SPROUTED
WHEAT BREAD
¼ c lukewarm water
1 T honey (optional)
1 T active dry yeast
1 c hot water*
2 c moist sprouted wheat
2 t sea salt
3 c sprouted wheat flour
(see page 88),
divided
1. Mix together water,
honey and
yeast, let stand until
it bubbles
up, while preparing
other
ingredients.
2. Place hot water and
moist sprouted wheat in a blender and blend until well
pulverized. You can add
yeast water toward end to facilitate blending.
3. In a large bowl,
combine salt and 1 ½ c of the sprouted wheat flour. Add pulverized
sprouts and yeast water,
stir to combine.
4. Knead in remaining
flour, or until it begins to hold its shape. Sprouted bread dough
should be sticky. On an
oiled surface with oiled hands, knead dough for only 5
minutes, until it holds
together well. (Over-kneaded sprouted dough will begin to
break back down and get
pocs in it, don’t over-do.)
5. Shape dough into
loaf, bake in loaf pan sprayed with non-stick olive oil spray or on
sesame seed sprinkled
cookie tray. Let rise until double, about 30 minutes(depending
on the warmth of your
room.)
6. Bake 350° for 40-50
minutes. Turn out immediately and rub all crusts with light olive
oil (or extra virgin if
you really love it!)
* If desired, you may
also add 2-4 T extra virgin olive oil with the water. Optional, and very
tasty.
Note: This is a
versatile dough which can be used for any type of raised bread product. Try it
in french bread,
cinnamon rolls, dinner rolls, breadsticks, pizza crust, scones, buns, pitas,
raised doughnuts,
bagels, pretzels, English muffins etc.
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