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YEASTED SPROUTED BREADS
This type of bread is very distinctive with a lots of chew, lots of character, and lots of appeal. I like to credit som of the goodness of this version to the efficiency of our Bosch meat grinder that I use to grind the sprouts. Using the disc that comes with it (4.5) it does a great job of coarse grinding the wheat spouts that give the bread a coarser texture that is flecked with bran. I like it that way, but if you want to grind the spouts finer, you can make an extremely fine-textured light bread.
In making this type of bread, the trick is to sprout the grain just until the tiny sprout is barely beginning to show and the grain itself is tender--about 48 hours. If the grain is not tender, your griinder will heat up, making the dough too hot. But if the sprout develops long enough for the diatatic enzymes to get going, you will have a very gooey bread that will never bake through. It is because the grain is not sprouted long enough to develop the enzymes and be sweetened by them that the recipe calls for a generous amount of honey. Without it, the bread simply doesn't taste very good.
This bread recipe is based on what I can make with our meat grinder attachment or food processor. If you have equipment that can produce a really smooth grind with only tiny bran particles, the resulting dough will make lighter bread and so probably be more than enough for two loaves. You can either make a few rolls or buns with the extra, or reduce the quantities to what you would use for two normal loaves. 2 pounds of wheat, 1/4 cup honey, 2 1/2 tsp. salt, and 2 tsp. of yeast.
Sprout bread makes excellent use of the talents of the food processor on your Bosch machine. The steel blade grinds the sprouts and the dough hook in the bowl kneads the dough too--a big contribution with this bread, which is hard to knead by hand. The result is a flaky-textured bread with incomparable flavour, easy as pie.
Sprouted-Wheat Yeast Bread Recipe
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