The wheat berries must sprout for a number of days before you can use them in this recipe. Your patient wait will be rewarded with a hearty, protein-rich loaf. This bread requires special handling, and the directions must be meticulously followed.
| Prep Time: | 1 hr 30 mins |
| Cook Time: | 3 hrs |
| Additional Time: | 3 days 6 hrs 50 mins |
| Total Time: | 3 days 11 hrs 20 mins |
| Servings: | 15 |
| Yield: | 1 – 1 1/2 pound loaf |
Ingredients
- ½ cup sprouted wheat berries, ground
- ¾ cup buttermilk
- 1 egg
- 2 tablespoons maple syrup
- ½ teaspoon salt
- ⅓ teaspoon baking soda
- 2 tablespoons vital wheat gluten
- 2 ¼ cups whole wheat flour
- 1 ½ teaspoons active dry yeast
Instructions
- Beginning several days before you hope to be eating this bread, rinse 1/2 cup raw wheat berries in cool water; drain. Soak the berries with cool water in a large bowl. Cover the bowl with a plate or cloth, and allow the berries to soak at normal room temperature overnight or for about 12 hours. The berries will soak up a considerable amount of water. Drain the berries in a colander, cover the colander with a plate to prevent the berries from drying out, and set it in a place away from light. Rinse the berries about 3 times a day, and they will soon begin to sprout. In a couple of days the sprouts will reach their optimum length of about l/4 inch. Drain the sprouts and grind them in a blender or food processor.
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select Whole Wheat cycle and Medium Crust setting; press Start.
- If your machine has a raisin cycle, you can put the sprouts in at the beep for more intact sprouts. If not, the bread may have a mushy consistency.
Nutrition Facts
| Calories | 104 kcal |
| Carbohydrate | 21 g |
| Cholesterol | 13 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 0 g |
| Sodium | 125 mg |
| Sugars | 2 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
This is a good recipe. We in Ireland cannot get hard wheat grains easily, so I used our standard grain which was combined with strong wheat flour for the gluten. This made the best sprouted grain loaf to date. Very pleased.
Came out quite nice, I followed the recipe exactly. Next time I will put in more whole sprouted grain instead of chopping it all up.
This bread was fabulous! Just as good as the ww sprouted bread from the store. My kids even loved it, and it uses all ww flour! Amazing!
This recipe looked awesome, but my bread fell really badly and didn’t cook all the way through…
This is my new favorite bread recipie! It is soo nummy! My kids love it. I usually have ot make 2 loaves a day. Very good. thanks