Sprouted Multi Grain Bread

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
110
protein 
4 g
sodium 
191 mg
carbohydrates 
20 g
fat 
Trace
fiber  
2 g
cholesterol 
0 mg
Servings 
Makes 2 loaves (1 slice ea.)
Ingredients 

1 cup plus 2 Tbsp warm water, about 100F
1 Tbsp active dry yeast
¼ cup honey
2 Tbsp molasses
2¼ cups bread flour
¼ cup vital wheat gluten
¾ cup cooked seven grain cereal
2½ tsp sea salt
2 cups whole-wheat flour
¾ cup sprouted grains, such as quinoa, amaranth, barley, spelt and millet

Instructions 
  1. Preheat oven to 350F. Lightly coat two bread pans with canola oil spray
  2. Pour warm water into a large bowl and stir in yeast, honey and molasses and let sit for 5 minutes.
  3. Add bread flour, wheat gluten, cooked cereal and salt. Mix well.
  4. Add 1¾ cup whole-wheat flour. Mix until dough forms a ball. Add remaining whole wheat flour as necessary until dough is no longer sticky. Add sprouted grains. Knead dough on a flat surface until smooth and glossy, about 5 minutes. Add bread flour as needed to reduce stickiness.
  5. Place in a bowl and cover. Let rise in a warm place for 45 minutes to 1 hour. When dough is doubled in size, punch down and divide in half. Knead into smooth oblong shapes and place in bread pans. Allow bread to rise again until dough rises 1 inch above the rim of pan, approximately 30 minutes. Bake for 40 to 45 minutes, or until golden brown. Divide each loaf into 16 slices.
About the author 
<p>All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.</p>