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Recipe: Homemade Sprouted-Grain Bread

Aaron talked about the value of sprouting grains in his last blog.  Here is a delicious bread recipe we tried with sprouted rice flour.  Amazing!

Fly Feet Running - Recipe for homemade Sprouted-Grain Bread

Makes 1 loaf | Prep time: 10 to 20 minutes | Total time: 3 to 4 hours

Ingredients

  • Sprouted-grain bread recipes commonly call for a little oil and/or honey (or maple syrup). Both add moisture and flavor to the dough. This great recipe doesn’t use either, though, and it tastes spectacular!
  • 16 ounces (about 4 cups) sprouted whole-wheat flour (*see below for how to make sprouted rice flour)
  • 1 tsp. salt
  • 1 1/2 cups lukewarm water (just a little warmer than body temperature)*
  • 1 1/2 tsp. instant yeast

 

Directions

  1. Mix and knead together all of the ingredients—by hand, mixer, or bread machine—until a cohesive dough forms. (The dough may be wetter and stickier than other bread doughs.) If you’re using a stand mixer, knead at low speed for 6 to 8 minutes.

  2. Transfer the dough to a bowl and press a piece of plastic wrap onto the surface. Cover the bowl with a damp towel. Let the dough rise in a warm place until it’s puffy and much bigger (although not necessarily double in size), about 1 to 1 1/2 hours. (When you poke your finger into it, it shouldn’t spring back.)

  3. Shape the dough into a loaf and place it into a nonstick 8 1/2-by-4 1/2-inch loaf pan. Cover with plastic wrap and let the bread rise for about 1 hour, or until it has risen above the top of the pan.

  4. Bake the bread in a preheated 375-degree oven for 35 to 40 minutes. To check doneness, you can poke an instant-read thermometer into the middle (it will read 190 degrees). Remove the bread from the oven, turn it out of the pan, and cool it on a rack completely before slicing.

You’ll need to use 1 to 2 tablespoons less water in summer and 1 to 2 tablespoons more water in winter.

Sprouting your rice:

Brown rice is a naturally gluten-free whole grain, and sprouting rice is fairly simple. It can be done at home with equipment on hand:

  1. Choose any variety of whole grain brown rice, from short- to long-grain, for sprouting.
    • Wild rice is much longer than other rice varieties, and is cut before being sold, so it does not sprout, but it will split after soaking for several hours.
    • White rice is like white flour; the germ has been removed, so it does not sprout.
  2. Place ½ cup brown rice in a quart-size sprouting jar or other sprouting container. Fill with water, cover with a sprouting screen or mesh sprouting lid. Soak 12 hours or overnight.
  3. Drain off water.
  4. Invert the jar over a bowl at an angle so that the rice will drain and still allow air to circulate.
  5. After 12 hours of draining, rinse and drain again.
  6. Repeat rinsing and draining 2-3 times daily.
  7. Tiny sprouts should begin to form in 2-3 days. At this point, sprouting is complete.
  8. Drain the sprouts well and transfer to a covered container.

Sprouts will keep in the refrigerator for several days.  To make sprouted rice flour, dry the sprouted rice in a dehydrator, oven, or in the sun, and grind into flour.

Recipe source