Sprouted Bread Recipe and Review

Today is a special day here at Pebble Crossing.  We have our first guest, Moira from Look Who's Cookin'!  I am honoured to call her my friend.  Moira is a devoted wife and mother who loves to prepare healthy meals using whole foods.   You'll be blessed to read nutrition information on juicing, lacto-fermentation, sprouting and also eating clean biblical foods on her blog. If you have time, do read about how she learned to cook for her family here; it is a real encouragement to persevere.  

Today Moira is sharing the first of a review series on "Sprouted Breads".  To read the continuation of the Sprouted Bread Series, you can follow Moira at Look Who's Cookin! Thank you, Moira, for visiting with us here at Pebble Crossing.


I am on a quest for good and good for you "Sprouted Bread"! In the next few days and weeks I will by trying out various recipes, everything from baked to dehydrated. I will be rating each one on: if the recipe is easy or difficult, quick or lengthy process, economical or not, nutritious and of course if the end result, is it a tasty brick a lousy loaf or a Yummy worth it all new family favorite! I hope you will join me in this adventure as I tackle one loaf at a time!

The first recipe I tried, I found simply by doing a Google video search for "sprouted bread recipes". I should probably mention that this first recipe is the least healthy of all the recipes I found, because it contains some white flour. Why start out with the least healthy, you may ask? Well, because you have to start somewhere~be assured the recipes will get healthier as we go.

Below is a copy of the recipe in case you want to try it out (I put some notes in parentheses). I also posted the video for you to watch, if you are like me it helps a lot! My review and results are at the bottom of the page.




Sprouted Bread Recipe#1:

• 2 1/2 cups of very warm water
• 2 tablespoons out of a half a cup of honey(dissolve the honey in the warm water)
• 2 tablespoons of yeast(mix and dissolve, let that sit for about five minutes until it gets bubbly)
• add the rest of the honey(the half cup that we had utilized the two tablespoons out of before)
• 1 tablespoon of salt(sea salt)
• 1/2 cup of oil(good quality olive oil)
• 2 cups of sprouts(sprout a day or two until about a 1/4 of an inch, sprouting longer will change the taste of the bread)
• a combination of 4 cups of flour(a little organic white flour and a little bit of wheat gluten,optional,to make up 1 cup, and 1 cup fresh ground whole wheat flour)
• Mix it well
• add another cup of the white and another cup of the wheat(continue mixing)
• once it's mixed very well -let it sit for about forty five to sixty minutes and let the sponge work.
• add the rest of the flour(this number will vary always start with a half cup and work your way up until the dough is no longer sticky)
• knead it until it's smooth and elastic
• place it in a bowl(greased with oil)
• let rise for sixty minutes or until it's double
• after rising for about an hour, punch it down gently, form it into loaves, and put them in well greased loaf pans
• let them rise again (between 35-45 minutes)
• bake at 350 degrees until golden brown(about 35 minutes)this time will vary, tap on the bread to see if it is done, if it sounds hollow, then it is done.
• place your finished loaves on the rack so that they can cool completely

My Results:

1.  Was the recipe Easy or Difficult? Not too difficult, if you are used to the bread baking process. If this would be your first time baking bread, I would say~good for you! Following the video should make it allot easier.

2.  Was the process Quick or Lengthy? This was a little lengthy of a process, with all 3rises, from start to finish it took about 3 1/2 hours not counting having to sprout the grain a day in advance.

3.  What was the Taste and Texture? This is a Very Soft Bread, but some of the wheat berries were crunchy, I wasn't expecting that. The over all taste is very good, not very sweet for all the honey used.(My kids gave it a thumbs up!)

4.  Nutritionally~ This was not the most nutritional, on a scale from 1 to 10, one being Wonder bread and ten being Ezekiel bread, I would give it a 7! I think with a few adjustments this could be allot better for you! For example- use all wheat flour instead of a white and wheat combination(just be sure to reduce the flour amounts, wheat flour absorbs more water than white flour does)

5.  Was this loaf Economical? If you are used to buying a $5.00 loaf of sprouted bread, then I would say this would save you some cash.

6.  Will I make this again? Yes, with a few adjustments for better nutrition.

I hope this recipe review was helpful, it was allot of fun for me! If you try this recipe please let me know your results and thoughts!

Moira