This sprouted wheat bread is so soft and tender you are going to have a hard time convincing people it is one hundred percent whole wheat. Using sprouted wheat in this recipe changes the game of bread baking and makes the most amazing whole wheat bread.
Sprouted Wheat Bread
Most people think of Ezekiel bread when I mention sprouted wheat bread. However, this bread is quite different from Ezekiel bread which is made with a sprouted grain pulp. The sprouted grains get mashed into a wet, pulpy mixture, then combined with other ingredients to make a bread dough.
This bread is different. We use dry, sprouted wheat flour in this recipe.
Although the whole wheat used in this recipe looks like any other whole wheat flour, it is actually quite unique. Sprouted wheat flour is flour that has been finely ground AFTER the wheat has been sprouted and dried. Peter Reinhart explains the concept in his book, Bread Revolution.
Sprouted wheat flour creates a bread with a soft, light texture and a naturally sweet flavor. This type of flour makes excellent bread using only the basic ingredients of flour, water, salt, and yeast. We have taken it a bit further and enhanced the dough with buttermilk, honey, and butter for an ultra-rich, honey-sweetened bread.
Just 100% whole wheat flour
Whole wheat flour contains less gluten than white flour. Normally, bread made with 100% whole wheat flour is dense and heavy unless you add white flour or vital wheat gluten into the dough. The gluten gives the bread strength and structure and allows the dough to rise higher. Whole wheat also absorbs more liquid which can dry out the bread.
This is the reason you will find many recipes for whole wheat bread call for a small amount of white flour or vital wheat gluten. By adding gluten to the bread dough, it strengthens the dough and allows it to rise a little taller, making an airier, lighter bread.
No white flour, no vital wheat gluten added
This recipe for sprouted wheat bread uses 100% whole wheat flour. We did not add white flour or vital wheat gluten and yet this bread bakes up to be soft, light, and airy.
High hydration dough
Whole wheat absorbs a lot of liquid so this recipe calls for a quite a bit of liquid (in this case, buttermilk). The hydration in this bread is over 90%. That means the weight of the liquid in this recipe is almost equal to the weight of the flour. After mixing the ingredients together, the dough will be wet and sticky. Don’t panic, and don’t add more flour.
You really do want a wet dough for optimum results.
Working with wet dough really isn’t difficult. The main challenge is coming to terms with the idea that it really is ok for the dough to be so wet and sticky. Most people want to add more flour until the dough isn’t sticking to their fingers or the counter. The problem with adding more flour is that the bread will be dry and dense.
Tips for working with wet dough
With a few tips, you will be handling wet, sticky dough like a pro:
Now, instead of adding flour to the countertop, which will incorporate more flour into your dough, we recommend using water or oil. If your countertop is slicked down with water or oil then the wet dough will not stick to the countertop. The same goes for your hands and any of the tools you use, like the bowl scraper.
Keeping your hands, the counter, and your tools wet or slicked with oil will make it easier to handle the wet dough.
Instead of a traditional kneading method, use the stretch and fold technique. The stretch and fold technique minimizes the need to handle the dough while maximizing the gluten development. It is almost like intermittent kneading. With this technique, you stretch the dough a bit and fold it over onto itself a few times. After letting it rest, you repeat the process. After three or four intervals of stretching and folding, the gluten proteins will strengthen just as if you spent 15 minutes kneading the dough.
We hope you try this bread recipe, it is healthy and without preservatives. Plus, if you are trying to cut back on your gluten intake but cannot live without a slice of toast with your morning eggs, this is a great option. Bake it, slice it and freeze it then pull out a slice or two for toast. I like to add a square of parchment paper between the slices before freezing the loaf. The parchment paper keeps the slices from freezing together.
Here are some other recipes you might like:
- Sprouted Wheat Fresh Cranberry Bars
- Easy Sourdough Bread Recipe
- Sprouted Rye Bread
- Einkorn Milk and Honey Bread
- Sprouted Spelt Rosemary Walnut Bread
- Spelt Irish Soda Bread
- Cracked Wheat Bread
Watch our video:
Check out our video and see how easy it is to work with sprouted wheat flour. If you keep your hands wet the dough will not stick to your hands while you handle the sticky dough.
Have you made this Sprouted Wheat Bread? We would love to hear from you. Drop us a comment below or tag us on Instagram.
Like us on Facebook!!
Serving Size 1 slice
Amount Per ServingCalories 92 Total Fat 2g Saturated Fat 1g Trans Fat 0g Unsaturated Fat 1g Cholesterol 5mg Sodium 191mg Carbohydrates 16g Fiber 0g Sugar 4g Protein 3g