My latest bake continues my recent obsession with sprouted grains in bread. I’ve been experimenting with them a lot lately and have found the flavor truly excellent. There is a nice sweetness to the sprouted grain and none of the bitterness that you find in whole wheat flour. Combine this with the great healthy benefits that come from sprouting grain and you have a great addition to many breads.
At first I tried playing around with sprouted wheat in country breads and had great results but it was time to step it up. My latest bake is an extremely tasty sprouted wheat sandwich bread. This loaf’s flavor is unlike anything I’ve tasted when using pure whole wheat flour. I really think it is a near perfect sandwich bread. It’s likely going to be my go to sandwich bread as long as I’ve got some sprouted wheat available.
Formula – Sprouted Wheat Sandwich Loaf with Sprouted Spelt Berries
|Baker’s %||Ingredient||9×5 Pan(Grams)|
|30.50||Whole Wheat Flour||233.00|
|0.90||Vital Wheat Gluten*||6.00|
|13.00||Sprouted Spelt Berries**||100.00|
* I didn’t have any vital wheat gluten so I left it out. If you do use it you’ll probably achieve a lighter bread.
** If you don’t have any sprouted spelt berries on hand feel free to replace with any soaked grain or possibly some seeds. Or just leave it out all together. The bread will be fine.
- Combine all ingredients well in a bowl with your hands. Desired dough temperature is 78 degrees.
- Let the dough rest for five minutes and then give a fold as described in lesson one.
- Let rest another five minutes and then give the dough another fold. Repeat one more time for a total of three folds.
- Bulk ferment the dough in a covered bowl for one hour.
- Pre-shape the dough round and let rest for 25-30 minutes
- Shape the dough as a sandwich loaf. Instructions can be found in lesson one. I found that some of the dough didn’t stick to itself inside the loaf the first time I made this bread so make sure to use little flour and seal the loaf well when shaping.
- Proof for 1.5 to 2 hours.
- Bake in 375F oven for 45-50 minutes with steam for the first 15.
- Allow bread to cool for at least 20 minutes before eating.
Submitted to Yeast Spotting