These shortcakes highlight the strawberries natural flavour. We mascerate the berries, creating an easy, natural sauce.
Wheat Berry Beer Bread
- 3 cups dark rye flour
- 2 tsp dry instant yeast
- 4 cups bread flour, divided
- 1 cup cooked wheat berries (see tip)
- 1 bottle (12oz) dark ale, at room temperature
- 1 egg, lightly beaten
- 1/2 cup mild (light) molasses
- 1/4 cup unsalted butter, melted
- 1 tbsp granulated sugar
- 2 tsp salt
In a bowl, whisk together rye flour and yeast; set aside.
In another bowl, mix 3/4 cups of the bread flour, wheat berries, ale, egg, molasses, butter, sugar and salt until well combined. Using a spoon, gradually work in rye flour until dough pulls away from the sides of the bowl.
Turn out onto a lightly floured surface and knead until dough is smooth and elastic, about 15 minutes. Place in a large greased bowl, turning dough to grease all over. Cover with a tea towel and let rise in a still oven, with light on and door closed, until doubled in size, about 2 hours.
Punch dough down and turn out onto a lightly floured surface. Divide in half, roll each half into a round ball and place on a baking sheet lined with parchment paper. Cover with tea towels and return to still oven until doubled in size, about 1 hour.
Preheat oven to 375°F. Brush tops of dough with milk and dust with the remaining bread flour. Using your sharpest knife, slash tops three times, no more than 1/2 inch deep. Bake until dark golden brown, about 30 minutes. Let cool on wire racks.
TIP: To cook wheat berries, in a saucepan, bring 1 cup wheat berries and 2 cups water to a boil. Reduce heat to medium and cook until berries are soft to touch and skins are beginning to peel off, about 20 minutes. Drain and let cool. (Make ahead: Cover and refrigerate for up to 4 days.)
Makes 2 loaves