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 75: sprouts
This weekend I successfully made sprouted grain bread!
This is the first time I’ve sprouted anything so it was an all around new experience for me… and one that doesn’t take a great deal of effort which is a bonus for lazies, like myself.
The point of sprouting is to convert the energy inside seeds and legumes into life. All the goodness packed into the seed (vitamins, minerals, and macronutrients) is released through germination. Enzymes activity breaks down the seeds making digestion easier; proteins in the seed convert to amino acids; and vitamin content and availability increases. Basically sprouting makes seeds and legumes even healthier!
In bread baking, the enzyme activity is really what makes the flavour of a loaf stand out creating sweetness and giving the loaf it’s caramel colour. awww yeah!
I started by putting 6 oz of wheat kernels (or wheatberries) in a mason jar with 12 oz of water and let it sit for about 24 hours. Then I drained out the water and rinsed the kernels. I put them back in the mason jar which I covered with a cheesecloth instead of the lid. I tipped it at a 45deg angle to drain any excess water out and let it sit for about 6 hours until I started to see little sprouts.
It went from this:
To this:
See all those little white tails? Those are the sprouts! Cool, eh?
Now, when you’re making sprouted grain bread, that’s all you need to grow. Just a tiny tail. If you’re using the sprouts for other purposes (like topping a salad, or putting them in your oatmeal) you could keep rinsing and draining the sprouts to the point where they grow leaves, if you want to.
I basically pulverized these sprouts into a pulp that I used in my whole wheat dough. and … TA DA…
Super delicious, super flavourful sprouted grain bread! Yumerific!
Oh sprouts, where have you been all my life? *swoon*
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