Friday, February 5, 2010

Sprouted Wheat Bread

I've been looking for a real sprouted wheat bread recipe. I found this one. It's going great so far! The bread is on it's last rise in the bread pans. And....It turned out great!

Sprouted Wheat Bread: The Recipe
Ingredients for Sprouted Wheat Bread
4 ½ Cups of Sprouted Wheat Flour (see sources)
2 ¼ Cups Whole Milk
¼ Cup Honey
2 Teaspoons Unrefined Sea Salt
1 Package Yeast
Extra flour for kneading.
2 Tablespoons Cream to baste the bread

Instructions for Preparing Sprouted Wheat Bread
Warm honey and milk together until they reach blood temperature.
Add yeast to the milk and honey mixture. Set it aside for five minutes or until it becomes foamy.
In a separate bowl, mix together unrefined sea salt and sprouted grain flour.
Add the milk, honey and yeast mixture to the flour and salt and mix until it forms one solid ball.
Allow the dough to rest for 10 minutes.
Knead for 10 minutes.
Allow the dough to rest for 10 minutes and then knead the bread for 10 minutes more.
Set the dough on a clean towel and allow it to rise until double in volume (about 1 ½ – 2 hours).
Punch the dough down, form it into a loaf and put it into a greased loaf pan. (I greased my pan with lard- perfect!)
Allow it to rise again until double in volume.
Baste the top of the bread with cream.
Bake in an oven preheated to 375° F for about 45 minutes or until the bread achieves a golden brown color.
Cool on a rack and serve.

I sprouted the wheat, dried the wheat, and ground it by HAND (with a wheat grinder) to get the sprouted flour for this bread! This way it doesn't require soaking as a flour, but can be used as is!
To see how to sprout your own wheat look here:

1 comment:

Elen said...

Mmmm, it looks really good.

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