Wheat sprout bread
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Warm water |
| 2 | teaspoons | Malt |
| 2 | tablespoons | Molasses |
| 1 | tablespoon | Yeast |
| 5 | cups | Hard whole wheat flour |
| ½ | pounds | (about 2 c) wheat sprouts * |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Whey powder (opt) |
| 3 | tablespoons | Oil |
| 1½ | tablespoon | Soy flour |
Directions
From the Arcata Co-op Bakery Makes 2 1½ lb loaves. Nice chewy-crunchy bread, sweet and nutritious.
* Soak wheat berries overnight and sprout in container, rinsing twice daily, for 2-4 days. They get sweeter the longer they sprout.
Mix together water, yeast, sweeteners and two cups of flour. Let sit till bubbly then add remaining ingredients, and knead well, reserving or adding a little flour to obtain a good elastic texture. Let rise in oiled covered bowl, shape into loaves and let rise again. Bake at 350 F for 45 min.
From: "Uprisings: Whole Grain Bakers Book" Posted by Theresa Merkling.