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!
Makes 1 loaf | Prep time: 10 to 20 minutes | Total time: 3 to 4 hours
- 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
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.
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.)
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.
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:
- 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.
- 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.
- Drain off water.
- Invert the jar over a bowl at an angle so that the rice will drain and still allow air to circulate.
- After 12 hours of draining, rinse and drain again.
- Repeat rinsing and draining 2-3 times daily.
- Tiny sprouts should begin to form in 2-3 days. At this point, sprouting is complete.
- 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.