Rating
5
Average: 5 (3 votes)
Active time
20 minutes
Total time
2 hours
Yield
One 2-pound loaf or 12 rolls
Nutritioni
Ingredients

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

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 35-38 minutes and test for doneness (see below). 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.

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.

Nutrition

Calories: 180
Total Fat: 5 g
(Saturated Fat: 2.5 g)
Sodium: 300 mg
Carbohydrate: 33 g
Fiber: 6 g
Protein: 6 g

Yield: One 2-pound loaf or 12 rolls

How'd it Taste?

Diane
5
I've been using this as my basic recipe ever since I started making my own sprouted grain breads about a 1 1/2 years ago. I've used a variety of add-ins and final-loaf prep methods, and have had very few "well, it's still tasty toast" results :-) Love it . . . thanks so much for helping me get this started!
Caroline-WGC
0
Thanks for letting us know how much you enjoy the recipe, Diane. We wish you many tasty loaves!
R. Jackson
5
Peggy
5
First time to try this sprouted wheat bread recipe:. Super easy, very tasty, perfect consistency. I used a bread maker that I had never tried before, and it came out perfect. I'm going to try honey for sweetener next time. Thank you for the recipe!
Jae
0
What are the nutritional facts on this recipe. How many carbs? Thats what I need to know. How much Fiber?
Caroline-WGC
0
Hi Jae -- The Nutrition Facts can be found on the right side of the menu bar just under the recipe photo. Just hover over the "i" to see the information (this info will also be included at the bottom of the recipe if you print it out). One serving of this recipe has 33g of carbohydrates and 6g of fiber.
Patti Linden
0
Is the serving size one or two slices?
Caroline-WGC
0
Hi Patti -- The serving size is 1/12 of the loaf or 1 dinner roll. This is probably equivalent to one slice of bread, depending on how thick, or thin, your slices are.

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