I first read about baking with sprouted grains several years ago in Chad Robertson’s Tartine Book No. 3, which offers a how-to sprouting guide and explains why we would want to do this in the first place:
Sprouting grains before mixing them into dough or milling them into flour makes them not only more digestible but also more nutritious.
At their sprouting (or germination) point, grains begin to transform from a seed into a plant, at which point, the dormant nutrients, minerals, and vitamins stored to nourish the plant become more accessible, which makes them easier for us to absorb. When we eat sprouted grains, we are digesting something more similar to a vegetable than a grain.
Sprouted Wheat Pain De Mie Recipe
This sounded like a win all around—easier on the tummy, amped up nutrition. I researched grain sprouting further and discovered even more benefits: boost in fiber, unlocked flavor, and increased sweetness.
But as I looked more earnestly into the sprouting process—soak grains in water for several days, transfer to a clean jar, cover with cheesecloth, drain and aerate and rinse twice a day—I couldn’t help but feel discouraged. I kept thinking:
Yes! King Arthur Flour now sells Sprouted Wheat Flour. For the past month or so, I’ve been baking the sandwich bread featured here using half King Arthur Unbleached All-Purpose Flour and half King Arthur Sprouted Wheat Flour.
Just Sandwich Bread #breadbakers
The loaves have been turning out beautifully, the crumb soft and light, the taste without a trace of bitterness. Most sprouted wheat flour on the market today is made from hard red wheat, which can taste bitter and behave more like a standard whole wheat flour.
King Arthur Sprouted Wheat Flour, on the other hand, is made from white whole wheat berries that, when sprouted, yield a creamier, sweeter, milder-tasting flour that can easily be used in any of your favorite recipes.
This is a basic sandwich bread, coated in seeds or not—I love the seeds; my children do not, so I make it both ways, and everyone is happy. The original recipe is in
Sprouted Wheat Bread
• You can mix the dough at night, store the bowl (covered with plastic wrap or bowl cover) in the fridge, then proceed with the recipe in the morning. The key is to be patient the following morning after you transfer the dough to the loaf pans to let it make its second rise—it may take as long as two hours due to the temperature of the dough and the temperature of your kitchen.
• Seed and grain mix: You can use anything you have on hand, from simply rolled oats to sesame seeds to every seed you have in your pantry: poppy, millet, sunflower, pumpkin, chia, flax, etc. I like to use ALL the seeds.
• You can mix the dough at night, store the bowl (covered with plastic wrap or bowl cover) in the fridge, then proceed with the recipe in the morning. The key is to be patient the following morning after you transfer the dough to the loaf pans to let it make its second rise—it may take as long as two hours due to the temperature of the dough and the temperature of your kitchen.
• Seed and grain mix: You can use anything you have on hand, from simply rolled oats to sesame seeds to every seed you have in your pantry: poppy, millet, sunflower, pumpkin, chia, flax, etc. I like to use ALL the seeds.
0 Komentar