Sprouted grains are grains that have been allowed to germinate. Sprouted grain bread is becoming more and more popular because sprouting not only activates food enzymes but also boosts the vitamin content and neutralizes antinutrients that keep your body from fully absorbing minerals. Add this to my Recipe Box.
Instructions
1. Put the sprouted wheat kernels into a food processor and pulse on and off until the kernels come together in a doughy mass -- it should form a ball in 20 or 30 seconds; don't over-process. Move 1 cup of this dough to a large bowl and add the water and molasses or brown sugar. Mix well until there are no dough lumps.
2. Mix together the remaining ingredients, then add them to the dough. Stir well until all ingredients are combined and no dry flour is visible. Cover the bowl with a towel or plastic wrap and let rest at room temperature for 12 to 16 hours or in the refrigerator for 16 hours or more. This is the fermentation period.
3. Move the risen dough to a lightly flour-covered board or counter top -- it will be somewhat sticky but not overly so. Sprinkle lightly with a dusting of flour and knead for two or three minutes, adding more flour if it's sticky, until it feels smooth and elastic and more resistant. Oil or butter the interior of a loaf pan -- even a non-stick pan -- and shape the dough to fit. Paint the top of the loaf with melted butter to aid in rising, if you wish. Cover with a towel and place in a warm, draft-free place for roughly two or three hours. Watch the loaf during this time. Once the dough rises an inch over the top of the pan, it's time to turn on the oven.
4. Preheat the over to 400 degrees. Put the loaf in and immediately turn down the temperature to 350. Bake for 35 minutes and check the loaf. It should be a rich dark brown on top. If you have a probe thermometer, the bread should register at least 205 degrees. When the loaf is done, remove it to a cooling rack leave it for 10 minutes, then remove the bread from the pan and continue to let it cool. Do not cut into the loaf until it has cooled for at least one hour.
Tags: well until, with towel