The day before- soak 25 oz wheat flour, in 2 cups warm water and 2 ½ tablespoon apple cider vinegar. (Add more water if necessary to absorb all the dry flour.) Mix it thoroughly, using your hands to combine all the ingredients well. Cover and leave at room temperature for at least 12 hours.
Precook ¼ cup wheat berries by placing them in a small saucepan with the 2 cups of cooking water. Bring to boil, then turn down heat and simmer on low for 30 minutes. Drain wheat berries and allow to cool.
Mix the agave into the ½ cup water. Add the yeast and stir. Let it sit for 5 minutes to activate.
In the bowl of a stand mixer place the soaked wheat dough, yeast mixture, vegetable oil, salt, vital wheat gluten, and a crushed vitamin C capsule.
Mix on low speed for 3-5 minutes. Increase to medium speed and mix for 4 minutes. The dough should be smooth and well developed.
Now add the cooked wheat berries, seed blend, and rolled grain blend. Mix on low speed for 4 minutes. ( Don't forget to reserve some grains and seeds for topping the bread)
Place the dough in a lightly oiled container with a lid, or cover it with plastic wrap. Let rest until the dough has doubled. (This may take from 45 minutes to 2 hours, depending on the temperature of your kitchen)
Turn the dough out onto a floured surface. Divide the dough into two equal-sized portions.
Gently shape each dough portion into a rectangle and roll it up in a tight log. Pinch the seams together creating a loaf shape. Repeat for the other dough piece.
To top each loaf with grain blend and seeds: To do this place the reserved seed blend onto a large plate. Dampen a clean kitchen towel. Pick up each loaf by the seam and roll it back and forth on the towel getting as much surface area damp as possible. Now put the loaf into the plate of seeds and roll back and forth to get the seeds to stick. Repeat with the other loaf.
Place the seeded loaves into well-oiled pans.
Preheat oven to 350 °
Let the loaves proof for about 30-60 minutes. The actual time will depend on room temperature. When the loaf has crested above the loaf pan it's ready to bake.
Bake for 40 minutes in the pan. If you have a baking stone, remove the bread from the pan and place it on the stone for the last 10 minutes.
Allow to cool for about 10 minutes, then remove the loaf from the pan and place on a cooling rack to cool entirely.
To freeze- allow to fully cool, then slice loaf, wrap in plastic wrap, and cover completely in foil. Freeze for up to 1 month in a regular freezer or 6 months in a deep freezer
