Sprouted Wheat Sandwich Loaf

Sprouted Wheat Sandwich Loaf Bread

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.
Sprouted Wheat Loaf Crust

Formula – Sprouted Wheat Sandwich Loaf with Sprouted Spelt Berries

Baker’s % Ingredient 9×5 Pan(Grams)
30.50 Whole Wheat Flour 233.00
69.50 Sprouted Wheat 531.00
9.30 Water 71.00
2.40 Salt 18.00
0.70 Instant Yeast 5.00
9.00 Honey 68.00
4.50 Oil 34.00
0.90 Vital Wheat Gluten* 6.00
30.00 Liquid Levain 229.00
13.00 Sprouted Spelt Berries** 100.00
169.80 Total 1300.00

* 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.

Process

  1. Combine all ingredients well in a bowl with your hands. Desired dough temperature is 78 degrees.
  2. Let the dough rest for five minutes and then give a fold as described in lesson one.
  3. Let rest another five minutes and then give the dough another fold. Repeat one more time for a total of three folds.
  4. Bulk ferment the dough in a covered bowl for one hour.
  5. Pre-shape the dough round and let rest for 25-30 minutes
  6. 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.
  7. Proof for 1.5 to 2 hours.
  8. Bake in 375F oven for 45-50 minutes with steam for the first 15.
  9. Allow bread to cool for at least 20 minutes before eating.
  10. Enjoy!
Sprouted Wheat Dough
The dough after three folds.

Sprouted Wheat Loaf Bread
Sprouted Wheat Loaf Crumb

Submitted to Yeast Spotting

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  • http://www.facebook.com/mantana.heim Mantana Heim

    Where can one get spelt berries? I usually get my special flours, nuts, and seeds at the Roanoke Co-Op store and they have no spelt berries. Also, how to sprout the spelt berries? I probably have to go on line and order it!!!!
    Thank you very much. Your bread looks yummy. It is on my list for the Fall baking for sure.
    mantana

    • abreaducation

      Mantana,
      I got my spelt berries from a local co-op like store so if you’re not finding them there I’m not sure where you would look locally. Possibly check whole foods if you have one near you. You could substitute just about any sprouted grain though and get similar results.

      You can follow my instructions in this post on sprouting grains to sprout the spelt berries.

      If you make this bread let me know how it goes!

      • http://www.facebook.com/mantana.heim Mantana Heim

        Thank you very much. I will try other grains since I can not get spelt berries here. I will let you know.
        mantana

  • Christiana

    Great blog post about sprouted bread! In case you haven’t heard, Essential Eating Sprouted Foods has a delicious line of organic, sprouted & kosher whole grain food products such as cereals, pastas and pretzels that digest as vegetables. Check us out at http://www.essentialeating.com!