January 12, 2012

Vegan Sprouted Grain Bread


From soaking to sprouting to grinding to mixing to baking, sprouted bread is a labor of love. While you can find many kinds of gluten-free bread at your local supermarket, I have not yet seen a gluten-free sprouted bread. Its well worth every step as the result is a hearty, toothsome bread with a very complex flavor profile. Its dairy-free, egg-free, and vegan. I couldn't make enough of it for the Farmers Market and sold out every week. For tips on sprouting the various grains and where to obtain them check out my Adventures in Sprouting post.

Note: I began using a 3.75"x6.375" bread pan last year for my breads because it was a more comparable size to what you can find in the store, and the smaller pan helped me achieve a more consistent final product. You can certainly use the standard 9"x5" loaf pan if you prefer a larger loaf. If you would like to try a smaller pan, here is where I buy mine: http://cooksdream.com/store/fdbp5641.html

Yield: 1 large loaf, or 2 smaller loaves

Ingredients:
  • 2/3 cup ground, sprouted gluten-free oats
  • 1/2 cup ground, sprouted millet
  • 1/2 cup ground, sprouted buckwheat
  • 1/3cup ground, sprouted teff
  • 1/3 cup ground, sprouted amaranth
  • 1/3 cup ground, sprouted quinoa
  • 1/2 cup sorghum flour
  • 2/3 cup tapioca four
  • 1 Tbsp potato flour
  • 1 Tbsp xanthan gum
  • 1 Tbsp active dry yeast
  • 1 tsp sea salt
  • 1/3 cup olive oil
  • 3 Tbsp agave nectar
  • 1 tsp apple cider vinegar
  • 3 Tbsp ground flax meal
  • 9 Tbsp warm water
  • Olive oil spray for bread pans






Directions:
Note: I use the wet ground sprouts in this recipe. You can use equal amounts of ground dried sprouts, but will need to add approximately 3/4 to 1 cup of water to the recipe.
Preheat oven to 400 degrees Fahrenheit. Spray bread pans with olive oil spray and set aside.
Combine flax meal and water in a small bowl and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine sprouted oats, millet, buckwheat, teff, amaranth, and quinoa on low speed. Add sorghum flour, tapioca flour, potato flour, xanghan gum, yeast and salt. Mix on low until all ingredients are incorporated. Add olive oil, agave nectar, vinegar and flax meal/water mixture. Continue mixing on low until ingredients are well incorporated, then increase mixer speed to high and mix for 3 minutes longer, scraping sides of bowl as necessary.
Transfer dough to one large or two small prepared bread pans. Spray top of dough with olive oil and use plastic wrap to form the top of the dough into a gentle mound shape. Lift plastic wrap so it is not resting on top of dough and allow bread to rise in a warm place until about double in volume.
Bake for 45 minutes. Remove bread from pans and allow to cool on a wire rack under a clean tea towel. Enjoy!







  
More to come with Love!

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