Recipe: Sprouted wheat half white bread (1 medium loaf)
Ingredients:
- 1+1/2 cup KAF unbleached all-purpose flour
- 1+1/4 cup KAF whole wheat flour
- 1/4 cup wheat berries, sprouted
- 1/3 cup water for blending the wheat berries
- about 1/3 cup water for hydrating the dough
- 1+1/4 tp salt
- 2 TB honey
- 2 TB olive oil
- 2+1/2 tp active dry yeast
Procedure:
1. To sprout wheat berries, soak berries in water and allow to rest in warm place. Change water once to twice a day, stirring to stimulate oxygen circulation.
2. When the berries have sprouted, drain off water. Blend with about 1/3 cup of water until liquify.
3. Proof yeast in 2 TB warm water for 10 minutes.
4. Sieve all-purpose flour, whole wheat flour, and salt in a large bowl.
5. Add proofed yeast and liquified berries to the sieved dry ingredients. Mix to integrate. Add water about 2 TB at a time until dough is well hydrated.
6. Add honey and oil. Knead to homogenize the ingredients.
7. Allow to rest covered until volume doubles. Punch down. Do this twice.
8. Shape dough into a log. Then place is a pan, generously greased with vegetable oil. Allow to proof, covered with plastic wrap.
9. Preheat oven to 350F. Bake on middle rack uncovered. When the top is nicely golden and hard, brown with butter. Cover with foil and resume baking.
Results:
Day 1, 10:13 am, wheat sprouted for 1 day:
Day 2, 9:12 am, sprouted wheat about 1 cup in volume:
Day 2, 9:14 am, 1/3 cup water to add the sprouted wheat for blending:
Day 2, 9:14 am, sprouted wheat ready to blend:
Day 2, 9:15 am, starting at a low speed:
Day 2, 9:16 am, pushing to maximum speed without warming out the mixture:
Day 2, 9:18 am, liquified sprouted wheat berries:
Day 2, 9:30 am, sieve flours and salt to enhance thorough mixing:
Day 2, 9:34 am, yeast proofed, ready to start:
Day 2, 9:36 am, adding proofed yeast and liquified wheat berries to dry ingredients:
Day 2, 9:54 am, lean dough formed, with comfortable hydration level:
Day 2, 9:58 am, honey and olive oil added to dough:
Day 2, 10:05 am, dough becoming too moist after adding honey and olive oil:
Day 2, 10:07 am, gradually adding in about 1/4 cup of whole wheat flour for adjustment:
Day 2, 10:14 am, final dough:
Day 2, 10:25 am, final dough rubbed with a little oil and ready to proof:
Day 2, 10:52 am, dough rested about 30 minutes:
Day 2, 10:53 am, dough's height after resting 30 minutes:
Day 2, 10:53 am, dough punched down the first time, then allowed to rest again:
Day 2, 1:41 pm, dough rested about 3 hours in warm summer afternoon:
Day 2, 1:42 pm, dough's height after resting 3 hours:
Day 2, 1:43 pm, dough's texture after the second rising:
Day 2, 1:43 pm, dough punched down again:
Day 2, 1:48 pm, pan generously oiled with vegetable oil:
Day 2, 1:53 pm, dough shaped and ready to proof:
Day 2, 1:53 pm, dough's height when proofing starts:
Day 2, 2:15 pm, room temperature at which proofing takes place:
Day 2, 2:36 pm, dough proofed 40 minutes at warm temperature of 78F on counter top:
Day 2, 2:37 pm, dough expanded so much, it's bulging out:
Day 2, 2:42 pm, dough proofed 50 minutes, ready to bake:
Day 2, 2:42 pm, dough's height after proofing 50 minutes:
Day 2, 2:42 pm, baking started at 350F, uncovered, middle rack:
Day 2, 2:55 pm, loaf baked 13 minutes, top slightly wobbling when shaken:
Day 2, 3:05 pm, loaf baked 22 minutes, top hardened (set):
Day 2, 3:05 pm, loaf's height at 22 minutes:
Day 2, 3:07 pm, loaf's top brushed with a little butter:
Day 2, 3:08 pm, baking resumed at 350F, covered:
Day 2, 3:22 pm, loaf baked 40 minutes, internal temperature exceeding 190F:
Day 2, 3:22 pm, thermometer coming out clean:
Day 2, 3:22 pm, loaf's top while in pan:
Day 2, 3:23 pm, loaf's height:
Day 2, 3:24 pm, loaf's edge:
Day 2, 3:25 pm, loaf's side:
Day 2, 3:26 pm, loaf's bottom:
Day 2, 3:26 pm, loaf's heel:
Day 2, 3:27 pm, loaf's top:
Day 2, 3:28 pm, loaf's wrinkles:
Day 2, 3:32 pm, loaf cooling on rack:
Day 2, 4:38 pm, loaf cooled for 1 hour:
Day 2, 4:39 pm, soft crumb easily sliced, and bended:
Day 2, 4:44 pm, 17 slices yielded:
Day 2, 4:44 pm, soft crumb and thin crust:
Day 2, 4:44 pm, a center-of-loaf slice:
Day 2, 4:44 pm, an end-of-loaf slice:
Day 2, 4:41 pm, the almost square dimension of a center slice, with a barely noticeably swirling texture of the crumb because of the way the dough is rolled into a log:
Day 2, 5:48 pm, crumb with flakes of wheat bran from the sprouted wheat:
Day 2, 6:09 pm, a slice being bended at ease:
Day 2, 5:46 pm, crust when cooled:
Observations::
1. I think the impressive oven spring of this loaf is largely the result of the KAF bread flour.
2. The bulging out crown makes it a little difficult to remove the loaf from pan.
3. While this loaf has the spectacular oven spring typical of white breads, it does not have the strong and dense flavor of fully whole wheat loaves. It has somewhat a compromise between the two. The crumb has a light but noticeable bitterness, perhaps characteristic of whole wheat.
4. This loaf has 2 TB of honey and olive oil each. The tenderness of the loaf is noticeable.
5. When fresh, this loaf is soft and spongy, tasting and feeling like any of those packaged commercial whole wheat loaves available in the grocery stores.
6. I do not notice any distinctive difference between the bread with sprouted wheat and the wheat flour bread. Perhaps my wheat berries just haven't sprouted enough. KAF recommends that the wheat be soaked until the roots are about the length of the grain itself. Mine never reach that length after 3 days. So I decide to go ahead without delay, lest the berries get moldy.
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