Sprouted Grain Bread

Sprouted grain bread is now becoming increasingly popular because of its high nutritive value, and because of the rich and unique texture and flavor it adds to the bread. Many of you may be unaware of what sprouted grain bread exactly is. This bread is made of sprouted grains, mainly wheat berries. However, other grains such as lentils, millet, soy beans, etc., are also added for a richer flavor and more nutrition. It is rich in nutrition precisely because of the sprouting process, which enhances the nutrients already contained in grains and beans. Moreover, it is made without refined flour, which is why it is also sometimes referred to as flourless bread. Sometimes this bread may taste sweet, due to the transformation of starch into sugars in the sprouting process. It is the most unrefined bread, simply because all the nutrients are included in the ingredients itself. There are several benefits of eating sprouted grain bread that have been mentioned here. Also presented here is one of the bread recipes that tells you how to make this bread yourself.

Benefits

The rich nutrients of sprouts make sprouted grain bread extremely healthy, as compared to the regular bread we consume. Since vegetarians don't get enough protein that is contained in meat products, this variety of bread fills the void because it is extremely protein-rich. It contains good amounts of amino acids, that are the building blocks of proteins. They are also rich in other nutrients that are provided by whole grains, namely calcium, iron, zinc and niacin. Sprouted grain bread is extremely low in fat, and has a low glycemic index. The calories in one slice range between 75-80.

In spite of the goodness and multiplication of nutrients in sprouts, many nutritionists suggest that there is not much difference in the nutrition provided by whole wheat bread and sprouted grain bread. While the latter is meant to be prepared without the use of flour, several producers of this bread mix the sprouts with flour to prepare the bread. If you want authentic sprouted grain bread, it is advisable to prepare it yourself.

Recipe

Ingredients

• Instant Yeast, 2¼ tsp
• Water, at room temperature, ½ cup
• Vital Wheat Gluten, ½ cup plus 2 tbsp
• Assorted Whole Grains, 3 cups (Wheat Berries, Rye Berries, Barley, Spelt, Lentils, Soybeans, Mung Beans, Chickpeas)
• Honey/Barley Malt/Agave Nectar/Granulated Sugar, 2 tbsp
• Salt, ½ tsp
• Mixed Sesame, Pumpkin, Sunflower, and Flax Seeds (optional), ½ cup
• Vegetable oil (for the bowl)
• Butter (for the loaf pan)
• Whole-wheat flour (for shaping)

Procedure

1. You will have to prepare the sprouts for the bread in advance. For this, about two-three days before you bake the bread, soak the grains in cold water overnight at room temperature. Then, drain the grains, and put them back in the container. Cover it, either with a cheesecloth, or with plastic wrap. It will take about two to three days to sprout, but rinse them at least twice in the course of these days. You will know it is done when the little tails begin to appear. The mixture of grains that was 3 cups, should now measure about 4½ cups.
2. Now, put all the sprouts in a food processor, and blend them till they become like a pulp. The texture should be smooth, not grainy. The mixture should not become warm when in the blender. If that happens, let it cool for some time, and then resume blending.
3. In a large bowl, pour the sprout pulp, and add in the vital wheat gluten, yeast, salt, honey and ¼ cup water. Also add in the mixed seeds if you wish to. Knead it with your hands, till all the ingredients are well-combined, and till the dough is slightly sticky. Add a little more water if required, to make it sticky.
4. On a clean work surface, sprinkle some dry wheat flour, and place the dough on it. Wet your hands and knead the dough, for about two minutes. Shape the dough into a ball, and allow it to rest on the surface for about five minutes. Till then, oil a bowl lightly.
5. After five minutes of resting the dough, knead the dough again, for about a minute with wet hands. The dough should become strong, but still feel soft. Now put the ball of dough into the oiled bowl, and roll it all over the bowl so that it is well coated with oil. Cover it with plastic wrap, for about an hour. The dough will rise and become at least 1½ times its size.
6. Take a loaf pan, and butter it lightly. Shape the dough into a loaf and place it in the loaf pan. Let it rest in the loaf pan for some time. The dough will rise a little more. Garnish the loaf with some of the mixed seeds mentioned above.
7. Preheat the oven to about 425ºF. Place the loaf pan in the oven, and reduce the temperature to 350ºF, allowing it to bake for about 20 minutes.
8. Flip the loaf and continue baking it for about 20-30 minutes, till it turns a rich brown color. The temperature at the center of the loaf should be about 200ºF. Once done, place the loaf on a wire rack, and allow it to cool for at least an hour.
9. Slice it, and enjoy.

To add more interesting flavors to this bread, you can add to it raisins, or cinnamon. This makes the bread dessert-like. If you wish to toast this bread, keep in mind that it toasts very quickly, because it contains a low fat content. Also, keep it frozen as it has a lower shelf life. This is because it has been prepared without any preservatives. Relish the flavors and the nutrition provided by sprouted grain bread, and take one more step towards good health.