Bread #22 Donna Adams' Food Processor Bread with Sprouted Wheat Flour

Good morning bread bakers.

We are once again out of bread!  How can that be?  So today I am going to make our favorite bread but change it up by adding sprouted wheat flour which I purchased from King Arthur Flour.  I’ve never even heard of sprouted wheat flour before, but I needed to add a few dollars to my King Arthur Flour order to get free shipping and thought I’d give this new flour a try.  From what King Arthur says, it “begins with whole wheat berries, the seeds from which a new wheat crop can be grown.  The berries are misted with water then briefly allowed to sprout…just until the sprout cracks the seed’s bran layer.  These sprouted seeds are dried and then milled into flour”.   It is supposed to have a lighter, milder taste compared to regular whole wheat flour.

Please bake Donna Adams’ Food Processor Bread with Sprouted Wheat Flour with me.

Special Tools you will need:

Food processor, such as a Cuisinart

 The ingredients:

Ingredients:
3/4 cup warm water (approx. 115 degrees)
1 Tablespoon yeast
1/2 teaspoon sugar

1 ½ cups Montana Sapphire flour
½ cup sprouted wheat flour
1 Tablespoon sea salt (preferably La Baleine fine sea salt)

1 cup cold water (use cold water here because the food processor generates heat as it kneads the dough)
2 to 2 1/2 cups additional Montana Sapphire flour

1 teaspoon olive oil


Directions

1.     Proof yeast:  In a glass measuring cup stir together the warm water, yeast and sugar.  Let sit a few minutes until bubbly.

2.     Meanwhile, combine the 1 ½ cups of flour, the ½ cup of sprouted wheat flour and salt in a food processor fitted with a dough blade. Blend for a few seconds.

3.     Add the yeast mixture and blend for about 1 minute.

4.     Add additional cold water and flour (start with about 1 3/4 cups flour) and knead until dough forms a ball and the sides of the bowl are fairly clean. Add in more flour as needed.  The dough should be soft but workable.  You should be able to take it out of the food processor without the dough sticking to your hands.  

5.     Dump dough onto a lightly floured counter and knead 1-2 minutes.

6.     Add the 1 teaspoon olive oil to the container or bowl that you will let the dough rise in.  Put the ball of dough into the container and turn to lightly coat with olive oil.  Cover with plastic wrap and fasten with rubber band (to trap in the gasses).  

7.     Let rise 45 minutes to 1 hour until doubled.  Punch down.

8.     Let rise a second time for 45 minutes to 1 hour until doubled.

9.     Dump dough onto counter and shape into 3 tight, round loaves (see notes).  Place on parchment-lined baking sheet, brush with a little more olive oil (to prevent plastic wrap from sticking) and cover with plastic wrap.

10.  Let rise a third time for 45 minutes.  

11.   Meanwhile, preheat oven to 425 degrees.

12.   Slash tops and spray with water.

13.   Bake for 15 minutes, reduce oven to 350 degrees and bake an additional 15 minutes. 

14.   Remove from oven and let cool on cooling rack.

Notes
§  In order for the shaped loaves to rise properly, then need to be formed into tight balls.  You can do this by pinching the dough together, turning the ball 90 degrees and pinching it together again.  Repeat until the dough is in a tight ball. 
§  Since there is very little fat in the dough, it goes stale quickly.  If you're not eating it the day you make it, wrap in foil, then put in a zip-lock bag and freeze. 
§  To heat and re-crisp the bread, spray bread lightly with water and heat in 425 degree oven for about 5-7 minutes.

 The finished bread:

Reflections on this bake:

Very tasty!  It definitely is a milder wheat flour which is a good thing in my mind.  I think I might add more next time I make this bread.  Happy to have bread for toast in the morning and in the freezer to pull out the next time we have pasta.

 

Rating Category	Rating out of 5
Taste	5
Texture	5
Likeliness to make again	5
Overall Rating	5