Have you ever had sprouted wheat bread? It’s known most commonly as that biblical quoting stuff they sell in the freezer at your local health food store– Ezekiel bread. I have always loved the stuff, it’s the only packaged bread that remotely interests me. It’s supposed to be much more nutritious than bread made from plain flour, and I do believe that’s true, but my real draw is taste and texture– Ezekiel bread has a rich, fresh wheat flavor and nubby texture that I just adore.
The only problem (apart from the price) is that, like any real bread, it gets stale quick and therefore the store has to keep it in the freezer. Being in the freezer, not very many people think to buy it and it sometimes sits in there for a loooong time. It’s almost always so dry that you have to toast it to be able to eat it, and I have even had a few loaves that were literally dehydrated around the edges.
I had wanted to try making my own sprouted wheat bread for years– fresh, moist and affordable! But you need to have a way to grind the sprouted “berries.” It takes either a meat grinder or a food processor (a grain grinder only works on dry grain), so when I finally got a food processor for my birthday two years ago sprouted bread topped my list of uses. I spent a few months experimenting and got some almost, but not quite awesome results. There were a fair number of inedibley dense loaves though and I eventually gave it up.
To make sprouted grain bread, first you soak wheat berries overnight in plenty of water. Then you drain off the water and leave to “sprout,” 6-24 hours or more depending on the temperature. You aren’t sprouting nearly to the degree you might imagine, just watching for the grain to split open at one end and the little white tails to poke out.
When the grains are ready you grind them in either a food processor or meat grinder, and that is when the miracle occurs. First it just looks like a bunch of chopped up wheat berries, but as the grain is chopped finer and finer the gluten is released and suddenly it becomes a cohesive mass of (very nubby) dough.
Part of the reason my loaves were coming out too heavy during my initial run of obsessive trailing, was that my food processor was just not getting enough of the grains ground fine enough before a dough formed, and so not enough gluten was being released. I was getting an extremely coarse bread, essentially chopped grains with just enough gluten to hold them all together, but not enough to sustain much real rising power. The heaviness was daunting, but I do adore bread with real texture and the flavor was amazing– so purely wheat. I felt the golden bell of perfection ring siren-like in my ear. I knew somehow, someday I would need to master this bread.
Several months ago, in the wake of our cancer scare, I bought a big fancy masticating (grinding) juicer ostensibly to make My Man healthful juice. What I have really ended up using and loving it for is sprouted wheat bread! You just remove the screen to turn it into a food grinder, and it does a beautiful job, getting a much finer grind than the food processor. It’s easier to use and easier to clean. I have made a few perfect loaves, and hardly any inedible ones. Overall, a great success.
But! You probably don’t have a masticating juicer laying around, right? (If you do, see below) Fear not, for although my juicer gave me the motivation to get back at my sprouted bread technique, I have since learned a few things and even figured out how to transfer my improved recipe and technique to the food processor. All for you, dear few people who have the time and inclination to fret about such things!
The absolute most important part of making sprouted grain bread is getting just the right amount of sprouting going on. As the grain wakes up and pushes that first little rootlet out, it converts the complex carbohydrates into simple sugars to feed the emerging plant. If you let the grain sprout too much, there isn’t enough starch structure left to support bread, and your loaf will be very, very heavy and gummy and not good at all. I read several recipes that said to let the sprout grow to anything from 1/4 inch to “the length of the grain.” Unless I am missing something, this is purely bogus and tragically misleading. From my experience over the last several months, anything over a 1/8th inch is not worth even using**
Watch your grain closely for the first few times. The soaked grain won’t do anything at all for the first few or several hours, then you will see each grain split open just a little at one end and reveal the white inside. A small tip or protrusion will start to bulge out (we are talking very, very tiny here). At this point the process starts to move much faster so keep a close eye. Longer sprouting time makes for a sweeter, fuller flavor but it also makes the bread gummier and heavier, this is a very fine balancing point which I am still navigating. You can actually make very good bread any time after the grain splits open, but I believe the magical perfect moment occurs sometime after the emergence of a visible tip or tail and before it reaches 1/8th inch in length.
these could actually go for another hour or so, but they almost perfect, and perfectly good enough for awesome bread. i would recommend erring on the less sprouted side till you get the hang of things…
I recommend starting this process in the morning, then you can soak all day, let the grain sit and think about things overnight, then watch closely for sprouting throughout the next day. If you see the grain split open right before bedtime, morning is too far away to let the sprouting continue. Trust me. Put the whole bowl in the fridge and take it out again in the morning to restart the process. This works just fine and saves a potential botched loaf.
**If you really get into this sprouted bread, you will at some point let the sprouting process get away from you. You’ll suddenly remember your grain after coffee the next morning and run panicking into the kitchen. The tails will be winding down through the mesh sieve looking for dirt. Don’t dump the bowl out for chickens (although they would love you for it, and it’s hardly a loss) just whiz the sprouts up in the food processor and freeze in four approximately cup sized portions. You can add these into a recipe of regular flour based bread and they work just fine, adding great flavor and texture.
these tails are WAY too long, but still great for adding into regular bread in small quantities
Other than timing, my main improvement has come from using a small portion of white flour. I use about 75% sprouted wheat (by dry weight) and 25% white flour. I realize this could get some Ezekiel panties in a bunch, but I’m no purist. I just want to make delicious toothsome bread that can truly fill my belly for breakfast, eggs optional. This is the stuff. So damned satisfying, on an almost primal level.
Please note that I do not recommend trying this recipe unless you are already a seasoned bread baker. Sorry. It is quite a bit more tricky than making bread from flour, with a much wider possibility for error. Might I recommend my Cherry Popper Recipe instead? If you are a seasoned bread maker, and you find the whole process as fascinating as me, check out my two part series on 20 years of recipe-less whole wheat bread baking Bread Every Day, Part One: Ingredients and Part Two: Technique.
Approaching Perfection Sprouted Wheat Bread
- 2 cups hard red or hard white wheat berries
- 1/4 cup lentils
- 2 Tablespoons flax seeds
- 1/2 cup milk
- 1 teaspoon yeast
- 1-2 Tablespoons honey
- 3/4 – 1+ cups white bread flour
- 1 teaspoon salt
- big squirt flax oil
Soak wheat, lentils and flax seeds in plenty of water for about eight hours. Drain through a fine meshed sieve, rinse thoroughly, and leave the grain in the sieve, set over a bowl and covered. Rinse again before you go to bed and take a close look at the grain. You probably won’t see any signs of sprouting yet, if you do, stick the whole thing in the fridge for the night.
In the morning, rinse and check your grain again. If you have to leave the house and you are concerned your grain might sprout too much in your absence, or if it’s ready but you aren’t ready to make the dough, just stick it in the fridge and continue later.
Whenever both you and the wheat are ready, begin with the recipe.
Warm the milk to child-bath temperature, stir in the yeast and let sit five minutes. Pour half the milk into your food processor, add half the sprouted grain (unless you have a commercial size processor you will have to do this in two batches, annoying but true) and turn it on. It will take several minutes per batch, first it will look like this:
Then like this:
And finally you will see lots of good gluten strands and a real (albeit wet and chunky) dough forming, like this:
Transfer the first batch to a stand mixer or large bowl, and process the remaining grain, mixed with the other half of the milk/yeast.
When it’s all done, pour the honey, salt and oil on top of the mushy dough, then add the 3/4 cup of white bread flour. Mix on low for a few minutes, or hand knead for 5. Add more flour as necessary to make a moderately soft dough (it will be very sticky, in fact I haven’t tried this by hand, it might be challenging… But resist the temptation to add too much flour or your dough will be stiff and your loaf dry)
Let rise for an hour or two, until a finger poke does not bounce back. (Keep in mind, both now and when rising the loaf that this dough doesn’t have nearly as much gluten as a flour based dough, so it won’t rise nearly as high.) Pat the dough out into a rough rectangle and roll up into a tight log the length of your bread pan. Butter the pan generously and nestle the dough in. Cover with plastic and let rise for 45 minutes to an hour and a half, or until just shy of the finger poke spring back test. Turn the oven on to 350 F about halfway through the rising process. Bake for 50-60 minutes, or until golden brown and hollow sounding when thumped. Remove from the pan and wrap the hot loaf in a clean tea towel to keep the crust from getting too hard. Allow to cool for at least 20 minutes before slicing! No cheating, you’ll gum up the bread slicing it too soon.
Like all real bread, this will only last a few days sitting out on the counter. Store in the fridge to keep up to a week, or slice and freeze if you want it to last longer.
**2013 Sprouted Bread Update**
Since this has turned out to be the enduringly viewed article on my entire blog (!) I thought I would post an update.
I have continued to make this bread, and enjoy it so much it’s almost an addiction. Once you taste it, it’s hard to go back to regular flour bread, which tastes flat to me now. My first improvement on the above technique was to sprout large batches of grain, grind it all at once, then store individual recipe sized lumps in the freezer for later use. I find this a little easier than the weekly sprouting, and makes each washing of the grinding equipment (a large portion of the work) worth 4 loaves of bread, instead of just one. I highly recommend it.
My second improvement was purely accidental. Poor housekeeping. I took out one of those frozen chunks of ground wheat to make bread with the following day, but forgot about it on the counter. A few days later when I remembered, it smelled like sourdough! I made up my dough with just water (instead of milk) and nixed the honey. I cut the yeast in half. I let the formed loaves rise in our cold garage overnight. The resultant sourdough sprouted wheat bread was the best loaf I think I have ever made or tasted. Unbelievable.
Since then I have attempted to repeat this, with variable success. I do find it needs a greater proportion of white bread flour (and water to match) to come out well. Sourdough and sprouted wheat can both make bread gummy and overly heavy, and when you combine them, the danger increases. I would recommend starting at 50/50 sprouted wheat to white bread flour, meaning apx 2 cups of sprouted grain, 3/4 cup of water and 1 1/2 to 2 cups of bread flour. After you get the hang of it, you can play around with increasing the percentage of sprouted wheat, or using some whole wheat flour in place of some of that white flour.
Normally I don’t like to make my staple bread less than 75% wheat. But I feel like with the combined health benefits of the sprouted wheat and the sourdough, and the outrageously good flavor and texture, it’s worth it.
Note that I am still using regular yeast, so this isn’t any pure kind of sourdough. I’m not a purist. For a wild yeast strong enough to rise bread, you’d have to feed it and grow it out several times. This ‘just leave it on the counter’ method is a quick and easy way to get a delicious half-soured bread. In our cool home (avg 65 degrees) I thaw my sprouted wheat two full days before I want to bake the bread, that seems to give the right amount of tang.
One last thing– in my experience with whole wheat sourdoughs, I find that they often get a very odd smell. It doesn’t necessarily smell like deliciously tangy sourdough. Mine usually smells kind of gross actually, not rotten but just strangely musty. Somehow in the baking process that musty smell nevertheless turns into yummy sourdough flavor. I do feel the need to stress however that if you suspect your soured dough is actually rotten or bad, please do not eat it!
The Juicer Story
With the threat of radiation therapy hanging in our future several months ago, I researched and bought a $300 masticating juicer. I was convinced that I was going to start making healthful carrot-apple juices for My Man, and start growing and juicing wheatgrass, all of which are cancer fighting goodness. I read a lot about juicers in a fear induced researching bender, trying in my little way I suppose to feel like I had any control whatsoever over the outcome.
I admit that, even as I entered my credit card information, I knew on some level that I would not use the juicer to make juice. Sometimes I just get it into my head that I have to do or buy something and I cannot rest until the deed is done. Not surprising to anyone, least of all me– my juicing days didn’t last more than a few weeks. Cutting up all those apples and carrots was a lot of work! And watching the juice go undrunk in the fridge just about killed me. But I patted myself reassuringly on the back with the idea that, given my circumstances, wasting $300 on something that I had hoped would help My Man’s health was entirely forgivable.
Plus, I had a fall back plan. Or perhaps it was an ulterior motive. Because I bought a very high quality masticating juicer, it doubles as a food grinder, you just have to remove the screen. Grinding sprouted grain for bread dough is much more effective than chopping it into oblivion in the food processor, and my Omega 8004 Masticating Juicer has become a workhorse of an entirely different color. I’m guessing that it works better than a meat grinder and might be the perfect home power tool for sprouted wheat bread.
If you too would like to try using a masticating juicer to grind sprouted wheat, you can pretty much follow the recipe above. The Omega 8004 has a special extra hard auger, the manual specified that you could grind grain in it (though, I would be afraid to try it on un-sprouted dry grain) and it has a 15 year warranty. I’m not sure I’d try using a lesser juicer unless I didn’t care if it broke, or had specific okay from the manufacturer. Sprouted grain is obviously not what these things were designed for, though it is surprisingly smashable once sprouted, you can even chew the grains.
The grinding is very straightforward, just pour the sprouted grain in a little bit at a time– don’t fill the hopper or it can get bogged down. Interestingly, the bogging down doesn’t happen when the grains are more sprouted, then I can fill the hopper and even plunge it down, and they go through fine. But it definitely happens when the grain is on the less sprouted side of things. Just go slow at first while you figure things out.
I put mine through twice. After the first grind it is still pretty chunky, though probably as good as the food processor. After the second grind it comes out as a hollow dough tube. I like to put the warm milk and yeast into my Kitchen-Aid bowl, then grind the wheat in on top of it. After the first grind, I scoop up the majority of the wheat one handful at a time to re-grind. Then I add the flour, salt, honey and oil and mix it on low for 10 minutes.
If you want to make 100% sprouted wheat bread, I would recommend a third grind to really release the maximum amount of gluten.
Enjoy your primal bread experience, and please leave a comment telling me it how it goes for you!
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