In a medium saucepan, combine wheat berries, beer, and honey. Bring the mixture to a boil. Simmer, covered, over medium-low heat for 1 hour, stirring occasionally and adding water is needed. Remove the berries from heat. Let the mixture cool and then let the berries soak for 6-12 hours in the fridge.

Drain the liquid from the soaked wheat berries into a liquid measuring cup. Add enough water to equal 1 cup. Warm this mixture to 90-100⁰F.

Place this liquid mixture into a large bowl. Sprinkle the yeast over the liquid and let it stand for 5 minutes until soft and foamy.

Add the milk, melted butter, whole wheat flour, wheat bran, wheat gluten, and the drained wheat berries. Mix until combined. Add ½ c all purpose flour, and mix to combine. Cover and let set until bubbly, 20-40 min.

Add the salt and remaining all purpose flour ½ cup at a time until a soft dough forms.

Turn dough out onto a lightly floured surface and knead until smooth (10-15 min).

Shape dough into a ball and place it into a well-greased bowl, turning to coat the dough in oil. Let the dough rise in a warm, draft-free place until doubled (30-40 minutes).

Knock back the dough, shape it into a log, and place into a greased loaf pan. Cover and let rise again until doubled (30-40 minutes). (The dough is ready to bake when lightly pressing the side of the loaf with your finger leaves an imprint rather than springing back.)

During the last 10 minutes of rising time preheat the oven to 375⁰F.

Bake the bread for 30-35 minutes, or until the bread is golden and sounds hollow when tapped.

Remove the bread from the oven. After 5 min, remove the bread from the pan to let cool on a wire rack.

Bread will keep in an air-tight container on the counter for 4-5 days.