Are you looking for a 100% Whole Wheat Bread that can be made with no added fat or sweetener?
I have just the bread for you…
It’s called Sprouted Whole Wheat Bread and it’s made with Super SproutTM from Lindley Mills. Super SproutTM is a whole grain organic wheat that has been sprouted using a proprietary method and milled into flour for baking. The wheat flavor of this sprouted flour is deeper, smoother and more well-rounded than plain whole wheat flour.
I learned about Super SproutTM at the Asheville Bread Baking Festival during Peter Reinhart’s workshop. He baked some Sprouted whole wheat loaves and Sprouted Whole Wheat focaccia with Cranberries for the demonstration. Both were delicious.
I took the following photo before the room was filled to capacity. Everyone wanted to see what Peter Reinhart was up too. We weren’t disappointed.
Here is Peter Reinhart showing us the loaves. We got to sample them as well.
This is Peter Reinhart demonstrating how to make some artisan loaves with the dough.
I liked this method and the bread so much, I decided to get some of the flour and try it for myself.
The nutritional information on the package states that, “sprouting greatly enhances the nutrition and digestibility of wheat. The body sees sprouted wheat more as vegetable than a grain. The sprouting process jump-starts digestion and provides a far superior nutritional value for your body.”
Super Sprouted Whole Wheat Bread
Makes: 1 loaf
Source: Master Formula from Peter Reinhart’s workshop at the Asheville Bread Baking Festival
The dough is very easy to work with. It does not require a long fermentation time to develop the flavor or structure of the bread.
Due to the sprouting process, the sprouted wheat flour remains soft and tender without the addition of oil or fat which is usually added to 100% whole wheat bread. The flour is also naturally sweet so it does not require the addition of sweeteners for most breads. However, if you want to make sweet, enriched dough such as cinnamon buns or brioche, you can add some fat and sweetener.
Another interesting difference with sprouted wheat flour is that sprouting the wheat changes the flour enough so that many of the rules for artisan breads, such as the use of preferments and long, slow rising times, can be accomplished by the flour itself in less time because the enzyme activity provided by the long fermentation times is already accomplished during the sprouting process.
Ingredients:
16 oz (454g) sprouted whole wheat flour
0.25 oz (7g) (1 teaspoon) salt
0.16 oz (4.5g) (1 1/2 teaspoons) instant yeast (1/2 oz – if using fresh yeast)
14.5 oz (411g) water (room temperature)
Directions:
Mix on slow speed with the paddle (not the hook) for one minute. I used a Danish dough whisk rather than a stand mixer.
Let the dough rest for 5 minutes, then increase to medium speed and mix for two minutes. I mixed it again with the Danish dough whisk.
Remove the dough to a lightly oiled work surface and perform one stretch and fold.
Transfer the dough to an oiled container (or cover the dough on the oiled work surface with a bowl).
Perform three additional stretch and folds at 5 minute intervals (these intervals can be extended to up to twenty minutes each).
After the final stretch and fold, place the dough in an oiled bowl, cover, and ferment for 60 to 90 minutes at room temperature (shorter if using a proof box).
Shape the dough for either sandwich loaf or hearth baking. I wanted some whole wheat sandwich bread so I shaped it into a sandwich loaf. My dough was a little wet so it was a bit tricky to shape.
Mist the top of the loaf with pan spray and cover loosely with plastic wrap (for hearth baking you can use a couche).
Proof for 60 to 80 minutes, or as needed.
For hearth bread, bake at 450 degrees F/220 degrees C with steam for approximately 30 to 35 minutes. For sandwich loaf, bake at 375 degrees F/191 degrees C for approximately 45-55 minutes.
I baked my sandwich loaf at 350 degrees F until it registered 205 on an instant read thermometer. It was still a little bit sticky in the middle so I turned the oven off and opened the door but left the loaf in the oven for about 5 to 10 minutes more.
Remove from the oven and let the loaf cool on a wire rack.
I brushed the top of the loaf with butter, but once I tasted it, I realized it didn’t need the butter on top. I should’ve left it alone.
It tasted great plain or with butter or peanut butter. My boyfriend described it as “total deliciousness!”
This bread has been YeastSpotted. Please visit Wild Yeast to view all of the lovely breads in the roundup.
I’m sure you’ll want to try this sprouted wheat flour too; however, you’ll have to wait. It’s coming soon to a store near you. I spoke with the folks at Lindley Mills last week and they’re working on setting up distribution channels. I’ll let you know when I find out any more details.
By the way, the cost of the flour was very reasonable. I was able to make this bread for under $2.00 since I didn’t have the extra cost of the fat or sweetener just a little bit of salt and the dried yeast.
Thanks for joining me in the bread baking blog. I hope you’ll join me again soon.
Happy Baking!
Cathy
Oh my, that looks good!! I'd like to try that flour. I hope it comes to Meijer or Whole Foods or Fresh Market. I'm going to have to put the Asheville bread festival on my calendar for next year. I forgot all about it this year, until I heard you mention it.
ReplyDeleteGreat loaf! Peter would be proud. I haven't tried making it yet, but it's high on my list.
ReplyDeleteI'm in one of your pictures. :) Right in the middle of the shot of the crowd for the demo.
Thanks Elwood! How cool is that! I got your picture and didn't even know it. Now you'll get the credit. ;)
ReplyDeleteAnother gorgeous loaf! Sounds like you had a great time at the festival too!
ReplyDeleteWhat a great experience, going to a bread baking festival in Ashville with Peter Reinhart! You and Elwood!
ReplyDeleteWow! I just made a loaf, following your directions almost exactly. My only change: I used the originally mentioned 375 degrees because I used a metal pan (I noticed you Amadeus the change in temp for your glass pan). I had never used the "stretch and fold technique before. I used a 9 by 5 pan. I may try it in a half inch smaller pan with the longer bake time for a higher loaf next time, but not sure. It is a beautiful bread. I got a hollow area just under the crust one one end, but at my only moderate skill level, I'm thrilled with the results. You are so right, no bitterness, no dryness. Hard to believe. It really is a wonderful bread. This was my first time working with sprouted wheat flour. I lucked into buying a bag and hope I will be able to finding more Lindley Mills in the future. Thank you so much for the time and effort you put into this posting. Karen
ReplyDeleteKaren I'm so glad you liked this bread. I need to make some more bread with this flour. I like it too.
ReplyDeleteTJ said...
ReplyDeleteHello Again! Thank you so much for the link. I made the bread yesterday. The loaf is actually edible! I substituted some of the water for honey since my family likes their bread a bit on the sweeter side. My loaf did not come out nicely rounded like yours, though. It was a bit flat. Could it have been because of the honey? Also, I didn't use instant yeast, but rather, baker's active dry yeast. It's been in my fridge for ~2 weeks. I looked up how much to add and the info I found said 1.25 as much as instant. Finally, I don't have a mixer or a dough whisk, so I mixed by hand. I proofed for 60 minutes each time. Could any of this have led to a flatter top? Also, is the bread supposed to be dense? Mine didn't come out too dense, but you definitely get full with a not-too-thick slice. Overall, though, only my second time making bread and considering the disaster from the day before, I am looking forward to trying other recipes. BTW, almond butter is great with it.
Hello TJ, I'm answering the comment you submitted on the Sprouted Wheat Bread post here since you were referring to this bread.
ReplyDeleteI'm glad your loaf is edible. Mine was hardy but not necessarily dense. I found it very tasty. I didn't think it needed any extra sweetener. Keep in mind that this is a whole wheat bread so it will be a bit denser than white bread. I usually use instant yeast and active dry yeast interchangeably in terms of the amount used.
I would recommend making this bread per Peter Reinhart's formula and see if you get different results. BTW, this recipe works well with a big spoon. That's what he used in his demonstration.