Best Sprouted Wheat Berry Sourdough Loaf With Maple Beer Recipes

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SPROUTED WHEAT BERRY BREAD



Sprouted Wheat Berry Bread image

In order to make this ahead, sprout your wheat berries three or four days in advance. Adapted from Fresh-A Greenmarket Cookbook by Carole Schneider.

Provided by Sharon123

Categories     Yeast Breads

Time 2h40m

Yield 2 loaaves

Number Of Ingredients 8

2 (1 tablespoon) packages active dry yeast
3 cups lukewarm water
1 tablespoon sea salt
1/3 cup honey
3 tablespoons oil
3 1/2 cups white flour (unbleached is best)
2 cups wheat berry sprouts, coarsely chopped
4 cups whole wheat flour

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!

Nutrition Facts : Calories 1977.2, Fat 28.9, SaturatedFat 4, Sodium 3512.4, Carbohydrate 387.8, Fiber 32.8, Sugar 47.9, Protein 56.1

SPROUTED WHEAT SOURDOUGH BREAD



Sprouted Wheat Sourdough Bread image

Bolted sprouted sourdough bread, baked in an oblong cloche, may be the perfect loaf to bring to a dinner party or just to enjoy at home. It's easy to slice and makes a manageable serving size. The wheat is sprouted, which increases nutrients' availability for absorption, and because the flour is bolted, the crumb is relatively open yet still full of the tastiness of bran and germ.

Provided by Melissa Johnson

Categories     Recipes

Time 1h20m

Number Of Ingredients 4

450g bolted sprouted hard red spring wheat flour (3 1/2 cups)
335g water (1 1/2 scant cups i.e. 1.42 cups)
75g sourdough starter (1/4 cup)
8g salt (1.5 tsp)

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.

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