Week 24 recipe-SPROUTED SANDWICH BREAD AND ROLLS
Use this as your main, base recipe for making bread and rolls from sprouted wheat ﬂour – then add poppy seeds, herbs, chopped sun-dried tomatoes, or chopped olives for variation. One recipe; many ﬂavors.
ACTIVE TIME:20 minutes TOTAL TIME:2 hours
YIELD:One 2-pound loaf or 12 rolls
4 tablespoons room-temperature butter
4 tablespoons room-temperature maple syrup
1 ½ cups room-temperature water
4 cups sprouted whole wheat ﬂour
1 ½ teaspoons sea salt
2 teaspoons yeast
Bread, in Bread Machine:
Place the wet ingredients in a bread maker and add the dry ingredients on top, ending with the yeast.
Set the program for the basic rapid cycle and press Start.
Bread, by Hand:
If you prefer to mix by hand, place the dry ingredients in a large bowl, then add the wet ingredients. Mix until the dough comes together and forms a rough ball.
Remove dough from bowl and knead about 8 minutes until it is smooth and elastic. Grease the bowl with olive oil and return dough to bowl. Cover with a dry dish towel and let rise in a warm place until double, about one hour.
Punch down the dough, form it into a loaf, and place in a greased loaf pan. Let rise again, until double. Preheat oven to 350°F. Bake 35-38 minutes and test for doneness (see below). Remove from pan and cool on wire rack.
Rolls, by Machine or by Hand:
Set the program for the dough setting on the machine, or mix by hand, as above.
Let dough rise until double; punch it down.
Cut the dough into 12 pieces and form them into 12 rolls.
Bake for 15-18 minutes and test for doneness.
Baking times will vary depending on size of the loaf, oven and weather. To test a full loaf, give the bottom of the loaf a ﬁrm thump with your thumb. The bread will sound hollow when it’s done. Or insert an instant read thermometer into the center to test for a ﬁnished temperature of about 190°F.
Recipe from Janie Quinn, author of Essential Eating Sprouted Baking.
For more information, visit www.essentialeating.com.