Wheat Berry Batter Bread
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Active dry yeast||1 Tablespoon (1 Package)|
|Warm water||1 Cup (16 tbs)|
|Cooked drained wheat berries||1⁄2 Cup (8 tbs)|
|Whole wheat flour||3⁄4 Cup (12 tbs)|
|Cornmeal||1 Cup (16 tbs)|
|Melted butter/Margarine||1 Tablespoon|
In a bowl, combine all purpose flour, sugar, salt, and yeast.
Gradually beat in the warm water, then beat until dough is very elastic (about 3 minutes at medium speed if using electric mixer).
Add wheat berries.
Gradually beat in whole wheat flour (at low speed with electric mixer); dough should be very soft and elastic.
Cover and let rise in a warm place until doubled (about 45 minutes).
Stir dough down with a wooden spoon.
Grease a 4 by 8 inch loaf pan and coat with cornmeal; invert pan and shake out excess.
Spoon dough into pan and spread in an even layer.
Bake in a 375° oven for about 1 hour or until a skewer inserted in center of loaf comes out clean and crust is golden brown.
Brush top with melted butter.