Sprouted Wheat Sandwich Bread

Made with sprouted wheat flour, these sandwich bread loaves are soft, airy, and incredibly flavorful! The dough is no-knead and takes no time to stir together. From there, time does the work, ultimately giving you two beautifully nutritious loaves, perfect for sandwiches, toast, and beyond 🍞🍞

Sprouting grains before mixing them into dough or milling them into flour makes them not only more digestible but also more nutritious. To paraphrase from Chad Robertson’s Tartine Book No. 3 :

“At their sprouting (or germination) point, grains begin to transform from a seed into a plant, at which point, the dormant nutrients, minerals, and vitamins stored to nourish the plant become more accessible, which makes them easier for us to absorb. When we eat sprouted grains, we are digesting something more similar to a vegetable than a grain.”

Other benefits include: boost in fiber, unlocked flavor, and increased sweetness.

For the past month or so, I’ve been baking the sandwich bread featured here using half all-purpose flour and half Sprouted Wheat Flour , and the loaves have been turning out beautifully, the crumb soft and light, the taste without a trace of bitterness.

Sprouted Wheat Sandwich Bread, Step by Step

First: gather your ingredients: flour, salt, instant yeast, water, and olive oil. Whisk together the dry ingredients.

Then add the water and olive oil and stir until you have a sticky dough ball.

Let the dough rise until it doubles in volume.

Then prepare your loaf pans.

Turn the dough out onto a lightly floured work surface.

Then roll into a coil.

Coat with seeds if desired.

Then transfer to your prepare pan.

Let rise again until the dough crowns the rim of the pan.

Then bake until evenly golden all around, about 45 minutes.

Turn the loaves out of their pans and let cool completely before slicing.

Look at that beautiful crumb?

Description

This recipe for sprouted wheat sandwich bread is easy and so tasty. The recipe is adapted from the soft sandwich bread recipe in Bread Toast Crumbs .

I love this One Degree Sprouted Wheat Flour .

• 3 cups ( 384 g ) All-Purpose Flour
• 3 cups ( 384 g ) Sprouted Wheat Flour or other whole wheat flour
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 3 cups lukewarm water
• 1/3 cup neutral oil or olive oil
• softened butter for greasing
• mix of seeds: flax, millet, pumpkin, sunflower, sesame, poppy, chia—whatever you like, optional

1. In a large bowl, whisk together the flours, salt, sugar, and instant yeast. Add the water and oil. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp tea towel, a bowl cover, or plastic wrap and set aside in a warm spot to rise for 1 to 1½ hours, until the dough has doubled in bulk.
2. Place a rack in the center of the oven and preheat it to 375ºF. Grease two standard loaf pans (8.5×4.5-inches) with the softened butter. Spread a generous handful of flour—about 1/4 cup—over a clean surface. If you are coating the loaves in seeds, spread the seeds out on a rimmed vessel such as a small sheet pan. Set a bowl with water and a pastry brush nearby. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball.
3. Use the forks to lift the dough onto the prepared surface. Using as much flour as necessary from the surface, dust your hands and the exterior of the dough, then shape the mass as best you can into a ball. Use a bench scraper to cut the dough in half. Shape each portion into a ball, then flatten into a rectangle/oval—doesn’t have to be perfect.
4. Brush each portion of dough with water (you can do this on all sides or just the top —whatever you wish). Roll each in the seeds, then transfer to the prepared pans. Let rise until the dough crowns the rims of the pans—be patient. In the winter, I find this takes longer, 30 minutes or more.
5. Transfer the pans to the oven and bake 40 minutes, or until golden. Remove the pans from the oven and turn the loaves out onto a cooling rack. Let cool for at least 20 minutes (longer is best) before slicing.

• Prep Time: 3 hours
• Cook Time: 45 minutes
• Category: Bread
• Method: No-Knead
• Cuisine: American

Made with sprouted wheat flour, these sandwich bread loaves are soft, airy, and incredibly flavorful! The dough is no-knead and takes no time to stir together. From there, time does the work, ultimately giving you two beautifully nutritious loaves, perfect for sandwiches, toast, and beyond 🍞🍞

Sprouting grains before mixing them into dough or milling them into flour makes them not only more digestible but also more nutritious. To paraphrase from Chad Robertson’s Tartine Book No. 3 :

“At their sprouting (or germination) point, grains begin to transform from a seed into a plant, at which point, the dormant nutrients, minerals, and vitamins stored to nourish the plant become more accessible, which makes them easier for us to absorb. When we eat sprouted grains, we are digesting something more similar to a vegetable than a grain.”

Other benefits include: boost in fiber, unlocked flavor, and increased sweetness.

For the past month or so, I’ve been baking the sandwich bread featured here using half all-purpose flour and half Sprouted Wheat Flour , and the loaves have been turning out beautifully, the crumb soft and light, the taste without a trace of bitterness.

Sprouted Wheat Sandwich Bread, Step by Step

First: gather your ingredients: flour, salt, instant yeast, water, and olive oil. Whisk together the dry ingredients.

Then add the water and olive oil and stir until you have a sticky dough ball.

Let the dough rise until it doubles in volume.

Then prepare your loaf pans.

Turn the dough out onto a lightly floured work surface.

Then roll into a coil.

Coat with seeds if desired.

Then transfer to your prepare pan.

Let rise again until the dough crowns the rim of the pan.

Then bake until evenly golden all around, about 45 minutes.

Turn the loaves out of their pans and let cool completely before slicing.

Look at that beautiful crumb?

Description

This recipe for sprouted wheat sandwich bread is easy and so tasty. The recipe is adapted from the soft sandwich bread recipe in Bread Toast Crumbs .

I love this One Degree Sprouted Wheat Flour .

• 3 cups ( 384 g ) All-Purpose Flour
• 3 cups ( 384 g ) Sprouted Wheat Flour or other whole wheat flour
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 3 cups lukewarm water
• 1/3 cup neutral oil or olive oil
• softened butter for greasing
• mix of seeds: flax, millet, pumpkin, sunflower, sesame, poppy, chia—whatever you like, optional

1. In a large bowl, whisk together the flours, salt, sugar, and instant yeast. Add the water and oil. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp tea towel, a bowl cover, or plastic wrap and set aside in a warm spot to rise for 1 to 1½ hours, until the dough has doubled in bulk.
2. Place a rack in the center of the oven and preheat it to 375ºF. Grease two standard loaf pans (8.5×4.5-inches) with the softened butter. Spread a generous handful of flour—about 1/4 cup—over a clean surface. If you are coating the loaves in seeds, spread the seeds out on a rimmed vessel such as a small sheet pan. Set a bowl with water and a pastry brush nearby. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball.
3. Use the forks to lift the dough onto the prepared surface. Using as much flour as necessary from the surface, dust your hands and the exterior of the dough, then shape the mass as best you can into a ball. Use a bench scraper to cut the dough in half. Shape each portion into a ball, then flatten into a rectangle/oval—doesn’t have to be perfect.
4. Brush each portion of dough with water (you can do this on all sides or just the top —whatever you wish). Roll each in the seeds, then transfer to the prepared pans. Let rise until the dough crowns the rims of the pans—be patient. In the winter, I find this takes longer, 30 minutes or more.
5. Transfer the pans to the oven and bake 40 minutes, or until golden. Remove the pans from the oven and turn the loaves out onto a cooling rack. Let cool for at least 20 minutes (longer is best) before slicing.

• Prep Time: 3 hours
• Cook Time: 45 minutes
• Category: Bread
• Method: No-knead
• Cuisine: American

Made with sprouted wheat flour, these sandwich bread loaves are soft, airy, and incredibly flavorful! The dough is no-knead and takes no time to stir together. From there, time does the work, ultimately giving you two beautifully nutritious loaves, perfect for sandwiches, toast, and beyond 🍞🍞

Sprouting grains before mixing them into dough or milling them into flour makes them not only more digestible but also more nutritious. To paraphrase from Chad Robertson’s Tartine Book No. 3 :

“At their sprouting (or germination) point, grains begin to transform from a seed into a plant, at which point, the dormant nutrients, minerals, and vitamins stored to nourish the plant become more accessible, which makes them easier for us to absorb. When we eat sprouted grains, we are digesting something more similar to a vegetable than a grain.”

Other benefits include: boost in fiber, unlocked flavor, and increased sweetness.

For the past month or so, I’ve been baking the sandwich bread featured here using half all-purpose flour and half Sprouted Wheat Flour , and the loaves have been turning out beautifully, the crumb soft and light, the taste without a trace of bitterness.

Sprouted Wheat Sandwich Bread, Step by Step

First: gather your ingredients: flour, salt, instant yeast, water, and olive oil. Whisk together the dry ingredients.

Then add the water and olive oil and stir until you have a sticky dough ball.

Let the dough rise until it doubles in volume.

Then prepare your loaf pans.

Turn the dough out onto a lightly floured work surface.

Then roll into a coil.

Coat with seeds if desired.

Then transfer to your prepare pan.

Let rise again until the dough crowns the rim of the pan.

Then bake until evenly golden all around, about 45 minutes.

Turn the loaves out of their pans and let cool completely before slicing.

Look at that beautiful crumb?

Description

This recipe for sprouted wheat sandwich bread is easy and so tasty. The recipe is adapted from the soft sandwich bread recipe in Bread Toast Crumbs .

I love this One Degree Sprouted Wheat Flour .

• 3 cups ( 384 g ) All-Purpose Flour
• 3 cups ( 384 g ) Sprouted Wheat Flour or other whole wheat flour
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 3 cups lukewarm water
• 1/3 cup neutral oil or olive oil
• softened butter for greasing
• mix of seeds: flax, millet, pumpkin, sunflower, sesame, poppy, chia—whatever you like, optional

1. In a large bowl, whisk together the flours, salt, sugar, and instant yeast. Add the water and oil. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp tea towel, a bowl cover, or plastic wrap and set aside in a warm spot to rise for 1 to 1½ hours, until the dough has doubled in bulk.
2. Place a rack in the center of the oven and preheat it to 375ºF. Grease two standard loaf pans (8.5×4.5-inches) with the softened butter. Spread a generous handful of flour—about 1/4 cup—over a clean surface. If you are coating the loaves in seeds, spread the seeds out on a rimmed vessel such as a small sheet pan. Set a bowl with water and a pastry brush nearby. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball.
3. Use the forks to lift the dough onto the prepared surface. Using as much flour as necessary from the surface, dust your hands and the exterior of the dough, then shape the mass as best you can into a ball. Use a bench scraper to cut the dough in half. Shape each portion into a ball, then flatten into a rectangle/oval—doesn’t have to be perfect.
4. Brush each portion of dough with water (you can do this on all sides or just the top —whatever you wish). Roll each in the seeds, then transfer to the prepared pans. Let rise until the dough crowns the rims of the pans—be patient. In the winter, I find this takes longer, 30 minutes or more.
5. Transfer the pans to the oven and bake 40 minutes, or until golden. Remove the pans from the oven and turn the loaves out onto a cooling rack. Let cool for at least 20 minutes (longer is best) before slicing.

• Prep Time: 3 hours
• Cook Time: 45 minutes
• Category: Bread
• Method: No-knead
• Cuisine: American

Description

This recipe for sprouted wheat sandwich bread is easy and so tasty. The recipe is adapted from the soft sandwich bread recipe in Bread Toast Crumbs .

I love this One Degree Sprouted Wheat Flour .

• 3 cups ( 384 g ) All-Purpose Flour
• 3 cups ( 384 g ) Sprouted Wheat Flour or other whole wheat flour
• 1 tablespoon kosher salt
• 1 tablespoon sugar
• 1 tablespoon instant yeast
• 3 cups lukewarm water
• 1/3 cup neutral oil or olive oil
• softened butter for greasing
• mix of seeds: flax, millet, pumpkin, sunflower, sesame, poppy, chia—whatever you like, optional

1. In a large bowl, whisk together the flours, salt, sugar, and instant yeast. Add the water and oil. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Cover the bowl with a damp tea towel, a bowl cover, or plastic wrap and set aside in a warm spot to rise for 1 to 1½ hours, until the dough has doubled in bulk.
2. Place a rack in the center of the oven and preheat it to 375ºF. Grease two standard loaf pans (8.5×4.5-inches) with the softened butter. Spread a generous handful of flour—about 1/4 cup—over a clean surface. If you are coating the loaves in seeds, spread the seeds out on a rimmed vessel such as a small sheet pan. Set a bowl with water and a pastry brush nearby. Using two forks, deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl quarter turns as you deflate, turning the mass into a rough ball.
3. Use the forks to lift the dough onto the prepared surface. Using as much flour as necessary from the surface, dust your hands and the exterior of the dough, then shape the mass as best you can into a ball. Use a bench scraper to cut the dough in half. Shape each portion into a ball, then flatten into a rectangle/oval—doesn’t have to be perfect.
4. Brush each portion of dough with water (you can do this on all sides or just the top —whatever you wish). Roll each in the seeds, then transfer to the prepared pans. Let rise until the dough crowns the rims of the pans—be patient. In the winter, I find this takes longer, 30 minutes or more.
5. Transfer the pans to the oven and bake 40 minutes, or until golden. Remove the pans from the oven and turn the loaves out onto a cooling rack. Let cool for at least 20 minutes (longer is best) before slicing.

• Prep Time: 3 hours
• Cook Time: 45 minutes
• Category: Bread
• Method: No-knead
• Cuisine: American

Find it online : https://alexandracooks.com/2017/02/24/seedy-sandwich-bread-sprouted-wheat/

A little over a year ago, my neighbor introduced me to The New Basics Puttanesca , a sauce made entirely from pantry ingredients: a can of plum tomatoes, a (whole!) tin of anchovies, a (whole!) jar of capers. After everything—there’s garlic, olive oil, and olives in there, too—simmers together for about an hour, you toss it with hot pasta, and call dinner done.

It’s one of those miracle dishes that materializes seemingly from nothing, a particularly good one to know this time of year, when fresh inspiration can be lacking.

Colu Henry’s Back Pocket Pasta

A few weeks ago, when I opened Colu Henry’s Back Pocket Pasta , I felt like I had opened a book filled with the progeny of The New Basics puttanesca, a cadre of pantry-inspired recipes, but each with a fresh spin: some incorporate seasonal ingredients (brown buttered squash bake with sage, crème fraîche and Fontina), others call for fresh seafood (grilled squid with chilies and mint), many are simple and practical (one pot with spinach and goat cheese), some are jazzed up with crispy capers and bread crumbs. I want to make everything.

So far I’ve made two. I wrote about the alla vodka recipe a few weeks ago, but this baked ziti was the first dish I made—five minutes after the book arrived at my door, I scoured my pantry and fridge, the image of a spoon pulling melty mozzarella from a brimming casserole inspiring the mad search.

Without everything on hand, I, in Back Pocket fashion, improvised: some kale and chard replaced the spinach, heavy cream filled in for much of the crème fraîche, and vegan chorizo stepped in for the sausage. Even with many substitutions, the baked ziti was utterly delicious.

The following evening, I made the baked ziti again, this time more to the letter, for a small gathering of friends (6 adults and 8 children). I’m stating the obvious here, but baked ziti, this one in particular, is so great for feeding a crowd. We gobbled it up with BPP’s croutonless Caesar salad, a perfect side for this hearty dish.

Description

From Colu Henry’s Back Pocket Pasta

As noted in the post, the first time I made this, I made many substitutions: I only had a little bit of crème fraîche, so I made up the difference with heavy cream. I had a mix of Swiss chard and kale on hand, so I used those in place of the baby spinach. I even used vegan chorizo in place of hot Italian sausage. This is definitely a recipe that lends itself to improvising. I think you could definitely leave out the sausage if you wanted to make it vegetarian.

Regarding tomatoes: I used one 28-oz can of whole plum tomatoes, which I snipped with scissors right in the pan, and 14-oz Pomi crushed tomatoes—I love the Pomi brand—which I measured out using a liquid measure. It’s about 1 3/4 cups. This is just what I had on hand. When I make it again, I’ll use all crushed tomatoes for ease.

• 1 cup ricotta cheese
• 1 cup crème fraîche or heavy cream (see notes)
• 1 egg
• 1 cup grated Pecorino or Parmigiano Reggiano
• kosher salt and freshly ground black pepper
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, thinly sliced
• 1 teaspoon (or less if sensitive to heat) crushed red pepper flakes
• 1 tablespoon roughly chopped fresh oregano (optional)
• 1 pound spicy or sweet Italian sausage, casing removed
• one 28 -oz can plus one 14-oz can diced San Marzano tomatoes, see notes
• 1 pound ziti
• 5 oz . Swiss chard, leaves removed from stems and thinly sliced, or baby spinach
• 3/4 pound mozzarella, cut into 1/2 -inch pieces

1. In a large bowl, combine the ricotta, crème fraîche, egg, and 1/2 cup of the Pecorino or Parmigiano Reggiano. Season with salt and pepper and set aside.
2. Heat the oil in a 12-inch skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Add the garlic, red pepper flakes, and oregano, if using, and cook for 2 minutes more. Add the sausage and cook until browned, breaking up the meat with the back of a wooden spoon. Add the tomatoes and bring to a simmer. Season to taste, and cook until the sauce has thickened, about 20 minutes.
3. Preheat the oven to 400ºF.
4. Bring a large pot of water to a boil. Add 2 tablespoons of the salt and return to a rolling boil. Add the pasta and cook for 4 minutes short of al dente according to package directions. Drain, reserving 1/2 cup pasta water.
5. Add the greens to the sauce with 1/2 cup pasta water, stirring until it wilts. Remove from the heat. Stir half of the sauce into the ricotta mixture. Add the pasta and toss together to coat. Pour the pasta into a 9×13-inch baking dish. Top with the remaining sauce. Sprinkle the mozzarella (I poke some of these cubes below the surface a little bit) and remaining Pecorino or Parmigiano Reggiano over the top and bake until the cheese starts bubbling, about 20 minutes.
6. Set the oven to broil and broil until the cheese and pasta are browned in spots, about 5 minutes more. (Note: keep a close watch the entire time—a minute or two might be all it needs.) Remove from the oven and let rest for 5 minutes before serving.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Pasta
• Method: Oven
• Cuisine: American, Italian