It’s time to dust off that bread machine! You’ll have warm, fragrant, squishy, nourishing bread on your table with very minimal effort. You can set your machine and forget about it, but your machine, ingredient measuring, climate etc. might be a little different than ours. So, we also outline a few simple tricks below to make sure your loaf is on track. This is a wonderful everyday bread, perfect for sandwiches, toast and dunking in soups. It also cooks up beautifully as grilled cheese or French toast!
Sprouted grain bread really showcases the rich and naturally sweet flavour of sprouted wheat flour. Whole grain breads, while more nutritious than those made with refined flour, car be denser and dryer. Sprouted wheat flour results in a fluffy, moist texture while retaining all of the protein, fibre and nutrients from whole grains. Sprouting also reduces bitterness (saponin) and converts complex carbs into simpler sugars. This results in a lighter, sweeter taste with a low glycemic index. Our sprouted wheat flour is freshly sprouted and finely stone ground from organic Canadian wheat.
Every bread machine is slightly different, so you may need to make adjustments according to your machine. You can set this recipe and forget it and will still have a delicious loaf, but for more reliable results, here are a few tips and tricks:
You can, but we recommend the basic setting. Although Sprouted Wheat Flour is whole grain, sprouting causes increased enzymatic activity. Every machine is a little different but a whole wheat setting is usually longer and may cause the sprouted loaf to overproof.
Bread machines require less yeast because of longer rising times. We recommend this recipe to make bread by hand.
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