Lori's Sprouted Wheat Bread
  • 19ounces sprouted red wheat flour
  • 9grams Celtic sea salt (1 ¾ teaspoon of this particular type of salt)
  • 2teaspoons instant yeast
  • 2cups plus 1-2 tablespoons of lukewarm water to make a slightly sticky finished dough ball.
  1. I make the dough in a bread machine.
  2. Once all of the flour is incorporated in the bread machine I add 2 tablespoons of softened organic unsalted butter and let that mix in and let the dough knead, but take it out before it rises.
  3. I put the dough into an oiled bowl and flip it oiled side up.
  4. Cover with a piece of wax paper and then foil lightly enough so it can breathe.
  5. Let it rise in the refrigerator overnight which improves the texture dramatically.
  6. Then I bring it to room temperature, dump it out of the bowl onto a very lightly floured board, press it down gently to remove bubbles, then form it into a loaf by rolling it onto itself, pinching as I go.
  7. I place it in a greased 11 ¾ by 4 ½ inch loaf pan.
  8. Cover with a damp towel, let rise until 1 ¼” above the top of the pan, and bake at 375 degrees in a preheated oven until internal temp reaches 190 degrees, about 40 minutes at our high altitude.
  9. Amazing bread!