Friday, February 20, 2015

Sprouted Rye Italian Loaves
















Have you ever had sprouted grain bread? If so, then you know all about the delicious taste, amazing aroma, and overall health benefits that come from this amazing bread. Believe it or not, sprouting grains at home is easier than you think, and today, we're going to show you how!

We've already shown you the benefits that come from sprouting grains, as well as a great blog post that shows you the techniques of Sprouting your Own Grains. Today, we want to show you a recipe for a delicious Italian loaf using one of our favorite grains to bake with, Rye.

sprouted-rye-in-hand











We took our whole grain rye, sprouted it for two days, then baked it into these amazing Italian Loafs, and couldn't believe the mouth-watering taste that came with each bite! Best of all, it's super healthy for you! You know you can't beat that! Get ready, it's time for Sprouted Rye Italian Loaves!

Ingredients:
1 cup Honeyville Whole Grain Rye
3 cups Hot Water
1/3 cup Sugar or Palm Coconut Sugar
1 Tbsp Salt
2 cups Honeyville Hard White Wheat, Milled
3 Tbsp SAF Yeast
4-5 cups Honeyville Alta Artisan Bread Flour

Directions:
First, sprout your wheat.

sprouted-rye











To do this, follow the instructions in our Sprouting Grains post, then let them dry out on a paper towel.

Dough-in-mixer











Next, using your BOSCH Universal Mixer, add the following ingredients in this order: water, sugar, salt, milled hard white wheat, sprouted rye, and yeast. Turn mixer to #2 setting and, while dough is mixing, slowly add alta artisan flour 1 cup at a time, until dough begins to pull away from sides. Knead in machine for 3-4 minutes.

dough











Remove and place in a greased bowl, cover, and let rise for 40 minutes.

risen-dough











Once dough has doubled in size, punch down, and remove from bowl.

divided-dough











Divide dough in half.

loaf-on-pan











Shape into two loaves and place on your USA Pan Italian Loaf Pan.

Preheat oven to 450 degrees.

baked-bread











Once dough has risen for 30 minutes, slice the tops, spray with water, and bake in oven for 25 minutes. Remove and allow to cool before slicing and serving.

sprouted-Italian-loaf











These loafs bake up crispy on the outside but soft, fluffy, and full of flavor on the inside. The sprouted rye gives you a soft crunch, yet delicious taste with each slice and each bite. Serve this up with some raw honey and your mouth with beg you for more!

sprouted-rye-Italian-loaf











Sprouting grains is easier than you think, and this is the recipe to prove it!

2 comments:

Margaret said...

Listed in the ingredients is 1 cup whole grain rye. Is that 1 cup sprouted rye? or 1 cup rye, sprouted?

Also in the directions it says: "First, sprout you WHEAT? Should that not be RYE?
Margaret

In The Kitchen With Honeyville said...

Hi Margaret. Yes, that's one cup of rye, before you sprout it, and yes, the first step is to sprout the rye. Thanks for the question.