March 20, 2014 - 3:13pm
Whole Wheat & Sprouted Grain + Whole Wheat with Millet
The Whole Wheat bread on the left has 283 grams of sprouted wheat kernels. The second loaf is Whole Wheat with Millet. And both loaves contained 100% freshly milled hard Red Spring Wheat from Great River Milling. The flour actually had a bouquet - that's a first. The recipes are from PR's Whole Grain Breads. Both used a delayed fermentation with sourdough ( refrigerated for 18 hours) and followed PR's epoxy directions for the soaker and the sourdough starter. Sprouted loaf is slightly sour, soft, wheaty and moist.
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Just the way we like it - Well done!
I have learned a great deal from reading your posts and try to incorporate a little more of your process/ingredients - especially when working on creating a new SD bread for the family.
recipes with what ever ingredients come to mind at the time. Sometimes they even work out OK :-) Thanks for the kind words Just 10,000 more breads to go.....Only thing worse than Wonder Bread is baking the same one over and over again! I say make the adventure something to remember!
Happy baking