Tuesday, February 23, 2021

The Sprouted Wheat Loaves - Organic/Vegan

Back in the kitchen again after a few days off and threw myself into perfecting organic/vegan bread baking.  When you're not used to baking this kind of bread sometimes its hard to master.  Taking a regular bread recipe and changing it, to use not so much organic ingredients but vegan ingredients, can be a challenge in itself if you are not used to baking this way.  A lot of recipes I have call for milk in them, this one thankfully did not.  Using a vegan milk such as soy, coconut or almond can change the way the bread bakes.  It may not be a high loaf, sometimes it caves in the middle, or it may become to dense and doughy, like I said, a challenge.  

I found this old recipe I had tucked away for a few years, I switched out all the regular ingredients and used organic and/or vegan.  The secret to it's height, I added a dough conditioner/improver to the mix that I found on the King Arthur Baking website that's made from soy.  It worked wonderfully, my loaves had a great rise to them and were very light. No dense heavy bread this time, which is the way we like them around here, and great for sandwich making and toasting. 

Recipe Below.

Perfect high rise
Two lovely loaves
Great shape for sammies!
Nice and brown, the way bread should be.
Perfect inside and out.

Organic Sprouted Whole Wheat Bread

2 cups warm water (110 degrees F)
1 tablespoon active dry yeast (I used Red Star)
1/3 cup organic honey
2 Cups Organic Sprouted Whole Wheat Flour (I used One Degree)
1 teaspoon of table salt
1/3 cup canola oil
5 Cups Organic all-purpose flour (I used Bob's Red Mill Organic Unbleached White Flour)
7 teaspoons whole grain bread improver (I used KAB)

In the bowl of a mixer, dissolve the yeast in the warm water.  Add the honey and stir until dissolved. Whisk the whole wheat flour together with the salt.  Add to the mixer bowl along with oil.  Attach your dough hook and mix on medium speed until all is combined.  Whisk together the all-purpose flour and the improver.  With mixer on medium speed, gradually add the white flour mix until all is combined, scrape bowl as you go along. Mix until a rough dough ball forms. 

Turn the dough out on to a lightly flour surface and knead for 10 minutes.  When the dough is smooth and somewhat elastic, form into a smooth ball with seams tucked under, place in a well oiled bowl, turning to coat it on all sides.  Place the ball smooth side up seam side down and cover with a damp towel.  Let it rise in a warm place until double in size, about 45-60 minutes.
I put mine in my oven with just the oven light on- DO NOT TURN YOUR OVEN ON!

Punch the dough down, shape it into 2 even loaves (I weighed mine) and place in two well greased 9 x 5 inch loaf pans, lightly cover with plastic wrap. Allow them to rise until the dough is 1 to 1 1/2 inches above the rim of the pans.

Preheat oven to 375 degrees.  Place in the oven and bake for 25-30 minutes or until golden brown.  Remember all ovens are different temperature wise.  The loaves should have an internal temperature of  190 degrees when fully baked.  Remove pans from oven.  Let the loaves rest in the pan for 5 minutes, pop them out of the pan on to a baking rack and turn top side up.  Cool completely.  Makes 2 loaves.


Post a Comment