Sprouted Grain Sandwich Loaf
The holidays are over and I am as fat as a tick. If you are wondering how much See’s candy a person can eat, the answer is one 2-pound box of Creams, and one-third box Nuts and Chews. While I will be sipping nothing but tea for the next month, I will still be cooking some healthy sounding stuff for my clan. Today’s recipe is the latest in my ongoing attempt to add whole grains to their diet. I really cannot trust others to do it for me, as apparently Fruit Loops are now considered a whole grain food.
You can buy sprouts of any kind for this recipe or make your own, which is easy and dare I say … fun.
1 cup water
1 teaspoon honey
1-3/4 teaspoon (1 package) active dry yeast
1 cup sprouted grains, chopped
1 cup whole wheat flour
2 teaspoons kosher salt
3-5 cups bread flour
1 egg for wash
- In a large bowl combine water, honey and yeast, and stir to dissolve. Set aside at room temperature until foamy, about 10 minutes.
- Add sprouts, wheat flour and salt, and stir to combine. Add enough bread flour to create a firm dough. Add flour only as necessary for stickiness. Turn out onto a floured surface and knead 8-10 minutes, until smooth and elastic. Return to the mixing bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1-1/2 hours.
- Coat a 9×5 inch loaf pan with pan spray and line the bottom and short sides with a strip of parchment paper. Turn risen dough out onto a floured surface and shape into an oblong loaf. Place into prepared pan seam-side down, and set aside to proof for 30 minutes, or until dough rises above the pan. Preheat oven to 350˚F.
- Whisk egg with a pinch of salt and a tablespoon of water, and lightly brush it over the risen dough. Bake until golden brown and hollow sounding, about 30-40 minutes. Cool 10 minutes, remove loaf from the pan, and cool completely on a rack before slicing.