SPROUTED WHEAT WITH RYE BREAD

Sprouted Wheat With Rye Bread

This recipe is a hybrid adaptation from recipes I found at websites run by Traci and Crystal. Traci's recipe uses only a few ingredients and its chief claim-to-fame is the freshly sprouted aspect. Crystal's recipe adds in some ingredients to help provide lift and fluffiness. The potato water or potato flakes aspect works amazingly well!

On a day when you are ready to dehydrate your soaked and sprouted wheat berries, reserve 2 cups of them and follow this recipe for making a loaf of bread or any type of raised bread product.

Add water to cover the 2 cups of moist sprouted wheat berries you've reserved and let them sit a couple of minutes, then drain. Put 1 cup of very hot but not boiling potato water into a Vitamix jug and add the drained berries. Blend 1 minute.

Meanwhile, put 1/4 cup lukewarm potato water into your mixer bowl and add 1 tablespoon honey or other sweetener and 1 generous tablespoon of active dry yeast. Allow to sit until yeast bubbles, then pour in the blended berries.

Add and mix in the following ingredients using a dough hook:

2 to 4 tablespoons of melted butter
1 tablespoon of lemon juice or vinegar
2 tablespoons of powdered milk
2 to 4 tablespoons of vital wheat gluten (I'm trying to minimize gluten in our home so I use 2 but 4 would work much better)
4 tablespoons of instant potato flakes (not pearls) if you did not use potato water

Add and mix in:

1 cup sprouted rye flour
1 to 2 tsp sea salt
1 1/4 to 1 3/4 sprouted wheat flour (the quantity depends on the humidity that day)

Traci's recipe says not to knead sprouted dough very long or else it will begin to break back down and get pocks in it. She says 2 minutes maximum with a machine or 5 minutes by hand until the dough begins to hold together well is good. The dough should be sticky. Crystal says to run the machine 12-15 minutes, but then she doesn't use moist sprouted berries. So I've compromised and mixed the dough until the flour is barely incorporated and then added 2 minutes.

Shape the dough and place it into a buttered 9" x 5" loaf pan, rolling it over so all surfaces get buttered. Let rise until doubled. Punch down the dough and shape it into a loaf or whatever else you are making and then let it rise again until double.

Bake at 350 degrees for 40 to 50 minutes (temperature should be around 200 degrees when done). Allow to cool a few minutes, then turn out and rub all crusts with butter.

Makes 1 loaf.

Notes:

If you'd like to use this recipe but make it more healthy by substituting some ingredient(s), by all means do so! For example, you might prefer to use olive oil instead of butter. You might choose to use apple cider vinegar instead of the plain white vinegar assumed in this recipe.


If you tried this recipe, how did it work for you? Would you like to submit an original, healthy recipe of your own for use on the website? Send me an e-mail to have your say.

This recipe is a hybrid adaptation from recipes I found at This link goes off-site. Traci's Transformational Kitchen and Crystal's Everyday Food Storage, now called This link goes off-site. Store This, Not That. By linking to these sites, I am simply crediting those who educated me. I do not necessarily endorse all of the material found at the source from which it came or any resources referenced therein.


 

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