Sprouted Whole Grain Bread

I found this recipe on the Sprout People website: http://www.sproutpeople.com  We used organic extra virgin coconut oil, for the oil, which worked great. You could also use butter.

We’ve bought some terrific sprout mixes from them, including Amber Waves of Grain (a mix that contains: wheat, barley, rye spelt, triticale, oats, kamut, sesame, millet, amaranth & quinoa) – which we used to make this bread. It’s a great recipe and was a big hit with the teenagers.  Our three loaves were gone in three days!

You can use any grain to sprout, the Amber Waves of Grain mix, Wheat, Rye, Kamut, Quinoa, Spelt, Triticale, etc.   Start sprouting your grain 2-3 days ahead so it’s ready for when you want to make your bread.  I started sprouting the grain Friday morning and we made the bread on Sunday. I also used all whole-wheat flour, that I ground from spring wheat, right before we made the bread. Oh, and I made it in my mixer, which worked great. We only did a few minutes of hand kneading when we put it out on the lightly floured surface.

Combine in a large bowl:

2 1/2 cups warm water

2 scant Tbs. active dry yeast

Allow the yeast to proof (bubble) for 5 minutes

Stir in:

½  cup extra virgin coconut oil

½  cup honey

1 tablespoon salt

2 Cups Sprouted Grains – we ground them up in the food processor – you can use them whole if you’d like too.

4 cups flour – any combination of wheat, rye and white you like

Mix 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.

Makes 2 – 3 loaves.  Enjoy!

Read more, wonderful Pennywise Platter Thursday posts here: http://www.thenourishinggourmet.com/2009/10/pennywise-platter-thursday-108.html

Read more, wonderful, Fight Back Friday posts here: http://www.foodrenegade.com/fight-back-fridays-october-2nd

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