf pan.
• Push the dough down flat.
• Place the pan in a plastic bag and tuck the bag opening under the pan to close.
• Let rise until the dough domes up and does not spring back when lightly pressed, about 1 hours.
• Preheat the oven to 425 degrees.
• Remove the pan from the plastic bag.
• Using a sharp serrated knife, cut 3 diagonal slashes across the top of the loaf.
• Place the bread in the oven, spritz the inside of the oven a few times with water from a plant mister, and quickly close the door.
• Bake 15 minutes.
• Reduce the oven temperature to 350 degrees and bake for another 15 minutes.
• To test for done-ness, remove the bread from the pan and rap the bottom.
• It should sound hollow.
• If it is not quite done, continue baking out of the pan up to 10 minutes more.
• Cool on a wire rack.

HONEY WHEAT BERRY BREAD

Steps:

• **To cook wheat berries**.
• Combine 1/2 cup rinsed wheat berries and 2 cups water in saucepan and bring to a boil. Reduce heat to medium low and simmer, covered for about 1 ½ to 2 hours, stirring occasionally, adding water if necessary. ( Cook until soft and some are popping open)
• Drain any standing water before adding the cooked wheat berries to the dough.
• Add drained wheat berries and 1 cup of cold water in the bread machine pan, Cool to lukewarm.
• Add the rest of the liquid ingredients followed by the dry ingredients on top, yeast will be last.
• Set bread machine to dough setting. Check in a few minutes, if dough looks too dry or too wet add a few tablespoons of warm water or flour to get a good soft dough consistency.
• When dough setting is complete (my machine is 1 ½ hours) remove dough from bread machine pan onto a lightly floured surface. Shape into a roll. Put in a bread pan that has been sprayed with cooking oil spray. Let rise for about 40 minutes to 1 hour or until about 1 ½ inches above pan.
• Cook on 350 degrees on middle rack of oven for about 30 to 35 minutes. Should be golden brown ( when thumped with your finger on the bottom of the loaf it should sound hollow )
• Remove bread from pan to cooling rack to cool. Let it cool at least 1 hour before slicing.

BLUEBERRY BREAD WITH BUTTERMILK

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x5-inch loaf pan.
• Combine flour and baking powder in a medium bowl and set aside.
• Combine sugar and butter in a small bowl; mix for about 1 minute. Add eggs and mix well; add buttermilk and vanilla extract, mixing until well incorporated. Pour over the dry ingredients and mix until incorporated. Fold in blueberries with a rubber spatula. Pour batter into the prepared bread pan.
• Mix sugar, flour, and butter together in a bowl with your fingers until the butter is mixed in well with the flour and sugar. Sprinkle the topping over the batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove from the oven and let cool for 10 minutes. Run a knife around the edges and remove the loaf from the pan and let cool completely on a wire rack.