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Cracked and sprouted wheat berry sourdough bread

Updated on March 16, 2015

Cracked and sprouted wheat sourdough bread

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Cracked and sprouted wheat sourdough bread

There is just nothing more satisfying for the home chef to prepare than a nutritious and delicious bread!
There is just nothing more satisfying for the home chef to prepare than a nutritious and delicious bread! | Source
Gathering the sprouter and the hard red winter wheat kernels.
Gathering the sprouter and the hard red winter wheat kernels. | Source
Yes, that's what wheat kernels look like before they are ground to flour!
Yes, that's what wheat kernels look like before they are ground to flour! | Source
The first day, I ran a cup of water through the sprouter, let it drain to the bottom, and drained it off. I then took the sprouter to a dark room in my basement.
The first day, I ran a cup of water through the sprouter, let it drain to the bottom, and drained it off. I then took the sprouter to a dark room in my basement. | Source
I repeated the watering and draining for the entire 5 days. I returned it to it's dark location after each watering.
I repeated the watering and draining for the entire 5 days. I returned it to it's dark location after each watering. | Source
I loved watching the little sprouts grow each day!
I loved watching the little sprouts grow each day! | Source
After five days of sprouting, I am now ready to gather my other ingredients.
After five days of sprouting, I am now ready to gather my other ingredients. | Source
I placed every ingredient in the large mixing stand bowl needed for the bread flour.
I placed every ingredient in the large mixing stand bowl needed for the bread flour. | Source
Adding the dry milk and yeast.
Adding the dry milk and yeast. | Source
Into the mix go the sprouted wheat berries.
Into the mix go the sprouted wheat berries. | Source
Now add all the liquids.
Now add all the liquids. | Source
Now add a cup of bread flour and continue mixing until all ingredients come together.
Now add a cup of bread flour and continue mixing until all ingredients come together. | Source
I like to knead the dough by hand just so I know it has the right feel. It's nothing you can teach; you just have to get in and start making your own bread and you will learn it too!
I like to knead the dough by hand just so I know it has the right feel. It's nothing you can teach; you just have to get in and start making your own bread and you will learn it too! | Source
I have oiled the bowl so that the rising bread can rise unimpeded.
I have oiled the bowl so that the rising bread can rise unimpeded. | Source
I have covered the bowl in plastic wrap and will let it rise and ferment overnight. You can let it ferment for 48 hours just in case you can't get to it in 12 or 24 hours.
I have covered the bowl in plastic wrap and will let it rise and ferment overnight. You can let it ferment for 48 hours just in case you can't get to it in 12 or 24 hours. | Source
It's early in the morning and the dough did it's thing overnight!
It's early in the morning and the dough did it's thing overnight! | Source
You want the dough to double in size.
You want the dough to double in size. | Source
I am going to let it sit in my warm kitchen for 3 or 4 hours while I take my morning hike!
I am going to let it sit in my warm kitchen for 3 or 4 hours while I take my morning hike! | Source
Back from the hike and the dough is back to room temperature.
Back from the hike and the dough is back to room temperature. | Source
I just cut the dough in half and will do a light shaping so it fits in my loaf pans.
I just cut the dough in half and will do a light shaping so it fits in my loaf pans. | Source
Just gave the loaves 3 fast slashes with my new bread lame, a Christmas gift!
Just gave the loaves 3 fast slashes with my new bread lame, a Christmas gift! | Source
Take the plastic wrap from the overnight ferment bowl and just gently lay it across the loaves so they don't dry out. They will probably rise for about 1 1/2 to two hours. It just depends on how warm your kitchens is.
Take the plastic wrap from the overnight ferment bowl and just gently lay it across the loaves so they don't dry out. They will probably rise for about 1 1/2 to two hours. It just depends on how warm your kitchens is. | Source
See how the slashes and dough have expanded. In the oven for an hour it goes.
See how the slashes and dough have expanded. In the oven for an hour it goes. | Source
Turn them over out of the loaf pans to cool,
Turn them over out of the loaf pans to cool, | Source
Don't be afraid of the bread getting very dark-- It's all good!
Don't be afraid of the bread getting very dark-- It's all good! | Source
The bread is cool enough to slice.
The bread is cool enough to slice. | Source
You just know this bread is sooo good for you!
You just know this bread is sooo good for you! | Source
I sliced all the bread and now I will store it in freezer bags.
I sliced all the bread and now I will store it in freezer bags. | Source
This recipe has several steps but just look at the payoff-- the taste is amazing. It is so worth the time and effort!
This recipe has several steps but just look at the payoff-- the taste is amazing. It is so worth the time and effort! | Source

Cracked and sprouted sourdough wheat bread

Prep time: 4 hours
Cook time: 59 min
Ready in: 4 hours 59 min
Yields: 2 loaves of bread

Cracked and sprouted wheat sourdough bread

  • 1 cup cracked red wheat berries, sprouted (allow 4-5 days of sprouting)
  • 3 cups whole wheat flour, organic
  • 2 tablespoons yeast, dried
  • 1 cup sourdough, I have been feeding the same one for over 10 years
  • 1 cup water
  • 1 cup non-fat dry milk, or hemp or soy or almond milk
  • 1 scant tablespoon salt
  • 4 cups unbleached bread flour, I start with 3 cups and add as needed.
  • 1/3 cup honey
  • 2 tbls non-diastatic malt, not essential but adds a nice flavor
  • 1 cup gluten, flour

Cracked and sprouted wheat berry sourdough bread

  1. To sprout the wheat berries: take one cup of the cracked wheat berries and place them in a jar that will allow for the wheat to expand up to four times it's original size. Rinse the berries once a day and store in a cool dark room (I have an area in my basement). I used a seed sprouter as seen in the photos. The berries are ready for the bread when the sprouted root is the size of the berry.
  2. Once the berries are ready you will need to mix together the berries, whole wheat flour, yeast, sourdough, water, dry milk, honey, and salt.
  3. My sourdough is always cold so I just mixed it in a four cup measuring cup, along with the water, sourdough and honey. I popped it into the microwave for a minute just to take the chill off.
  4. I place all the ingredients except for the bread flour in the large mixing bowl of my stand mixer using the bread hook attachment. As the mixer is mixing together all the ingredients, I started to add the bread flour. I used about 3 cups. You will have to watch as the bread comes together in the mixer--- you will need all the flour or maybe even some more. You are looking for it to come together and not be sticky. You can do this all by hand if you don't own a stand mixer.
  5. I poured the dough out onto a lightly-floured sil-pat and kneaded the dough by hand for about 5 minutes. The dough was nice and smooth. I then put the dough in an large oiled glass bowl and let it sit overnight in my cool basement. You can also let it ferment in the refrigerator.
  6. The next morning I placed the cooled dough in my kitchen for about 3 to 4 hours to warm up.
  7. Grease two 8 1/2 x 4 1/2 inch loaf pans. Gently take the dough out of the bowl and split into 2 equal loaves. I then gently shape these into loafs and placed into the loaf pans. I gave them 3 nice slashes on the top for the dough to allow for expansion and let them sit for 2 more hours. You are looking for the dough to open up the slashes. It may take more or less time depending on the heat in your kitchen.
  8. I knew that the wheat dough would take a while to rise so about an hour into the rising, I turned my oven on to 350 degrees.
  9. When the dough had risen and opened up the slashes, I placed both loaves in the oven and gave them a quarter turn every 15 minutes to help bake them evenly on the oven stone. In one hour, I checked the internal temperature of the bread and it was a perfect 190 degrees.
  10. Lastly, take the bread from the oven place your loaves onto a wire rack releasing them from the pan and letting them cool for at least an hour. It takes a lot of will power but you should wait at least until it's cool to touch. It helps hold the bread together better and develop it's flavor. I served my bread with homemade soup and sliced the rest to store in the freezer.

Cracked and sprouted wheat berry sourdough bread

This recipe looks like a bunch of work but it's not really. You break it up over four or five days of different steps so no one step takes longer than a half an hour. I love making bread; its one of the most satisfying things a home chef can prepare. Everyone loves a fresh loaf of bread, and if it's loaded with nutrition, that makes it nearly guilt-free!

The reason I used a sourdough in this recipe is because of a book I just read. The author had done tons of research traveling Europe in search of the perfect loaf of bread. In his search he discovered that breads made with sourdough had very little gluten left in them. The sourdough causes a chemical reaction in the bread that changes the gluten structure. This is good news for the folks with Celiac's Disease, as long as they are willing to experiment. I always love the slight sour taste as it adds to the sweet wheatness of this loaf. I hope you love it too!

Cook's note: This bread makes the best peanut butter and jelly sandwich you will ever have!


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