July 19, 2014 - 3:13am
50% sprouted flour sandwich loaf
This is very similar to the transitional wholewheat bread that I baked last week.
Only 2 changes:
1) I used my own sprouted wheat berries and grind them using the vita-mix blender after drying them in the oven at 80C (lowest temp my oven can go).
2) I reduce the amount of commercial yeast to 2g.
I find that the gluten network is not as supportive (holding its shape) but still extensible, most probably due to the sprouted berries. That's why I baked it in a loaf tin instead of free form.
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than yesterday's bake using 50% sprouted grain flour dried at 50 F. I wonder if the sprouted grains they sell are dried at temperatures where the enzymes are killed off? We will try a tin next time and see if that makes any difference. At any rate yours looks terrific as a sandwich loaf. Well Done and
Happy Baking
I enjoy your baking adventures very much.