Sprouted Wheat Berry Bread

“In order to make this ahead, sprout your wheat berries three or four days in advance. Adapted from Fresh-A Greenmarket Cookbook by Carole Schneider.”
READY IN:
2hrs 40mins
YIELD:
2 loaaves
UNITS:
US

Ingredients Nutrition

Directions

  1. Sprinkle the yeast over 1 cup lukewarm water in a large mixing bowl and let sit for 5 minutes. Stir to dissolve yeast. Add the remaining water, salt, honey and oil. Mix well.
  2. Stir in white flour and beat dough by hand or with a dough hook in an electric mixer until smooth. Cover and let rise in a warm place until doubled in size, about 45 minutes.
  3. Stir in the wheat berry sprouts and just enough whole wheat flour to make a soft, sticky dough. Turn the dough out onto a floured board and knead, with more flour if necessary, until smooth and elastic, about 10 minutes.
  4. Place in a greased bowl, turning to grease to of dough; cover and let rise in a warm place until doubled in size, about 60 minutes.
  5. Grease 2 9x5-inch loaf pans. Turn dough onto lightly floured board and knead briefly.
  6. Divide in 2, shape into loaves and place in pans. Cover and let rise again in a warm place until doubled in size, about 45 minutes.
  7. Preheat oven to 375°F
  8. Bake loaves 25 minutes. Lower oven heat to 300*F. and bake 35 more minutes, or until bottom of loaf sounds hollow when turned out and tapped. Cool on wire rack. Enjoy!

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