Sprouted wheat bread day 3 in a food processor

Day Three

Sprouted bread in a food processor

Previous to this entry we have spent 2 days soaking and sprouting the wheat. For more information see :Sprouted Wheat bread tutorial

I learned this recipe from:

The Laurel's Kitchen Bread Book, 1984, by Laurel Robertson...
Laurel is my hero in whole grain bread baking!

I usually only do a single loaf recipe in the food processor:

6 cups sprouted wheat berries (if you started with 1 1/4 lb or 575 g hard wheat)

1 tsp active dry yeast (1/8 oz or 3.5 g)[You can use up to 2tsp per loaf]

2 T warm water (30 ml)

2 tsp salt (11g)

3 T,scant, honey (40ml)

1 8 by 4 inch loaf pan

1 clean towel

1 gallon size bag

Gather your ingredients.

Dissolve yeast in lukewarm water (no hotter than 110 degrees)

Put 3 cups of your sprouts in a food processor, add half of the yeast, salt and honey.

Process about 30 seconds.

Turn off machine and scrap unchopped grains off the sides of the processor.

Process until a dough ball forms and it cleans the side of the processor, about 3 minutes.

Put dough in a bowl, and repeat this process with your second 3 cups of sprouts and remaining ingredients.

Once all your dough is formed, roll into a ball and place in a covered bowl. Allowing it to raise for about 2 hours or until your wet finger comes out clean when inserted and leaves a hole without much effort. For best results, do not allow dough to raise so long that when you poke it, it collapse. It helps to measure the temperature of the dough. If it is between 85 and 90 degrees, it will raise in about 2 hours. If your dough is around 75 degrees it will be closer to 3 hours for this first raise.

This is how the dough will look...

Proceed to loaf formation (for full picture tutorial see: sprouted wheat bread with a meat grinder ):

Divide the dough into two pieces. I use a little WATER on my counter top.

Make a rectangle with the dough... then fold into thirds.

Roll the dough into a tight log...

Place in a loaf pan, this one is stoneware for better baking. This recipe will make 4 of these 5 by 2 1/2 inch loaves.

Repeat the loaf making until you have made as many loaves as you have dough. Lightly coat the top of the bread with oil and cover with a loose piece of plastic wrap. Raise bread about 1 hour (1 and 1/2 hours if the dough is less than 75 degrees).

Preheat your oven to 350 degrees. Bake 40-45 minutes for standard size loaves (8 by 4 inch), or 3o-35 minutes in smaller loaves like these ones.

Once baked, remove from oven.I test mine for doneness with a meat thermometer. When it registers over 175 degrees, the bread is cooked through.

The final step is to put the warm loaves in a clean dishcloth and place them in gallon size freezer bags. This allows any wheat that is on the surface of the loaf to steam a bit so it isn't rock hard. Remove from bags after about 45 minutes

The finished loaves will look like this: