MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sprouted Wheat And Linseed Sandwich Bread
Categories: Breads
Yield: 2 Loaves
MMMMM---------------------------LEVAIN--------------------------------
136 g Whole wheat
136 g Water
28 g Rye starter; 100% hydration
MMMMM---------------------------DOUGH--------------------------------
80 g Wheat berries; sprouted,
-(see Method)
80 g Linseed (also known as
-flax)
238 g Whole wheat flour
454 g White bread flour
520 g Water
17 g Salt
272 g Levain (above)
MMMMM-------------------------EQUIPMENT------------------------------
Sprouting jar
Blender
Stand mixer (optional)
2 Loaf tins (optional)
Produces a soft loaf with plenty of flavour (and nutrition) that
works well for toast or sandwiches. Stays soft for several days.
Day 1
Three days before you plan to bake, soak 80g of wheat berries in water
overnight in the sprouting jar (upright).
Day 2
Drain the wheat berries in the evening (after around 24 hours of
soaking). Rinse the wheat berries with clean water. Place the jar at
an angle so any remaining water can drain away.
Day 3
Feed your starter in the morning and rinse the wheat berries again.
In the evening, make the levain above and set aside at room
temperature to ferment overnight. Rinse the wheat berries.
Day 4
At this point, the wheat berries should have sprouted. Rinse one more
time before use.
Place sprouted wheat, 80 g linseed, and 260 g water into a blender and
blend. This will make a thick paste like mixture. I don't aim for a
completely smooth texture - I like to see flecks of wheat berry and
linseeds in there.
Add 272 g levain to the mixing bowl and the remaining 260 g water and
disperse the levain in the water. Add the mixture from the blender
and stir until combined.
A fairly wet batter with flecks of linseed and sprouted wheat visible.
Add 454 g bread flour, 238 g whole wheat, 17 g salt, and mix the
dough. I think the dough smells really nice at this point so take a
moment to enjoy that fresh slightly grassy aroma.
Autolyse for 30 minutes. Knead for 3 minutes 30 seconds on first
speed, rest a couple of minutes, then knead for 3 minutes 30 seconds
on second speed.
Split the dough into two containers for bulk fermentation. There's
usually around 853 g of dough per container after I've left some
stuck to my hands and the mixing bowl. During the bulk ferment I'll
usually do one fold after a couple of hours.
Two bread doughs in separate containers each folded and rolled up
tightly after their initial mix.
Shape for a loaf tin when the dough has about doubled in size. The
time this takes can vary wildy but be prepared to wait most of the
day.
Prove until passing the poke test (usually around 1 to 2 hours).
Towards the end of the prove, pre-heat the oven to 220┬░C.
Bake both loaves at the same time for around 38 minutes (use an
instant-read thermometer and aim for 88┬░C in the centre of the
loaf). Let the loaves cool in the tin for a minute then turn out onto
a wire rack and cool fully.
Recipe by Caolan McMahon
Recipe FROM: <https://caolan.uk/kitchen/recipes/
sprouted_wheat_and_linseed_sandwich_bread/>
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