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Sprouted Wheat Bread

A wonderful everyday bread, perfect for sandwiches, toast and dunking in soups. It really showcases the rich and naturally sweet flavour of sprouted wheat flour.
Prep Time: 20 minutes
Cook Time: 35 minutes
Rising Time: 1 hour 15 minutes
Servings: 1 loaf

What You'll Need:

  • 450 g Second Spring Sprouted Wheat Flour (about 3 ¾ cups, see notes above for properly measuring flour)
  • 2 ¼ tsp instant yeast (1 packet)
  • 1 ½ tsp salt
  • 1 ½ tbsp honey
  • 1 ⅓ cups warm water

How To Make It:

  • In the bowl of an electric mixer fitted with the dough hook, add warm water and honey. Stir until honey is dissolved.
  • Add sprouted wheat flour, then salt and yeast on top. Mix on low speed for 1-2 minutes, until a sticky dough forms. There can be dry spots remaining, but if there is still quite a bit of flour, scrape down the sides and mix for another minute.
  • Switch to medium speed and knead for 6-7 minutes. The dough should be soft, smooth and come away clean from the sides of the bowl.
  • Place dough onto a very lightly floured surface (any type of flour). Shape the dough into a rectangle with the short side facing you. The short side should be about the length of your loaf pan.
  • Working from the top to the bottom, roll the dough into a tight log, tightening the outside as you roll to create tension. Fold under both ends. Gently rock the dough back and forth so the dough is even and the right length for a loaf pan.
  • Place dough with the seam side down in a lightly oiled loaf pan. Cover with a tea towel so a skin doesn’t form.
  • Proof (rise) in a warm area for 60 - 75 minutes, until the dough has increased in size by about 80% and springs back slowly when gently poked. See notes above for warm area tips.
  • About 30 minutes before you anticipate your bread being ready, preheat the oven to 177°C. Fill a small oven-safe dish with at least a cup of water and place in the oven. This will create steam that will allow the bread to expand more and give it a nicer colour.
  • Bake for 35 minutes, until deeply golden brown. Let it cool in the pan for 5 minutes before transferring to a cooling rack. Allow it to cool before slicing and serving.

Notes

Optional: brush loaf with melted butter upon removal from the oven.
Store your fresh bread in a bread box or airtight container at room temperature. If you won't be enjoying it within a few days, it also freezes well! Freeze whole or sliced in an airtight container or freezer bag.