A distinctly sprouty loaf. Makes 2 - 3 loaves
Ingredients and Preparation:
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 - in this order:
- 1/2 cup oil
- We generally use Safflower or Sunflower
- 1/2 cup honey
- 1 tsp. salt
- 2 Cups Sprouted Grains - whole or ground lightly
- We most commonly use wheat sprouts, but you may use any combination of grain sprouts, including rye, triticale, spelt, kamut, quinoa, and amber waves of grain
- We grind our big grains in a food processor. Our kids prefer them ground up quite well.
- 4 cups flour.
- Any combo of wheat, rye, white, what-have-you that you like.
- Beat well.
- Cover and let this 'sponge' sit for 45-60 minutes.
- Stir down and gradually add an additional:
- 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 the whole 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.
- Mix and match grain sprouts to your heart's content.
- When using whole wheat and/or rye flours you might add wheat gluten - at a rate of 1/8 cup per cup of flour - as it often produces a nicer loaf.