18 April 2012

Sprouted Wheat Bread

One of my fondest memories as a child is the smell of bread.  My mom made bread.  GOOD bread.  She made THIS bread.  I loved it.  It was one of the things I missed most when I went off to University.  There is nothing like a thick slice of home-made bread slathered with butter.  YUM.

So here is the family recipe.  Shhh... don't tell anyone. 

Sprouted Wheat Bread

2 large loaves
(my mom's recipe)

1 1/2 C wheat, soak it in water for 3 days... yes 3 days
on the 4th day, drain and rinse

Scald 2 cups milk (I used almond milk... worked just fine)

Add drained wheat to scalded milk... either put a little at a time in a blender or drop an emersion blender in and give it a good mix.  Most of the wheat kernels need to be broken up.

In a LARGE bowl

dissolve 3 1/2 t yeast into 1/4 cups lukewarm water
add (one at a time)
1/4 C melted butter
1/2 C honey
1/4 C molasses
4 t salt

Then dump in the wheat / milk mixture

Then dump in 2 1/2 C flour, stir.  Continue adding flour until it feels right.  You will add about 6-8 cups.  At some point you will have to start using your hands to kneed in the rest of the flour and make sure you've got the right "feel".  If you don't know what that means..  every now and then poke your finger deep into the dough... if it still feels wet... keep adding flour and kneeding.

Put the whole thing into a large greased bowl.  Rise until doubled. 

Shape into 2 loaves, let rise again...

Bake at 350 for 15 m, then at 300 for 45 minutes.

Brush tops with melted butter.


No comments:

Post a Comment