Bests & Worsts Reviews from Amazon

I bake all wheat bread. I don’t mix in white flour from the store. I use these wheat berries and barley and my bread is great. I make sandwiches for work for my son and one of his coworkers begs to eats 1/2 of his sandwich. I/2 a sandwich will fill you up. Because of all the fiber, the bread cleans you out. There is a trick. When using all wheat berries for bread you have to grind the berries and then sieve out the bran using a sieve with 50 holes or more per inch. Soak the bran overnight. I make a sponge using the bran from 2 pounds of wheat berries (about 1 cup) and 3 cups of milk. I put in 4 pinches of yeast and 2 tablespoons of honey. I also mix in 1 cup of barley flour. Soak overnight. Your sponge is the liquid for your bread. 2 pounds of berries will yield about 6 1/2 cups of flour. I use at least 5 cups of wheat flour and 1 1/2 tsp salt. Because the bran sucks out the moisture from your dough, your dough is moist. Just pour in your sponge and mix your flour until it is moist. Cover with plastic wrap and let set 30 minutes. This activates the gluten. Knead 4 minutes and let proof 2 hours. The remaining flour is used to cover kneading board and to add to dough for the right consistency. Take dough out of bowl, knead about 4 times and put in bread pan. It should take about 2 hours to double in size and 1 hour to bake. Bread is done when it’s temperature reaches 202 degrees. You will not taste the yeast at all.