Sunday, January 13, 2008
sprouted grain bread.
Today we made bread using the sprouted grains we started on Friday. I tweaked the recipe a little to get a lighter loaf than I have gotten in the past using sprouts--and this came out just right. Since my boys help with bread making I use a bread machine.
1 cup sprouted grains (I used a mix which included organic wheat, rye, barley, triticale, oats, spelt, kamut, quinoa, sesame, millet and amaranth)
about 1 c milk (see note in directions*)
1/2 c + 3 Tbsp water (tweaked)
3 c whole wheat flour
2 Tbsp organic brown sugar (can also use honey, agave, etc.)
2 Tbsp softened butter
1 Tbsp softened coconut oil (you could also just use more butter)
2 tsp salt
2 1/2 tsp yeast
>>optional...2Tbsp vital wheat gluten
Blend sprouted grains in a food processor until they are a course meal. Measure 1 cup of the ground grains into a large cup measure. Leaving the grains in the cup, pour fresh room temp milk over the grains to the 1 cup mark* (This compensates for liquid present in fresh sprouted grains). Place this mix into the bread machine pan. Measure the 1/2 cup + 3 Tbsp room temp water and add that into the bread machine also. Add the rest of the ingredients into the machine pan in the order your bread machine recommends. Select the wheat cycle and light crust.
Check your pan during the knead cycle--with the sprouts I find I need to run a rubber spatula in a few times to get everything together.
The bread has a great rich nutty flavor and not much crumb. Very good! The boys love it warm, with fresh butter and honey.