SPROUTED WHEAT BREAD
Sabrina was kind enough to give me this recipe one day in the Bosch Kitchen Center. I have not had time to make it but she says it is wonderful. I promised I would put recipe on my blog, so here it is. Enjoy it!!! (I just spoke with you in the Orem Bosch Kitchen Center and said that I'd send you a bread recipe. A bit about this recipe: The lady here in Pleasant Grove that this recipe comes from, actually went to Italy to learn this "Old World" Bread recipe. It's made from the original sourdough style start that has been around for centuries and is made without the use of yeast. This bread can be eaten by my grand children that are gluten intolerant and costs app .75/loaf to make and $10.00/loaf to buy.
Sprouting/soaking neutralizes the gluten and other acids and also increases the nutrients up to 400%.
Do not use any metal bowls or untensils for the start or the bread.
Sour Dough Start
Mix 1 c water and 3/4 c fresh ground whole wheat flour together. Squeeze the juice out of about 4 grapes with a fork and add to the mix. (Grapes have wild yeast on the skins and helps the start grow). Use a crock or glass container with a wide lid for best results as the start will draw wild yeast from the air to grow.
Old World Sourdough Bread Recipe
8 c ww flour (Can use red wheat or spring white wheat)
4 c hot water 2 T Olive Oil 2 t salt
2 T start (If it's cold outside you can use 3 T for the bread to rise better)
Grind the wheat into flour. In a large bowl add 4 c of the flour, the water and the start. Whisk with a plastic whisk until mixed well and then add olive oil and the salt. Whisk as well as you can and then take a plastic scraper and scrape down sides all around the bowl mixing it into the center of the dough. Repeat this four times to incorporate all the ingredients. Sit it in a warm place on the counter, covered with 1 layer of cheese cloth to keeps the flies out. It needs to sit and ferment for at least 7 hours and I have let it soak up to 12 hours before.
When it's time to bake follow these instructions: Put baking stone in oven and pre-heat the oven to 485 for 20 minutes. This will give the stone time to heat up also. Now take two plastic lids. I use large tupperware lids. Place a bit of water on each. Dampen hands with water and make two round loaves and put them on the lids. Use water to smooth out the tops. Take the lids over close to the oven and open the oven. Place the two loaves on the stone about 2" apart. Close door and set the timer for 20 minutes and after 20 min. turn off the oven and leave the bread in the oven until it cools. It can stay in the oven over night if you need to bake it late in the evening.
I slice it and put it in zip lock bags with pieces of wax paper in between slices. This bread sours fast as it sits out so keeping it in the freezer helps it last longer. In the morning I just remove what I'll need for the day and put it in a plastic bag. )
Enjoy! Sabrina Cleverley
Sprouting/soaking neutralizes the gluten and other acids and also increases the nutrients up to 400%.
Do not use any metal bowls or untensils for the start or the bread.
Sour Dough Start
Mix 1 c water and 3/4 c fresh ground whole wheat flour together. Squeeze the juice out of about 4 grapes with a fork and add to the mix. (Grapes have wild yeast on the skins and helps the start grow). Use a crock or glass container with a wide lid for best results as the start will draw wild yeast from the air to grow.
Old World Sourdough Bread Recipe
8 c ww flour (Can use red wheat or spring white wheat)
4 c hot water 2 T Olive Oil 2 t salt
2 T start (If it's cold outside you can use 3 T for the bread to rise better)
Grind the wheat into flour. In a large bowl add 4 c of the flour, the water and the start. Whisk with a plastic whisk until mixed well and then add olive oil and the salt. Whisk as well as you can and then take a plastic scraper and scrape down sides all around the bowl mixing it into the center of the dough. Repeat this four times to incorporate all the ingredients. Sit it in a warm place on the counter, covered with 1 layer of cheese cloth to keeps the flies out. It needs to sit and ferment for at least 7 hours and I have let it soak up to 12 hours before.
When it's time to bake follow these instructions: Put baking stone in oven and pre-heat the oven to 485 for 20 minutes. This will give the stone time to heat up also. Now take two plastic lids. I use large tupperware lids. Place a bit of water on each. Dampen hands with water and make two round loaves and put them on the lids. Use water to smooth out the tops. Take the lids over close to the oven and open the oven. Place the two loaves on the stone about 2" apart. Close door and set the timer for 20 minutes and after 20 min. turn off the oven and leave the bread in the oven until it cools. It can stay in the oven over night if you need to bake it late in the evening.
I slice it and put it in zip lock bags with pieces of wax paper in between slices. This bread sours fast as it sits out so keeping it in the freezer helps it last longer. In the morning I just remove what I'll need for the day and put it in a plastic bag. )
Enjoy! Sabrina Cleverley
I wanted to use this recipe but I can't...yet. Do you have more direction on the starter? How long to let it ferment? Do I add more to the yeast to get it to grow faster at some point? etc.
ReplyDeleteThank you!