Place it into the oiled bowl, and cover with plastic wrap. If you're kneading by hand, knead the dough a few minutes more it should feel bouncy. Let the dough rest while you scrape out your mixing bowl and wipe it with oil. I’ve begun my wheat berries spouting, and hope to have some positive bread-making experiences achieved by the time they are ready to use in my next phase of Sprouted Grain Artisan Bread experiments….Blog Everyday Whole-Grain Bread Bakealong With my saved dough (which I haven’t refrigerated yet – going for more air) I plan on adding some tapioca starch to see if I can get it to fluff more, and add stuff for more flavor – honey, raisins, nuts, I’m not sure yet □ I expected better taste, must be my flour. Flavor is blah, nothing special, but okay with butter. very solid shell (nice way of saying the crust is rock-like) a bit under done inside, but not doughy. I took the bread out and let it rest (What? I read that somewhere….) Okay I finally cut it…. I forgot to place a tray of water in my oven while cooking the bread – OH NO…. When I started to smell the bread, I stuck in a knife (by now it’s clear -I don’t know what I’m doing!) It looked very dark, and had a hard crust, but doubled in size! Still a bit doughy inside, so I turned off the oven and let it sit in there for a few minutes more. then it hit me (second guessing) would this hotter temp work for total whole wheat? I turned the oven down to 350 about 15 min. I set the oven to 375 and put the bread in…. I used to much flour on the topside in the forming – a dab will do, more on my hands next time *smile* I let it sit in the pan in a warm place – nothing happened, Oh…. It didn’t have ‘gluten strings’ and the lump broke off easily (bad sign?) so I didn’t need a knife like the guy in the video. this recipe reminds me of what my daughter just did in her 4-H cooking club to make a sour dough starter…. Last night, I made up a batch of the artisan bread recipe with whole wheat flour (all I have right now). I have never had success with sourdough, but have always wanted to!įirst, I’m so glad you mentioned about the bread spreading out, because I wanted to try make a round loaf after watching the video. I look forward to reading your sourdough adventures on your blog. The post provides more specific instructions. Sprout for 24+ hours, then dehydrate the berries. You can make it yourself, and I’ve provided instructions here: Įssentially, you start with the whole berry. A commenter once told me about one in Pennsylvania (mentioned here: ) I highly recommend spelt, as I’ve found it to create the softest, chewiest bread! But with this Easy Artisan Bread, I can’t remember having noticed increased fragility. With kneaded bread, I’ve found the results to be more fragile. I take sprouted grain flour and use it in cookies, muffins, breads, pastries, etc. Not having done it myself, I can’t advise you specifically, but I don’t see why not. I think you can use sprouted grain flour in your sourdough recipes. Soaking grains is akin to sprouting in the function it provides. Two books that go into it are: Whole Grain Baking by Sue Gregg, and Nourishing Traditions by Sally Fallon Morell. There is much information on the internet about it. The sprouting “pre-digests” the grain, the benefit of which is that my daughter (who is gluten-sensitive) can eat the bread. At least, that is one reason and certainly, ours. The advantage to sprouting is that people who are sensitive to gluten may be able to eat gluten grains. I am interested in experimenting with gluten-free grains in this recipe, but have not gotten to that yet. I focus on using sprouted grains in this bread technique because the gluten-sensitive members of my family are able to eat sprouted grains. (Pictured at the top: sprouted emmer and sprouted kamut bread). ( Edit) Fourth: I decreased the salt by one-third.Īlthough I prefer using sprouted spelt flour (see here for instructions on sprouting grains for flour), I am making successful loaves of bread with a mixture of sprouted emmer and sprouted kamut flours. Rather, I transfer the risen dough to the loaf pans with a wooden spoon. For our family’s size, it makes no sense to bake one loaf at a time. I just proceed to separate it into loaf pans. I have deviated from the technique which inspired my experimentation, in at least three (no, four) ways:įirst, I don’t refrigerate the dough after the first rise. This whole experience has been great fun for me. And adding to my joy, many GNOWFGLINS™ readers experimented, too. Not too long ago, I began experimenting with Five-Minutes a Day Artisan Bread.
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