A step by step guide to making Sprouted Wheat Bread using the sprouted
wheat berries instead of flour. Instructions for Sour dough or Sweet
bread. This same recipe can be used for sprouted Rye, Kamut or Spelt berries. We are now making Sprouted Kamut bread regularly instead of Wheat because it is a lighter, fluffier and tastier bread. We also use our twin auger wheatgrass juicer to make the dough now because the dough turns out smoother and firmer as there is no need to add water while processing.
Recipe for Sprouted Wheat Bread (or Kamut, Rye, Spelt) Bread
1) Place 2 cups (more or less) of hard wheat Berries (or Kamut or Rye) in a bowl or Jar.
2) Fill with clean water to cover berries with at least an inch or two over the top, allowing room for berries to double in size as they absorb the water.
3) Allow to soak overnight or 24 hours then drain. Then rinse and drawn the wheat berries
4) Leave drained wheat berries to sprout out of direct sunlight at room temperature.
5) To keep the berries damp cover them with a damp cloth.
6) Rinse and drain the berries twice a day until they have sprouted small tails approx. half the length of the seed. This will take 2-3 days according to room temperature.
7) When the sprouts are ready place some of them into a food processor, make sure not to put too many in at once or you will overload your motor.
8) Add some salt, for 1-2 cups of sprouts use approx ½ to 1 teaspoon. Also add a little water. Use less rather than more water since we are making a dough, not a batter and you can add water during the processing as it's needed.
9) Process until the mixture begins to form a dough. It will stick together and begin to form one doughy mass.
10) Once the dough is ready spoon out the dough into loaf tins lined with non-stick parchment paper, making sure the loaf is no more than half to two-thirds the size of the tin so as to allow for expansion when the dough rises.
11) Slash the tops of the loaves diagonally with a knife with about 4 or 5 cuts (as you see on long French loaves) to minimize splitting during baking.
12) Optional: Sprinkle sesame seeds, poppy seeds or sunflower seeds over the top and press them lightly into the dough.
13) Cover tins with tea-towels and place them in a warm place (85-95 degrees F) for about 6 hours to allow the dough to ferment into a mild sour dough
14) For unleavened sweet sprouted wheat bread leave out the salt and place them directly into the oven without the extra fermentation time.
15) Bake in an oven at 225 degrees Fahrenheit for 3 hours.
16) The next couple of steps are very important because the texture and solidity of the bread changes as it cools.
17) Take the loaves out of the oven and TURN THEM OUT OF THEIR TINS ONTO A COOLING RACK TO COOL UPSIDE DOWN. LEAVE THE PAPER ON THEM UNTIL THEY HAVE COOLED OFF COMPLETELY!!!
18) As they cool the moisture redistributes and the crust will soften and the inside will have solidified enough that you can carefully peel off the paper and slice each loaf.
19) The bread will last a couple of weeks in the fridge but it will eventually begin to mould, so any excess loaves should be stored in the freezer.
