Sprouted Wheat Bread #BreadBakers

 Sprouted wheat flour makes bread both healthier and easier to digest.

Sprouted Wheat Bread

Sprouted Wheat Bread

By Sue Lau | Palatable Pastime

It’s time once again for an edition of #BreadBakers! We join together once a month to post our favorite bread recipes based on themes.  This  month the theme is healthy breads, and for my offering I have chosen to make a sprouted wheat bread  adapted from a recipe by Peter Reinhart.

You might think, if you have never used sprouted wheat flour before, that this is some type of bread with some sort of sprouts (bean, alfalfa, etc) added in as an extra ingredient, the way one might include seeds or nuts on occasion.

However, sprouted wheat flour is flour that has been processed differently, providing an increased health benefit by making it easier to digest. Rather than grinding the grains straight away, they have been left to sprout, and being dried afterward before milling into flour. The result is that unlike being digested as a grain, it is digested more like a vegetable.

So in the end you get the benefit of whole grain flour but with a lighter, milder flavor, and a lower glycemic index. Regardless of whether you are looking for healthier bread recipes to go with your lifestyle or just are interested in different but delicious recipes and would like to experiment with sprouted wheat flour, I hope you enjoy.

Sprouted Wheat Bread

Tomorrow I will be posting my recipe for Spinach and Roasted Beet Salad with Walnuts and Goat Cheese, so be sure to drop by. I haven’t posted a salad recipe in a couple of weeks, so it should be refreshing. Until then-

~Sue

Sprouted Wheat Bread

Sprouted Wheat Bread

  • Servings: 16
  • Difficulty: easy
  • Print

Sprouted Wheat Bread

Ingredients:

  • 1 pound sprouted wheat flour
  • 1 teaspoon salt
  • 12 ounces water around 115°F. (lukewarm)
  • 1 tablespoon olive oil
  • 1 tablespoon honey
  • 1 packet instant yeast

Method:

  1. Mix all ingredients in an electric mixer fitted with a dough hook; dough should be tacky but come together in a ball without dryness or dough adhering to the mixer bowl. Knead with the mixer for three minutes, then turn dough out into a greased mixing bowl. Cover bowl with oiled plastic and allow to rise until puffy and almost doubled, 45 minutes to one hour (mine took 45 minutes). I place mine on a heating pad to insure it stays warm. While dough is rising, grease a 9″x5″ glass loaf pan and set aside.
  2. Turn dough out onto a lightly floured surface and roll into a log suitable for the loaf pan. Place dough in the pan, cover again and let rise until it peeks over the top of the pan about an inch- mine took about half an hour. While dough is finishing it’s rise here, heat your oven to 400°F.
  3. Bake until internal temperature is 190°F. with  a probe thermometer,  about 30 minutes.
  4. Rest bread in pan 5 minutes, then turn out to finish cooling on a wire rack.
  5. If you like a softer top, brush the top of the loaf with a little melted butter while still warm.
  6. Store bread in an airtight container or suitable plastic bread bag.

From the kitchen of palatablepastime.com

Sprouted Wheat Bread

Bread Bakers

Healthy Breads

Hosted by Pavani of Cook’s Hideout

Check out the Healthy Breads that our fellow #BreadBakers have baked this month:

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page.

We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

BreadBakers

9 responses

  1. That sandwich is calling my name. And, you have convinced me to try sprouted flours!! I had some in my hand at the store the other day and put it back. Now I’m getting some =)

  2. I was just about buy sprouted wheat flour from King Arthur and here you have the recipe. So now I know what I’m going to make with it first.

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