The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

79% Sprouted Whole Wheat with Sprouted Rye

Isand66's picture
Isand66

79% Sprouted Whole Wheat with Sprouted Rye

      As I mentioned in my last post, I sprouted some whole wheat and rye and ground them in my mill a couple of weeks ago.  I wanted to make a mostly sprouted whole wheat bread since there is nothing like the flavor sprouted whole wheat imparts on a bread.

I added a little rye and some French Style flour from KAF to round out the bread and through in some cracked wheat as well.

The end result was a bread that had some great oven spring and a moderate crumb with a nice sour tang.  You can really taste the sprouted whole wheat and it tastes great....well at least to me and my taste testers Lexi and Max :).

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Formula

Sprouted WW with Sprouted Rye (%)

Sprouted WW with Sprouted Rye (weights)

Download the BreadStorm File Here.

Main

Levain Directions

Build 1: Mix all the Levain ingredients together for about 1 minute and cover with plastic wrap.  Let it sit at room temperature for around 7-8 hours or until the starter has doubled.

Build 2: Add the flour and water as indicated and mix thoroughly.  Let it sit at room temperature for 7-8 hours plus or minus until starter has peaked.

Either use in the main dough immediately or refrigerate for up to 1 day before using.

 Main Dough Procedure

Mix the flours and water together in your mixer or by hand until it just starts to come together, maybe about 1 minute.  Let it rest in your work bowl covered for 20-30 minutes.  Next add the salt, starter (cut into about 7-8 pieces), and mix on low for 6 minutes.  Remove the dough from your bowl and place it in a lightly oiled bowl or work surface and do several stretch and folds.  Let it rest covered for 10-15 minutes and then do another stretch and fold.  Let it rest another 10-15 minutes and do one additional stretch and fold.  After a total of 2 hours place your covered bowl in the refrigerator and let it rest for 12 to 24 hours.  (If you have a proofer you can set it to 80 degrees and follow above steps but you should be finished in 1 hour to 1.5 hours).

When you are ready to bake remove the bowl from the refrigerator and let it set out at room temperature still covered for 1.5 to 2 hours.  Remove the dough and shape as desired.   Place your dough into your proofing basket(s) and cover with a moist tea towel or plastic wrap sprayed with cooking spray.  The dough will take 1.5 to 2 hours depending on your room temperature.  Let the dough dictate when it is read to bake not the clock.

Around 45 minutes before ready to bake, pre-heat your oven to 550 degrees F. and prepare it for steam.  I have a heavy-duty baking pan on the bottom rack of my oven with 1 baking stone on above the pan and one on the top shelf.  I pour 1 cup of boiling water in the pan right after I place the dough in the oven.

Right before you are ready to put them in the oven, score as desired and then add 1 cup of boiling water to your steam pan or follow your own steam procedure.

After 1 minute lower the temperature to 500 degrees and after another 3 minutes lower it to 450 degrees.  Bake for 25-35 minutes until the crust is nice and brown and the internal temperature of the bread is 210 degrees.

Take the bread out of the oven when done and let it cool on a bakers rack before for at least 2 hours before eating.

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Comments

dabrownman's picture
dabrownman

grain means hearty, healthy as well as tasty.  Lexi and max have to be living in flavor town tonight:-)  A great sandwich bread indeed.  Wish I had some of that bread for a cold cut sammy with all the fix'ins.  Well done Ian.  Enjoy the rest of football weekend

Isand66's picture
Isand66

Thanks DA.  I just commented on your latest masterpiece.   This one is not in the same stratosphere as Lucy's but I think you would like it.  You're right in it makes a great sammy bread.

Looking forward to the start of another football Sunday and still on cloud nine watching my Amazing Met's ride the magic carpet!

Happy FB weekend to you and Lucy as well.

Ian

HBM's picture
HBM

Hi Ian,

I am starting with sprouted grains, I have been baking using a mixture of different grains, home milled flour.  I use spelt, buckwheat, hard red, rye, emmer, and quinoa.  I normally mill the grains and make the bread.

I now leaning towards sprouted grains for health reason and taste as well.  Unfortunately, I still have a lot of un-sprouted grains on hand and I am learning to sprout the grains.  I baked couple times with the home sprouted grains, I followed a recipe I found.  Both times, the bread have good flavor but dense.  One reason is probably because I baked cold instead of letting the dough warm up.

I looked at your bread and the texture looks really good.  

Would you be willing to mentor me through this?  

Thank you,

A

 

KathyF's picture
KathyF

Looks very tasty. Unfortunately, my family seems to prefer white fluffy bread. I am thinking of gradually increasing the amount of whole grains in my bread to get them to appreciate bread that might be a little less fluffy. Since I don't have a mill, I have been thinking about buying sprouted grain flour.

Isand66's picture
Isand66

Good idea to gradually introduce them to the whole grains.  You can try using white whole wheat first as maybe 20% of the flour and work your way up to using whole wheat.  You may want to try a porridge bread using whole grains in the porridge and a small amount in the flour as another way to get them used to it.  Eventually they will realize how much tastier a good hearty bread is compared to fluffy white bread.

You can buy some good sprouted flour to try as well and while it's not as fresh as your own it will still be very tasty.

Regards,

Ian

STUinlouisa's picture
STUinlouisa

That looks very nice and tasty. Just starting to explore sprouted grain breads myself. Second loaf was in the same %  area as this one and had the same crumb structure. I'm wondering if that is characterized of sprouted grain bread or is it technique which was also  similar. Any thoughts?

Isand66's picture
Isand66

Thanks for your comment.

High percentage of whole grains will definitely give you a more tight crumb.  If I wanted open it up more I could have easily increased the hydration but honestly this one came out just fine.  Sometimes the finer crumb is just as well.  I did sift some of the hard bits out after milling and could have done a second sift with a finer sieve.  This would also give me a higher extraction flour and a more open crumb.

Regards,

Ian

nmygarden's picture
nmygarden

Have you noticed characteristic differences in performance between the various sprouted grains? I've only sprouted farro (aka emmer, I believe), so far, and used some commercial sprouted wheat flour. Is the flavor boost similar with others? Is there a notable advantage to combining sprouted grains? ...other than to satisfy Lucy's wishes...

Beautiful bread this week, Ian! Am sure it's making wonderful sandwiches and I really like how you scored it.

Hi to all the pups from the West Coast kitties.

Cathy

Isand66's picture
Isand66

Thanks for your comments Cathy.

I do notice that each different sprouted flour tastes different just like with their un-sprouted counterparts.  I am not sure if there is any advantage for combining them but like anything experimentation is key and you do get different flavor profiles.

Hello to your West Coast gang from my East Coast group.  I'm actually in Florida for a business conference all week and missing my gang already :(.

Regards,
Ian

Reynard's picture
Reynard

so good :-) I don't mind a good white bread, but dark ones are my go-to for most things. I wish my breads were as good as these, I seem to be stuck in a rut of baking brown frisbees... :-P

I'm thinking a nice strong cheese would be good with this one, vintage cheddar, say, and a nice dollop of my home made apricot & chilli chutney...

Poppy is upstairs fast asleep in her favourite spot I think, but Lexi is sitting on my lap and we are watching "Match of the Day" together.

Isand66's picture
Isand66

I agree with you on the dark breads. You would enjoy this one.  Keep baking and you will have fewer frisbees and more triumphs before you know it.  I still have the occasional dud as well.

Hello to Poppy and Lexi from my Lexi, Max, Misty, Cosmo, Lucy, Mookie and Cleo.

pmccool's picture
pmccool

Can't help but think that particular combination of ingredients should yield a very tasty bread.

Paul