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Sprouted Wheat Berry Bread

Submitted by: | Source: adapted from a simpler recipe that I found online

Sprouted Wheat Berry Bread

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2010-05-08 Other

100%whole grains and seeds. Huge seller this summer at the Farmers' Market where I have a stand.

  • Servings: 40ish?
  • Prep Time: 3 days for sprouts 3-4 hours for the actual mixing and baking. Needs to cool before wrapping.
  • Cook Time: 35-45 min.
  • Total Time: 4 days

Ingredients:

3 cups Warm Water
⅓ cup Honey
2 Tbsp Active Dry Yeast
1 Tbsp Sea Salt
3 Tbsp Canola Oil
3.5 cups White Whole Wheat Flour, king arthur rules here!
2 cups Sprouted Wheat Berries, 3 days ahead of mixing-soak, rinse 2x per day till sprouts are about as long as the seeds
2-3 Tbsp Vital Wheat Gluten
½ cup Rolled Oats
¼ cup Oat Bran
¼ cup Millet
¼ cup Sunflower Seeds-unsalted
¼ cup Pepitas, pumpkin seeds
⅛ cup Flax Seed
¼ cup Flax Seed Meal
4 cups or More Whole Wheat Flour-again, king arthur works best

Directions:

proof the yeast in 1 cup of the water, 10 minutes or till it blooms. Add the 2 remaining cups and the honey, salt and oil. Add 3.5 cups white whole wheat. Let rest about 1/2 hour. Add the sprouts,oats, bran and seeds. Blend well with flat paddle (stand mixer)

Let rest 20 min, change to dough hook and add whole wheat till you get a slightly sticky dough. Cover the bowl and let rise till puffy-about double. Shape into either 3 large (1.5#),4 1# loaves. I double up 2 half sheet pans and use parchment-Cover again (I use a large clear plastic bag)

Let rise till puffy-about 1 hour. Slash a few times diagonally and meanwhile preheat the oven to 375. Once risen, spray with water, pop in the oven for 25 minutes. Lower the temp to 300 and continue baking about 15 minutes-should test at 200-210 with an instant read.