Making bread seems to be a bit like mixing concrete, making gravy or driving in Ecuador. There are a bunch of rules but in fact they are really guidlelines requiring judgement, and the recipe always assumes you know something that you don't know if you are a rookie like me. Well, on to the list of materials:
*I knew that c = cup and T = tablespoon. A pkg (package) of yeast = a tablespoon of bulk yeast.
In a pot combine the 3 cups of water with the wheat berries and let them sit for about an hour. Cover the pot and bring to a simmer until the berries are soft and may be popping open. This should take about 20 minutes, give or take. Pour the berries and any left over water into a 4 cup measure. Either add or remove water so you are left with 3 cups of berries and water.
Take out any extra oven racks and turn on the heat in the oven. You want it to be a warm, but not hot, environment where the bread dough will rise. I set the temperture for 170 degrees. As soon as you get to temperature turn the oven off and let it start to cool. My mom used to turn on the oven light to add a little warmth, so this must be a good thing to do.
The next thing to do is find a nice clean counter and sprinkle with a little flour. This is where you are going to knead the dough, and the flour will stop the dough from sticking to the counter. Making sure the counter is clean will prevent extra goodies being sucked up by said dough.
Get a big bowl, as it will eventually need to fit all the dough after it has risen, and pour in the wheat berries. Use a wooden spoon to mix in the milk and then sprinkle in the yeast and mix it up too. Start mixing in the whole grain flour until it is too thick to mix with the wooden spoon. Dump the mixture onto the flour covered counter and knead in the rest of the whole grain flour. Replace the mixture in the bowl. Cover the bowl with a clean cloth and put it in the oven to rest for 30 minutes. The mixture should be soft and a bit bubbly as the yeast does it's thing.
In a separate bowl mix up the butter, honey and salt. Mix this with the dough and then start adding the flour, kneading it in, until the dough is no longer sticky. Cover it up again and put it back in the oven to rest for another 20 minutes. Pull it out and check the dough to see if it is sticky - if so knead in some more flour until the dough is no longer sticky. Cover it up again, and put back in the over and let the dough rise to about double its original size. This might take an hour or two.
Grease two loaf pans. Divide the dough in half and add to each pan. Back into the oven until it doubles in size again.
Bake for 25 minutes at 375 degrees. If using convection make sure to convert the time or temperature.
* recipe originally from Judy Unia