Rustic Whole Wheat Pillows (Pane Rustico)

Total Time: 4 hrs 40 mins Preparation Time: 40 mins Cook Time: 4 hrs

Ingredients

• 1/2 cup cracked hard wheat berries (100g)
• 3/4 cup unbleached all-purpose flour (100g)
• 2 1/2 teaspoons active dry yeast (18 g)
• 1 cup warm water
• 2 1/4 cups whole wheat flour (300 g)
• 1 tablespoon salt (15 g)
• unbleached all-purpose flour, for kneading

Recipe

• 1 Soak the wheat berries in cold water for 1 to 3 days.
• 2 Drain the wheat berries and process the berries and ap flour in a food processor or blender just until coarsely chopped (not too fine, or the berries wont be crunchy).
• 3 Stir the yeast into the water and let stand for 10 minutes.
• 4 Stir in the berry mixture.
• 5 Mix the whole wheat flour and salt and stir in, 2 cup at a time, into the yeast mixture.
• 6 Stir until the dough is stiff and sticky.
• 7 Knead on a floured surface until firm, elastic, but still slightly tacky, 8 to 10 minutes.
• 8 Place the dough in a lightly oiled bowl and cover tightly with plastic wrap and let rise until doubled (2 hrs). Punch the dough down and knead briefly on a lightly floured surface.
• 9 Shape into a long rectangle by flattening it with your forearm.
• 10 Cut into eight 5-inch squares.
• 11 Place on a lightly oiled baking sheet, cover with a towel, and let rise until well puffed and almost doubled (1 3/4 hr to 2 hrs) Preheat oven to 450°F.
• 12 Bake 10 min then reduce the heat to 350°F and bake for 15 more minutes.
• 13 Cool completely on racks.