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1994 Bread Machine Baking Champion
Buttermilk Wheat Berry Bread

Steven Korthanke, Robinson

1½ cups water (75°-85°F)
5 tablespoons powdered buttermilk
3 tablespoons Barkmans Busy Bee honey
3 cups Hudson Cream hard white whole wheat flour
¾ cups bread
½ cup (2 ½ ounces) cooked and cooled Smoky Valley Grains or Hard White Wheat wheat berries*
2 tablespoons wheat gluten
1½ teaspoon salt Always Save iodized
1½ tablespoons Mid-America Farms butter
1½ teaspoons Red Star active dry yeast

Place ingredients into pan in the order suggested by the machine's manual. Program the machine on the "whole wheat" (4 hours and 20 minutes) cycle, light crust setting.

Remove bread from the pan and cool on wire rack.

Makes one 1½-pound loaf. A West Bend bread machine was used.

Nutrient Analysis. One 1-ounce serving provides 67 calories, 3 g protein, 13 g carbohydrates, 2 g dietary fiber, 1 g fat, 2 mg cholesterol, 19 mg calcium, 71 mg potassium, and 113 mg sodium.

*To cook wheat berries: Place ½ cup clean, uncooked wheat berries in small saucepan; cover with two cups water. Let stand uncovered on counter overnight. Simmer, stirring occasionally, 30 to 45 minutes or until berries are tender. Rinse with cold water; drain thoroughly. Place cooled berries in sealable bag, press out air and store in the refrigerator. Use as needed. Berries will keep up to one week in the refrigerator.

Tip: Check the dough halfway through the "knead" cycle and add bread flour if necessary, l tablespoon at a time, until dough cleans the side of the pan.