The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

sprouted grain

apprentice's picture
apprentice

It was the nicest kind of serendipity that drew me into working with barley. A friend asked if I could make her some sprouted barley bread. She heard that sprouted grain breads are healthy, and she knows how much I enjoy a challenge.

Naturally, my first stop was TFL. Mini O, how did I miss that you were working with barley, too? I guess I was too focused at that point on "sprouted barley bread" as a search term. I found some references to other barley breads and looked further afield.

I accumulated lots of info about barley in general, its different forms and many uses. See here, http://www.vegparadise.com/highestperch410.html if you want to delve further. Who knew what an important role this humble grain played in creating the world we know today?

Didn't find recipes for SBB, but I found references to a product made by the Alvarado Street Bakery of Sonoma County, California. They bill themselves as a global supplier of whole grain breads and bagels. Their loaf has sprouted barley and wheat berries plus a few other things including raisins. That wasn't what my friend had in mind. I kept looking.

My research ultimately led me to some non-sprouted barley breads that I really wanted to try. Also found a sprouted wheat bread recipe I figured I could modify for my friend to include sprouted barley as well. I reasoned that the plain barley breads would teach me what I needed to know to make a success of the sprouted version. Good excuse? We'll see how it works out. My wonderful friend said, "Carol, I'm sure I'll be happy to eat whatever you're happy to make."  :)

First up was Jeffrey Hamelman's Beer Bread with Roasted Barley. That will be my next blog entry – with pictures.

Carol

umbreadman's picture
umbreadman

So today i started a double batch variant of a multigrain hearth bread in the PR delayed fermentation/epoxy style. I decided to add 12ozs of cooked brown rice, quinoa, and amaranth grains for extra protein; i've also found that the quinoa sometimes gives a pleasant little *pop* if you happen to catch a grain between your teeth while eating the bread. It's "retarding" now; meaning I got lazy, and didn't want to bake it tonight so i left the bowl in the cold basement to do its thing.

I baked them in the early afternoon. By the time I actually got to them with a camera, they looked like this:

 

 

 

 

 

 

 

The crust was nice, but the crumb wasn't as open as i would have liked. I had a little trouble transfering it to the oven stone, and that negated a lot of the proofing : \ However, it wasn't dense in that heavy, difficult-to-chew-through way. Rather, every bite was substantial, chewy, and pleasant. I've become a great fan of naturally leavened breads, in part because of that unique texture.

 

I made this one the next day, somewhat on a whim, only checking Hammelman's sourdough seed bread recipe for a guide of what proportion of seeds to put in.

This one turned out amazingly, slightly burnt crust aside. The inside opened up nicely and the toasted seeds added a nutty sweetness that shut out any need for sweetener.

I also think I should get my camera out sooner, maybe I'll get a photo of a whole loaf one day... 

Sourdough Sunflower Seed Bread with Sprouted Grains

2lbs high extraction flour (e.g. Heartland Mill Golden Buffalo)

~20-22ozs water

~.6-.7 oz salt

5.5 oz sunflower seeds, toasted in pan and cooled

4oz sprouted grains (i used a combination of quinoa and amaranth. The grains should be soft from all the soaking, so no grinding was needed)

Sourdough culture (unknown amount, ~ 3 heaping tablespoons. ish.)

1) Mix Flour, water, grains, and salt into a tacky dough and let rest for 30-60 minutes for autolyse.

2) Cut dough and sourdough into small/medium chunks and mix. Knead until well blended and dough feels strong, ~7-10 minutes. (I knead by hand).

3) Let ferment for about 2.5-3hrs, folding at 1-1.5 hour intervals, depending on dough strength.

4) Unload dough, shape, and let proof for ~1hr, while heating oven + stone at 400-425.

5) Top with more sunflower seeds, slash, and bake with steam, turning down oven to 375 or so if crust darkens too quickly.

6) Eat when patience fails.

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