Sprouted Wheat Bread
Once in awhile, you really want a hearty, crunchy wheat bread - unlike the
crusty french breads or bagels or rye. This sprouted wheat bread is moist and
hearty without weighing a ton. Be sure to start it 3 or 4 days before you
want to bake because you need to grow the sprouts first. I originally got
this idea from Bernard Clayton, Jr., The Complete Book of Breads, Simon
and Shuster, 1973.
3 days prior to baking, put 1/4 cup whole wheat seeds or berries in a 1-quart
jar. Cover the mouth of the jar with cheesecloth, fastened with a rubber band.
Soak seeds in warm water. Pour off the water (save), and place jar on its
side, in a dark place. Twice a day, rinse the berries in tepid water (80°-85° )poured through the cheesecloth. Each time drain and reserve the
water for a total of 2 cups rinsing water. Store the rinsing water in the
When the sprouts are as long as the seed, bake the bread. Sprinkle the yeast
over 1/2 cup of the reserved liquid (heated to 100°). Put remaining
ingredients (except for 1 cup of flour and sprouts) in bowl of food processor.
Add yeast mixture, and mix until smooth.
Leave in food processor to rise for 1 hour. Stir down; add sprouts and
1 additional cup of whole wheat flour. Mix until fairly smooth, adding
flour if needed. Place dough in greased bowl, cover, and let rise until
double. Punch down, knead 30 seconds, and divide into two. Shape into
balls, and let rest for 5 minutes. Form loaves by making an oval, folding
in half, and pinching seam. Put in greased loaf pans to rise. Cover,
and allow to double. Preheat oven to 375°F. Bake loaves for
25 minutes, lower heat to 300°F., and bake an additional 35 minutes.
Finished loaves should give a hollow sound when tapped on the bottom. Bake
an additional 5-10 minutes if loaves are not done.
Cool on rack. These freeze quite well. Yield: 2 loaves.
- 1/4 cup wheat seeds or berries (see above)
- 2 cups tepid water for rinsing (see above)
- 2 pkgs. dry yeast
- the same 2 cups of rinsing water, heated to 100°F.
- 1/4 cup each brewer's yeast and honey
- 3 T. oil
- 5 cups whole wheat flour
- 1 T. salt