Guest guest Posted January 30, 2004 Report Share Posted January 30, 2004 Whole Grain Sprout Bread Sprouts to Useany grain sprouts will do quite nicely. Amber Waves Grain MixKamutQuinoa RyeSpeltWheatTriticale Makes 2 - 3 loavesTo soften yeast - combine in a large bowl:2 1/2 cups warm water2 scant Tbs. active dry yeastAllow the yeast to proof (bubble) for 5 minutesStir in:1/2 cup oil1/2 cup honey1 Tbs. sea salt2 Cups Sprouted Grains - whole or ground lightly4 cups flour (any combo of wheat, rye and white you like or sprouted) Beat well. Cover and let this “sponge” sit 45-60 minutes.Stir down and gradually add:3-4 cups flour (any combination) Turn dough out onto a lightly floured surface and knead until smooth. Place dough into a greased bowl - turn it over and around to coat the whole of the dough. Cover and let rise until doubled (60-90 minutes). Knead dough down in the bowl, divide and shape into 2 - 3 oblong loaves. Place in well greased loaf pans and cover. Let rise 60 minutes or until almost doubled. Bake at 375º for 35 to 40 minutes. Remove loaves from pans and cool on wire racks. Notes Mix and match grain sprouts to your heart's content.When using whole wheat and/or rye flours you might add wheat gluten - at a rate of 1/8 cup per cup of flour - as it often produces a nicer loaf. SiteBuilder - Free web site building tool. Try it! Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.