Once you start making bread, this process begins to become familiar and you'll intuitively know by the feel and touch of your dough if you've added too much flour or not enough.
As garden beds are being put away and colder temperatures are keeping us indoors, it’s the perfect time of year to try your hands at homemade bread. I’ve been hesitant to share my whole wheat sprouted bread recipe as their are 3 factors involved when it comes to baking bread:
The temperature in your house
The humidity in your house
The type of flour being used (store bought versus freshly milled)
These 3 factors can alter the recipe a bit. This is why each baker in each home will have to customize and work around the base recipe keeping this in mind.
What I would like to encourage you is to practice, practice, practice. With the slower days coming ahead I’m looking forward to trying artisan sourdough boules, baguettes and paines. Yes, baking bread can become enjoyable and therapeutic. It’s really true what you hear: There is nothing like homemade baked bread.
Diana’s Whole Wheat Sprouted Bread
I use freshly milled sprouted flour, made from sprouted wheat berries. Click here for a tutorial on sprouting grains. Freshly milled whole grains end up being lighter in weight, flavor and has considerable more nutrients. (This recipe works just as well with regular unsprouted flour)
To the cooled honey mixture, beat in 18 ounces or 3 cups of the whole wheat flour with the mixer on low speed until moistened, scraping the bowl frequently. Beat on medium speed for 3 minutes.
Beat in remaining 9 ounces or 1 1/2 cups whole wheat flour and the dissolved yeast. Mix in 10 ounces of the whole wheat pastry flour (soft white wheat) and knead in with your hand or a spoon until everything is incorporated.
With the dough attachment set on low, knead for 8-10 minutes. If your dough is sticking to the sides of the bowl after 3 minutes, add 1 tbls at a time extra whole wheat pastry flour until it forms a ball without sticking to the bowl.
*Your dough should still be tacky, sticky, soft and pliable. Adding too much flour will make a crumbly bread. So don't overdo it.
Immediately remove from pans; place on wire racks and cool for 30 minutes to an hour.
Once you start making bread, this process begins to become familiar and you’ll intuitively know by the feel and touch of your dough if you’ve added too much flour or not enough. It takes practice but the final results are worth it. If you have any questions at all, please don’t hesitate to ask. I’m not claiming to be an expert bread maker, I still have a lot of learning to do, but my family is quite happy with our home baked sandwich bread.
Diana Bauman created A Little Bit of Spain in Iowa to preserve her family's traditional Spanish recipes. She is an advocate of our local foods movement and spends her time urban homesteading and blogging about whole (REAL) foods.
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