Submitted by: Jodi G
Prep Time: 1 Day
Cook Time: 45 Minutes
Servings: 8
Homemade sprouted grain bread, made from wheat berries, sprouted in your own kitchen. It has a nice crispy crust and a chewy center. I have found it to be very satisfying.
3 1/4 c. wheat berries
3 tbsp. water
2 1/4 tsp. yeast, active, dry
3 tbsp. maple syrup
1 1/2 tsp. sea salt
2 tsp. extra virgin olive oil
Soak the wheat berries for about 18 hours. Drain then sprout the wheat berries, rinsing 2 to 3 times per day until the sprout is barely visible. This should take about 24 to 36 hours. If the berries sprout and you don't have time to proceed to step 2, place them in the refrigerator to slow their sprouting rate down.
In a small bowl, whisk together the warm water and the yeast with a fork. Let it sit for 5 to 10 minutes so the yeast gets activated.
Pat the berries with a paper towel to remove as much moisture as possible and transfer them to a food processor. Add the yeast mixture, maple syrup, and salt. Process the mixture for 3 minutes and 30 seconds. This purées the mixture as well as develops the gluten.
Transfer the dough to a medium mixing bowl. Drizzle about 2 teaspoons olive oil over the dough and roll it around in the bowl so it's evenly coated as you form it into a ball. Cover the bowl with a plastic bag and let it rise until doubled in size, about 1 hour.
Flatten the dough, pressing out the gas bubbles that may be present and let it sit again, covered for about another hour.
Preheat your oven to 375°F (191°C). Flatten the dough again to push out the air bubbles. Form it into a lightly oiled loaf pan, cover it with a plastic bag and and let it sit, or proof, until it takes about 80-90% of its shape. This should take about 45 minutes. Bake until the internal temperature of the bread measured with a probe thermometer registers 180-190°F (82-88°C). If you don't have a thermometer, this is about 45 minutes or until the bottom of the loaf sounds hollow when the loaf pan is tapped with a blunt object like a rolling pin. Remove from the pan when cooled completely. Store in a zip-loc bag for optimum freshness. Makes one loaf of bread.
Email
Print
