Sprouted Grain Seed Bread

[CreamPuff63]

It takes about 3 days to sprout the grain until the shoots are 1-2cm. 100g makes approx 175g.

Ingredients:

150g sunflower seeds
175ml warm water
2 tsp dry yeast
1 tsp honey
1 tsp black treacle/molasses
50g orange juice
175g sprouted grains
25g sunflower oil
350g bread flour
75g rye or whole meal flour
1 1/2 tsp salt

Method:

Toast sunflower seeds and cool.

Stir yeast and water 1 minute / Speed 2.

Add treacle and honey 20 secs / Speed 2. Add juice, seeds, sprouted grains, oil, flour, salt and Knead / 4 minutes. Add a little more water if the dough seems dry (I needed about 50g/half MC). Leave for 45 minutes to prove.

Line a 19cm tin with baking paper. Flour your work surface and pat the dough out to approx length of tin length and 3 times the width. Roll up tightly, and put in tin seam side down. Knock down to firm up. Brush with water and let bread prove for about an hour. 30 minutes into the time turn oven on to 220 degrees and preheat.

Put bread tin in oven and bake for 20 mins. Then turn oven down to 200 degrees and bake for 30 minutes until cooked.
Let sit in tin for approx 10 mins before removing.

[CreamPuff63]

I'll add another photo tomorrow once its been sliced.

[Cornish Cream]

Look lovely and crusty CP.

[judydawn]

Can't wait to see the inside CP.

[CreamPuff63]

really tasty with lots of grains.

[judydawn]

Yes it looks good CP, nice soft grains by the look of it.

[Shazzy]

Looks lovely CP. What grains did you sprout?

[CreamPuff63]

They are soft JD. I soaked them overnight before the growing stage. One of the healthiest breads I've made to date, and there is plenty of flavour. One piece is quite filling. Snazzy it was an organic sprouting mix from the health shop in a 200g pkt. I know one of them was aduki or something.

[Katiej]

Looks great CP 

[Tasty]

I'd like to make this as I've heard it's a healthy bread. Just wanted to know if I can replace molasses/treacle with some other ingredient that is more commonly found in kitchens...or even leave it out altogether.

Also, when sprouting grains.....is it just a matter of soaking for a few days or are there are steps involved?

and finally.....if I don't have wholemeal or rye flour, can I just add extra baking flour and does the quantity need to change?

[cookie1]

The molasses or treacle could be replaced with honey or golden syrup but won't have the intense taste.

[Bonsai]

Tasty - I soak grains overnight then put them in my sprouter - any flat thing with some draining holes will do - the idea is to keep the grains a bit moist but not soggy so they begin to grow - I just rinse and drain mine once a day until they are sprouted as much as I want them to be. I think you could do it by spreading them over some damp kitchen paper for the same result - rather like the mustard and cress we used to grow at school (on cotton wool, wouldn't recommend that now - too messy!).

[CreamPuff63]

You can always try the other flour cos its your prerogative to change the recipe to suit, there may not be a lot of difference in a 75g flour substitution (so just try it and let us know). My local C**les supermarket has the rye flour in the health food aisle and is quite cheap, or you can buy whole wheat (75g) and mill it. Sprouting takes at least 3 days.