Sprouted wheat bread is healthy, more nutritious and tastes fantastic.
Author: Maureen Shaw
Recipe type: Bread
Cuisine: American
Serves: 6
Ingredients
2 teaspoons yeast
200ml warm water
1 teaspoon honey
1 teaspoon treacle
50ml apple juice
100 grams toasted sunflower seeds
50 grams toasted pepitas
225g sprouted grains
50ml sunflower oil
300g bread flour
75g wholemeal (whole wheat) flour
1½ tsp salt
Instructions
In the Thermomix add the water, treacle, honey and yeast into the water and stir for 3 minutes at 37C on speed 2.
Add the remaining ingredients and mix for 7 seconds on speed 7. Then knead for 2 minutes.
Place in an oiled bowl, cover with a damp towel and let rise for 45 minutes.
Grease a bread tin and line with baking paper.
Punch down the bread dough and roll into a shape that fits the pan.
Let rise for about an hour, covered with the damp towel until the bread reaches the top of the pan.
Preheat oven to 220C/425F
Brush the top of the bread with water and bake for 20 minutes.
Reduce the temperature to 180C/350F for 40 more minutes.
Remove from the baking pan and cool on a rack. Try to wait until the bread is fully cool before cutting.
Line a large (1.5-litre) loaf tin with nonstick baking paper. Flour a worksurface, then pat the dough to about the length of the tin and three times its width. Roll up the dough tightly, place it seam-side down in the tin, then punch it down to firm it. Leave, covered, for about an hour, until the loaf has risen by about a quarter to a third.
Preheat oven to 220C (200C fan-assisted)/425F/gas mark 7. Brush top of loaf with water, bake for 20 minutes, then drop the temperature to 200C (180C fan-assisted)/390F/gas mark 6 and bake for 30 minutes longer. Remove from the tin and cool on a rack.
Recipe by Orgasmic Chef at https://orgasmicchef.com/sprouted-wheat-bread-with-seeds-in-the-thermomix/