Sprouted Wheat Berry Bread
Submitted by: allisonthebaker | Source: adapted from a simpler recipe that I found online
- 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
|3 cups||Warm Water|
|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||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|
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.