To make a loaf with grains, it’s great to bring the grains back to life first. During sprouting you will see a little tail coming out from the grain. This indicates that the grain is ready. The nutritional value of sprouted grains is now well understood. A major change happens to grains as they germinate, making their vitamins and minerals more accessible and easily digested.
100g (150g sprouted) wheat grains to be soaked and sprouted
10g honey (we use organic honey for this recipe)
1kg organic flour (organic flour isn’t always good for baking – we recommend bakers’ flour if available)
20g sea salt
10g instant yeast (or substitute with double amount of fresh yeast)
- Two days before, soak wheat grains overnight in double amount of water. Drain the water off and leave moist grains to sprout overnight at room temperature. You will see a little tail coming out of the grain.
- Pre-heat your oven to 240°C with your baking stone inside.
- In a large bowl, mix together flour, honey, yeast, salt and water until just combined.
- Turn the mixture onto a clean bench and work gently for 2-3 minutes.
- Once ingredients are well combined, work vigorously for 5-6 minutes.
- Add sprouted grains and mix again for another 2-3 minutes until the gluten is developed properly.
- Transfer dough into a lightly greased bowl, cover and allow to bulk ferment (prove) for approximately 45 minutes at room temperature or 2-3 hours in the fridge.
- Remove dough from bowl and ‘knock back’ dough to de-gas, then divide dough into 2 balls.
- Allow dough to relax at room temperature for 10 minutes, then shape each ball: 1 round cob and 1 oval to fit baking tin.
- Allow the finished product to final prove at room temperature.
- Bake both loaves for 35-40 minutes directly on the hot stone in the oven, turning the oven temperature down to 190°C.
- Remove bread from the oven and allow to cool before enjoying!