100% Sprouted Whole Wheat Bread
This bread uses 100% freshly milled, sprouted hard wheat berries and turns out soft and delicious.
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
- ⅛ 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.