In the Kitchen: Sprouted Wheat Bread

I finally got the courage to try the spouted wheat flour in bread. I was really nervous about it because the last time I had wheat, I was so, so sick.

I tried it and I'm happy to report it was successful! I had no problems at all with it, no bloating, tummy ache or anything.

It tasted the same as regular bread, but the surprise was it rose different. It was way more light and fluffy than non-spouted. I had to adjust my go-to recipe from 2 tablespoons of gluten to none. Which is probably better for me anyway, and it also needed a bit of extra cooking time.

Here is the recipe:

Sprouted Wheat Bread

1/4 cup extra virgin olive oil
290mL warm water
2T honey
1t. sea salt
2t. apple cider vinegar (I use Braggs)
1 egg
3 cups sprouted white wheat flour (See below for directions)
1 1/2 t. instant yeast


To make sprouted wheat flour:
Put 10 cups of wheat kernels in a bowl.
Cover the wheat in bowl with filtered water. Make sure to allow an extra inch of water at the top for expansion of the wheat.
Next add 2 teaspoons of apple cider vinegar in the water. Let sit in a warm place for 24 to 36 hours.
Drain and rinse.
Place on dehydrator trays and dehydrate at 115 degrees for 12 hours.
Grind in wheat grinder. Done!  Should make around 12 cups ground flour. Or about 4 loaves worth (my recipe makes one at a time)

Now for the bread making.

 Load ingredients (in bold above) in the order listed into your machine.

Once its all ready, press the dough button on the machine.  When in beeps just take it out and knead into bread shape. It will be a little wet so add flour as needed. Place in a greased bread pan.

Next let it rise until it comes just about the top of the pan.  This took about 45 minutes for me.
Then place in a preheated 350 degree oven for about 30 minutes.
Then enjoy your yummy easy to digest bread :)