So, this morning we had a client reboot a server and out product wouldn't come back online. Turns out there was invalid data in of the xml fields in the database and that it couldn't parse for the startup. I had to spend 3 hours digging through the DB to find the bad data. Instead of a reference number for a part in one of the rows....I found the following (not joking)
Wheat Berry Bread Wheat Berry Bread Recipe Becky Luigart-Stayner; Lydia DeGaris-Pursell Read Reviews (3) Wheat berry bread is a hearty sandwich bread. Cooked wheat berries add texture, and the wheat bran gives the surface a nice rustic finish. The recipe makes two loaves, so you can freeze one for later. Yield: 18 servings (serving size: 1 slice) Nutritional Information Calories 198 Caloriesfromfat 6 % Fat 1.4 g Satfat 0.3 g Monofat 0.2 g Polyfat 0.4 g Protein 7.2 g Carbohydrate 39.8 g Fiber 3.9 g Cholesterol 1 mg Iron 3.6 mg Sodium 334 mg Calcium 37 mg Search for Recipes by Nutrition Data Print Recipe Email Save Recipe Add to Shopping List . Ingredients 3 cups water 3/4 cup uncooked wheat berries 1 package dry yeast (about 2 1/4 teaspoons) 1 cup 2% reduced-fat milk 2 tablespoons dark honey (such as buckwheat) 2 1/2 teaspoons salt 3 cups bread flour, divided 2 cups whole wheat flour 1 cup amaranth flour Cooking spray 2 tablespoons bread flour 2 tablespoons wheat bran Preparation Combine water and wheat berries in a saucepan; bring to a boil. Cover, reduce heat, and simmer 1 hour or until tender. Drain wheat in a colander over a bowl, reserving 1 cup cooking liquid; set wheat berries aside. Let reserved cooking liquid stand until warm (100° to 110°). Stir yeast into cooking liquid. Combine milk, honey, and salt in a small, heavy saucepan, stirring with a whisk until honey and salt dissolve. Heat milk mixture over medium heat until warm (100° to 110°). Add milk mixture to yeast mixture, stirring with a whisk; let stand 5 minutes. Lightly spoon 3 cups bread flour, whole wheat flour, and amaranth flour into dry measuring cups; level with a knife. Stir 2 1/2 cups bread flour, whole wheat flour, and amaranth flour into yeast mixture. Turn dough out onto a floured surface. Knead until smooth and elastic (about 10 minutes); add up to 1/2 cup bread flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Coat two 9 x 5-inch loaf pans with cooking spray; dust each with 1 tablespoon bread flour. Divide dough in half. Working with 1 portion at a time (cover remaining dough to keep from drying), knead half of wheat berries into dough; place dough in prepared pan. Sprinkle dough with 1 tablespoon wheat bran. Repeat procedure with remaining dough, wheat berries, and wheat bran. Cover and let rise 45 minutes or until doubled in size. Preheat oven to 375°. Bake at 375° for 45 minutes or until golden. Cool loaves in pans 10 minutes on a wire rack; remove from pans. Cool completely on wire rack.
I have NOOOO fucking idea how that got into the DB but I feel obligated to try this recipe.
