Ingredients:

36 grams hard red winter wheat berries (whole-dry)

1 cup of boiling water

36 grams oat (whole-dry) 

1 cup of boiling water

Procedure:

Put the wheat berries and oats in 2 separate small pots; cover each with 1 cup of boiling water.

Cover each pan wit a lid and place them over low-medium heat; simmer until the berries are tender.

The oats will be done first (I cook mine for about 25 minutes).

Strain the oat liquid right into the pot of wheat berries. 

The wheat berries cook much longer (I cook mine for 50 minutes)

When the wheat berries are tender, strain and reserve the liquid.

Let the oats and wheat berries come to room temperature.

Note: When cooking the wheat and oats, the water will probably evaporate before the berries are finished cooking. Just add a little more water as needed.

Next…

Weigh out and mix together the following dry ingredients; place them in a large stainless bowl:

19 grams flax meal

34 grams rye flour

34 grams semolina

68 grams whole wheat flour

170 grams all/purpose flour

357 grams bread flour

1 tablespoon dry yeast

1/2 teaspoon sugar

1.5 teaspoons salt

Next…

Prepare the liquid for the dough:

Weigh the reserved liquid strained from cooking the wheat and oats.

Add water to the reserved liquid to equal a total of 357 grams of liquid.

Put this liquid in a small pot and bring it to 115 degrees F.

Pour 3.5 teaspoons of olive oil into the liquid.

Next…

Pour the liquids into the dry mixture and mix until it starts to come together.

Empty the bowl onto a work surface and begin to knead.

Once it all forms into dough, knead the dough for 8 minutes.

Add the cooked wheat and oats to the dough about 1/3 at a time.

Once, the wheat and oats are incorporated, knead the dough for 2 more minutes.

Form the dough into a tight ball.

Clean the mixing bowl and rub the inside of it with 2 drops of olive oil.

Place the dough in the bowl and cover it with a towel.

Let the dough rest 1 hour.

Remove the dough and form into a tight ball.

Place the dough back in the bowl and cover it with a towel. 

(If your dough didn’t rise like the one in the video it could be because there is not enough moisture in the air, or it’s really cold in your house. If this is the case, cover the dough with a warm damp towel.)

Let the dough rest 1 hour.

Remove the dough from the bowl and place it back on the work surface.

Flatten the dough (with damp hands) into a rectangle (about 11”x14”).

(Make sure to flip the dough and rub each side with damp hands)

Along each short edge, roll the dough toward the center creating tight rolls, but not breaking the dough.

Place in a 12" x 4.5" x 3" bread pan that is lined with parchment paper.

Cover with a warm damp towel and let rise until doubled.

As soon as you put the dough in the pan, preheat the oven to 425 degrees F. (make sure the oven rack is in the middle of the oven.

(FYI, I put my dough on top of the stove while the oven is preheating to help it rise.)

Bake the bread at 425 degrees F. for 15 minutes.

Turn the oven down to 375 degrees F for another 35 minutes.

Remove the bread from the oven and place it on a cooling rack.

Get your camera, take a photo, post it and please tag me in it…I want to see your bread!

Note: you are going to need steam in the oven when baking the bread. I normally throw a handful or 2 of ice on the bottom of the oven to create steam. It evaporates quickly.. I don’t recommend this because I think I’m ruining my oven. If you don’t have a steam injected oven, maybe you could use and old pan on the bottom of the oven for your ice?

Fyi, I put ice in twice…right before putting the bread in the oven, and 2 minutes after the bread has been in the oven.

Enjoy!

Note: You can use a mixer to mix the dough.