Sprouted Sandwich Bread and Rolls

By michele080478

Use this as your main, base recipe for making bread and rolls from sprouted wheat flour – then add poppy seeds, herbs, chopped sun-dried tomatoes, or chopped olives for variation. One recipe; many flavors.

Ingredients

• 4 tablespoons room-temperature butter
• 4 tablespoons room-temperature maple syrup
• 1 1/2 cups room-temperature water
• 4 cups Essential Eating* sprouted wheat flour
• 1 1/2 teaspoons sea salt
• 2 teaspoons yeast

Preparation

Step 1

Bread, in Bread Machine:

1. Place the wet ingredients in a bread maker and add the dry ingredients on top, ending with the yeast.

2. Set the program for the basic rapid cycle and press Start.

Bread, by Hand:

1. If you prefer to mix by hand, place the dry ingredients in a large bowl, then add the wet ingredients. Mix until the dough comes together and forms a rough ball.

2. Remove dough from bowl and knead about 8 minutes until it is smooth and elastic. Grease the bowl with olive oil and return dough to bowl. Cover with a dry dish towel and let rise in a warm place until double, about one hour.

3. Punch down the dough, form it into a loaf, and place in a greased loaf pan. Let rise again, until double. Preheat oven to 350° F. Bake 15-18 minutes. Remove from pan and cool on wire rack.

Rolls, by Machine or by Hand:

1. Set the program for the dough setting on the machine, or mix by hand, as above.

2. Let dough rise until double; punch it down.

3. Cut the dough into 12 pieces and form them into 12 rolls.

4. Place rolls on a greased baking sheet, 2 inches apart. Let rolls rise until double again. Preheat oven to 350° F. Bake 12-15 minutes, until golden brown.