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We don’t normally purchase loaves of bread unless we’re having company. It’s not that we don’t LOVE it – we do. We’re trying to eat less gluten heavy foods as a general rule. We did a six month gluten free experiment and felt great so naturally we didn’t want to get back into those old habits of gluten filled extravaganzas. Funny I am writing about this while posting a loaf of bread – ha, sorry!
One of the wonderful things about being a serious foodie (i.e. food blogger, baker, cook or eating enthusiast), is the enormous variety of foods, recipes and information available to us. I am often captivated by tidbits of information about the health benefits of things like quinoa, sweet potatoes, berries, and of course pumpkin! That’s how I came to make this incredibly delicious loaf of sprouted wheat bread.
While being gluten free we learned about how sprouted grains are so much different than un-sprouted flours. I’m not an expert on sprouted grains and would have to cut and paste the health benefits from someone that is knowledgeable in this field. What I can tell you is this bread is super easy to make, it’s light, soft, slightly sweet with a hint of nutty flavor, and absolutely delicious. My husband wanted to know if I planned to make this once a week. It is so simple I think I can!
Our garden is making one last effort to push out a few more tomatoes and we are so glad to have them! When this bread came out of the oven I knew a tomato sandwich was not far behind.
Sprouted Wheat Bread
4 1/2 cups sprouted wheat flour
2 1/4 cups whole milk
1/4 cup honey
2 teaspoons sea salt
1 package yeast
2 tablespoons milk or cream (to baste the bread before baking)
Place 2 1/4 cups whole milk and the honey in a medium saucepan and heat on medium-low until it reaches 100-105 degrees 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 degree 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)
Sprouted wheat flour may not be the cheapest thing you’ll ever buy but this makes a very large loaf. I was almost afraid it wouldn’t stay in the pan when I put it in the oven. Anyway – so glad I made it and will make it again.
Thanks so much for stopping by! I hope you have a wonderful weekend.