Sprouted Wheat Berries
Makes: 2 cups
1/2 cup raw wheat berries
Place the wheat berries in a bowl and add tepid water to cover by 1 inch. Let stand at room temperature for 6 to 8 hours.
Drain the wheat berries and rinse with fresh water.
Divide between two 1-quart jars. Cover with cheesecloth and secure with a rubber band.
Place the jars on their sides in a warm, dark place. Twice a day, rinse and drain the wheat berries with tepid water poured through the cheesecloth.
After 2 to 3 days, the wheat berries will sprout.
Refrigerate in a plastic bag for up to 3 days.
Grind in a food processor fitted with the metal blade. (I used my blender to grind the sprouted wheat berries) Do not overprocess; the berries should be chunky.
Sprouted Wheat Bread
Makes: three 8-by-4-inch loaves
1/2 cup warm water (105° to 115°)
1 1/2 tablespoons (1 1/2 packages) active dry yeast
Pinch of sugar
Pinch of ginger
2 cups whole wheat flour (I'm using freshly milled red spring wheat)
1 cup nonfat dry milk powder
1 tablespoon salt
1 1/2 cups warm water (105° to 115°)
1/4 cup honey
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 cups sprouted wheat berries, chopped
4 1/2 to 5 cups bread flour
Wheat germ, for sprinkling
Melted butter, for brushing
Pour the 1/2 cup warm water into a small bowl. Sprinkle the yeast, sugar, and ginger over the water. Stir to dissolve and let stand until foamy, about 10 minutes.
In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the whole wheat flour, milk powder, and salt.
Add the warm water, honey, and 4 tablespoons butter.
Beat for 1 minute. Add the yeast mixture and beat 1 minute longer.
Add all the wheat berries
and the bread flour, 1/2 cup at a time, beating on low speed until a soft dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.
Turn the dough out onto a lightly floured work surface and knead until soft and spongy, 1 to 2 minutes for a machine-mixed dough and 3 to 4 minutes for a hand-mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking.
Place in a lightly greased deep container, turn once to coat the top, and cover with plastic wrap.
Let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.
Grease three 8-by-4-inch loaf pans and sprinkle the bottom and sides with wheat germ.
Turn the dough out onto the work surface and divide into 3 equal portions.
Pat each portion into a rectangle and roll into a loaf shape.
Place, seam side down, into the prepared pans.
Cover loosely with plastic wrap and let rise until level with the rim of the pans, about 1 hour.
About 20 minutes before baking, preheat the over to 350°F and position a rack in the center of the oven.
Bake for 45 to 50 minutes, or until crusty and golden.
Brush the tops with melted butter.
Remove from the pans to cool on a rack.
Now it's time to enjoy the finished loaf of Sprouted Wheat Bread!
Here is the loaf with a couple of slices toasted. Mmmmmmm! I could make a meal of just this bread.
I asked my youngest son to taste this bread. He said "It tastes like oatmeal bread". That's a good thing. Both of my sons love oatmeal bread. It's one of the first breads I ever made in my bread machine and it's still one of their favorites. I think we may have a keeper. I know I like it!
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We hope you enjoyed learning how to make this bread. Be sure to check back next time when we learn how to make a different type of breakfast bread.