Sprouted pepita wheat bread utilizes both sprouted wheat flour and sprouted pepita pumpkin seeds to create a healthful crunchy small sandwich loaf.
Sprouted Pepita Wheat Bread
By Sue Lau | Palatable Pastime
My recipe of the day is for sprouted pepita wheat bread.
I am a couple weeks late getting my bread post up for this month, although the recipe had been made, things came up that got in the way of my posting on time. Maybe late, but still delicious! We love a good wholesome baked bread here, and using sprouted flours does the trick.
When I first planned this recipe, I had tentatively decided to do a sprouted sunflower seed bread. There had been a lovely sunflower seed bread I really loved years and years ago which I think was in the “Electric Bread” cookbook, which was my guide when I bought my first ABM (maybe around 1993 or so?)
I don’t own an ABM anymore. I’d had a 1-pound Welbilt machine which was my workhorse. I gave it to my daughter when she flew the nest as it was still going strong. I went for a newer larger model to replace. As it turns out that machine was horrible and I got rid of it after awhile. I do fine making my dough in the Kitchenaid mixer with the dough hook anyway.
I have since gifted my daughter a lavender Kitchenaid mixer she had her eye on. I wonder if she ditched the ABM? I never liked the hole in the dough from those paddles anyway. For awhile, I would use the dough setting and raise it in the pan, but if you have a mixer, what is the point?
My title choice was mostly after grabbing a package of sprouted seeds at the market, but I must have been brain dead or spaced, because when I pulled it out to bake the bread they were not sunflower seeds at all, but sprouted pumpkin seeds (pepita type). No matter- it still makes delish bread!
I’ll have to go back and make some version of a sunflower seed bread sometime. I love seeds in bread with the added crunch. It’s just something you can’t buy in a store unless they are carrying something artisan.
Bread Bakers : Sprouted Flours
- Sprouted Wheat Flour No Knead Bread from Cook with Renu
- Sprouted Wheat Waffles from A Day in the Life on the Farm
- Sprouted Whole Wheat Flour Mini Rolls from Sneha’s Recipe
- Artisan Sprouted Spelt Boule from Food Lust People Love
- Sprouted Wheat Pain de Mie Sandwich Bread from Karen’s Kitchen Stories
- Seeded Sprouted Wheat Loaf from A Messy Kitchen
- Sprouted Wheat Green Chile Pretzel Braid from Amandie Bakes
Sprouted Pepita Wheat Bread
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Sprouted Pepita Wheat Bread
Sprouted Pepita Wheat Bread
Equipment
- Electric mixer with dough hook
- one pound loaf pan (9x5x3)
Ingredients
Starter
- 1/4 cup hot water 110°F
- 1 teaspoon granulated sugar
- 2 teaspoons active dry yeast
Dough
- 2 cups sprouted wheat flour
- 1 teaspoon salt
- 2 tablespoons honey
- 4 teaspoons olive oil
- 5 ounces warm milk 110°F
- 1/2 cup sprouted pepitas
- 2 tablespoons cooled melted butter
Instructions
- Mix starter in a measuring cup and let rest until foamy.
- Mix starter with sprouted flour, salt, honey, oil and milk in a bowl of an electric mixer fitted with a dough hook, kneading until smooth and elastic.
- Work sprouted pepitas into the dough.
- Place dough in an oiled bowl and let rise in a warm draft free, 80°F place for about one hour.
- Turn dough out into an oiled one pound loaf pan and let rise again until doubled, about one hour more.
- While dough is on its last rise, preheat your oven to 400°F.
- Cut a deep slit into the top of the dough with a lame or very sharp knife, and drizzle the slit with 2 tablespoons of cooled melted butter.
- Bake bread for about 30 minutes, or until the internal temperature is 190 °F. and sounds hollow when tapped.
- Rest bread in pan 5 minutes, then turn out to finish cooling on a wire rack.
- Store bread in an airtight container or suitable plastic bread bag.
Notes
