My attempt at making a nice sprouted bread. I suggest weighing the flour to get an accurate recipe.
- 2 1/4 cups (287g) sprouted flour
- 1 tsp sea salt
- 1 tbsp white granulated sugar
- 2 tbsp canola oil
- 1 cup water, 110 degrees
- 1/2 tbsp active dried yeast
- 8 1/4 inch x 4 1/2 inch black metal loaf pan
- large greased glass or plastic bowl
Mix salt, sugar, oil, water, yeast in bowl.
Mix in flour until evenly distributed. The dough should be very moist.
Cover with plastic wrap. Punch a small hole in the top so gases escape. Let rise at room temperature 2 to 3 hours.
Put in refrigerator overnight (or a few days for more flavor). The dough is much easier to work with once it has been in the fridge.
Take out, sprinkle with flour, and form into loaf. Place into greased loaf pan. Let rise at room temperature for 2 hours. The dough should double in size.
Slash bread, 1/4 inch deep, down the middle.
Place in 350 degrees preheated oven, middle rack, for 60 minutes.
Take loaf out of pan and let cool on rack.
The first attempt turned out ok. I made my own wheat berry sprouts then ground them up using a grain mill (on a KitchenAid stand mixer).
The initial rise doubled in volume. The rise in the loaf pan about doubled. This brought the dough to 2/3 full. I baked it for 50 minutes. The crumb was very slightly gooey so I baked it an additional 10 minutes which helped.
Next time I will use 3 cups flour (381g), increase water, decrease oil to 1 tbsp, bake for 60 minutes.
The flour weights are for sprouted flour which is denser than white flour.