Sprouted Wheat Bread
3 cups hard wheat berries
4 cups water
3 tablespoons wheat gluten
1 teaspoon lecithin -- granules
2 tablespoons honey
2 teaspoons salt
¼ cup water
2 teaspoons yeast
SPROUTING THE WHEAT
In a large glass bowl place the 3 cups of wheat berries with the 4 cups of water. Allow to soak 12 hours. Drain well, place a paper towel in the bottom of the bowl and put the wheat berries on top. Cover the bowl with plastic wrap and allow to sit at room temperature. Every 6 to 8 hours dump the wheat berries into a colander and rinse well. Then place them back in the bowl with a paper towel in the bottom and re-cover with plastic wrap. Do this
until you see tiny little sprouts form on the berries. You don't want the sprouts to be long, just little tiny tails and they are ready to go. This sprouting process can take from 12 to 36 hours.
Once the berries have the little tails, place 1 cup of them in your food processor with the chopping blade and process until they form a ball, about 1 minute. Remove the dough from the food processor and transfer it to your bread machine pan. Repeat with the remaining sprouted wheat berries 1 cup at a time. It is important that you do small amounts at a time and that the wheat berries are pulverized into a paste. You can also use a blender, but do smaller amounts. I don't find a blender to work as well.
Once all of the berries have been processed you should have a moderately smooth paste. Place the rest of the ingredients in your bread machine pan with the exception of the water. Select the basic or white cycle and press
start. Keep checking the dough. Add 1 tablespoon of water at a time until the dough forms a smoothish round ball. Do not over do it with the water. The amount of water will vary and is affected by the moisture content of
the wheat berries. Also, remember that the amount of water could change from one making of the recipe to the next.
Once the dough has formed a smoothish ball, allow the machine to finish. If you wish you can remove the dough from the machine right after the final rise has started. Remove the paddles, coat the post(s) with some coconut oil to keep the bread from sticking to it, shape and place the dough back in the pan. This will give you a loaf with smaller hole(s) in the bottom.
When the bread is done, let the machine go through its cool down cycle for 20 minutes. Do not remove the bread before the 20 minutes is up. If your machine doesn't have a cool down or keep warm cycle, remove the pan from the machine and allow it to rest on a cooling rack for 20 minutes. Then remove the bread from the pan. The bread is best when completely cool.
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Per Serving (excluding unknown items): 188 Calories; 2g Fat (7.1% calories from fat); 11g Protein; 36g Carbohydrate; 6g Dietary Fiber; trace Cholesterol; 364mg Sodium. Exchanges: 2 Grain(Starch); 1/2 Lean Meat; 0 Fat; 0 Other Carbohydrates.
NOTES : Do not make any substitutions to the recipe. The gluten and lecithin are required for this bread to turn out properly. Do not attempt to replace the lecithin with an egg. That could and probably will add too much moisture to the dough.
If you have a hand crank meat grinder with a fine grating disc you can run the wheat berries through that. Run it
through a few times. You want the wheat berries to be well mashed up. If they don't form a pasty ball then they
aren't fine enough. Myself I use a Cuisinart Food Processor to do the processing of the wheat berries. Any
food quality food processor will work.
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