WonderMix Bread Mixer

Robert’s Light Wheat Sprouted Wheat Bread

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
1                cup  Sprouted Wheat Berries -- *See Notes
1 1/2           cups  Water -- *See Notes
2               cups  White Bread Flour
1                cup  Whole Wheat Flour
2        tablespoons  Brown Sugar -- *See Notes
2        tablespoons  Butter
2          teaspoons  Salt
2        tablespoons  Dough Enhancer
2 1/2      teaspoons  Yeast

Blend the sprouted wheat berries in your food processor until they are
broken down in to a course meal. Measure out 1 cup of the ground wheat
berries in to a measuring cup add water to the 1 cup line. Place this and
1/2 cup more water in to your machines fully assembled pan. Add the rest
of the ingredients in the order specified by your machines manufacturer.
Select the wheat, white or basic cycle and press start.

OPTIONAL:

After the machines punch down/shape portion of the cycle, but before the
final rise, open the machine and remove the dough. Remove you kneading
paddle and spray the post with pan spray. Shape the dough (you may need to
oil your hands) and then place seam sides down back in to your pan
(without the paddle(s)) close the lid and let your machine continue with
the final rise and bake. I do with step for several reasons. It gives me a
nicer looking loaf and I have smaller holes in the loaf which makes it
more usable for sandwiches and toasting.

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Per Serving (excluding unknown items): 141 Calories; 3g Fat (15.9%
calories from fat); 4g Protein; 26g Carbohydrate; 2g Dietary Fiber; 5mg
Cholesterol; 378mg Sodium.  Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat;
1/2 Fat; 0 Other Carbohydrates.

NOTES : SPROUTING WHEAT BERRIES:

I use an Easy Sprouter to sprout my wheat berries. If you
decide to make this or other sprouted grain breads often
this is a good investment
(http://www.sproutpeople.com/devices/ez/easysprout.html).
Otherwise use a large mouth quart mason jar with screw on
lid (just the band) and a clean piece of fabric or better
yet a piece of nylon stocking for the lid. Place 1 cup of
wheat berries (organic are best) in the sprouting
container and cover with room temperature water. Place the
piece of fabric or nylon over the top and use the band
ring to secure it in place. If you're using the Easy
Sprouter simply place the inner sleeve in to the outer
sleeve and place your wheat berries in that then cover
with the water and put the lid on. Let the water covered
berries soak in a dark place for 4 hours. After 4 hours
drain the wheat berries, if using the jar just turn it
upside down over the sink and allow to drain the fabric or
nylon will act as a strainer. If using the Easy Sprouter
simply lift up the inner sleeve to drain and then empty
the outer sleeve. If using the Mason jar turn the jar on
to its side and distribute the berries as evenly as
possible. If using the Easy Sprouter just reassemble and
put the lid back on. Every 6 hours cover the berries with
room temperature water and let sit for 2 minutes then
drain. If using the jar put it back on its side and
redistribute the berries evenly. After 12 to 24 hours you
should see little sprouts emerging from the berries. They
are ready now. To make sure try eating one, they should be
soft/crunchy but not hard. You shouldn't feel like they
are going to break your teeth but they won't be mushy. DO
NOT let the sprouts go beyond the point that the emerging
sprouts get longer than 1/8" or start to turn green. Keep
the sprouter out the direct light at all times a cupboard
works well.

WATER:

As it says in the recipe you need to grind up the sprouted
wheat berries in your food processor and then measure out
1 cup. Then with the chopped berries in the cup measure 1
cup of water and then an additional 1/2 cup water without
any berries in it. 1 cup of berries total. Because the
berries are moist they do count as part of the liquid and
that is why I measure the water this way.

BROWN SUGAR:

Like any other time I use brown sugar I always use Sucanat
which is the dried juice from sugar cane. It is a nice
brown color has a nice taste and isn't too sweet and the
yeast love it. You should be able to find this in your
local health food store. If not you can use any other
sweetener you like in the same amount. Natural sweeteners
are best.

DOUGH ENHANCER:

While there are many types and brands on the market I use
the one that Kodiak Health sells. I buy it by the case
now and use it in all of my breads. Why? Because I have
found that it makes for a lighter loaf even when using all
whole grain flour, the bread is moister, has a better
texture and keeps longer. If you don't wish to buy a
commercial one I have a couple of recipes in the BMD
Original Recipe section of the site that you can use. The
Bread Fresh being the best, but also the hardest to find
all of the ingredients for. If you don't want to bother
then I highly recommend that you at least use 2
tablespoons of vital wheat gluten in place of the dough
enhancer.

VARIATIONS:

I really like this bread. It is heavier than most but
moist and chewy. It is wonderful with raisins (1/2 cup),
walnuts (1/2 cup) and ground cinnamon (1 tbsp.). You can
also increase the sweetener, doubling it should be fine.

3 tbsp. of minced lemon zest and some frozen blueberries
(so they don't mash up as bad) is also a very nice
addition. You could also use dried blueberries.

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  • This is absolutely the BEST recipe for Sprouted Wheat Berry Bread ever! I added 2 tbsp. honey and 1 tbsp. melted butter to this. It was delicious!

    Luciacovelli

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