One year bread baking day! My congratulations go to zorra, the founder of bbd, who hosts this month's edition Breads with Sprouts.
I already baked with sprouted wheat: Sweet Heart of Sprouted Wheat Bread adapted from Rose Levy Beranbaum uses only a small amount of sprouts, the bread turned out very nice. Another attempt after a recipe from Linda Collister using much more sprouts ended in a bread with a very moist crumb (grainpower gained similar experiences with his bbd #11 bread).
This time I tried do stay in the middle. I baked the bread for quite a long time and let it rest for 12 hours before cutting it.
The crust is relatively thick and the bread a little bit crumbly. The taste is ok, but it will not enter the list of my favourites.
| -========= | REZKONV-Recipe - RezkonvSuite v1.4 |
| Title: | Sprouted Wheaten Bread (Petra) |
| Categories: | Bread, Sprouts |
| Yield: | 1 Bread |
Ingredients
| 170 | grams | Wheat sprouts (from 100 g wheat berries) | |
| 250 | grams | Whole-wheat flour | |
| 250 | grams | Bread flour (12,5% protein) | |
| 20 | grams | Fresh yeast | |
| 250 | grams | Water; more or less if needed | |
| 12 | grams | Salt |
Source
| own recipe |
| Edited *RK* 06/24/2008 by | |
| Petra Holzapfel |
Directions
Begin about 3 days in advance: Rinse the whole wheat berries, put in a large bowl, and cover with cold water to about 2 inches above the surface of the berries. Soak for 12 hours. Drain well, put into a large glass jar and cover with cheesecloth. Leave in a shaded place. Rinse the wheat berries in the morning and in the evening by adding enough water to cover them through the top of the jar, swirling them around in the jar, then inverting the jar to drain them, until the berries sprout and the sprouts are the same length as the wheat berries, about 2-3 days.
If the sprouts are ready before you are ready to make the bread, refrigerate them. Rinse and drain thoroughly, then transfer to a food processor or mixer and chop to the consistency of coarse oatmeal.
Mix the flours in the bowl of a stand-type mixer. Stir in the chopped berries. Crumble the yeast into a small bowl, add half the water, and stir until dispersed. Pour into the mixing bowl, then add the remaining water. Mix to make a dough, adding more water as necessary. Mix for about 5 minutes on low speed, then add the salt, mix for 4-5 minuten on medium speed. The dough should clear the bowl, it should be elastic and firm.
Place the dough into a lightly oiled bowl, cover with plastic wrap, and leave at room temperature until doubled in size, about 1 hour.
Turn out the risen dough onto a lightly floured work surface and let rest covered for about 5-10 minutes. Shape into a round loaf and place it seam side up into a floured banneton. Let rise covered for about 40-50 minutes.
Preheat the oven with a baking stone to 425°F.
Transfer the risen loaf seam side down onto a peel, score as desired, and load the bread into the oven, spritzing in water twice in the first 5 minutes. Reduce the temperature to 400°F and bake for about 45 minutes or until the bread turns a good golden brown and sounds hollow when tapped underneath. Turn off the oven and leave the bread there for another 15 minute with the door slightly open. Cool on a wire rack.
The bread is best left for 12 hours before eating.
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