Sprouted Sandwich Bread and Rolls
digg this
del.icio.us
Janie Quinn
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.
ingredients
4 tablespoons room-temperature butter
4 tablespoons room-temperature maple syrup
1 1/2 cups room-temperature water
4 cups Essential Eating* sprouted wheat flour
1 1/2 teaspoons sea salt
2 teaspoons yeast
Instructions
Bread, in Bread Machine:
1. Place the wet ingredients in a bread maker and add the dry ingredients on top, ending with the yeast.
2. Set the program for the basic rapid cycle and press Start.
Bread, by Hand:
1. 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.
2. 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.
3. 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 15-18 minutes. Remove from pan and cool on wire rack.
Rolls, by Machine or by Hand:
1. Set the program for the dough setting on the machine, or mix by hand, as above.
2. Let dough rise until double; punch it down.
3. Cut the dough into 12 pieces and form them into 12 rolls.
4. Place rolls on a greased baking sheet, 2 inches apart. Let rolls rise until double again. Preheat oven to 350° F. Bake 12-15 minutes, until golden brown.
* Normally we don't specify brand names in WGC recipes, but since sprouted flour is not yet widely available or standardized, we are specifying the brand used to develop this recipe.
Recipe from Janie Quinn, author of Essential Eating Sprouted Baking.
For more information, visit www.essentialeating.com.
makes: One 2-pound loaf or 12 rolls
