Organic Grains Sprouted White Wheat gives you the taste of a long slow raised dough without the time it takes to normally get that flavor. How? The sprouting process that is used for our wheat is pretty remarkable in that regard. Couple that flavor with the traditional fruit and spices of the holiday season and a touch of sweetness, and you have the perfect bread to serve on the most festive and wonderful of gatherings.
Tips and Techniques for Baking with Sprouted Wheat
Natural sprouted grain flours are among some of the most nutrient-dense foods you can add to your diet. We have many varieties of them here on OrganicGrains.com If you're like a lot of people who have tried to bake with sprouted wheat and found a few challenges, you're not alone. In this article, we're giving you some great tips for using these flours in your bread baking that will give you great results. Our seasoned pastry chef struggled with this flour through several experiments in our test kitchen before she finally found some tips to increase your success. Hopefully, these will help you on your journey!
- Knead more or add gluten. Sprouted hard wheat flour is slightly lower in viable gluten-content for easy dough structure. Increase the kneading time in your standard recipes by a few minutes, or add 1-2 teaspoons vital wheat gluten per cup (depending on the baked product).
- No long fermentation needed. Classically trained bread bakers know that long slow fermentation gives the dough the deepest flavor and character. During this fermentation, the enzymes in the wheat go through some changes like the sprouting process. The depth of flavor can be achieved in a very short amount of time with sprouted flours. Longer fermentation will cause the sprouted flour to not raise as much as it would with a short raise.
- Cup for cup. You can use sprouted flour the same as you would use un-sprouted flour, cup for cup.
- Sprouted spelt is different. Though it is a wheat variety, it contains less gluten than all other wheat varieties. Spelt does not rise as high as other wheat varieties due to the low gluten content.
- Avoid rancidity. Sprouted flours should be stored in a cool, dark, dry place in an airtight container and is best consumed within 12 months. The freshness can be extended by at least 6 months in the refrigerator and another 6 months in the freezer.
- Be safe. Treat all flour like it is a raw product. Store raw flour away from ready-to-eat foods. Keep the measuring of unbaked dough away from areas where baked products are stored. Clean work surfaces with hot soapy water before and after baking with raw flour and doughs. Wash hands after handling the raw dough and before tasting any baked goods. Bake all bread at a safe internal temperature (190°-210° F).
- Use a great mixer! We now sell the WonderMix here on Organic Grains. It makes the kneading and baking process go so much smoother. The engine is extremely powerful and great for bread.
Sprouted Wheat Fruited Holiday Wreath
This recipe is one that our chef perfected after many holiday loaves. We think you'll agree, it is great for bread! Believe it or not, it's a quick recipe. The bread is ready to bake in about an hour!
Filtered water| 2 cups
Olive Oil, lemon infused| ¼ cup
Honey or Molasses| ½ cup
Vanilla| 2 Tbsp.
Rum Flavoring| 2 tsp
Orange zest, minced| 2 Tbsp.
Ginger, fresh grated| 1 Tbsp.
Sea Salt| 2 tsp
Organic Grains Sprouted Whole White Wheat Flour |6-7 cups
Vital Wheat gluten powder*|1/4 cup
Cinnamon, ground| 1 Tbsp.
Active Dry Yeast| 1 Tbsp.
Currants, dried| 1 cup
Fruitcake mixed fruit, chopped fine| ½ cup
Candied Cherries| ½ cup (about 12)
Wash and sanitize all work surfaces and tools. In a large bowl, combine the flour, sea salt, cinnamon and vital wheat gluten*. Measure water, oil, honey, vanilla, rum flavor, ginger, orange zest and ginger into a Wondermix fitted with the dough hook. Add the yeast using only half the flour and adding yeast last. Mix gently on speed1 until the flour is moistened. Continue mixing on speed 2, adding flour until the dough comes away from the sides and bottom of the bowl. Knead 4-5 minutes. In the last one minute of mixing, add the currants and fruitcake mixed fruit. At the end of mixing add Form into a ball and place in a gallon-sized bowl. Cover with plastic and allow to rise about 30 minutes.
Deflate dough. Form into a round ball and push a hole through the center, forming into a wreath. Place the wreath on a greased 14-inch round baking stone. Allow to rise, uncovered about 30 minutes.
Just before baking, cut 12 one inch niche on the top of the loaf and insert a candied cherry in each hole. Wash and sanitize hands and work surfaces again.
Preheat oven to 350° F. Bake for 35-40 minutes or until at least 190° internal temperature. Cool. Frost or decorate if desired. Our chef does this ornate eible dough painting technique that we adore!
* Use of vital wheat gluten is optional, but our test kitchen has found this addition to give the most consistent results without having to knead excessively. If you omit this, increase your kneading time by at least 3 minutes by hand, if not longer.