Wednesday, March 12, 2014

Making Sprouted Wheat Bread with Milk and Honey...a Tutorial


If you have digestive issues or are just looking into eating more healthy, there are great benefits to sprouted bread.
In essence, by soaking and sprouting the grain, you release essential food enzymes and natural vitamins that aid in digestion and make the bread easier for your body to process.

Despite a first failed effort, I finally succeeded in making a great sprouted bread.
My first attempt was dry and brittle, to say the least.
It should have been a cracker recipe!
But this one...oh....it is worth the effort and I hope my tutorial lends you the same results!
If you click on the post header, you should be able to print the recipe. The button is at the bottom of the post, before comments.
I originally found this recipe HERE, but altered it to suit my preferences.
Are you ready?
There is lots of kneading involved, so if you don't have a Bosch Universal Mixer, get ready for some arm exercise!
Your Kitchen Aid Mixer won't cut it....I tried :).

You may also be wondering where to purchased sprouted grain flour.
I found mine through a co-op, but your local health food store may carry that type of flour.
Amazon has a nice selection.
Or you could make your own! Here is a great link.

Sprouted Spelt Bread
{Yields 1 loaf}

4 1/2 cups sprouted wheat flour {I used sprouted Spelt}
2 1/4 cups whole milk
1/4 cup vital wheat gluten
1/4 cup honey
2 tsp. unrefined sea salt
3 tsp. yeast
extra flour for kneadingegg whites and water to baste top of bread


Warm the milk and honey together until the honey is melted.
Remove from heat.
Add the yeast to the milk and honey and stir in with a fork.
Set aside for about 5 minutes until it is foamy {like picture above.}


In a separate bowl, mix together salt and flour.
Add the milk and honey mixture to the flour.

Stir with a wooden spoon until combined.


Then use your hands to form into a sticky ball.

Let it sit and rest in the bowl for 10 minutes.
Now comes the fun part....kneading.
You are going to knead for 10 minutes.
Just set the timer and put on some good music and knead to the beat :). 
Kneading is such an important part of the bread-making process and ensures that your bread will be light and fluffy.
This is a great video on the technique of kneading.
It is exactly as I have done for years.
Remember to flour your kneading area to keep it from sticking.
Don't add too much flour, though, as you will change the texture of the dough.
It should be soft and elastic in the end, not super sticky.
)






Form the dough into a soft ball after kneading and let it rest another 10 minutes.
Because we are dealing with a bread high in protein content, the process of resting and kneading are very important in creating a great texture.
After the dough has rested, get right back to kneading again!
10 more minutes.
Afterwards, place the dough in an oiled bowl and cover with a dish towel.
Place the covered bowl in place free from drafts and let the dough rise until doubled in size.
This will take about 1 1/2 to 2 hours.



It should look beautiful, soft, and puffy when it has doubled.
And just like that....punch the whole thing down.



Yup...put your fist right in the middle.

Now you are going to form a beautiful loaf to set in a pan and rise.
To do this, I will let you in on my special technique that I learned from Julia Child.
I love her videos!
Knead the dough and form it into a nice 12 x 9 inch square.
Fold the top down until it meets the middle section.
Press the edges down with your fingers so it is sealed.
Fold up the bottom half and overlap onto the other edge.
Seal by pressing with your fingers and then pat the whole thing {kind of hard} with your hand to get any air bubbles out.
Roll it a few times, flipping it over, and patting all over.


Turn each of the edge ends in until the whole loaf is about 9 inches long.
Seal with your finger and the pat all over with your palm, roll it a few times, and smooth all of the creases.
The bottom should look like this picture above...
And here is the beautiful top to the bread.
Place it bottom side down into a greased loaf pan.

Place in a place free from drafts and let it rise until doubled in size {about 30-40 minutes.}
Brush the top with a little egg and water mixed well.
You can also take a sharp knife and carefully make three decorative slices across the top.
Be careful not to deflate the bread, though!
Bake in a preheated 375 degree oven for about 45 minutes...or until the top is a golden brown.
You can also check by inserting a butter knife around the edge of the loaf to make sure it is not sticky.
If it is, pop it in for another 5 minutes.
As an optional extra added measure, you can stick an oven proof bowl of water on the bottom rack to help keep the bread moist.

Slice and serve after cooling.
It was so delicious!



Enjoy!

~Julia

7 comments:

Rachel D. said...

Whoa, making your own sprouted bread? I'm on board! I was going to try the Ezekiel bread after reading your last post, but this is even more enticing. :) Can't wait to have a go at it!

Teresa @ Simply Farmhouse said...

looks great I will have to give this a try...thank you

Teresa @ Simply Farmhouse said...

Oh yes, to grow your own organic spouts.. go to www.gotspouts.com

They have all you need at a good price.

Bonnie said...

Hi Julia. I've never made sprouted bread. I wondered if you did all the kneading in the Bosch or just the loaf forming part. I like to let my Bosch do the work;)

Julia C. said...

Bonnie, I would do ALL of the kneading with the Bosch....if I had one ;). I just have a Kitchen Aid mixer that really can't handle that amount of kneading. You are so lucky to have the Bosch!!

Good luck!

~Julia

Tanya @ Lovely Greens said...

This looks amazing!

Roller Mill Farms said...

Wow wow wow, you have moved mountains. I'm in a bread crisis, I grind my own wheat but it's such a learning curve to totally quit using white flour. Your bread looks amazing!

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