Sprouted Grain Bread

By AzWench

Note that this bread can take up to 4 days to make, although most of the time is hands off. Do not substitute all-purpose flour for the bread flour.

Ingredients

• Sprouted Grains:
• 3/4 cup wheat berries
• 1/4 cup quinoa
• 1/4 cup brown lentils
• 2 cups cool water
• Dough:
• 1/2 cup warm water (110 degrees)
• 3 tablespoons honey
• 1/4 cup unsalted sunflower seeds, toasted
• 2 tablespoons pumpkin seeds, toasted
• 2 tablespoons sesame seeds, toasted
• 1 3/4-2 1/4 cups bread flour
• 2 1/4 teaspoons instant yeast
• 1 1/2 teaspoons salt
• Vegetable oil spray
• 1 large egg white, whisked together with
• 1 teaspoon water, for brushing

Details

Servings 1

Preparation

Step 1

1. FOR THE SPROUTED GRAINS: Combine the wheat berries, quinoa, lentils, and water in a large container, cover, and let soak at room temperature until the grains are fully hydrated and softened, at least 12 hours or up to 24 hours.

2. Drain the grains through a fine-mesh strainer then return to the container. Cover and let sit at room temperature, rinsing and draining the grains daily, until small sprouts appear on each type of grain, 1 to 3 days.

3. Process the sprouted grains in a food processor to a smooth, sticky paste, 2 to 3 minutes, scraping down the bowl often.

4. FOR THE DOUGH: Whisk the water and honey together in a liquid measuring cup. Combine the sunflower, pumpkin, and sesame seeds in a small bowl. Combine the processed sprouted grains, 1 3/4 cups of the bread flour, yeast, and salt together in a standing mixer fitted with the dough hook.

5. With the mixer on low speed, add the water mixture and mix until the dough comes together, about 2 minutes. Stop the mixer, cover the bowl with plastic wrap (no need to remove it from the mixer), and let sit at room temperature for 20 minutes.