Instructions: Allow to stand for two hours to soften the berries. Proof the yeast as follows:
1/2 cup warm water,3/4 cup
1 TBSP sugar,1 1/2 TBSP
2 packages active dry yeast,3 pkg yeast
While the yeast is proofing, combine in a bowl: 1/3 cup rye flour,1/2 cup
1/3 cup whole-meal, whole-wheat flour,1/2 cup 3 cups white flour,4 1/2 cups
the drained wheat berries, and 1 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. If so, James feels that the bread may need some help in the second rising, in the form of a bit of heat.

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 : 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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