Ingredients
-
2
-
3
-
1
-
1/3
-
3
-
3 1/2
-
2
-
4
-
-
-
-
-
-
-
Directions
Sprouted Wheat Berry Bread, In order to make this ahead, sprout your wheat berries three or four days in advance Adapted from Fresh-A Greenmarket Cookbook by Carole Schneider , Excellent recipe used applesauce instead of oil and it worked like a charm I also ended up dividing it into 3 loaves since the dough was overflowing from the 2 loaf pans during the last rise The dough was quite sticky – any recommendations on how to fix this? It seems to happen with all the wheat breads I make UPDATE: I have made this recipe many times now I cut the honey down to a little less than 1/4 cup for a less sweet bread Today I didn’t have enough sprouted wheat berries so I subbed 1/2 cup cooked 9 grain cereal mix and about 1/2 cup wheat bran I also used only white flour (was out of wheat) It turned out excellent Thanks again for the recipe!, Excellent recipe used applesauce instead of oil and it worked like a charm I also ended up dividing it into 3 loaves since the dough was overflowing from the 2 loaf pans during the last rise The dough was quite sticky – any recommendations on how to fix this? It seems to happen with all the wheat breads I make UPDATE: I have made this recipe many times now I cut the honey down to a little less than 1/4 cup for a less sweet bread Today I didn’t have enough sprouted wheat berries so I subbed 1/2 cup cooked 9 grain cereal mix and about 1/2 cup wheat bran I also used only white flour (was out of wheat) It turned out excellent Thanks again for the recipe!
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Steps
|
1
Done
|
Sprinkle the Yeast Over 1 Cup Lukewarm Water in a Large Mixing Bowl and Let Sit For 5 Minutes. Stir to Dissolve Yeast. Add the Remaining Water, Salt, Honey and Oil. Mix Well. |
|
2
Done
|
Stir in White Flour and Beat Dough by Hand or With a Dough Hook in an Electric Mixer Until Smooth. Cover and Let Rise in a Warm Place Until Doubled in Size, About 45 Minutes. |
|
3
Done
|
Stir in the Wheat Berry Sprouts and Just Enough Whole Wheat Flour to Make a Soft, Sticky Dough. Turn the Dough Out Onto a Floured Board and Knead, With More Flour If Necessary, Until Smooth and Elastic, About 10 Minutes. |
|
4
Done
|
Place in a Greased Bowl, Turning to Grease to of Dough; Cover and Let Rise in a Warm Place Until Doubled in Size, About 60 Minutes. |
|
5
Done
|
Grease 2 9x5-Inch Loaf Pans. Turn Dough Onto Lightly Floured Board and Knead Briefly. |
|
6
Done
|
Divide in 2, Shape Into Loaves and Place in Pans. Cover and Let Rise Again in a Warm Place Until Doubled in Size, About 45 Minutes. |
|
7
Done
|
Preheat Oven to 375f |
|
8
Done
|
Bake Loaves 25 Minutes. Lower Oven Heat to 300*f. and Bake 35 More Minutes, or Until Bottom of Loaf Sounds Hollow When Turned Out and Tapped. Cool on Wire Rack. Enjoy! |
