Something to point out -
6.5 Ampers is regarded to a 110V network - International users of 220V divide in half.
A better universal indicator would be 715Watt and higher = 110V*6.5A
This was so easy and so delicious. I've tried other Sprouted bread recipes before that I believe were over complicated and came out to dense or bland in flavor. Allowing the dough to sour for a day I think was key. Can't wait to try it again. Perhaps I'll try it with some sprouted Rye incorporated or maybe with some cinnamon and raisins. This Recipe is a definite Keeper
I have yet to try leaving the dough out overnight. I will try that next time. I'm thinking that I would not put yeast in the dough if I'm leaving it out or it will ruin the batch. Perhaps a very small amount of yeast or add the yeast the following day....
You can buy sprouted wheat flour, but as with all flours, once it is ground the nutrients dissipate very quickly. I sprout and grind as I need it. Sprouted wheat flour is different from non sprouted. It requires much less kneading. The way to tell is take a small amount of dough (marble size) and stretch it out. You should be able to stretch it out with your fingers until it is very thin. When you hold it up to the light you can see through it. Thats when you stop kneading. It will also be very sticky.
I have tried this twice now and I have a couple questions... The first time I (like the other reviewer) sprouted them too long, as I just came across the recipe. I had a very very liquidy mixture also. I followed all the steps anyway, and basically had a flat bread that had incredible flavor. So I tried again, only sprouting for as long as you advised. Same problem.
So my questions - my wheat berries are the lighter variety (soft, I think)... not the dark brown yours are. Could this be part of it? Also, could I dry the sprouted berries for a while and see if that leads to a puree that can actually be molded (instead of being a wet mess)?
I'm so interested to get this right as the soured flavor is absolutely mindblowing! And thank you for the wonderful post - so detailed and interesting!
Whole Grain Rye?
Hey Mattie- am super pumped to try this
I'm also curious to make a whole grain Rye loaf with rye berries. Aside from the fact that rye has a lower gluten content than flour, I can't think of any reason it wouldn't work. I'll likely try adding a smidge of vital wheat gluten to the rye to bind it together.
Have you got any experience making a whole grain rye loaf? Would love any pearls of wisdom you may have go share.
I'm trying this right now, and I noticed the ground up seeds staring to rise while ripening, no yeast added yet. It smells just fine, but I'm wondering if this is just sourdough developing. You never said anything about the dough rising at this stage.
Best bread ever
Just what I've been looking for. This bread is hearty and was easy to make... Even though it takes several days. I sprouted 4 cups of red wheat berries in Sproutamo sprouting system...extremely simple, no rinsing.used a meat grinder attachment to my old oester kitchen center. Then stored one day at room temp... Wonderful sour dough flavor! Kneaded with dough hooks for 20 minutes. Let rise in two small bread pans four hours. Baked one hour at 350F. Thanks for this excellent description of making a flourless sprouted grain bread!
Hi, I just started experimenting with sour dough and wanted to know more about sprouted grain bread, this is where I came across your site. Could I use the sour dough culture instead of yeast? if yes would it be the usual 200 grams I add to a standard sour dough and would I add before or after grinding?
Appreciate your advice, thanks.
Instead of blasting the berries in a food processor you should get a bench top mincer/meat grinder works a treat and you don't end up with whole berries in your bread...
grinding the wheat
I have made sprouted grain many times while living in Alaska. To grind the sprouted grain, I took the filter screen out of my champion juicer and put in the blank. It comes out sort of hamburger like. Just about what you want for baking, then form into loaves and I usually bake all day at about 105 to preserve the enzymes, in Arizona I would just put it in the sun in the morning and turn it over about noon ,and it was ready to eat by the end of the day. I made a lot of Essene bread doing this. Never tried letting it sit overnight but will give that a try soon. I will give this a try in my solar oven too.
Today I tried this using sprouted rye berries that I ground in my omega juicer and let set out for 24 hours in a container with lid, then I add yeast, malted barley and caraway seeds. I let rise for 1 hour and then panned it and let it set for another 3 hours and I am baking it now at 350 for about 55 min. I also did not kneed it for 20 min only until the caraway, yeast and malted barley were mixed in well. maybe abut 10 min. I will let you know the results with pictures when I am ready to take it out of the pan.
Well the flavor was amazing the texture on the other had ....middle was "gummy" outside hard and cooking it at that temp and time was over cooked. I will continue to work on it. I think next time I am going to try it in the dehydrator I will make it like a flat bread.
I sprout my wheat the same as you, then I dehydrate 2/3 of it in a dehydrator overnight. I then grind in into flour. The other 1/3 I use the water that I would use to make the bread with, and whip it into a batter in my Vita-Mix. I add flour, honey, salt, yeast, gelatin (1 tsp per loaf. It hold the bread together and is very healthful.) I then knead it into a dough in my Blend Tec for about 4 minutes. Put it into bread pans, let it rise until double and bake for 35 mins at 325. Awesome!
I am going to try leaving the yeast out overnight while the dough ripens to see if I can get the sourdough taste..
I just made this bread and my whole (extremely picky eaters) family loved it, and I already started sprouting the next batch of wheat.
I was just wondering, how much calories contains the whole bread or 100g of it, or whatever measure of it.
Fantastic instructions - I love all the detail about how to make it. Am just onto my second batch of bread to be made....but I found when I had ground up the sprouted wheat grains and formed it ready for kneading, (after letting it sit for 24hours) it really was too moist to knead at all. Is it ok to add a bit of whole wheat standard flour to facilitate kneading.....or it not, why is my dough too moist. Thanks a million......
Thank you for all the details explaining the nutritional value of the sprouted wheat. And, for your specific directions about how long to knead and rise. This would explain why my first loaf turned out like a brick. Instead of sprouting my own wheat berries can I just use Sprouted Whole Hard Wheat Flour? Thanks.
...hi, i hope this question doesn't sound too silly, but i'm new to this....is the size of the bread pan important, and will i bake it in the pan?...thanks so much....Lindsay..:)
Sprouted Wheat Bread
After sprouting the wheat berries and using my food processor, the result is so gooey/sticky that kneading is impossible, so I simply stirred the mixture. Did I perhaps sprout the berries too long? Any ideas?
I have just made my second loaf with your recipe and it is much better than I expected. I really struggled with the kneeding because my dough hook in the mixer kept pushing the dough to the edge. The dough although damp was not wet enough to fall back into the bowl and so for 30mins I was constantly pushing the dough back against the hook.
Have you tried any no kneeding approaches to your recipe?
How would you scale up your receipe for 3 to 6 loaves? Am I right in assuming that the only items to change from a pro-rata chage are the salt and yeast?
A few months ago I sprouted my own wheat berries and tried to grind them up and make bread but couldn't find any recipes using freshly sprouted berries - they all called for dried sprouted grains. The bread turned out ok but I am not a professional baker so I knew It could have been better. I decided to try it again anyhow but was so happy when I stumbled upon your recipe and guidance! I'm going to try it again and knead it and let it rise a lot longer this time.
Any New Info?
It looks like you may not be tending this thread any longer. Which would be a shame because it's awesome! I am about to try making sprouted rye bread. After reading this I decided I will add some gluten flour to my Rye sprouts. I'm wondering if you have more insights since your response to a commenter (years! ago) :
I actually have been working on a pumpernickel rye bread similar to this on and off for awhile. It doesn't currently work for me due to the lack of gluten. Rye contains a starchy, gelatinous compound called pentosans which can aid in binding to a certain degree, but they can quickly become over activated and turn the dough into a gooey mess. Adding gluten flour would probably be a workable solution in this case. I'm looking into ditching the added yeast in future batches of the rye version and just having a dense, sour loaf like true German pumpernickel bread in the future. I'll email you my recipe notes on this bread so you can experiment with it!
Regarding this Flourless Sprouted Wheat recipe, I'm also looking into a possible wild yeasting of a portion of the dough then combining it with the rest of the dough to have a truly wild fermentation that leavens a little more aggressively. In this case, the wild yeasted dough would be "fed" fresh dough and embark on a more powerful leaven. Currently, I think the initial bulk dough rest/fermentation is inhibiting the added yeast, making it rather ineffective. Let me know if you find out any tricks! I'm always looking to make my recipes as good as they can possibly be.