Recipe Index

Ingredients

• 1 cup wheat berries (sprouted)
• 1/2 cup barley (sprouted)
• 1/2 cup lentils (sprouted)
• 1/4 cup spelt (sprouted)
• 1 1/2 cups water (for mixing dough)
• 1 tsp salt
• 1 tbsp honey or maple syrup (optional)
• 1/4 cup ground flax seeds (optional)
• 2 tbsp nutritional yeast (optional)
• 1 1/2 tsp active dry yeast
• 1 1/2 cups warm water (for activating yeast)

Method

1. Soak the wheat berries, barley, lentils and spelt in water for 12-24 hours to start the sprouting.
2. Drain the soaked grains and rinse them well.
3. Spread them in a jar or sprouting tray and let them sprout for 2-3 days, rinsing every 12 hours, until the sprouts are 1/4 to 1/2 inch long.
4. Grind the sprouted grains in a food processor or grain mill until they form a coarse flour.
5. Dissolve the active dry yeast in the 1 1/2 cups of warm water and leave it for 5-10 minutes to wake up.
6. Combine the sprouted grain flour, salt, flax seeds, nutritional yeast and honey, if using, in a large bowl, then stir in the yeast mixture and the mixing water.
7. Knead the dough for 8-10 minutes until it turns smooth and elastic, adding water a tablespoon at a time if it feels dry.
8. Cover the bowl with a damp cloth and let the dough rise somewhere warm for 1-2 hours, until doubled.
9. Punch the dough down, shape it into a loaf and settle it into a greased loaf pan, or form a round boule.
10. Let it rise again for 30-45 minutes, until it puffs up slightly.
11. Bake at 350°F (175°C) for 40-50 minutes, until the crust is golden brown, the loaf sounds hollow when tapped underneath and the inside reaches 190°F (88°C).
12. Cool the loaf in the pan for 10 minutes, then turn it onto a wire rack to cool completely before slicing.

Prep: 1-2 days · Cook: 40-50 min · Total: 1-2 days + 1 h

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data