For : Sprouted Bread Recipe (was Re: Red Rice Yeast )

[Guest guest]

>

> I can't trace who sent you this email, but I want to know how

> she or he made those bread recipes with the sprouted, then dehydrated

> grains.

> Thanks,

~~~, that would be me. I was bound and determined to make a

sandwich loaf that my hubby would eat that was made with grain that had

been properly prepared. Took me most of the summer and we had some

interesting flops. This bread is as close as I can get to a sandwich

bread. It does use baking yeast, which I understand isn't the best

choice. I haven't worked with sourdough up to this point. Anyway,

here's the recipe and my comments:

Rhonda's Sprouted Wheat Sandwich Bread

2 Large Loaves

5 Tbsp Butter, melted

1 tsp Apple Cider Vinegar

¾ cup Kefir

1 cup Milk

2 egg whites

1 whole egg

3 T Agave Nectar*

2 scant tsp Real Salt

4 tsp baking yeast

6 cups Sprouted Wheat Flour (*see below)

7 Tbsp Gluten Flour

2 cups Unbleached White Flour

This bread dough is made in the bread machine through the 1st rise,

then baked in loaf pans. This recipe makes 2 loaves, each 1 lb 12 oz.

It almost is too much for my oversize bread machine to mix and knead.

So if you have a smaller machine you'll have to cut the recipe in half.

Put slightly beaten egg and egg whites into the bread machine. Add

melted butter. Heat kefir and milk to approx 95° to 100° and add to

the egg/butter. Add agave nectar and ACV. *I buy agave nectar in

bulk, but honey or other sweeteners should work. Add salt, yeast and

gluten flour. I've tried this with reduced yeast and gluten, but

doesn't result in a fluffy bread. (Sometimes you just have to

compromise a bit).

Add flours and let bread machine do the mixing and kneading and 1st

rise. I have to push the dry ingredients down into the mixing blade,

as this is really more than the machine is made to take.

After 1st rise, remove dough, divide in 2 and knead slightly. Form

each half into loaf and put in 2 Pyrex loaf pans, greased with coconut

oil or lard. I've also shaped into hamburger buns. Allow to rise in

warm place, then bake at 350° for approx 30 minutes. As with most home

baked bread, there are variables that may require more or less flour,

more or less rising time and more or less baking time. Allow to cool

before slicing for sandwich slices. However, this is a wonderful treat

hot out of the oven with raw butter.

As for the sprouted wheat flour:

I use 2 kinds of wheat – Hard Red and Pastry. Approx 2 ½ cups of the

Hard Red and 1 ½ cups of the Pastry – which yields right at 6 cups.

To sprout the wheat:

I soak 4 or 5 cups of wheat for about 12 hours, rinse a couple of times

and allow to sprout for about 24 hours, just until it is barely

starting to sprout. Any longer just doesn't make a very good bread. I

then spread onto the dehydrator trays and dry for about 4 hours at

about 135° (I don't see the point in dehydrating at a lower temp since

the bread will be baked at 350°) I store the sprouted, dehydrated

wheat in a cool pantry and grind fresh in my Nutrimill just prior to

making the bread. I use the combination of wheats for the best texture

and rise for the bread.

The sprouted, dehydrated pastry flour can also be used for making

crackers, cookies, brownies or other baking. You can also buy sprouted

dehydrated flour at the health food store, but it's pricey – about

$7.00 for 2 lbs. I buy the wheat berries for something like 35 cents a

lb.

[Guest guest]

Wow! Thanks a lot! Nicely detailed and easy to follow. I will try. Have

to do by hand but sure that I can.

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