Sprouted Grain Bread

Please only use this tool to share the page you are interested in. To ask a question or request information please use the relevant form on the contacts page.

Preparation time: 60 minutes

Country: USA

Recipe for: 6 persons

Complexity:

Appetizer

Chef Francesca Bencivenga

Author: Chef Francesca Bencivenga

Main ingredients : flour

Ingredients

1 1/4 cup warm water • 1 oz yeast • 2 tablespoons extra-virgin olive oil • 1 tablespoon liquid honey • salt to taste •  2 cups grains • 3 cups flour

METHOD

Mix 1 1/4 Cups warm water with 1 oz yeast. Allow to froth for 5”. Add 2 tablespoons olive oil, 1 tablespoon liquid honey, salt, 2 cups sprouting grains lightly ground in the mixer (kamut or whole grain or spelt), 2 cups flour (any mix). Work with your hands & place in a bowl, cover with a cloth & let it sit for 50” in a warm place. Punch down & add 1 cup flour. Turn out onto a floured surface & knead. Divide into two & either form loaves & place on an oven proof plate, or into oven tins. Slightly paint the top of each with your fingers dipped into some olive oil, sit again for 1 hour. Bake in a hot oven 180° for 45” to 50” & if necessary take out of tins for the last 10” & put upside down on the oven rack to finish baking. Check to not over bake.