Robert’s Light Wheat Sprouted Wheat Bread
See more in Loaf Recipes, Whole Wheat Recipes
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. - - - - - - - - - - - - - - - - - - - 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.
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 May 19th, 2008 at 11:14 am