2 sprouted bread recipes

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Sprouted Wheat Bread

 

A little gardening effort is called for to first produce a cup of whole wheat sprouts in a period of 3 to 4 days. When a sprout has grown the length of the seed, proceed with the bread baking. The liquid called for in the recipe is the water drained from the sprouting wheat.

It is a delicious deep-crusted loaf that has the rich wheat flavor to be found only in an all-wheat loaf.

1/4 cup wheat seeds or berries

2 cups warm water (80 to 90F)

2 packages dry yeast

2 cups liquid from wheat soaking, warm (100F)

1/4 cup each brewer's yeast and honey

3 TBS oil

5 cups whole wheat flour, approximately

1 TBS salt

Two large loaf pans (9 x 5), greased or Teflon, glass or metal. If glass, reduce oven heat 25F.

Three or four days beforehand, place 1/4 cup of whole wheat seeds or berries in a quart jar. Cover mouth with cheesecloth and fasten securely with a rubber band or string. Don't remove during the growing period - about 3 or 4 days. Soak in water.

Turn the jar on its side. Keep the berries moist, warm and dark in a kitchen closet. Twice a day rinse the berries in tepid water (80 to 85F) poured through the cheesecloth; drain and reserve the water for a total of 2 cups needed in the recipe.

When the sprouts are as long as the seed, continue with the bread making.

On bake day, sprinkle the yeast over 1/2 cup of the reserved stock poured into a large mixing bowl. Stir briskly with a fork or whisk. Put aside for 3 or 4 minutes until the yeast begins to work and bubble.

Stir in the balance of the stock, brewer's yeast, honey and oil. Blend well. Measure in 3 cups of whole wheat flour and the salt. Beat vigorously for 3 minutes until the batter is smooth.

Cover with plastic wrap and put in a warm place (80 to 85F) to rise. (60 minutes)

Stir down. Add the sprouts and about 1 cup of whole wheat flour. Turn onto the work surface and surround the dough with about 1 cup of whole wheat flour. As you work the dough, brush a bit of the flour onto the ball of dough and over the hands to help control the stickiness. Use the side of a spatula or a wide putty knife to scrape the film off the work surface as it accumulates. Use the spatula or putty knife to turn over the dough as you knead, thus lessening the opportunity it has to stick to the hands. Soon, however, it will become elastic and smooth, and not stick.

Return the dough to the bowl, pat with greased fingers and cover the bowl tightly with plastic wrap. Put in the warm place until the dough has doubled in size. (50 minutes)

Punch down the dough and knead for 30 seconds to press out the bubbles. Divide the dough evenly into two pieces. Shape into balls and let rest on the counter top for 3 or 4 minutes. Form the loaf by pressing each ball of dough into a flat oval, roughly the length of the baking pan. Fold the oval in half, pinch the seam tightly to seal, tuck under the ends, and place in the pan, seam down. Repeat with the second loaf.

Place the pans in the warm place, cover with wax paper and leave until the center of the dough has risen slightly above the level of the edge of the pan. (45 minutes)

Preheat oven to 375F. Bake in the moderately hot oven for 25 minutes, reduce heat to 300F and continue baking for an additional 35 minutes. When the loaves are golden brown and tapping the bottom crust yields a hard and hollow sound, the bread is done. If not, return to the oven for an additional 10 minutes. Midway in the bake period and again near the end of it, shift the pans so the loaves are exposed equally to temperature variations in the oven.

Remove bread from the oven, turn loaves from pans and place on a metal rack to cool before serving. This bread makes delicious toast. The loaf freezes well, and will keep thus for several months.

 

 

 

 

Sprouted Herbed Bread

3/4 cup milk 2 tablespoons vegetable shortening 1 tablespoon honey 1/2 teaspoon salt 1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons1 large egg 1 cup alfalfa sprouts 1/2 cup wheat germ 1/2 teaspoon dried basil leaves2 cups sprouted flour

 

Combine milk, shortening, honey, and salt in a saucepan. Heat to about 120 degrees. Remove from heat.

In a mixing bowl add yeast and 1 cup flour, lightly toss until mixed. Gradually pour in milk mixture beating at low speed. Beat in egg at low speed for 30 seconds, scraping the bowl constantly. Beat at high speed for 3 minutes. Stir in alfalfa sprouts, wheat germ, basil, and 1 cup flour; mix until smooth.

Transfer to a greased bowl, turning to grease the top. Place in a warm spot; covered, let rise, for 1 hour, or until doubled in size. Punch dough down and let rest for another 10 minutes. Place in a greased loaf pan. Cover; let rise for additional 20 minutes, or until doubled in size.

Bake in 375 F. degree oven for 20 minutes. Remove from oven; cover with foil, and bake for 20 minutes more, or until done. Cool completely on a wire rack before slicing.

Makes 1 loaf.

 

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