Instructions: (Higher number next to ingredient is for increased recipe size that I use)

Allow to stand for two hours to soften the berries. Proof the yeast as follows:
1/2 (3/4) cup warm water, 3/4 cup
1 TBSP sugar, 1 1/2 TBSP
2 (3) packages (TBSP) active dry yeast. 3 pkg yeast While the yeast is proofing, combine in a bowl: 1/3 (1/2)cup rye flour, 1/2 cup
1/3 (1/2) cup whole-meal, whole-wheat flour, 1/2 cup 3 (4 1/2)cups white flour, 4 1/2 cups
the drained wheat berries, and 1 (1 1/2) TBSP salt. 1 1/2 TBSP

Add:
the proofed yeast mixture from above, 1 (1 1/2) cup of warm milk, and 1 (1 1/2) cup of warm water.

(Note that you may use the water that was used to soak the wheat berries.)

Knead well for about 10 minutes, adding additional: white flour about 1/2 cup at a time. You may need to add 3 more (4 1/2) cups, give or take a bit.

Form into a ball, place in greased bowl covered. Rise until doubled in bulk, about 1 hour.

Punch down and knead 10 minutes, then cut in two, form loaves, and allow to rise again.

You may elect to allow the bread to rise a second time in the bowl. I never have, but that is in her original recipe. As to baking, this bread requires about 1 hour in a 400 F. oven.

This bread should have a good crunchy crust.

Can make without wheat berries.

NOTES : Mrs Elizabeth Ovenstadt Sourdough Bread - but she does not know about it. I took her regular recipe and adapted it for sourdough.

This is basically the wheat berry bread of Mrs. Elizabeth Ovenstadt, but I have set it up to use my sour instead of just water. Good taste.

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