Whole Grain Twists

Step 1: Place wheat berries in enough water to cover by 3 inches. Let soak for 12 hours; drain throughly and pat dry. ***can be prepared 3 days ahead and refrigerated or 4 months ahead and frozen.

Step 2: Using a food processor and the steel knife grind the wheat berries with 1/4 cup flour (2 minutes). Add milk, 4 1/2 teaspoons butter, baking powder, slat and pepper sauce; process until butter is chopped, using 4 on/off turns. Add remaining flour (3/4 cup) and process until dough starts to come together using 5/6 on/off turns. Do not form a ball.j

Step 3: Preheat oven to 450 degrees F.

Step 4: Pour half of the melted butter into a 11 1/2 x 17 1/2 inch baking pan.

Step 5: Divide dough into 3 pieces. Wrap and refrigerate 2 pieces.

Step 6: Roll one piece out on a floured board to 7 x 5 inch rectangle, trim edges to form 6 x 4 inch rectangle. Cut dough lengthwise into 6 strips. Holding each strip at ends, twist 6 or 7 time. Arrange in prepared pan, spacing 1/4 inch apart. Repeat with remaining dough.

Step 7: Bake 10 minuutes. Turn each twist over, top with remaining butter and continue baking until golden (8-10 minutes).

Step 8: Cool on rack and serve warm.

Step 9: ***These can be prepared 2 days ahead - stored in airtight container at room temperature - reward in 350 degree oven for 10 minutes.