Sprouted Grain Easy Artisan Bread Recipes

SPROUTED GRAIN EASY ARTISAN BREAD

Steps:

• Combine warm water, yeast and salt in a very large mixing bowl.
• Add flour.
• Using a wooden spoon, mix thoroughly, but no kneading is necessary.
• If using the kamut-emmer flour mixture, add up to 1/2 cup more flour, if needed.
• The dough should be wet and sticky.
• Loosely cover the bowl with plastic wrap, to prevent from drying out.
• Leave out in a warm place to rise to double or triple the original size.
• This should take an hour or more.
• Using a wooden spoon, gently mix the dough by turning it around in the bowl and pressing down on it to make it collapse and let go of its built up gas.
• Prepare two large or three regular bread loaf pans by spraying with olive oil spray.
• Using the wooden spoon, transfer the dough to the loaf pans in equal amounts.
• Smooth out in the pans as best you can.
• Make diagonal slices in the top with a knife, if desired.
• Spray the top of the dough with olive oil spray to prevent drying out.
• Put the loaf pans in a warm place (such as next to the burner that vents the oven's heato rise.
• Preheat the oven to 350 375 degrees Fahrenheit.
• When the dough has risen just above the top of the pan, gently transfer the pans to the oven.
• Bake for 40 to 50 minutes, until the loaves are browned and tapping on the loaves results in a hollow sound.
• Remove pans from oven.
• Turn the loaves out from the pans and set them on a cooling rack.
• Spray the tops with olive oil spray.
• Freeze loaves that you don't plan to eat immediately.

WHOLE GRAIN SPROUT BREAD

Steps:

• To soften yeast:.
• Combine in a large bowl:.
• 2 1/2 cups warm water.
• 2 scant Tbs. active dry yeast.
• Allow the yeast to proof (bubble) for 5 minutes.
• Stir in:.
• 1/2 cup oil.
• 1/2 cup honey.
• 1 Tbs. salt.
• 2 cups sprouted grains, whole or ground lightly.
• 4 cups flour (any combo of wheat, rye and white you like) Beat well. Cover and let this "sponge" sit 45-60 minutes.
• Stir down and gradually add:.
• 3-4 cups flour (any combination). Turn dough out onto a lightly floured surface and knead until smooth.
• Place dough into a greased bowl, turn it over and around to coat all of the dough.
• Cover and let rise until doubled (60-90 minutes).
• Knead dough down in the bowl, divide and shape into 2-3 oblong loaves. Place in well greased loaf pans and cover.
• Let rise 60 minutes or until almost doubled.
• Bake at 375º for 35 to 40 minutes. Remove loaves from pans and cool on wire racks.

SPROUTED WHEAT SOURDOUGH BREAD

Steps:

• Mix all of the ingredients together until everything is incorporated. Sprouted flour has a lot of enzymatic activity, so a long autolyse is not advised, but mixing the flour and water first and letting it sit for 20-30 minutes is okay.
• After mixing, cover your dough and let it rest for about 15 minutes, then hand-mix it Rubaud style for a minute or two, to boost the gluten development.
• For the next few hours, perform four rounds of coil folding of the dough (see video), roughly every 30 minutes.
• When the dough has close to doubled, and has bubbles on the surface (see gallery), scrape it out of your bowl onto a floured countertop and preshape it into a boule.
• Cover the dough with an upside-down bowl, plastic wrap or damp towel, and let it rest about 30 minutes.
• The second video in this recipe blog depicts the shaping technique described below. Sprinkle the top of the rested dough with flour and flip it over. Gently stretch it outward in all directions, then fold the top of the dough about 1/3 down. Now fold the sides inward one at a time. Cinch/fold the tube that is forming down again. Fold the sides inward again. Finally roll the tube onto any remaining dough and adjust to have the seam in complete contact with your countertop.
• Using your bench knife, pull the dough tube toward you while gently tugging the sides outward. Your final tube should be about 12 inches long.
• Place the dough in your floured proofing basket seam-side up, cover it, and let it proof at room temperature 30-90 minutes or in the refrigerator for 10-12 hours.
• Begin preheating the oven and oblong clay baker to 500F 30 minutes before baking.
• Flip the dough into the hot baker and score the top. I wanted to do an intricate score, so I flipped the dough onto parchment paper, brushed off the excess flour, scored the dough, and lifted the paper/dough into the base of the baker.
• Cover the baker and bake at:
• 500F for 20 minutes, cover on
• 450F for 7 minutes, cover on
• 450F for 7+ minutes, cover off
• Final internal temperature of the bread should be around 205F.