Best Sprouted Bread Recipes

ESSENE BREAD (RAW SPROUTED BREAD)

Steps:

• SOAKING THE BERRIES:.
• Soak whatever berries you choose for about 2 days in "filtered water".
• **Please don't use tap water, it has too many chemicals in it and will spoil the water!**.
• To soak the berries, get yourself a large mouth 6 cup glass mason jar with a mesh lid.
• You need the mesh lid so the berries can breathe while they are soaking and the water won't go rancid.
• Put the two cups of berries in the mason jar and cover with water, rinse to remove any dust.
• Then put more filtered water into the jar with the berries and soak until evening. Pour the water off the berries through the mesh lid. Remove the lid and fill the jar back up with filtered water covering the berries completely.
• Put the jar on a 45 degree angle making sure that the berries are still covered with the filtered water, but don't let the water or berries touch the lid of the jar.
• Let them soak over night. In the morning, repeat the rinsing process.
• Do this until you see little white tails appear at the end of the berries. This means they have sprouted. Usually the second day is when they appear.
• Pour the water off your seeds you've soaked and set aside.
• Using a powerful food processor, grind the berries until you get a thick doughy type of mixture. Add the seeds, seasoning or whatever you plan to put into the bread and pulse slowly just to mix.
• You don't want these things to get chopped up too fine. If you add dried fruit it might be good to put them in the mixer fairly big before pulsing, that way they will chop a little smaller but still be recognizable.
• Form the essene into a loaf, no more then 1 1/2 inches high. Put the essene on a flat plate on a piece of oiled parchment paper and dehydrate. Then, for the last few hours, flip the bread over and dry the other side.
• The bread should be soft inside, but not mushy.
• DEHYDRATING THE SPROUTED BREAD:.
• "Do not cook the bread, keep the heat setting at about 80'F" The idea is to just form a crust around the bread, not to cook it. The Essene should be soft on the inside, but not mushy".
• Now there are a few ways to dehydrate this bread. You can set it in your dehydrator on a dehydrator sheet for 10 hours at 80'F.
• If you have a small convection toaster oven you can use that on a low setting.
• You can set it in your oven on low as well. Make sure you leave the oven door ajar for about 8-10 hours.
• This bread can be put out in the sun for 12 hours as well. Just make sure you put it under a mesh cover so the bugs won't eat it before you can.
• You can use a crock pot as well. Unfortunately, mine is too hot and won't work, so make sure you know what temperature the low setting is if you decide to use this method.
• Once the bread is done leave it out on the counter in a brown bag. Do not refrigerate. However, this is perishable, so eat it up as it can get moldy. If you don't plan on eating it right away freeze it.
• Serve with your favourite spread or Raw Pine Nut Cheese.
• Bon Appetit.

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.

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!

HONEY WHEY SOURDOUGH BREAD WITH SPROUTED SPELT

Steps:

• Mixing and Bulk Fermentation
• Warm your whey or milk up from refrigerator temperature to about 80F. I didn't scald the milk and had no trouble with fermentation, although the milk dough was a little slower to ferment than the whey dough. (The whey had been brought up to 180F during the yogurt making.)
• Mix together all of the ingredients in a bowl. Cover and let rest 20-30 minutes.
• Perform 2-3 rounds of coil folding over the next 1-2 hours. The method shown in this video (on a wet dough) works well for stiff doughs like this one.
• When the dough has doubled, refrigerate it for 2-6 hours. It will continue to expand a bit in the refrigerator, especially during the first couple of hours. I do this because I prefer to braid with cool dough.
• Shaping and Braiding
• Prepare a baking sheet by greasing it or lining it with parchment paper.
• Remove the dough from the refrigerator and scrape it out onto a lightly floured counter.
• De-gas the dough and divide it in four pieces. Roll the pieces into four strands, 12-15 inches long each. Here is a quick video you can follow to see how to braid the four strands. Other shapes and numbers of strands are fine, too, and you can even bake the bread without braiding in a large loaf pan.
• Final Proof
• Transfer your braided dough to the baking sheet and cover the dough with a plastic bag. I partially tear open a grocery bag to have a cover that poofs over the dough and does not stick to it.
• For an extra shiny final bread, brush the dough with a lightly beaten egg at the beginning and end of the final proof. The dough in the recipe photo was only egg-washed just before baking.
• Let the dough proof at room temperature for 1-2 hours. I prefer to not retard the dough because it is difficult to cover effectively; either some part of the braid gets exposed and dries out during the long cold proof, or the plastic cover sticks to the dough and tears it upon removal.
• Baking
• Preheat your oven to 350F.
• Bake the bread for 40 minutes or until the interior temperature is over 190F. Rotate the baking sheet halfway through the bake if you have a hotter area in your oven.
• Cool on a rack at least 20 minutes before serving.
• Storage
• This bread lasts for about 6 days on my counter wrapped in plastic before the edges start to harden. Bee's wrap results in hardening a little sooner but is also a good option. Make sure the bread is completely cool before you wrap it because condensation can contribute to molding.

CROCK POT SPROUTED GRAIN BREAD

Steps:

• Plan 3 days in advance. Soak wheat berries for 8 hours or overnight. Then rinse and drain them 3 times a day for the next 32 hours or until they've sprouted 1/4 inch tails. Don't rinse after they are finished sprouting.
• Pulse sprouts in food processor until the dough forms a ball on the blade.
• Shape into a ball. You may sprinkle with cornmeal.
• Place dough in small pyrex-type bowl that will fit in your crockpot.
• Cover and turn on crockpot to low. Cook approx 8 hours or until a rich, dark brown.
• Stays fresh in refrigerator for about 1 week.

SPROUTED BREAD

Steps:

• Two to three days before baking, soak the wheat berries in a container of cold water for 12 to 24 hours at room temperature.
• Drain them, return them to the container, cover with plastic wrap, and leave on the kitchen counter. Wait 2 to 3 days until the grains begin to sprout, rinsing and draining them once or twice so they are always damp. As soon as little tails appear, the wheat berries have sprouted and are ready. You can store them in the fridge until you are ready to make the dough.
• In a food processor, work the sprouted wheat berries into a pulp. If the processor starts to generate heat, give it a break before continuing.
• Combine the water with the almond milk. (You want the liquid to be room temperature, so if the almond milk was refrigerated, use boiling water.).
• Using the dough hook of an electric mixer, combine the sprout pulp, ALL of the vital wheat gluten, salt, yeast, honey, and half of the liquid. Mix on slow speed for 1 minute to bring the ingredients together into a ball, adding additional water as needed. Continue mixing 2 to 3 minutes, occasionally scraping down the bowl. The dough should form a sticky ball.
• Mist a work surface with a spray of water. Place the dough on the surface and knead with wet hands for 1 to 2 minutes. Although the dough will be sticky on the surface, it should have the strength and feel of normal bread dough. Form the dough into a ball and let it rest on the work surface for 5 minutes. Meanwhile, lightly oil a bowl.
• Resume kneading the dough for 1 minute with wet hands to strengthen it. The dough should have strength yet still feel soft, supple, and very tacky. Form the dough into a ball and transfer it to the bowl, rolling to coat with oil. Cover loosely with plastic wrap and let it rise at room temperature for 45 to 60 minutes or until it is about 1 1/2 times its original size.
• Line a loaf pan with foil (not necessary, but makes for an easier cleanup!), and / or spray with nonstick spray. Form the dough into a loaf shape and place it in the pan. Cover loosely with plastic wrap and let rise at room temperature for 45 to 60 minutes or until it is about 1 1/2 times its original size.
• Preheat the oven to 425 degrees. When you put the loaf in the oven, turn down the heat to 350 degrees. Bake for 20 minutes, rotate the loaf, and then bake for another 30 minutes, until the bottom of the loaf sounds hollow when it is tapped.
• Let cool on a wire rack for at least one hour before slicing.