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Introduction
The art of sprouted grain bread has its roots in ancient traditions, where our ancestors recognized the benefits of allowing grains to sprout before milling them into flour. This process not only enhances the nutritional value but also unlocks a depth of flavor that has been celebrated for centuries. Sprouted grain bread holds a special place in many cultures, often associated with celebrations and gatherings where families would come together to enjoy the nourishing and comforting flavors of this timeless bread.
Ingredients
• 2 cups (240g) sprouted whole wheat flour
• 1 cup (120g) sprouted spelt flour
• 1/2 cup (60g) sprouted rye flour
• 1 1/4 teaspoons (6g) salt
• 1 teaspoon (3g) active dry yeast
• 1 1/4 cups (295ml) warm water (105-115°F/40-46°C)
• 1 tablespoon (15ml) olive oil or melted butter, plus more for greasing
Step 1:
In a large mixing bowl, whisk together the sprouted whole wheat flour, sprouted spelt flour, sprouted rye flour, salt, and active dry yeast.
Step 2:
Create a well in the center of the dry ingredients and pour in the warm water (105-115°F/40-46°C) and olive oil or melted butter. Use a wooden spoon or dough whisk to gradually incorporate the dry ingredients into the wet ingredients until a shaggy dough forms.
Step 3:
Turn the dough out onto a lightly floured surface and knead for about 5-7 minutes, until the dough becomes smooth and elastic. If the dough seems too dry, add a tablespoon or two of warm water. If it's too sticky, add a bit more sprouted flour.
Step 4:
Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 hour, or until doubled in size.
Step 5:
Once the dough has risen, punch it down to release the air bubbles. Grease an 8.5x4.5-inch (21.5x11.5cm) loaf pan with olive oil or butter.
Step 6:
Shape the dough into a log and place it in the greased loaf pan, seam-side down. Cover the pan with a damp towel or plastic wrap and let the dough rise for another 30-45 minutes, or until it has crowned about 1 inch (2.5cm) above the rim of the pan.
Step 7:
Preheat the oven to 350°F (175°C).
Step 8:
Once the dough has risen, remove the towel or plastic wrap and bake the bread for 35-40 minutes, or until the crust is golden brown and the internal temperature reaches 190-200°F (88-93°C).
Step 9:
Remove the bread from the oven and let it cool in the pan for 5 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Q: What are the benefits of using sprouted grains in bread?
A: Sprouted grains are easier to digest and absorb than regular grains, and they contain higher levels of nutrients like vitamins, minerals, and antioxidants. Sprouted grain breads are also lower in gluten and may be easier to tolerate for those with gluten sensitivities.
Q: Can I substitute the sprouted flours with regular whole wheat, spelt, and rye flours?
A: While regular whole grain flours can be used as a substitute, the texture and flavor of the bread will be different from the intended sprouted grain version. Sprouted grains have a unique nutty taste and a chewier, more tender crumb.
Q: How do I know when the bread is fully baked?
A: The bread should have a deep golden-brown crust, and an instant-read thermometer inserted into the center should register 190-200°F (88-93°C). You can also tap the bottom of the loaf, and it should sound hollow when it's fully baked.
• For best results, use sprouted flours from a reputable brand.
• If sprouted flours are unavailable, you can substitute with a combination of whole wheat, spelt, and rye flours.
• Adjust water amount as needed to achieve a soft, pliable dough.
• Allow dough to rise in a warm, draft-free area.
• Brush the top of the loaf with melted butter or egg wash for a golden crust, if desired.
• This bread is vegan and can be made dairy-free by using olive oil instead of butter.
• For a gluten-free option, substitute with a gluten-free sprouted flour blend.
Serve this nutty, wholesome sprouted grain bread toasted or at room temperature, with your favorite spreads, jams, or as the base for sandwiches.
Store the cooled bread in an airtight container or bread bag at room temperature for up to 5 days. For longer storage, wrap the bread tightly and keep it in the freezer for up to 3 months.
Prepare the dough in the morning or the night before for a fresh loaf of bread the next day. You can also make the dough ahead of time and refrigerate it for up to 24 hours before shaping and baking.
- Use high-quality sprouted flours for the best flavor and texture.
- Adjust the water amount as needed to achieve a soft, pliable dough that isn't too sticky or dry.
- Allow the dough to rise in a warm, draft-free area for optimal rise and texture.
For a heartier texture, substitute up to 1/2 cup of the sprouted flours with rolled oats or sprouted wheat berries. For added flavor, mix in 1/4 cup of seeds (such as sunflower, pumpkin, or flax) or dried fruit (such as raisins or cranberries).
This nutty, wholesome bread pairs well with soups, stews, or hearty salads. It also makes a delicious accompaniment to soft cheeses, nut butters, or fruit preserves. For a beverage pairing, consider a bold red wine or a malty beer.
This sprouted grain bread can be enjoyed year-round, but it may be particularly appealing in the fall and winter months when heartier, nourishing foods are craved.
This recipe contains wheat, spelt, and rye (gluten). It can be made dairy-free by using olive oil instead of butter. For a gluten-free version, substitute with a gluten-free sprouted flour blend.
