Just for Me
My friend Caroline once wrote a song with the lyric, "I post it on the internet, but I do it just for me."
It's recipes like this one that I cannot imagine anyone else wanting - but it's a God send for me. Low carbing again, and this sprouted wheat flour lets me have bread at 3 grams per slice! Done, done, and done.
It was a process - but well worth it - and pretty rewarding to have a soft boiled egg on toast the next morning for breakfast.
As for taste, it simply tastes like the best wheat bread you've ever had.
Only weirdness - I'm so full after one slice.
Next up sprouted wheat pancakes!
1 cup lukewarm water
2 t yeast
2 T soft butter
2 T Swerve Brown Sugar
2 3/4 cups King Arthur Sprouted Wheat Flour
1 1/4 t salt
~ I let yeast activate in the lukewarm water while I assembled the rest of the ingredients.
~ Stir all other ingredients together until combined then slowly add water and yeast mixture.
~ Let the dough rest, covered, for 30 minute.
~ Knead in stand mixer equipped with a dough hook for 2 to 3 minutes.
~ Place the dough in a lightly greased bowl, cover, and let rise until puffy, about 1 to 2 hours.
~ Lightly grease an 8 1/2" x 4 1/2" loaf pan, or a baking sheet (or line the baking sheet with parchment).
~ Place the dough on a lightly greased work surface, and shape it into a log (for the loaf pan) or oval or round (for the baking sheet).
~ Place the dough in or on the pan, cover, and allow it to rise until it's crowned about 1" over the rim of the loaf pan, or has increased by about one-third for a round or oval loaf, about 1 1/2 hours.
~ Bake the bread in a preheated 350°F oven until it's nicely browned and hollow-sounding when thumped, about 35 to 40 minutes for the loaf pan. If you've made a round, the bake time may be as much as 50 minutes; if the loaf appears to be browning too quickly, tent it with aluminum foil. The finished loaf's temperature at the center should read at least 190°F on a digital thermometer.
Remove the bread from the oven, and after 5 minutes turn it out onto a rack to cool completely before slicing.
~ Store the bread, well wrapped, for several days at room temperature; freeze for longer storage.