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How to Sprout Grains for bread: a complete guide

100% Sprouted Whole Wheat Bread

Just Mill It
This bread uses 100% freshly milled, sprouted hard wheat berries and turns out soft and delicious.
Prep Time 3 days
Total Time 3 days
Course Bread
Cuisine American
Servings 16
Calories 107 kcal

Ingredients
  

  • 400 g wheat berries, hard white sprouted and dried
  • 280 g water reserve 50 g if proving active dry yeast
  • 6 g sea salt, celtic grey
  • 6 g sugar
  • 12 g yeast (instant) active dry will also work
  • 50 g water, boiling
  • 1 egg optional
  • 2 tbsp olive oil optional
  • tsp vitamin c powder optional, but recommended

Instructions
 

  • Mill the flour as fine as you can.
  • Make the yudane by mixing 25 grams of flour with 50 grams of boiling water.
  • If using active dry yeast, prove the yeast by adding it and the sugar to a small bowl with 50 grams of water, and set aside until yeast is added to the recipe.
  • Add water, egg, olive oil, sugar (if not used in the proving step), yudane and flour to your mixing bowl, and mix on low-medium speed for about 5 minutes.
  • Let the dough rest for 15-30 minutes.
  • Add the yeast, salt, and vitamin c to the dough, and mix for another five minutes or until windowpane is reached.
  • Let the dough rise until almost doubled.
  • Preheat oven to 375 F.
  • Shape the dough and let rise in your greased or lined bread pan until a finger pressed into the top doesn't spring back at you.
  • Bake the bread until the middle of the loaf is 190 F.
  • Remove from oven and pan, and cool on a wire rack before slicing.
Keyword spouted grains, sprouting