Sprouted Sandwich Bread and Rolls
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.