flour girl: Powerhouse Sprouted Grain Bread
You probably saw this bread on the blog last week and I promised a recipe for it, so here it is. I took the recipe for Power Bread from the book Whole Grain Breads and adapted it to be even more nutritious.
This bread is a total powerhouse. It is high in protein which makes it a good pre-workout snack. It’s also full of nutrition with the benefits of the enzymes from sprouted wheat kernels, the omega-3s from the walnut flour and flax seeds, and just one slice has 30% of your daily recommended intake of fibre. It’s pretty hardcore.
Make it. It’s good for you.
Nutrition per slice : 126 calories
Fat : 3.6g / 32.4 cals (24.4%), Carbs : 20.9g / 83.8 cals (63%), Protein : 4.2g / 16.9 cals (12.7%)
Powerhouse Sprouted Grain Bread
Soaker
1/3 c. raisins
5 t. flax seeds
3/4 c. water
6 oz sprouted wheatberries food-processed into a paste (how to sprout wheat)
1 1/3 c. whole wheat flour
2 T. oat bran
1/2 t. sea salt
Day 1:
Combine the raisins, flax, and water in a bowl and leave at room temperature overnight.
Day 2:
Puree the raisin mixture in a food processor.
In a bowl stir together the puree and the remaining soaker ingredients to get a wet batter. Cover and leave at room temperature overnight.
Starter
1 1/3 c. whole wheat flour
1/4 t. quick rise yeast
1/2 c. soy milk
Day 2:
Combine all the starter ingredients together in a bowl. Knead the starter dough by hand for a few minutes. Place the dough to a clean bowl, cover with plastic wrap, and refrigerate overnight.
Dough
starter
soaker
2/3 c. walnut flour
1 1/3 c. whole wheat flour
3 T. sesame seeds
1/2 t. salt
2 1/4 t. (one packet) instant yeast
3 1/2 t. honey
1 T. date molasses
Day 3:
Chop the starter up into 8-10 pieces and place in a large mixing bowl. Add all the remaining dough ingredients to the bowl.
Stir the ingredients together with a spoon until the mixture begins to form a ball.
Transfer the dough to a floured surface and knead with wet hands for 5-10 minutes. Add extra flour as needed so the dough is firm and a bit tacky. The dough should pass the windowpane test so you know the gluten is developed.
Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise at warm room temperature until doubled in size (about 1 hour).
When the dough has doubled in size, form the dough into a loaf pan shape and place into an oiled 8×4” loaf pan. Cover again with plastic wrap and let rise at room temperature again until 1.5x it’s original size (~45minutes).
Bake in a 350F oven for 40 minutes rotating the pan 180 degrees after 20 minutes until it sounds hollow when thumped on the bottom and/or has an internal temperature of 195 degrees fahrenheit.
Cool on a rack before serving.
Submitted to Yeastspotting
Sprouted Quinoa Bread
I bake bread. A lot.
I probably bake one loaf a week, sometimes two. Bread can be quite complicated to perfect, but what I love about baking it is that even if I don’t get it just right, even if there is something I think I can improve on, my bread is always a hit. Always. Because, really, who doesn’t like homemade bread?
That’s what I thought.
I promise to show you all more pictures of the bread that I bake, because it is the ultimate in food porn. In the meantime, check out these recipes that I’ve already posted
and some other breads that I just photographed: Greek Celebration Bread, Anadama Bread, Ciabatta, and Sourdough.
And head over to Kenzie’s blog, A Healthy Purpose, to see my guest post recipe for deliciously protein-rich sprouted quinoa bread.
Hello to all Healthy Purpose readers! I’m Samantha and I blog over at Bikini Birthday. I’d like to thank Kenzie for letting me guest post about something that I can’t live without.
Bread. The textures of the crust and crumb, the variety of flavours, the delicious aroma, bread can be as sophisticated as fine wines when it comes to its complexity of flavours.
day 113: protein pudding
I don’t like drinking protein very much, but I always have it after my workout. I prefer to mix it with a little bit of water to get a pudding-like consistency and eat it with a spoon. You can add in any toppings you want, just like a bowl of oats (hell, you can even add in oats!). I find it much more satisfying than plugging my nose and chugging a goopy, gross protein shake.
I thought the one I made today was beautiful. So I photographed it many times.
I had some leftover sprouted wheatberries from my last batch of sprouted grain bread that kept sprouting little alien-like tentacles. I decided to toss them on top for extra fibre, nutrients, and digestive enzymes.
Sprouted Protein Pudding
Ingredients
- 2 scoops of protein powder of choice
- 3-4 Tbsp water
- 1 banana
- 1/8 tsp ground clove
- 1/2 tsp ground cinnamon
- 1/2 tsp molasses
- 2 Tbsp sprouted wheatberries
Directions
Mix the protein, water, and banana with a food processor or immersion blender until the desired consistency is reached. Add more water if necessary.
Pour into a bowl and top with spices, molasses, and wheatberries.
Enjoy!
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