Sprouted whole grain sourdough bread

For people with sensitive stomachs, sprouting the whole grain and using the sourdough to prework the gluten, is a fantastic way to get to eat delicious bread without the stomachaches and other symptoms

spiret fuldkorns surdejsbrød

Notice that this is a very moist bread(though not sticky). If a more dry bread is wanted.. add more flour in the machine.

Sprouting the grain. 3 days before baking. -250 g grain I soaked in bottled water(soft water with little calcium) so that the water covers grains with cm. About 24 hours later.. -put more water in, stir it thoroughly to rinse and pour them through a big sift.. Let them be in the sift over the bowl and spread them up the sides so that the layer is pretty even everywhere.. Cover with a clean dishtowel or any cloth you prefer.. About 24 hours later..(the day before baking).. -on this day(in the morning) you take your sourdough out of the fridge(if you keep it there), feed it(with equal parts full grain flour and water, by weight) know that you need about a 100 g of sourdough..sit it on the radiator or another warm place(under 40*c) -empty the bowl and rinse with water.. Put the grains back in the bowl and repeat the process from yesterday of giving water and back in the sift.. In the evening before going to bed, take 250 g manitoba/pizza/gluten flour together with 2 dl bottle water and 200 g sourdough in a smaller bowl(that can make it to the fridge) and stir it all together till all is combined. Take some cling film and press it down to the dough all over so that it doesn't dry out and doesn't end up smelling like the fridge.. Now put it in too cool. -lastly, feed your sourdough so that you this time end up with 50 g of sourdough and set it back to the warmth.

sourdough on the radiator
all ingredients

Now to get baking!..^_^ -start the day(if you live in an apartment like us, I would recommend waiting till 8 o'clock.. I'm thinking that the neighbors would appreciate that) by taking the dough out of the fridge and then measuring up 1 dl of cream(100 g). Then take half of the sprouted grain in the blender(if you have a meat grinder or a juicer it is a clear recommendation to use that instead) and blend it till they start teasing/annoying you.. Then add half of the cream and keep blending.. If it doesn't grab on you'll have to shake it a bit sometimes. I keep blending till it looks like this:

blended sprouted grains

If I could, I would blend them till smooth! Transfer the mass to the 'machine'bowl and repeat with the rest of the grains.. Take the film off of the dough (it's easier to get off the dough using a scraper of sorts while lifting). Now scrape all the dough over to the grain along with your 50 g of sourdough and about ½ teaspoon of dry yeast. -now remember to feed you sourdough again so that it is ready for the next time it is needed.. I let mine sit on the radiator again till I put it back in the fridge later in the day( this makes it a bit more active) Stir the dough with a spoon and get to the bottom of the bowl also.. Till it's about like this:

dough mixed by hand

Put the bowl in the kitchen machine with a dough hook on the lowest speed. Sprinkle 3/4 tablespoon salt and let it combine nicely. Next, take the speed up to medium and feed it one tablespoon of regular flour at a time.. Until it has a more firm feeling.. I used about 15 spoons.. (it will still be sticky!) watch the video:

Take a lump of dough, put it into the little glass, and sit the elastic, like on the sourdoughsglass.

dough in small glass

Cover the bowl with the cloth from before and put everything into the oven with a thermometer and keep the temperature as much as possible between 30 and 39*c (minimum 25). Never, more than 40*c! You can turn off the oven when it gets to about 35* and keep an eye out so that it doesn't rise too much afterward.

proofing in the oven

Note*.. I've really come to like my meater+ thermometer.. This makes me able to set alarms for whenever the temperature gets too high or too low.. So I can sit comfortably in the living room and watch the temperature on my phone.^_^ (and this is just a plus after using it to make really juicy meat!) Let it proof till double in size (look at the little glass) for about 2 hours.

dough proofed to double size

When it is proofed, take the dough from the glass back into the bowl. And pour all of it out on a clean table without flour. Watch this video on how I fold, turn, tighten, shape, and transfer to the baking'tin'.

I grease it with butter(taste best) and sprinkle it with seeds(optional). Then cover it with your cloth. *note.. I use a little silicone form that I found after searching far and wide.. But you can use any bread'tin' as long as it holds ?L Now it's time to proof it a last time while heating the oven for 30 min. I sit the bread on my cheap dehydrator to keep it warm. But you can also sit it on the radiator if you have room for that .. Or on top of the oven just above the oven door, it often gets quite warm while it is warming up. Preheat the oven to 200*c, fan oven. (if you don't have a water spray flask, now you should put some kind of container in the bottom of the oven that preferably gets quite hot) After 30 min you do the poke test,(video):

If it has proofed enough.., Give it a good spray of water(or sprinkle with your fingers) and then cut the bread(preferred with a razorblade watch your fingers) at an angle so that the blade almost lies horizontally. It helps to wet it first to keep it from sticking to the dough. Put it into the middle of the oven on a rack and spray plenty of water while closing the oven(alternatively pour water into the hot container from before and quickly close the oven). Bake for 30 min and then tip the bread out on the rack (if you have water left, this should be removed) and bake for another 20 min. Put the bread straight into a bread bag(cloth) if you have one, if not you can cover it with some paper towel(because it's clean) and then the cloth from before. Let it be for about an hour before cutting into it. Now you have freshly baked bread that both tastes amazing and is quite healthy and digestible! This bread will keep fresh for the longest time in a bread bag(cloth) with the cut side down so that it doesn't dry out.. If you keep it in a plastic bag it will get soft and might mold in a few days.. Alternatively, you can just let it sit in the 'tin' with only a paper towel on top to keep it clean.. It will dry out faster but it will keep for about a week. If it gets too dry at some point, you can cut the slices that you need, spray/pad them with water and then put it in the oven on the rack for 10 min. At 200*c. Then you will have deliciously toasted bread^_^

Short version(checklist):

You will need: -250 g ecological grain -250 g gluten rich flour(manitoba, pizza flour, gluten flour) -regular white flour(15 tbsp or more) -3/4 tsp salt -1 dl cream(i use Lacto free) or other liquid -bottled water/soft water (little chlorine) -sourdough -1 tsp dry yeast -big sift -good blender/meat grinder/juicer -preferred to have a bread bag made of flax (or cotton) -thermometer with a constant display(or one with alarms) -a little glass (could be a mini jam glass) about 4-5 cm


How to: Day 1 evening, soaking.. (3 days before baking) -soak 250 g grain. Day 2 evening, sprouting.. -rinse through a big sift.. Let them stay in the sift.. Day 3 morning/before noon -feed your sourdough about 100 g. Sit it warm. Day 3 evening, (day before baking).. -rinse the grains in the bowl and repeat yesterday(water and back in sift) -in a small bowl combine 250 g gluten-rich flour, 2 dl soft water, and 100 g sourdough. Cover with cling film. Put in the fridge. -feed your sourdough again this time 50 g. And sit warm again. Now to get baking!..^_^ -take the dough out of the fridge -measure up 1 dl of cream -put half the sprouted grains into the blender(or all of it in a meatgrinder/juicer) and blend till they start teasing/annoying you.. -put half the cream in it and blend again.. Shake it sometimes. -put them into the 'machine'bowl and repeat the process with the rest of the grains.. Blend as much as possible without melting your blender. -scrape all the dough from the fridge on top of the grains together with 50 g sourdough and about ½ tsp dry yeast. -feed your sourdough again.. Sit back warm again. -stir the dough with a spoon and scrape the bottom.. -use the kitchen machine at the lowest speed. Sprinkle 3/4 tsp salt and let it combine. -change it to medium speed and feed it regular flour one tbsp at a time. (i used about 15 spoons).. It will still be very sticky. -do the window test(watch video) if it cracks too easily then let it knead longer. -a lump of dough into the small glass and adjust the elastic. -cover the bowl with the cloth, put everything into the oven with a thermometer, and keep it between 30 and 39*c (minimum 25). Never, more than 40*c! You can turn off the oven when it gets to about 35* and keep an eye out that it doesn'trise too much afterward. -let it proof till doubled in size in the glass. -take the dough from the glass back into the bowl. And all the dough onto the table without flour. -- -fold all four sides twice -flip the dough over -tighten the dough into a ball -finally only from one side to make it longer -grease the form/tin -sprinkle with seeds if you want to -scrape the dough off the table and clean with a rag -cover the dough with a cloth -- -preheat oven to 200*c fan oven. (put in a container for water if you don't have a spray flask) -meanwhile, sit the dough warm on a dehydrator/radiator/above the oven door. -wait 30 min. -do the poke test (if it doesn't leave a mark then proof it longer) -spray water/sprinkle water. -slice with a wet sharp knife at a sharp angle. -put into the middle of the oven and spray plenty of water while closing the oven Or Pour water into the container and close quickly. -bake for 30 min. -tip the bread out on the rack -if you have water left in the oven, take it out to let the bread have color. -bake for 20 min more till dark golden, but be careful it doesn't get dark brown. -put directly into a bread bag or cover with a paper towel and the cloth from before. -let sit for an hour. Now you have a fresh-baked bread that both tastes amazing and is quite healthy and digestible! Note: This bread will keep fresh for the longest time in a bread bag(cloth) with the cut side down so that it doesn't dry out.. If you keep it in a plastic bag it will get soft and might mold in a few days.. Alternatively, you can just let it sit in the 'tin' with only a paper towel on top to keep it clean.. It will dry out faster but it will keep for about a week. If it gets too dry at some point, you can cut the slices that you need, spray/pad them with water and then put it in the oven on the rack for 10 min. At 200*c. Then you will have deliciously toasted bread^_^

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