Our BreadBakers challenge this month was to bake something using sprouted flour. (Thank you Sue of Palatable Pastime, for hosting!) I already use sprouted flour, freshly ground, quite often, so this was nice for me. (For those interested, I order my whole sprouted grains from To Your Health Sprouted Flour Co. which has grains available both whole and ground into flour. Not an affiliate link, I just use and love their products.) I did make some sprouted flour scones, with 100% sprouted white wheat, but that recipe still needs tweaking for my taste. So we went with a nice, seedy sandwich loaf that is a good 60% sprouted flour. The recipe had just popped up recently in my email from Red Star yeast, very good timing! I originally thought I might do another loaf but loved the sound of this and had everything except the poppy seeds. I can always add them next time or just go with flax alone, everyone loves flax seed bread in my family, pepitas are a toss up. This was an easy loaf with a soft and slightly delicate crumb, but still firm enough to stand up to a schmear of fresh butter, and brilliant when toasted. It will make fabulous sandwiches.
Seeded Sprouted Wheat Loaf
makes one sandwich loaf
from Red Star Yeast
from Red Star Yeast
2 cups (240g) sprouted wheat flour (I used 120g fresh ground sprouted kamut and 120g fresh ground sprouted white wheat)
1¼ cups (159g) bread flour, divided (I used all purpose flour)
1 (0.25-ounce) package (7 g) Platinum Yeast
1½ tsp (4.5g) kosher salt (needed more, will use 7-8g next time)
2 tbsp (42g) honey
2 tbsp (28g) unsalted butter, melted and slightly cooled (softened is fine)
1 cup (240g) lukewarm water (110°F)
¼ cup (36g) plus 1 tbsp (9 grams) pumpkin seeds, divided
1 tbsp (9g) plus 1½ tsp (4.5 grams) golden flax seeds, divided
1 tbsp (9g) plus 1½ tsp (4.5 grams) sesame seeds, divided
1 tbsp (9g) plus 1½ tsp (4.5 grams) poppy seeds, divided (I was out, so omitted this)
4 tbsp (60g) water, divided
In a stand mixer fitted with the paddle attachment, stir together the sprouted wheat flour, 1 cup (127g) bread flour, yeast, and salt by hand. Add honey and softened or melted butter. Add 1 cup (240g) water, and beat at low speed until dough comes together. Cover and let rest for 30 minutes.
In a small bowl, stir together ¼ cup (36 grams) pumpkin seeds, 1 tbsp (9g) flax seeds, 1 tbsp (9g) sesame seeds, and 1 tbsp (9g) poppy seeds. Stir in 3 tbsp (45g) warm water and let soak for 30 minutes.
Add soaked seed mixture and remaining ¼ cup (32g) bread flour to sprouted wheat flour mixture. Switch to the dough hook attachment. Beat at low speed until dough is smooth and elastic, about 8 minutes. This took more like 18 minutes for me, hydration was slightly higher, maybe due to the missing poppy seeds or use of ap flour and I did add another ~¼ cup of flour. Check for proper gluten development using the windowpane test.
Shape dough into a smooth ball, and place back in bowl. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 45 minutes. (I gave mine a couple folds during this time to strengthen the gluten.)
Butter an 8½x4½-inch loaf pan.
Lightly form dough into an 8x7-inch oval, and place horizontally in front of you. Starting with top edge, fold top third of dough to center, pressing to seal, then fold bottom third over folded portion, pressing to seal. Fold dough in half lengthwise so long edges meet. Using the heel of your hand, firmly press edges to seal. Place seam side down in prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 45 minutes.
Preheat oven to 375°F (190°C).
Gently brush remaining 1 tbsp (15g) water on top of loaf. Sprinkle with remaining 1 tbsp (9g) pumpkin seeds. Sprinkle with remaining 1½ tsp (4.5g) flax seeds, remaining 1½ tsp (4.5g) sesame seeds, and remaining 1½ tsp (4.5g) poppy seeds. Using a lame or razor blade, score top of loaf with two diagonal cuts.
Bake until golden brown and hollow sounding when thumped on the bottom. An instant-read thermometer inserted in the center should register 205°F (96°C), 30 to 35 minutes. Let cool in pan for 15 minutes. Remove from pan, and let cool completely on a wire rack before slicing.
Be sure to check out our other splendidly sprouted offerings this month:
- Artisan Sprouted Spelt Boule from Food Lust People Love
- Seeded Sprouted Wheat Loaf from A Messy Kitchen
- Sunflower Sprouted Grain Bread from Palatable Pastime
- Sprouted Wheat Waffles from A Day in the Life on the Farm
- Sprouted Wheat Pain de Mie Sandwich Bread from Karen's Kitchen Stories
- Sprouted Whole Wheat Flour Mini Rolls from Sneha's Recipe
- Sprouted Wheat Green Chili Pretzel Braid from Amandie Bakes
- Sprouted Wheat Flour No Knead Bread from Cook with Renu
We take turns hosting each month and choosing the theme/ingredient.
Such a nice tall loaf!Perfect for my turkey sandwich at lunch. Will definitely need to try this recipe.ReplyDelete
Beautiful loaf and I love all the added seeds. YUMReplyDelete
Looks delicious and wholesome! I need to try it out!ReplyDelete
Those pepitas and other seeds on top have my heart! So beautiful. Don't you just feel healthier eating bread when it has seeds? I'm curious about your soaking of the seeds. I normally just mix them into the dough. Is there a benefit to the soaking?ReplyDelete
Well for the flax, it makes them gel. I have a flax sourdough recipe that we absolutely love that has a much larger quantity of soaked flax seeds. But soaking seeds in general, usually for longer times, can reduce phytic acid. For me, it makes a big difference in digestion to soak and dehydrate nuts. They taste fabulous and don't turn into gut bombs like raw nuts do, especially for almonds. But I'm not sure about soaking times for seeds. It ranges from 20 minutes to a few hours. It can reduce tannins for astringent things like walnuts, which cut my mouth to shreds raw, but are fantastic as "crispy" nuts. For seeds, it increases enzyme activity just like sprouted flour, possibly making nutrients more bioavailable. Probably making digestion easier by virtue of softening the protective barrier of the seed as well. Aside from that, I think soaking can make the flavors better just like toasting can. Maybe that's why soaked and dehydrated nuts are so, so good. Pure tasting, light and crispy, but still close to their raw state if you dehydrate at low temperature. I haven't done crispy nuts in a while, should do so again. Nourishing Traditions method uses slightly salted water.Delete
Thank you for that detailed response, Kelly. I am learning so much from these sprouted flour posts!Delete
Woah Kelly, you are the sprouted grains queen! Thanks so much for the resource for ordering too. I do love what soaking flax seeds does to the bread too.ReplyDelete
Wow!! Fantastic mixed sprouts bread looks so beautiful and perfectly sliced.ReplyDelete