Bread with Sprouted Grain Flour

Download Formula

Sprouted grains have been gaining popularity over recent years due to their additional nutritional value. The processes of sprouting and fermentation have many health benefits. First, they help to make the bread easier to digest by starting to break down starch and protein, making it especially favorable to those who have a mild intolerance to wheat and wheat related grains.  Second, they also reduce the amount of phytic acid, which is found in bran part of grains and seeds. Phytic acid makes valuable minerals such as zinc, iron and calcium unabsorbable to human body. Consuming whole grains may seem healthy, but eating excessive amount of untreated whole grains may have a negative effect on a human body.  

The formula that we are introducing in this video contains 30% sprouted grain flour, and the dough goes through a long fermentation time. We used sprouted wheat flour this time, although any type of sprouted flour can be used instead. There are many types of sprouted flours available in the market, including legumes like peas and lentils, grass seeds like alfalfa and flaxseeds, and other grains like millet, quinoa and corn. The advantage of using these types of flours is to have a lower amount the gluten content in the loaf of bread, but more importantly, they provide other nutrition values that wheat does not offer. They also bring in unique flavors. If sprouted flour with little or no gluten content is used, the formula should work fine but bread may come out slightly denser. Please find the sources for sprouted flours at the end of this article.

Two preferments, whole kamut levain and regular poolish, are used in this bread. Whole kamut levain is used in a small quantity, because it is a very active culture and has a high acidity level. A small amount of salt is in the levain in order to regulate the fermentation. Poolish adds a sweet flavor to the bread, as well as creating a light texture. Just before the mixing starts, the sprouted flour is soaked in 120°F water, helping it to fully hydrate prior to get mixed into the final dough.

For the mix, all ingredients are combined and mixed on the first speed until incorporated, for about 5 minutes. Next, the dough is mixed on the second speed for 3 to 4 minutes until improved mix window is achieved. The dough is then transferred to a clean oiled container, and two folds are given at 45 minute increments. After the second fold, the dough rests for 30 more minutes, providing a total of 2 hours of bulk fermentation time.

Divide the dough into 850g pieces, and preshape into boules. After 20 to 30 minutes of resting time, shape the loaves into a blunt batard. Place the shaped loaves in dusted baskets and immediately place in a retarder set at 45°F or in the refrigerator. Retard for up to 18 hours.

Bake at 450°F with steam injected before and after loading. After the initial bake of 20-25 minutes, provide adequate time for venting. Larger loaves can vent for 20-25 minutes without getting too much color.  

SFBI will carry Keimkraft for sale. Please contact Laura for more info: This email address is being protected from spambots. You need JavaScript enabled to view it. 


Sources
FS Food Services AG
    Sprouted grain flour blend “Keimkraft”
    Switzerland
    http://www.fs-ag.ch/index.php?page=home-2


Bio-Kinetics Corporation
    Sprouted grain flours
    Sheldon, IA
    http://www.allsprouts.com/


Montana Flour and Grains
    White kamut flour, whole kamut flour and other specialty flours, grains and seeds
    Fort Benton, MT USA
    http://www.montanaflour.com/

Loading the player...



© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
Web development by Avalon Media Group