In the realm of bread-making, few things can compare to the satisfaction of creating your own artisan loaf. Today, we delve into the world of sprouted wheat bread, a unique and wholesome variation that not only tastes good but also offers a myriad of health benefits. Below I share the art of crafting this nourishing and flavorful Artisan Sprouted Wheat bread from scratch.Jump to Recipe
What is Sprouted Wheat? Sprouted wheat is a form of whole wheat that has undergone a special process. The wheat grains are soaked in water until they begin to germinate, activating various enzymes and enhancing the nutritional profile. During sprouting, the starches in the wheat are converted into simpler sugars, making it easier for our bodies to digest and absorb essential nutrients. This natural process also increases the availability of vitamins, minerals, and antioxidants, resulting in a bread that’s not only delicious but also exceptionally nutritious. I am going to explore this idea more in future posts and share what I learn with you.
The Artisan Approach: Crafting artisan sprouted wheat bread requires patience, skill, and a deep appreciation for the baking process With each slice, you’ll savor the earthy notes and nutty sweetness, along with the knowledge that you’ve created a nourishing and wholesome bread that’s beneficial for your body. Moreover, it’s an excellent source of fiber, protein, and essential minerals.
The best thing about this bread was how easy it is to make. Once kneaded, it requires one rise. Then, the dough is place in your Dutch oven and baked. It is that easy. Not only that, but the bread is placed on a piece of parchment paper. So the cleaning is so easy and so fast.
The cast of characters.
Making the artisan bread.
The Artisan Sprouted Wheat Bread plated.
Artisan Sprouted Wheat Bread
Creating a great tasting, extra healthy natural crusty seeded bread with my Artisan Sprouted Wheat Bread made in a Dutch oven.
- 2 Cups Sprouted wheat flour
- 1 1/2 Cups All purpose flour
- 1/8 Cup Flax seed
- 1/8 Cup Oats
- 1 Package Yeast
- 2 Tsp Salt
- 1 1/2 -2 Cups Lukewarm warn
- 3 Tbsp Honey
- 1/4 Cup Olive oil
Begin by adding the yeast, 1/4 cup of room temperature water and the honey to a small bowl. Let it sit for 10 minutes.
In the meantime, combine the other dry ingredients in a bowl save for the flax, oats and honey. Mix well. Next, add the olive oil and mix.
Now, add the bloomed yeast and add the water a 1/2 cup at a time. Mix in the water using a wooden spoon. Keep adding the water 1/2 cup at a time until you can't mix the dough with the spoon. At this point, use your hands to knead the bread. The more you work with it, it should become smooth. Let it rise overnight.
The next morning, turn the oven on to 450 degrees F. Once ready, add in the Dutch oven and heat for 45 – hour. Meanwhile, pour out the dough on to a floured surface. Add in the flax and oats and knead the dough. The bread will start a little sticky. Keep kneading until the dough becomes smooth.
Place the dough on top of a piece of parchment paper. Carefully take out the hot Dutch oven. Place the dough on the parchment paper into the Dutch oven. With the top on, add to the oven and bake for 45 minutes. After 45 minutes, take the lid off and cook for another 10 – 15 minutes.
Remove the bread from the oven and place on a baking rack. To check foe doneness, knock the bottom and it should be firm yet sound hollow.
Let rest for 5 – 10 minutes before cutting.
Serve and enjoy!