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Sprouted Wheat Bread
- 4 ½ cups sprouted wheat flour
- 2 ¼ cups whole milk
- ¼ cup honey
- 2 teaspoons sea salt
- 1 package yeast
- 2 tablespoons milk or cream to baste the bread before baking
- Place 2 ¼ cups whole milk and the honey in a medium saucepan and heat on medium-low until it reaches 100°-105°F on an instant read thermometer. Sprinkle the yeast on top of the warm milk mixture and allow it to rest for 5-10 minutes or until the yeast has bloomed (foamy).
- In the bowl of a stand mixer fitted with the dough hook, add the sprouted wheat flour and salt. Stir to combine. Pour the milk into the flour and mix on low until the dough comes together in a ball. This may take a few minutes. Add a little more flour if needed (1 tablespoon at a time). Cover the bowl with a clean towel and let it rest for 10 minutes.
- Turn the mixer on and knead the dough for 10 minutes. Then cover the bowl and allow it to rest another 10 minutes. Knead it on low for another 10 minutes, allowing it to rest for 10 minutes more.
- Turn the dough out onto a lightly floured clean kitchen towel and place in a warm location until it doubles in volume (about 1-2 hours). (I put my dough in the microwave since it is free from drafts, etc.)
- Punch the dough down and form it into a loaf. Mine was a little lopsided but it still fits in the toaster - it's all good. Place the loaf in a greased loaf pan and allow it to rise again until double in volume (about 1 hour depending on how warm your kitchen is). Brush the top with the extra milk or cream and bake in a preheated 375°F oven for about 45 minutes. Cover the top with foil if browning too quickly.
- Cool in the pan until almost cold. Remove to a wire rack and cool to room temperature. This bread is absolutely delicious toasted and is terrific with a big slice of tomato!
- Recipe adapted from Jenny at Nourished Kitchen