Sprouted Multigrain Bread
1 cup and 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
Preheat oven to 350F. Lightly coat two bread pans with canola oil spray.
Pour warm water into a large bowl and stir in yeast, honey and molasses and let sit for 5 minutes.
Add bread flour, wheat gluten, cooked cereal and salt. Mix well.
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.'
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.
Use markdown to format table. You can use the following example to start:
|Servings||2 loaves (1 slice ea.)|