This is how I used my sprouted wheat. The bread is easily adapted to any taste by including your favorite dried fruits and nuts. I chose blueberries, plums, walnuts, and orange zest. Try apricots, raisins, cherries, figs, almonds, pecans, or whatever else strikes you, or omit the fruit altogether for a more savory bread.
Date molasses is available in Middle Eastern grocery markets. If you don’t have it, substitute thawed fruit juice concentrate. Wheat gluten can be found in the baking section of many markets, or ordered online.
This submission for BreadBakingDay #11, bread with sprouts. This one-year anniversary edition is hosted this month by BBD’s founder, Zorra (1x umrühren bitte). I have loved seeing all the breads everyone comes up with each month and I’m sure this month will be no exception!
Sprouted Wheat Sourdough With Fruits and Nuts
(adapted from SFBI)
Yield: 1000 g (2 loaves)
- Soak and cool fruits: 20 minutes
- Mix: about 15 minutes
- First fermentation: 2 hours, or 1 hour 15 minutes plus refrigeration time
- Divide, preshape, shape: 30 minutes
- Proof: about 2 hours
- Bake: 50 minutes
Desired dough temperature: 76F
- 300 g flour
- 200 g ground sprouted wheat berries
- 175 g water
- 6 g (2 t.) wheat gluten
- 0.5 g (generous 1/8 t.) instant yeast
- 11 g salt
- 32 g date molasses
- 100 g mature 100%-hydration sourdough starter
- zest of 1 orange (optional)
- 65 g dried fruits (chopped if large)
- 65 g coarsely chopped nuts
- boiling water
- Place the dried fruits in a bowl and cover them with boiling water. Soak for 10 minutes, then drain and cool for 10 minutes before starting to mix the dough.
- Place the sprouted wheat, sourdough starter, date molasses, orange zest, and water (hold back about 10%) in the bowl of a stand mixer fitted with a dough hook. Mix until reasonably well combined.
- Add the flour, gluten, yeast, and salt. Mix in low speed until all the ingredients are incorporated. Add water as needed to give the dough a medium-soft consistency. The dough will be very sticky and will not come together at this point.
- Continue mixing in low or medium speed until the dough comes together around the dough hook and the gluten reaches almost full development by the windowpane test.
- Add the nuts and soaked fruits. Mix in low speed until evenly incorporated.
- Transfer the dough to a covered container and ferment for 2 hours, with a fold at 1 hour. (Or the dough can be refrigerated about 15 minutes after the fold.)
- Divide the dough into two pieces and shape them into balls. Cover the balls with a towel and let them rest for 20 minutes.
- Shape the dough into batards and place them, seam side up, into a couche or linen-lined baskets that have been lightly dusted with flour.
- Cover or slip into a large plastic bag and proof at room temperature for about 2 hours, or until fully proofed (dough springs back slowly when pressed with a fingertip, and leaves a very slight indentation).
- Meanwhile, preheat the oven, with baking stone, to 450F. You will also need steam during the initial phase of baking, so prepare for this now.
- Before baking, make one long cut down the length of each batard, and three small ones to one side of and at an angle to the long one.
- Once the loaves are in the oven, reduce the temperature to 400F. Bake with steam for 8 minutes, and another 32 minutes or so without steam. The crust should be a deep brown color. Turn off the oven and leave the loaves in for another 10 minutes with the door cracked open.
- Cool on a wire rack.