Sprouted Wheat Bread

    Sprouted Wheat Bread


    4 people made this

    This recipe make a very hearty loaf packed with protein, but you need to start sprouting the wheat several days in advance. You also need whole wheat berries - the entire kernel of wheat with the bran and germ.

    Serves: 15 

    • 1/2 cup sprouted wheat berries, ground
    • 3/4 cup buttermilk
    • 1 egg
    • 2 tablespoons maple syrup
    • 1/2 teaspoon salt
    • 1/3 teaspoon bicarb soda
    • 2 tablespoons wheat gluten
    • 2 1/4 cups (280g) wholemeal flour
    • 1 1/2 teaspoons active dry yeast

    Preparation:1hour30min  ›  Cook:3hours  ›  Extra time:3days soaking  ›  Ready in:3days4hours30min 

    1. Beginning several days before you plan to make the bread, rinse 1/2 cup raw wheat berries in cool water; drain. Soak the berries with cool water in a large bowl. Cover the bowl with a plate or cloth and allow the berries to soak at normal room temperature overnight or for about 12 hours. The berries will soak up a considerable amount of water.
    2. Drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out and set it in a place away from light. Rinse the berries about 3 times a day and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about 5mm. Drain the sprouts and grind them in a blender or food processor.
    3. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Medium Crust setting; press Start.
    4. If your machine has a raisin cycle, you can put the sprouts in at the beep for more intact sprouts. If not, the bread may have a mushy consistency.

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