Sprouted Wheat Bread
Recipe GLPRd8ac9cf3ac67bc
A wholesome sprouted wheat bread with a tender crumb and nutty flavor. This Mediterranean-inspired loaf combines sprouted flour for enhanced nutrition with traditional bread-making techniques. Perfect for breakfast or serving alongside meals.
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Ingredients
1 cup Warm water
2¼ teaspoons Active dry yeast
1 tablespoon Sugar
1 cup Sprouted wheat flour
1½ cups Bread flour
1 teaspoon Salt
1 tablespoon Olive oil
Directions
Pour the warm water into a large mixing bowl. Add the yeast and sugar, and stir gently to combine. Let the mixture sit for 5 minutes until foamy, indicating the yeast is active.
Add the sprouted wheat flour to the yeast mixture and stir until combined. Then gradually add 1 cup of the bread flour and the salt, mixing until a shaggy dough forms.
Turn the dough onto a lightly floured surface. Knead for 8-10 minutes, gradually incorporating the remaining 1/2 cup of bread flour as needed to form a smooth, elastic dough.
Oil a clean bowl with the olive oil and place the dough inside, turning to coat all sides. Cover with a damp cloth and let rise in a warm place for 1 hour, until doubled in size.
Punch down the dough and shape it into a round or oval loaf. Place it on a parchment-lined baking sheet, cover loosely, and let it rise for another 45-60 minutes until puffy.
Preheat your oven to 450°F (232°C). Score the top of the loaf with a sharp knife in a pattern of your choice.
Bake for 30-35 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. Transfer to a wire rack and cool completely before slicing.
