Sprouted Whole Wheat Bread




We have had a couple blog posts lately sharing the incredible benefits of sprouting and why we are so excited about it. So if you already have bought our One Degree veganic Sprouted Whole Wheat Flour and are looking for some mouthwatering recipes to use it in, such as making some homemade sprouted bread yourself, then look no further.

This recipe is uncomplicated, one of our favorites for a homemade bread, and works beautifully with our One Degree veganic Sprouted Whole Wheat Flour. So pull out our sprouted flour, grab that apron, and get baking!

Yield: 4 loaves (depending on loaf size)

Ingredients

4 cups warm water
1 Tbsp yeast (heaping)
1/4 cup coconut palm sugar, honey, or sweetener of choice
2 Tbsp olive oil
2 tsp salt
7 1/2 – 8 cups One Degree Organics Sprouted Whole Wheat Flour

Directions

In a large bowl of an electric mixer, combine the yeast, warm water and coconut palm sugar. Let sit for at least 10 minutes, or until frothy. Add olive oil and salt and mix.

With mixer on low to medium speed, begin adding the Sprouted Whole Wheat Flour about half a cup at a time. Keep adding flour slowly until dough begins pulling away from the sides of the mixer but is still sticky to the touch.

Transfer dough to a lightly floured surface and continue kneading by hand and adding small amounts of flour as needed while dough is still moist and slightly sticky.

Place dough in a large oiled bowl, turning dough once over to coat with oil. Cover the bowl with a clean dishtowel and let rise in a warm place until dough has doubled in size.

Empty dough onto lightly oiled surface and divide into three equal pieces. Form into loaves and place in lightly oiled bread pans. Allow to rise approximately 20-30 minutes. Keeping your kitchen warm will help the dough to rise quickly.

Bake at 350 degrees F for 30 to 40 minutes, until loaves are golden brown.

Allow to cool slightly before removing loaves from bread pans and placing on cooling rack. Wait until loaves are completely cooled before slicing.