The Bread of Life

Flourless Sprouted Whole Wheat Bread

Veganbaking.net

 Creator: Mattie

Abridge by Kimball

Yields One loaf 

Matrials

3 ¼ cup (fresh) Wheat Berries

1 ½ teaspoons salt

2 ¼ teaspoon, or one ¼ ounce package active dry yeast

Tools

Food Processor, A good one

Spatula

Clean bowl

Air Tight container

Bread Pan, glass or stainless steel

Good Working hands

Lots of Patience

 Instructions

Step 1

    Add about half (or the whole amount) of the wheat berries to a food processor and sprinkle half the salt over. Process until the mixture comes together into a ball, which should take a minute or so. Stop the food processor and use a spatula to work around the perimeter of the food processor and push mixture back down the to the blades. Process again until the mixture gets too thick to mix any further and the blades just spin underneath, or about a minute. Transfer the wheat berry puree to a clean counter.

Processing the Sprouted Wheat

The Pureed Wheat

Step2

    Pack into a tight ball and place it into a air tight container for 1-2 days.

Step 3

    Transfer the dough onto a clean “kneading” surface, sprinkle dry yeast over it and knead for no less than 20 minutes. This should ‘squeeze out the gluten out of the kernels. Should be able to see long dough strands, and the dough will gradually become slightly sticky to the touch.

I love making dough ($?).

Step 4

     Form the dough into a lightly oiled loaf pan, cover it with a plastic bag, and let it sit for another 1 ½ to 3 hours.

 

Loafing in the Pan

Is it ready yet?

Step 5    Baking

    Preheat oven 45 minutes putting the bread in at 350. Bake for 60-65 minutes. Remove from pan and let complete cool.

Enjoy with cheese and whatever!!!