vegan multi grain Sprouted bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 17
Ingredients
2 Cups whole Rye Berries, soaked 8 hours, sprouted 1 day1/3 C amaranth, soaked 2 hours, sprouted 1 day1/3 C Quinoa, soaked 2 hours, sprouted 1 day1/3 C buckwheat groats, soaked 15 min, sprouted 1 day2 1/4 tsp active yeast3TB warm water3 TB stevia in the RAW1 Tsp Salt2 Tsp coconut oil
Soak the rye berries for about 18 hours. Drain then sprout the rye berries, rinsing 2 to 3 times per day until the sprout is no more than ¾ the length of the grain. This should take about 24 to 36 hours and will vary depending on the temperature and humidity of your kitchen. If the berries sprout and you don't have time to proceed to step 2, place them in the refrigerator to slow their sprouting rate down.
2)
Process the rye berries, quinoa, amaranth and groats in two batches in a food processor until they come together into a ball. Form all of the purée into a tight ball and place it in an air-tight covered container. Leave the container at room temperature for 1 to 2 days. This step is crucial because it allows the bran layer to soften and the amylase enzymes to break out sugar for the yeast to eat. Leaving the purée out also allows the bread to develop a complex sourdough flavor. If you don't prefer sourdough flavors, leave your purée out for no more than 1 day.
Feel free to taste the berry purée and allow it to sour to your liking. Once its ripened to your preferred sourness either move to Step 3 immediately or freeze the purée for later use. If you place it in the refrigerator it will keep ripening. It's also important to not ripen the purée for more than 2 days because it can start to go rancid and become unsafe to eat. This can happen when the current residential yeasts and bacterias eat all the available sugars they can then die off, leaving the environment open to different types of more harmful yeasts and bacterias.
Knead the dough
3)
In a cup, whisk together the warm water and the yeast with a fork. Let it sit for 10 minutes so the yeast activates. Transfer the wheat berry purée to a clean counter and knead in the yeast mixture, agave syrup and salt. Knead for no less than 20 minutes.
Allow the yeast to get active
4)
Transfer the dough to a medium mixing bowl. Drizzle about 2 teaspoons vegetable oil over the dough and roll it around in the bowl so it's evenly coated as you form it into a ball. Cover the bowl with a plastic bag and let it sit for about 1 ½ hours. This dough will not rise because the bran husks create tiny channels that allow the yeast's C02 gas to escape instead of leaven. This bread does all of it's leavening in the oven as oven spring.
Bake to perfection
5)
Preheat your oven to 350F (177C). Form the dough into a lightly oiled loaf pan, cover it with a plastic bag and and let it sit for about another 1 ½ hours. Bake until the internal temperature of the bread measured with a probe thermometer registers 170-180F (77-82C). If you don't have a thermometer, this is about 55 to 60 minutes. Remove from the pan when cooled completely. I recommend slicing this bread and storing it in a plastic freezer bag in the freezer. Stored this way it will keep for several months. Makes one loaf of Flourless Sprouted Whole Wheat Bread.
Serving Size: 17 slices
2)
Process the rye berries, quinoa, amaranth and groats in two batches in a food processor until they come together into a ball. Form all of the purée into a tight ball and place it in an air-tight covered container. Leave the container at room temperature for 1 to 2 days. This step is crucial because it allows the bran layer to soften and the amylase enzymes to break out sugar for the yeast to eat. Leaving the purée out also allows the bread to develop a complex sourdough flavor. If you don't prefer sourdough flavors, leave your purée out for no more than 1 day.
Feel free to taste the berry purée and allow it to sour to your liking. Once its ripened to your preferred sourness either move to Step 3 immediately or freeze the purée for later use. If you place it in the refrigerator it will keep ripening. It's also important to not ripen the purée for more than 2 days because it can start to go rancid and become unsafe to eat. This can happen when the current residential yeasts and bacterias eat all the available sugars they can then die off, leaving the environment open to different types of more harmful yeasts and bacterias.
Knead the dough
3)
In a cup, whisk together the warm water and the yeast with a fork. Let it sit for 10 minutes so the yeast activates. Transfer the wheat berry purée to a clean counter and knead in the yeast mixture, agave syrup and salt. Knead for no less than 20 minutes.
Allow the yeast to get active
4)
Transfer the dough to a medium mixing bowl. Drizzle about 2 teaspoons vegetable oil over the dough and roll it around in the bowl so it's evenly coated as you form it into a ball. Cover the bowl with a plastic bag and let it sit for about 1 ½ hours. This dough will not rise because the bran husks create tiny channels that allow the yeast's C02 gas to escape instead of leaven. This bread does all of it's leavening in the oven as oven spring.
Bake to perfection
5)
Preheat your oven to 350F (177C). Form the dough into a lightly oiled loaf pan, cover it with a plastic bag and and let it sit for about another 1 ½ hours. Bake until the internal temperature of the bread measured with a probe thermometer registers 170-180F (77-82C). If you don't have a thermometer, this is about 55 to 60 minutes. Remove from the pan when cooled completely. I recommend slicing this bread and storing it in a plastic freezer bag in the freezer. Stored this way it will keep for several months. Makes one loaf of Flourless Sprouted Whole Wheat Bread.
Serving Size: 17 slices
Nutritional Info Amount Per Serving
- Calories: 103.6
- Total Fat: 1.4 g
- Cholesterol: 0.0 mg
- Sodium: 136.8 mg
- Total Carbs: 21.0 g
- Dietary Fiber: 3.5 g
- Protein: 3.9 g
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