If you are feeling adventurous this summer, here is our recipe for French vanilla ice cream. Be as creative as you like, adding fruits or nuts for your own flavour combination.
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