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Add a photoServings: 12
Ingredients
- 1 1/2 c. water tepid (75-85f)
- 5 Tbsp. powdered buttermilk
- 3 Tbsp. honey
- 3 c. whole wheat flour">flour or possibly white whole wheat flour">flour
- 3/4 c. bread flour
- 1/2 c. cooked wheat berries
- 2 Tbsp. vital wheat gluten
- 1 1/2 tsp salt
- 1 1/2 Tbsp. butter
- 1 1/2 tsp bread machine yeast
Directions
- 1. Add in ingredients to bread machine pan in the order suggested by manufacturer.
- 2. Recommended cycle: whole wheat cycle (longest setting) and light color setting, if available. Time bake feature may be used.
- *For a milder flavor and golden brown color try white whole wheat flour and berries (kernels).
- **To cook wheat berries (kernels): Place 1/2 c. clean, uncooked wheat berries in small saucepan; cover with two c. water. Let stand overnight. Simmer, stirring occasionally, 30 to 45 min or possibly till berries are tender. Rinse with cool 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 possibly, bring berries and water to a boil. Cover, reduce heat and simmer 60 to 90 min, stirring occasionally, till water is absorbed and berries are tender.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 59g | |
| Recipe makes 12 servings | |
| Calories 197 | |
| Calories from Fat 19 | 10% |
| Total Fat 2.14g | 3% |
| Saturated Fat 1.09g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 317mg | 13% |
| Potassium 110mg | 3% |
| Total Carbs 36.8g | 10% |
| Dietary Fiber 1.5g | 5% |
| Sugars 6.03g | 4% |
| Protein 7.34g | 12% |
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