Wheatberry Bread

Ingredients

Preparing the wheat berries:

½ cup (92 g) whole-grain wheat berries
1 cup (120 g) bread flour

Prepare the Wheat Berries: Microwave 1/2 cup (92 g) whole-grain wheat berries in 1 cup of water on HIGH for 10 minutes (or boil for 20 minutes). Cool and drain.
Dough
1 cup (227 g) milk
1½ teaspoon (3 g) table or sea salt
1 teaspoon (4 g) granulated sugar
2 tablespoons (28 g) unsalted butter chopped
1½ cup (180 g) bread flour
2 teaspoons (6 g) yeast

Glaze
1 egg white + 1 tablespoon water

Instructions
Add prepared wheat berries to a blender or food processor along with 1 cup (120 g) bread flour. Process finely chopped.
Add 1 cup (227 g) milk
1-1/2 teaspoon (3 g) table or sea salt,
1 teaspoon (4 g) granulated sugar,
2 tablespoons (28 g) unsalted butter,
1½ cup (180 g) bread flour, the ground-wheat-berries-and-flour mixture
2 teaspoons (6 g) yeast

Shape and Bake: Turn dough onto a floured surface and divide into two loaves.
Shape into oblong loaves and place on a parchment-lined baking sheet.
Second Rise: Cover and let rise until almost doubled.

Preheat oven to 425°F (220°C)
Glaze: Brush risen loaves with a glaze of 1 egg white + 1 tablespoon water. (This is optional.)
Brush with egg white glaze (optional) and make 2-3 diagonal slashes on top.
Bake for 20-25 minutes until golden brown and internal temp reaches 190°F (88°C).
Cool completely before slicing to avoid a gummy texture.

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