If you’ve ever had bread with sprouted grains you know how absolutely delicious it is. It gives bread a delicate nutty flavour with a great chew and the sprouts give a natural sweetness to the bread as well. Sprouted grain are also a very healthy addition. They are higher in protein, enzymes and vitamins than processed flours. They are also lower on the GI index so your body processes them slower leaving you feeling satisfied longer and keeping blood sugars more level.
Although I have eaten sprouted gain bread this was my first time actually baking my own. When I say a recipe challenge over at Lentils.ca I knew I wanted to enter and that I wanted to come up with something completely different. It didn’t take me long to decide that I wanted to do a bread recipe but it did take some considerable research and calculating to develop the right recipe. The trick is to start with a bread recipe that you know and trust. I then made some adjustments and came up with what turned out to be the perfect sprouted grain recipe.
This bread is light, fluffy and delicious. The aroma in your house when you bake it is amazing!
Sprouted Lentil & Grain Bread Recipe
- 1/2 cup each of green lentils, wheat berries and whole barley (I used purple barley)
- 2 cups of just warm water
- 2 packages (3 tablespoons) of dry yeast
- 1/2 cup of melted coconut oil (or melted butter or vegetable/canola oil)
- 1/3 cup of liquid honey
- Approximately 8 cups of flour *
- 1/3 cup each of roasted and unsalted pumpkin and sunflower seeds (optional)
* I like to use bread flour because it makes for a lighter, fluffier loaf. You can use all purpose flour and it will turn out just fine. You can also use whole wheat flour but if you do you need to add gluten – about 1/2 tablespoon per cup.
In the bowl of your stand mixer (or just a large bowl if you are kneeding your bread by hand) combine the yeast and warm water. Let sit for 5 minutes.
Next add 2 cups of flour. Mix the flour in well and let sit for about 20 minutes.
Next add your honey, oil, sprouts and 2 cups of flour. If you are adding sunflower and pumpkin seeds add them now. Mix well, cover with a damp towel and let rise for about 30 minutes.
With your dough hook attached to your mixer begin mixing on low speed while you add another 4 cups of flour. Add about 1/2 cup at a time and stop when the dough forms a ball and is not too sticky. Cover agian with the damp towel and let rise until doubled – about 1 hour.
Punch the dough down and divide into three pieces. Form your loaves and put into the bread pans. Cover again and let rise until doubled, about another hour.
Bake your loaves in a 375 F oven for about 30 minutes. The loaves will be a nice golden brown color and sound hollow when you tap them. Brush the tops with melted butter. Move to wire racks to cool.
If you end up with more sprouts than you need (and you most likely will) don’t grind them all. Save them in an airtight container in the fridge for up to a week. They might a nice snack and are also a great addition to your favorite salad. If you are a smoothie person the lentils grind up nicely for that too!