Simple Sprouted Wheat Bread. Sprouted grains are quickly becoming an obsession of mine. They haven’t gotten the traction they need to be really popular yet, which is unfortunate. Not only are they incredibly healthy, easier for most people to digest, but also a dream to work with in baking. This bread is a sprouted grain bread studded with craisins, sunflower seeds, poppy seeds, and flax seeds.
If you have heard sprouted grains are difficult to work with, I promise they aren’t. With a little understanding, you can be a pro in no time! This is a great recipe to start with as it is a 50% sprouted flour, and 50% all-purpose. It is good to start in moderation if you have never used it before.
You may be wondering, what is sprouted grain flour? Let me tell you. It is a grain, let’s say white winter wheat I used in this recipe, that has been sprouted. The wheat is then dehydrated or dried in some way, then ground in a grain mill. I used my Nutrimill for grinding my grains. It is a simple process, but one that does take a bit of time. If you are looking for more info on sprouting, you can check out my Sprouted Barley Salad recipe.
Well, they are healthier. You will lose some of this in baking, but it is still worth it! They are also much easier for many people to digest. Not to mention they also have a milder flavor a lot of people prefer, I love it. If you don’t want to make your own or don’t have the tools to do it, you can always buy the flours at a local health food store, or specialty store. King Arthur Flour also has great sprouted wheat flour. Lindley Mills is also a source.
So, let’s get started! This bread is made with the straight dough method. That means you mix it all together at once. It is really simple to do. Start by activating your yeast. Once it is activated, mix in the remaining ingredients.
This is a partial wheat recipe, which makes it good for so many who aren’t used to eating wheat bread. I used partial sprouted white winter wheat and bread flour. You can also use an all-purpose if you can’t find the bread flour. I know in some areas it is still hard to get your hands on.
Mix the dough for about 5 minutes until it is good and smooth. Add your dried fruits and seeds. Mix another 2 minutes on medium until they are mixed well.
Cover and allow to it rise until it has doubled.
I shaped mine into a boule shape, but you can shape it any way you want. If you want to shape it as I did, it’s simple. I take the dough and tuck all the edges under, making sure to give it a round top.
Then, move the loaf in a circular motion continuing to pull the dough around to form a beautiful boule.
Place on your sheet pan, cover, and allow to double in a warm place. Preheat the oven when it gets to the end of the rise.
Brush the top of the risen loaf with egg wash. This isn’t essential, but it sure makes for a beautiful loaf!
I topped mine with a mix of oats, flax seeds, poppy seeds, and sunflower seeds. I also slit the top with my favorite lame. If you don’t have a lame, you can always use a sharp knife. Why score the bread? The bread will want to vent somewhere. If you create the vent, it will vent there. If not, it will blow out where it wants!
Place directly into the hot preheated oven on the middle shelf. I like to bake the first 7-10 minutes at about 400 degrees. This will give the bread a beautiful “oven spring”. Then reduce the heat to 350 degrees and finish baking. Bake for about 40-50 minutes until it is a deep golden brown. You can also take the temp, it should be right about 190 degrees.
When you pull it from the oven, give it about 10 minutes before you cut into it. Then slice and enjoy with a generous pat of butter!!