Sprouted Grain Bread

Why this recipe works Sprouted grain bread is a hearty, nutty-tasting, whole-grain-filled loaf you can feel good about eating. When grains begin to sprout, or germinate, their vitamin content increases dramatically, so this bread is packed with nutritious benefits. You can find several expensive brands of sprouted grain breads at the market, but we found them to be dry and bland. To develop our own recipe, we first had to determine which types of grains and legumes work best. Corn and chickpeas tasted sour and were dense, but wheat berries, lentils, and quinoa all made great loaves. We also found that many recipes omit the flour or substitute vital wheat gluten (isolated gluten protein from wheat flour) for flour. Bread made with just sprouted grains turned out leaden; vital wheat gluten built structure but imparted off-flavors. We bolstered our loaf with bread flour for a hearty but not heavy crumb. For the best texture, we pureed most of the sprouted grains and added them to the wet ingredients, holding back just a half cup to mix in whole after kneading. To complement the earthy grains, we also stirred a mix of toasted sunflower, pumpkin, and sesame seeds into the dough, and sprinkled additional seeds and quinoa on top for a loaf that was as delicious as it was healthful. We do not recommend mixing this dough by hand. Toast the sunflower seeds, pepitas, and sesame seeds in a dry skillet over medium heat until fragrant (about 1 minute), and then remove the pan from the heat so the seeds won’t scorch. Be sure to reduce the temperature immediately after putting the loaf in the oven.

MAKES: 1 loaf

RESTING TIME: 36 hours 20 minutes to 84 hours 20 minutes

RISING TIME: 2 to 2½ hours

BAKING TIME: 40 minutes

TOTAL TIME: 39½ to 88 hours, plus 3 hours cooling time

KEY EQUIPMENT: food processor, stand mixer, 2 rimmed baking sheets, pastry brush, instant-read thermometer

INGREDIENTS:

• 2½ cups (20 ounces) water, room temperature
• ¾ cup (4¾ ounces) wheat berries
• ¼ cup (1¼ ounces) plus 1 teaspoon prewashed white quinoa
• ¼ cup (1¾ ounces) brown lentils, picked over and rinsed
• 3 tablespoons plus 1 teaspoon sunflower seeds, toasted
• 2 tablespoons plus 1 teaspoon pepitas, toasted
• 1 tablespoon plus 1 teaspoon sesame seeds, toasted
• 2 cups (11 ounces) bread flour
• 1 tablespoon instant or rapid-rise yeast
• 3 tablespoons honey
• 2 teaspoons salt
• 1 large egg, lightly beaten with 1 tablespoon water and pinch salt

INSTRUCTIONS:

1. Combine 2 cups water, wheat berries, ¼ cup quinoa, and lentils in a large bowl and let soak for 12-24 hours. Drain the grains and let them sprout for 1-3 days.
2. Transfer ½ cup sprouted grains to a medium bowl and mix in sunflower seeds, pepitas, and sesame seeds. Set aside. Process the remaining sprouted grains in a food processor until finely ground.
3. Whisk flour and yeast in the bowl of a stand mixer. Whisk the processed grain mixture, honey, and remaining water in a measuring cup. Slowly add the processed grain mixture to the flour mixture using the dough hook attachment. Mix until a cohesive dough forms. Cover and let it rest for 20 minutes.
4. Add salt to the dough and knead on medium-low speed until smooth and elastic. Reduce speed and gradually add the grain-seed mixture. Transfer the dough to a lightly floured counter and knead until the grains and seeds are evenly distributed and the dough forms a smooth ball. Place the dough in a greased bowl, cover tightly, and let it rise until doubled in size, 1½ to 2 hours.
5. Stack and line two baking sheets with aluminum foil and vegetable oil spray. Deflate the dough and turn it out onto a lightly floured counter. Shape the dough into a square, fold the corners into the center, and then fold the dough in half to form a loaf. Transfer the loaf to the prepared baking sheet.
6. Reshape the loaf as needed, tucking the edges under to form a torpedo shape. Cover loosely with greased plastic and let it rise until it increases in size by about half.
7. Preheat the oven to 425 degrees. Combine the remaining quinoa, sunflower seeds, pepitas, and sesame seeds in a bowl. Make diagonal slashes on top of the loaf using a knife and brush it with an egg mixture. Sprinkle the seed mixture on top.
8. Place the loaf in the oven, reduce the temperature to 375 degrees, and bake until deep golden brown. Transfer the loaf to a wire rack and let it cool completely before serving.