Sprouted Whole Wheat Bread
Submitted by: Stephanie
Sprouted grains are nutritious with a lower glycemic index than whole wheat.
1 1/4 Cups warm water
2 Tablespoons active dry yeast
1/4 Cup olive oil
1/4 Cup honey
1 1/2 Teaspoons salt
1 Cup sprouted grains
2 Cups sprouted wheat flour
2 Cups organic bread flour.
Blend 1 1/4 cups of warm water with 1 cup sprouted grain until you get a puree. Blending is optional, so blend to your texture liking.
If you have a bread maker:
Add the puree, olive oil, honey, salt, sprouted wheat flour, and active dry yeast. Use the preheat setting on your bread maker or let the ingredients sit for 45 minutes. Once your bread maker starts kneading, after the 45 minutes, add the bread flour. Then let the bread maker do the rest.
If you don’t have a bread maker:
Add the grain puree to the bowl of your mixer. Sprinkle the yeast on top. Let the yeast proof for about 5 minutes and then gently mix in the olive oil, honey, and salt. Then mix in the 2 cups of sprouted wheat flour. Cover the mixture and let it sponge for 45-60 minutes. Stir down and slowly add 1 cup of bread flour. Fill your measuring cup with the other cup of bread flour and set it next to your bread board or pastry sheet; use it in the kneading process. To get fluffy, moist bread it’s helpful to use as little flour as possible, so if you don’t use the whole cup don’t worry.
Turn out the dough on a floured surface. Knead 10-20 minutes.
Your bread dough is done when it passes the window pane test:
Pinch off a walnut-sized glob of dough and tease it out. If you can tease it out thin enough to see light through the dough, without tearing, your dough is ready to rise.
Rise 60-90 minutes or until doubled.
Punch down and shape into loaves.
Rise 30-45 minutes or until nearly doubled.
Bake at 375°F for 40 minutes or until the bread is golden brown and sounds hollow when you thump it. Let cool and enjoy!