Seedy Sprouted Wheat Berry Rolls Recipes

SEEDED MOLASSES WHOLE-WHEAT DINNER ROLLS

Steps:

• Make the sponge: Put molasses, yeast and water in a large mixing bowl (or the bowl of a stand mixer) and stir to dissolve. Whisk in bread flour to obtain a batterlike consistency. Cover bowl with plastic wrap and leave at room temperature until mixture looks active, about 30 minutes.
• Meanwhile, soak the larger seeds for the dough: Put flax, millet, sunflower and pepita seeds in a small bowl and cover with boiling water. Leave to soak for 30 minutes, then drain. Rinse with cool water and drain well, then stir soaked seeds into the sponge mixture.
• Add eggs, olive oil, spelt flour, whole-wheat flour and salt. Mix well with a wooden spoon until dough comes together in a shaggy mass. Turn out onto a lightly floured work surface and knead for 5 minutes or so, until dough forms smooth ball. (Use only enough flour to help with kneading; dough will be a bit sticky.) Alternatively, use the dough hook of a stand mixer to knead the dough for 4 to 5 minutes, until smooth.
• Transfer dough to a large zip-top plastic storage bag and refrigerate overnight for a slow, cool rise. (If you wish to skip this step, leave dough to rise in the bowl covered with plastic wrap until doubled, about 1 hour; see note.)
• Heat oven to 375 degrees. Put risen dough on a lightly floured work surface. Cut dough into 3-ounce/85-gram pieces. Form each piece into a tight ball. Place 2 inches apart on a parchment-lined baking sheet. Cover dough balls loosely with a large piece of plastic wrap and place baking sheet in a warm spot until balls have doubled, about 1 hour.
• Uncover and paint tops of balls lightly with beaten egg. Mix together caraway, cumin, sesame, nigella and anise seeds. Sprinkle seed mixture over each ball, then sprinkle with sea salt, if using.
• Bake for 15 to 20 minutes, or until nicely browned. Cool on a rack.

HOW TO SPROUT WHEAT BERRIES

Steps:

• Plaace 1/4 cup wheat berries in a quart canning jar(or similar regular jar) and fill with lukewarm water.
• Place a double thickness of cheesecloth over the mouth and secure with jar ring or rubber band.
• Drain water through the cheesecloth, fill again, and let soak for 2 hours.
• Drain, rinse again and drain.
• Place jar on it's side in a dark place.
• Rinse and drain twice a day for 2-4 days, or until 2 cups of sprouts are formed. Place the sprouts in a colander, rinse with cold water, drain and store in a plastic bag in the refrigerator. Enjoy!

SEEDY SPROUTED WHEAT BERRY ROLLS

Steps:

• Wash wheat berries well. Place in a bowl and fill with water. Cover loosely and let soak until wheat berries swell, 6 hours to overnight. Drain and rinse.
• Divide wheat berries among 3 to 4 clean jars. Cover each with 2 layers of cheesecloth. Fasten with a rubber band. Rinse the wheat berries once a day with lukewarm water. Let soak in a dark, warm place, until grain is sprouted, about 3 days.
• Preheat the oven to 350 degrees F (175 degrees C). Spread flax seeds, sesame seeds, and poppy seeds onto a baking sheet.
• Toast in the preheated oven until seeds start to turn golden brown and become fragrant, about 4 minutes.
• Reserve 1 cup sprouted wheat berries. Place remaining wheat berries, flax seeds, sesame seeds, poppy seeds, bread flour, whey, whole wheat flour, oil, maple syrup, molasses, gluten, yeast, and salt in a bread machine in the order listed by the manufacturer. Add the reserved 1 cup sprouted wheat berries when the machine beeps to alert you to add ingredients. Run Dough cycle, about 1 hour 45 minutes. Let rest for 30 minutes.
• Preheat a pizza stone in the oven to 450 degrees F (230 degrees C).
• Divide dough into 16 balls. Knead and shape into flattened circles and place on parchment paper. Cover and let rolls rise in a warm place until doubled into volume, 45 minutes to 1 hour.
• Lift parchment paper to transfer rolls onto the preheated pizza stone. Reduce oven temperature to 400 degrees F (200 degrees C).
• Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.

SPROUTED WHEAT BERRY BREAD

Steps:

• Sprinkle the yeast over 1 cup lukewarm water in a large mixing bowl and let sit for 5 minutes. Stir to dissolve yeast. Add the remaining water, salt, honey and oil. Mix well.
• Stir in white flour and beat dough by hand or with a dough hook in an electric mixer until smooth. Cover and let rise in a warm place until doubled in size, about 45 minutes.
• Stir in the wheat berry sprouts and just enough whole wheat flour to make a soft, sticky dough. Turn the dough out onto a floured board and knead, with more flour if necessary, until smooth and elastic, about 10 minutes.
• Place in a greased bowl, turning to grease to of dough; cover and let rise in a warm place until doubled in size, about 60 minutes.
• Grease 2 9x5-inch loaf pans. Turn dough onto lightly floured board and knead briefly.
• Divide in 2, shape into loaves and place in pans. Cover and let rise again in a warm place until doubled in size, about 45 minutes.
• Preheat oven to 375°F
• Bake loaves 25 minutes. Lower oven heat to 300*F. and bake 35 more minutes, or until bottom of loaf sounds hollow when turned out and tapped. Cool on wire rack. Enjoy!

SPROUTED WHEAT BERRY SOURDOUGH LOAF WITH MAPLE & BEER

Steps:

• Sprouting Instructions
• Soak wheat berries in water, covered, for 6-12 hours.
• Drain the water and rinse the berries. If you have a sprouting lid and jar, rest the jar inverted at an angle in a bowl for drainage. If you do not have a sprouting lid, pour the berries into a colander for draining and rinsing, and then rest the colander in a bowl and cover it with a towel or loosely with plastic. The berries should be at room temperature and in a relatively dark place.
• Repeat the rinsing and draining every 8-12 hours until little sprouts emerge from the berries. Let the spouts grow to between 1/8 and 1/4 inch. The sprouts will be of different length, so go for a loose average. The entire process should take 24-48 hours from the start of the soak.
• Store the sprouted berries in your refrigerator, drained, for up to 5 days. If they get white fuzz in that time, it is because they are thirsty and growing mini shoots to extract moisture from the air. This isn't mold. Make sure you smell the wheat berries early in the process to get a sense of what fresh smells like.
• Dough Instructions
• Mix all the ingredients together in a large bowl and let the dough rest for an hour.
• Do a series of 4-6 stretch and folds at 20-30 minute intervals. I did 4 every 20 minutes. Each stretch and fold consisted of dipping my dough scraper in water, separating the dough from one side of the bowl, lifting it up and over onto the other side using the scraper and my other hand when needed. I did four sides around the bowl twice.
• Cover and bulk ferment an additional 6-10 hours depending on your room temp. That is 8-12 hours total since mixing up the dough. My dough went 9.5 hours at about 69 F.
• Scrape the dough out of the bowl onto a well-floured counter. Gently spread the dough into a rectangle. Fold the dough in thirds and then in half. See this Breadtopia video if you need more details on pre-shaping.
• Let the dough rest for 15 minutes while you wash the dough bowl and prep your proofing basket. There are many ways to prep a proofing basket. I sprinkled bran flakes onto a previously floured tea towel laid flat on the counter.
• Flour your hands and the dough, flip the dough, tuck under the edges while rotating it to create a boule shape.
• Put your boule in the basket, seam side down and cover. I placed the boule onto the towel, then lifted it into the basket.
• Put the basket in the refrigerator for about 8 hours (up to 16) OR leave the basket at room temperature for about 1 hour.
• Preheat the oven and your baking vessel to 500 F for thirty minutes before the proofing time is up.
• Flour your hand and flip the dough out of the basket, and place it into the hot baking vessel. Score it with a lame or allow the existing seams to open up.
• Bake until the internal temp is around 205 F.
• 30 minutes at 500 degrees, lid on.
• 10 minutes at 450 degrees, lid off.