Fitness Bread
This bread uses freshly sprouted grains, which increase the protein content.
Full Grain Flour Bread with Sprouted Grains. This is a recipe for 2 loaves of 1 kg (2.2 lbs) each!
- 200 g wheat grains It takes read instructions on how to make them . It takes 40 h!
- 18 g wholewheat sourdough starter (see our section)
- 175 9 rye flour
- 175 g water
- 80 g lentil milled from dried lentils, or use chickpea flour
- 50 g sunflower seeds raw
- 30 g sesame raw
- 25 g flax seeds raw
- 185 g water
- 368 g sourdough (above)
- 370 g soaking mass
- 500 g atta flour wholewheat
- 230 g rye flour Alternative use 140g wholewheat and 80 g sorghum flour
- 250 g wheat sprouts
- 5 g dried active yeast
- 7 g Malt (barely) (look for instuctions)
- 14 g seasalt
- 375 g water
-
Please check instructions on instructions of the sprouting of grains.
-
Add all ingredients in a 7 qt mixing bowl, mix well, cover, and leave overnight. Please check how to make the sourdough starter.
-
Add all ingredients in a separate bowl, mix, cover, and leave overnight.
-
Add all ingredients into the large 7 qt mixing bowl.
Attach dough hook on KitchenAid and mix with low speed (1) for 7 minutes then increase speed to 2 for 15 minutes.
The dough is very sticky and you may have to scrape down dough from the side to assure proper mixing. You can add a little flour if you feel it is too wet.
-
Now cover and let the dough rest for 30 min at room temperature.
-
Oil and flour two bread loaf pans.
-
Prepare a seed/ flour mix in a plastic bag: 1/4 cup each oat flakes, sunflower seeds, pumpkin seeds, sesame seeds, hemp seeds
-
Clean a surface, and add a silicon map, oil spray, and dust with flour. Do the same with your hands or gloves (it is a sticky dough) and use a tool to take out the dough. Divide the mass into two. Roll each part in the seed mix and transfer it into the loaf pan.
-
Cover both pans with food-wrap plastic and secure with a rubber band.
-
Proof for 180 min at 80 F in a proofing oven, or let stand at room temperature.
-
Add a small aluminum pan on bottom of the oven, which you fill later with boiling water
-
Preheat to 250 C = 485 F (conventional heating from bottom, we use a pizza stone. The rack is not in the middle but a little more down.
-
Put 1 L of boiling water in a container
-
Remove plastics and put the loves on an aluminum sheet
-
Put the sheet with the pans in the oven
-
Wear protective glasses (Steam) when you pour the boiling water into the aluminum pan.
-
Close increase temperature to 260C, 500 F and put the timer on 10 min
-
After 10 min reduce the temperature to 240C, 464F
-
After 20 min (total 30 min) reduce 230C, 446F
-
After 20 min (total 40 min) reduce 220, 428F (loaves should be brown but not turning black
-
After 20 min (total 60 min) turn off and let rest for 10 min (loaves are dark brown and when you knock on the bottom they sound hollow.
-
Remove from pan and let cool on cooling rack for a few hours.
Usually, I cut the bread in smaller portions, which I vacuum pack and freeze. Please, use only a light vacuum. When you want to eat it take it out of the freezer and thaw it and then bake it at 350F for 5 to 10 min,
The bread is delicious and has a high protein content.
hello!,I like your writing so so much! percentage we be in contact extra about your post on AOL? I need an expert in this area to resolve my problem. Maybe that is you! Taking a look forward to see you.
Sorry for the late reply I was busy. Of course, I will. Thank you!