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Sprouted Pepita Wheat Bread

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

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.

Sprouted Pepita Wheat Bread

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.

Sprouted Pepita Wheat Bread

Bread Bakers : Sprouted Flours

Sprouted Pepita Wheat Bread

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Sprouted Pepita Wheat Bread

Sprouted Pepita Wheat Bread

Sue Lau
Prep Time 2 hrs 15 mins
Cook Time 30 mins
Course Bread
Cuisine American
Servings 16

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

From the kitchen of palatablepastime.com
Keyword sprouted flour

Sprouted Pepita Wheat Bread

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