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Sprouted Wheat Sour Dough Artisan Bread

Sprouted Wheat Sour Dough Artisan Bread

        

In April I wrote about making artisan bread and I just wanted to update you on my progress. I am working on sprouted wheat sour dough artisan bread, with pretty good results. It is more challenging but much more nutritious than using processed flour.
I soak about a cup and a half of wheat seeds in water for at least a day, drain them, and let them set in a lightly covered bowl, rinsing twice a day, until they have a nice quarter inch sprout. This can take a few days. Once sprouted I put them in my Vita Mixer with enough water to keep the mixer from bogging down, and process them until I have a nice, thick batter. I use about two cups of this mix and add flour (at least a cup, maybe more), as well as a quarter cup of sour dough starter, and two teaspoons of salt. I gauge the amount of flour by adding enough to get a very soft dough – not enough to be able to shape it yet.
I set this all aside for 8 to 18 hours, depending on how sour I want the bread to be, then I toss this on a floured bread board and add enough flour to be able to create a soft loaf. Place in a bowl lined with parchment paper, cover, and let rise for about 1 1/2 hours.
Preheat a dutch oven in a 425 degree oven for a half hour. Place the parchment loaf in the pan and bake covered for a half hour. Take the lid off and bake for 10 to 15 minutes, until golden brown. Transfer to a wire rack to cool.
This is a fairly moist bread and heavier in texture than the standard sour dough artisan loaf, but absolutely delicious. If you try it let me know how it comes out.

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