100% Sprouted Grain Bread
Easy
Fairly cheap
100% Sprouted Grain Bread featuring Sprouted wheat kernels or other sprouted grains, Vital wheat gluten (optional), Salt, Instant yeast. 280 kcal per serving.
Prep
15m
Cook
40m
Wait
3h 35m
| Category: | Main Course |
| Seasons |
Ingredients
Ingredients
| 480 g Sprouted wheat kernels or other sprouted grains |
| 120 g Vital wheat gluten (optional) |
| 2.45 g Salt |
| 11.25 g Instant yeast |
| 60 g Unrefined raw honey or agave nectar (or raw sugar) |
| 240 ml Water, room temperature |
100% Sprouted Grain Bread Directions
- Pulse the sprouted grains in a food processor to a fine pulp (do not overheat). Alternatively, use a meat grinder or mortar and pestle.
- Combine the sprout pulp, wheat gluten, salt, yeast, honey, and 120 ml water in a bowl. Stir vigorously or knead with wet hands for about 2 minutes until integrated. The dough should be soft and slightly sticky; add more water if needed.
- Spray the work surface with water, place the dough on it, and knead for 1-2 minutes with wet hands. Form into a ball and let rest for 5 minutes.
- Knead the dough for another minute with wet hands to strengthen it. Form a ball, place in an oiled bowl, and let rise at room temperature for 45-60 minutes until doubled in size (1.5x).
- Shape the dough into a loaf pan or rustic hand-shaped loaf. Cover and let rise again for 45-60 minutes.
- Preheat oven to 425°F (218°C (424°F)). For free-standing loaves, prepare for hearth baking with steam (optional). Bake for 20 minutes at 425°F, then reduce temperature to 350°F (177°C (351°F)) and bake another 20-30 minutes until brown.
- Transfer the bread to a cooling rack and let cool for at least 1 hour before serving.
Nutrition facts
Per Serving
| Kilocalorie: | 280 kcal |
| Fibers: | 4 g |
| Carbs: | 55 g |
| Fat: | 1 g |
| Proteins: | 6 g |
