This method is based in the traditional recipe for French bread rolls.
- Heat the water and mix it with the yeast and sugar and let it stand for about 10 minutes. The water should feel just warm, don't overheat.
- Set aside 2 cups of flour. Put berries and 1/4 cup flour in food processor fitted with metal blade. Process until the berries are finely chopped. Add then the rest of the flour and process again to mix well.
- In large bowl, combine the yeast mixture with the olive oil, salt and the 2 cups of flour previously reserved. Stir to mix well.
- Stir in the flour and wheat berry mixture, 1/2 cup at a time, beating well after each addition. Turn the dough out onto a lightly floured surface and knead until smooth and elastic.
- Place the dough in a lightly oiled large bowl and turn around to coat with oil. Cover the bowl with a dry cloth and let the dough rise, in a warm place, until it has doubled in volume. It will take about 1 hour.
- Punch to deflate the dough and turn it out onto a floured surface again. Divide the dough into 16 equal pieces and shape them into balls.
- Place rolls onto a lightly greased baking sheet giving them room to increase in size, about 2 in from each other. Cover the rolls with a cloth and let them rise until they have doubled in volume. It will take about 40 minutes.
- Preheat oven to 400° F. Bake rolls until golden, about 20 minutes. Let them cool down on rack. The rolls are wonderful if you serve them still warm.
To cook wheat berries, combine 1 cup wheat berries and 3 cups water in 2-quart pot. Bring to boil over high heat, reduce heat, cover and simmer until berries are tender to the bite, about 1 hour 15 minutes to 2 hours. Drain in colander and spread on paper towels until air-dried. It will yield about 2 1/2 to 3 cups cooked berries. Store in airtight plastic bags. Cooked and softened berries can be stored in the refrigerator for up to five days, or frozen for up to one month.