Sprouted Grain Sandwich Loaf
You can buy sprouts or grow your own for this crunchy, fresh sandwich loaf.
INGREDIENTS | YIELDS 1 LOAF
- ¾ cup plus 1 tablespoon water
- 1 teaspoon granulated sugar
- 1¾ teaspoons active dry yeast (1 package)
- 1 cup sprouted grains, chopped
- ½ cup whole wheat flour
- 2 teaspoons plus 1 pinch kosher salt
- 3–5 cups bread flour
- 1 egg
In a large bowl, combine ¾ cup water, sugar, and yeast. Stir to dissolve and let stand until foamy, about 10 minutes.
Add sprouts, whole wheat flour, and 2 teaspoons salt; stir to combine. Add enough bread flour to create a firm dough. Add flour only to reduce stickiness. Turn out onto a floured surface and knead 8–10 minutes. Return to bowl, dust the top with flour, and cover with a damp cloth or plastic wrap. Rise at room temperature until doubled in volume, about 1½ hours.
Coat a 9″ × 5″ loaf pan with pan spray and line the bottom and short sides with a strip of parchment. Turn risen dough onto a floured surface and shape into an oblong loaf. Place into prepared pan seam-side down, and set aside to proof for 30 minutes, or until dough rises above the pan. Preheat oven to 350°F.
Whisk egg with a pinch of salt and a tablespoon of water, and lightly brush it over the risen dough. Bake until golden brown and hollow sounding, about 30–40 minutes. Cool 10 minutes, remove from pan, and cool completely on a rack.
Super Sprouts
It's easy to grow sprouts yourself using wheat, barley, spelt, kamut, quinoa, and just about any other seed, bean, or grain. Place 1/4 cup seeds or grains in a glass or plastic jar. Cover with cheesecloth or a clean nylon stocking and secure with a rubber band. Fill jar with lukewarm water and leave at room temperature for 2 hours. Turn jar upside down to drain, then set in indirect sunlight. Rinse and drain twice a day for 4–5 days. When sprouts are 1″ tall, they are ready to use.
