SPROUTED WHOLE WHEAT BREAD BY JOYCE

Submitted by Joyce Brock

Sprout wheat kernels a few days before making bread by soaking kernels in water for about 24 hours. Drain kernels and allow to sprout (just until a small white tail appears from some of the kernels) this takes a day or two. Rinse once a day to keep kernels from molding (if weather is hot you may wish to rinse twice a day). Once kernels have sprouted they need to be dried in either a food dehydrator or low oven. Make sure kernels are completely dry so they will grind into flour properly. I usually dry the kernels all night long and then grind into flour the next morning.

Combine the following in your mixer for 4 minutes on low

3 3/4 cups hot water

4 cups whole wheat flour

1/2 cup oil

1/2 cup honey

1/2 cup powdered milk

1/2 cup rolled oats

Then add

2 tbsp yeast

1 1/2 tbsp salt

3 Vitamin C tablets (500 mg each) crushed with the back of a spoon ( this will act as a natural dough enhancer)

Gradually add enough more flour until you can see the bottom of the bowl when it is mixing - approximately 3 to 4 more cups.

Beat the dough for 6 minutes on high. This develops the gluten. Form 2 large or 3 medium loaves, place in greased pans (or line pans with parchment paper) and allow to rise until double in bulk.

Bake at 375 degrees for 30 to 35 minutes

Sprouting the wheat allows your body to digest the bread more like a vegetable instead of a starch.

SOURDOUGH BREAD

1 1/2 cups warm water

1 cup sourdough starter

6 cups bread flour

2 eggs

4 tsp yeast

1 tbsp honey

1 tbsp butter

2 1/2 tsp salt

In a heavy duty mixer combine the water, yeast, sourdough starter and honey. Beat 1 minute on low speed. Cover with plastic wrap and let stand at room temperature about 1 hour. Switch to the dough hook and add 3 cups of flour, butter, eggs and salt. Beat until smooth, adding more flour until a very soft dough forms that pulls away from the bowl sides. Knead on low speed for 6 more minutes. Cover the dough loosely with plastic wrap and allow to rise 2 hours.

Line a baking sheet (for round loaves) or 2 large/3 medium loaf pans with parchment paper. Form loaves, place in pans, cover with plastic wrap and allow to rise until double in size. (A stronger sourdough flavor develops if you place loaves in the refrigerator for 8-12 hours to rise)

Place a baking stone on the bottom oven rack and preheat oven to 450 degrees. Using a thin sharp knife make 3 gentle slashes across the top of each loaf. Place the pan on the stone and bake for 10 minutes, then reduce heat to 400 degrees and continue baking 20-25 more minutes or until golden brown. Allow to completely cool before cutting. To retain the hard outer crust do not place bread in plastic bags.

To Make your own sourdough starter combine

2 cups flour

1 tbsp yeast

2 cups water

3 tbsp sugar

1/2 tsp salt

in a 4-6 cup plastic container and beat with a plastic or wooden spoon. (DO NOT use metal utensils with sourdough as it changes the chemical makeup) Fermentation will dissolve small lumps. Cover with a loose lid, plastic wrap, or cloth with vent holes. Set in a warm place free from drafts. Let ferment 2-3 days stirring mixture several times a day. Store starter in the refrigerator until you are ready to use. To replenish starter add equal parts of flour and water (1/2 cup flour and 1/2 cup water), stir with wooden or plastic spoon, cover and allow to sit over night in a warm place. In the morning stir mixture and return to the refrigerator until needed. If a clear or dark liquid forms on top, simply stir it back into the mixture. If the starter turns pink or orange, unfavorable bacteria has invaded your starter. Discard it immediately.

GRAINS CLASS NOTES

WONDER FLOUR

Wonder Flour can be used in any recipe (where gluten does not need to form) such as muffins, cookies, pie crust, sweet breads etc. in place of all purpose flour. Wonder flour adds a slight nutty flavor to the item being made.

To Make Wonder Flour grind equal portions of spelt, barley, and brown rice and mix together. Store in freezer or refrigerator to retain freshness. Example 3 cups spelt, 3 cups barley and 3 cups brown rice. (the shelf life of Brown rice is short in comparison to other grains because of it's high oil content)

OTHER GRAINS

White wheat is lighter in color and taste than red wheat without a noticeable change in nutrition. It can be used in any recipe calling for all purpose flour causing very little difference to the taste or texture of the item. You may need to add a little less flour to the recipe because whole wheat flours tend to absorb more moisture than all purpose flour.

Barley and Quinoa make great substitutes for rice. The cooking requirements for these grains differ from those of rice however so make sure you know the difference and make the necessary changes.