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This is so healthy and tasty too! For the sprouted grains you may use wheat berries,quinoa, rye, spelt, etc., even lentils! Mix and match grain sprouts to your heart's content. Adapted from the SproutPeople. When using whole wheat and/or rye flours you might add wheat gluten - at a rate of 1/8 cup per cup of flour - as it often produces a nicer loaf. Enjoy!
- To soften yeast:.
- Combine in a large bowl:.
- 2 1/2 cups warm water.
- 2 scant Tbs. active dry yeast.
- Allow the yeast to proof (bubble) for 5 minutes.
- Stir in:.
- 1/2 cup oil.
- 1/2 cup honey.
- 1 Tbs. salt.
- 2 cups sprouted grains, whole or ground lightly.
- 4 cups flour (any combo of wheat, rye and white you like) Beat well. Cover and let this “sponge” sit 45-60 minutes.
- Stir down and gradually add:.
- 3-4 cups flour (any combination). Turn dough out onto a lightly floured surface and knead until smooth.
- Place dough into a greased bowl, turn it over and around to coat all of the dough.
- Cover and let rise until doubled (60-90 minutes).
- Knead dough down in the bowl, divide and shape into 2-3 oblong loaves. Place in well greased loaf pans and cover.
- Let rise 60 minutes or until almost doubled.
- Bake at 375º for 35 to 40 minutes. Remove loaves from pans and cool on wire racks.
I had a tough time with this one, unfortunately. It took me several tries to get sprouts. I'm in a very humid climate, which may have affected them. I went to the sproutpeople website and got some tips that finally helped me get decent sprouts at least. Once I had sprouts, I tried twice to make the bread, but it just didn't rise at all. I've made many breads before, but somewhere from making the sprouts to making the bread, it didn't work. I'm disappointed, because it sounds like a fabulous recipe in all the other reviews!
This is a an excellent and versatile recipe. I used about 95% organic whole wheat flour, 5% unbleached organic white flour, 2 c sprouted rye berries, organic sugar instead of honey, and melted organic shortening instead of oil. The loaves baked evenly and browned beautifully. The texture is soft, springy, moist and light. The taste is lightly sweet. I think even white bread eaters would switch after eating this deliciously healthy bread. I feel much more confident about experimenting with ingredients with this recipe. Thanks very much!
A wonderful recipe! This makes a lot of bread. When this recipe called for a large bowl - they mean it! It was a lot of fun to make. I will definatly be making it again. Everyone has been saying how great this bread is! Thank you. Kelly A.