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 1 1/2 to 2 cups of wheat seeds in water for 24 hours. I then drain them and let them set in a lightly covered bowl, rinsing twice a day, until they have at least a nice quarter inch sprout. I often sprout them for 3 days, at which time the sprout is at least 1/3 of an inch.

Once sprouted I put 3 cups of sprouted berries in my Vita Mixer with 1 1/2 cups of water, and process them until I have a nice, smooth batter. Pour in a bowl and add 2 cups of flour, a quarter cup of sour dough starter, 1 tablespoon sugar, 1 tablespoon yeast (activated in a little warm water), and 2 teaspoons salt. This will be a very wet dough – called a sponge – not thick enough to be able to shape a loaf yet.

I set this all aside for 6 to 12 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. This can be a fair amount of flour – at least a cup. Place in a bowl (2 if you want smaller loaves) lined with parchment paper, cover, and let rise for about 1 1/2 hours, or until at least double in size.

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. Please note – I have also baked this at 350 degrees for an hour, lid on, with good results.

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.