This recipe makes two loaves of delicious, Trim Healthy Mama-friendly sprouted bread – without kneading or spending more than a couple of minutes tending to it. You simply need to be around to manage the process. You will be letting the machine do the mixing and kneading, and then you will let your oven do the baking. The original recipe can be found here – and you really should go visit that post and look and her step-by-step pictures. They are beautiful and helpful.
After making it according to the original recipe once, I simply adapted the ingredient amounts and mixing order to improve flavor and rising. Below is my version. (I have not yet adapted the volume measurements to weight, as is my preferred practice for baking, but I am working on it.)
I like One Degree organic sprouted flours, both spelt and whole wheat. Try to find them locally (at a health food store or Whole Foods), but you can order online (I had to). Find the sprouted spelt here and the sprouted whole wheat here.
- 2 cups water
- 1 tbsp honey
- 1.5 tsp yeast
- 4⅔ c organic sprouted whole grain flour (I like 3 cups sprouted spelt + 1⅔ cups sprouted wheat)
- 2 tsp salt
- 2 tbsp butter
- Put water, honey, and yeast into a 2 lb. capacity bread machine pan. For best results, use barely warm (not hot!) water to help soften the yeast and encourage rising.
- Measure flour and salt and add to the pan. Cut your butter into 8 small cubes and distribute them evenly over the top of the flour.
- Set the machine to the dough cycle and let it do its work. In the first few minutes, you will want to check the mixture and scrape down the sides of the pan with a rubber spatula, if needed. Add a bit of water if the dough is not very moist - it should be a slightly sticky dough, but still able to form a ball.
- When the dough cycle is complete, dump the dough out onto an oiled/buttered counter and press out all the air with your oiled hands. Divide the dough into two equal-sized lumps, form them into a tight ball, then a loaf shape. Put them in loaf pans and let them rise in a warm, draft-free place for 30 minutes (or until roughly doubled in size; this will take longer in cooler climates).
- Bake in a pre-heated oven at 350 for 30 min. Remove the bread from the pans and set to cool on a cooling rack, lightly buttering the tops to soften the crust (optional).
* If you're going to set the timer on your bread machine and knead it later, you'll want to place the yeast on top of the flour instead of in the water. The water and honey hydrates and activates the yeast faster for better rising, which is not what you want if you are, say, setting the timer for the dough to be ready when you get home from work. In this case, make sure the yeast is not touching the water or salt.
* To make rolls, instead of dividing the dough into two loaves, divide it into your desired roll size. I make 24. Allow the rolls to rise in a buttered 9x13 for 20 min, then bake for 20. They are done when lightly browned on top.