If you don’t want to shell out the dollars that stores charge for sprouted bread, make your own at home for less expense. This bread is absolutely soft and lovely (a nicer texture than the store bought versions we think), perfect for an E style sandwich or under an egg white scramble or smear on a good amount of butter as a crossover for your children or for when you reach or are close to goal weight. This recipe is found in the “Breads and Pizza Crust” section of our Trim Healthy Mama Cookbook. This recipe will make 2 smaller loaves or 1 very large loaf and 4 to 6 bread rolls – (don’t forget to keep to the wise E-size bread serving of 2 pieces).
Soft Sprouted Bread
Description
If you don’t want to shell out the dollars that stores charge for sprouted bread, make your own at home for less expense. This bread is absolutely soft and lovely (a nicer texture than the store bought versions we think), perfect for an E style sandwich or under an egg white scramble or smear on a good amount of butter as a crossover for your children or for when you reach or are close to goal weight. This recipe is found in the "Breads and Pizza Crust" section of our Trim Healthy Mama Cookbook. This recipe will make 2 smaller loaves or 1 very large loaf and 4 to 6 bread rolls – (don’t forget to keep to the wise E-size bread serving of 2 pieces).
2 Small Loaves or 1 Large Loaf and 4 to 6 Rolls
Ingredients
Instructions
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Put the warm water and butter in a small bowl, stir in the honey, and let it dissolve. Add the yeast and give it a gentle stir. Allow to sit for about 10 minutes, or until the yeast has frothed and bubbled on top of the water.
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Place 3 cups of the flour in a large bowl, or in the bowl of a stand mixer, or in a food processor. Pour in the yeast mixture and salt and stir until well combined. It will still be quite sticky. Start kneading, adding more flour 1 tablespoon at a time, until the dough is smooth and elastic, not sticky, but still moist and pliable. In a food processor, this takes from 1 to 5 minutes. In a stand mixer with a dough hook, it takes 8 to 12 minutes. By hand, it takes 20 to 30 minutes.
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Once the dough is kneaded, divide it into 2 portions, or into your desired shapes. Lightly spray two 4½ × 8½-inch loaf pans with coconut oil and place dough in them. Cover and allow to rise for about 1 hour, or until doubled in size. Score if desired.
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Preheat the oven to 350°F.
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Bake the loaves for 35 to 40 minutes. If the tops of the loaves are getting too browned, cover them loosely with foil for the last 10 minutes. Allow the loaves to rest for at least 10 minutes before removing from the pans and slicing.
Note
VARIATION: For rolls instead of loaves, roll the dough into balls, score across the top, allow to rise, and bake them on a greased shallow baking sheet for 20 minutes.
NOTE: Kamut and spelt will not rise quite as high as whole wheat, but the flavor is great and they have less gluten for those who are sensitive.
