Sprouted Wheat Country Bread
I have been on a bit of a country bread kick lately but I’m always trying to mix it up. For my latest variation I’ve replaced the typical 10% whole wheat flour in a country bread with 15% sprouted wheat.
Although I don’t have that much experience using sprouted grains it’s something that has always intrigued me. Mainly because of the purported health benefits but also because of the delicious flavor.
For one thing, when you use a sprouted grain like wheat you are using the entire grain. At this point it’s already much more nutritious than white flour but not any better than your average whole wheat flour. What causes sprouted grains to excel so greatly in nutrition is the activation of enzymes in the sprouting process. These enzymes breakdown some starches before they get to your body making bread made from these grains easier to digest. The sprouting also increases levels of some vitamins and protein.
On top of all these nutritional advantages sprouted wheat also tastes great! It is much more sweet tasting than whole wheat flour and doesn’t have any of the bitterness. It’s these flavors that led me to the idea of trying sprouted wheat in a country bread.
The finished loaf had outstanding flavor! It was quite sweet from the sprouted wheat and very mildly sour probably from making it as a straight dough instead of retarding. I feel like I could increase the sprouted wheat to 25-35% of dough weight and still get a great mild sprouted wheat flavor. If I went that high with normal whole wheat it would dominate the flavor and have that bitter whole wheat taste. I think I’m going to be using sprouted wheat a lot more often in my breads.
For the formula, process and more photos visit aBreaducation .