Finally getting around to posting a bread. There was a year when 80% of the recipes were bread or bread related on the blog :). Things have changed since then and hopefully will continue to evolve.
There are very few times that I buy bread from the store. I love a balanced bread with a decent amount of whole grain, seeds and other things, but I also do not want it to taste like cardboard or have random ingredients in it. Most breads from the stores are just that, either they are white, soft, tasty and pretty much no whole grain or they are full of grains and many many grains, usually whole or broken grains, that can break my teeth with every bite. Most also do not taste that good. I don’t know what is the problem with the breads tasting like that. What can you do wrong with wheat flour, a little white flour to keep it airy, and some whole grains. I make them all the time. Go figure.
This bread has sprouted wheat and sprouted millet which is blended up and added to the dough. It bakes up perfectly soft and airy with a hint of nuttyness from the millet. You can use other sprouted grains like Spelt, Barley, Rye, Sorghum or even sprouted beans. The key to keeping the breads soft, add a fruit/veggie puree or some non dairy yogurt or full fat coconut milk. Add flavors to either make them slightly sweet or savory with herbs if you prefer. Make some PBJ sammies with this bread!
I usually crave something savory and light in the evening and a good wrap or a sandwich works out well for me. My current favorite sandwich is a hummus Sriracha sandwich sometimes with vegan cheese slices and with my whole grain or multi grain bread slices. Easy, savory, spicy and delicious.
Grilled sandwich with this Vegan Sprouted Wheat bread. So gooey, grilled and perfect.
More Sandwich Breads from the blog.
White Bean Sandwich Bread
Mung Bean Sprout Wheat Bread
Grape Multigrain bread
Blueberry Almond Bread.
Cauliflower Sandwich Bread
Strawberry Sandwich bread. GF
White Oat Loaf. GF
Favorite hummus, Sriracha, Daiya swiss or cheddar slice.
Grill and serve hot.
Sprouted wheat. I sprouted the wheat and millet together. This picture is from a different time when I sprouted wheat for a longer sprout.
Sprouted grains in this loaf. Why sprout? Sprouting makes the whole grains much more digestible. Adding a bit of sprouts here and there to a meal bowl or a bread adds more whole grains to the daily diet.
- 1/4 cup wheat berries or other grains like spelt, or rye
- 1/4 cup millet
- 3/4 cup water
- 2.25 cups bread flour or unbleached flour
- 1.25 cups whole wheat flour
- 1.5 tsp salt
- 1/2 cup water
- 1 Tbsp active yeast
- 1 Tbsp sugar
- 1 Tbsp extra virgin olive oil
- 1/4 cup non dairy yogurt or coconut milk
- Sprout the grains: Soak the wheat berries and millet in water overnight. Drain, wash and let sit in the bowl covered with a damp paper towel and a lid. Depending on the ambient temperature, it might take a day or more to sprout.
- Blend the sprouted grains with 3/4 cup water 2 to 3 cycles so the grains break down and are not too large to inhibit gluten formation. (each blending cycle is a minute long)
- Mix the salt into the bread + wheat flours and keep ready.
- Mix the yeast and sugar in a 1/2 cup of warm water and let sit for 5 minutes or until frothy.
- In a stand mixer or by hand, add the flours, yeast mixture, blended sprouted grains, warmed yogurt and oil and knead into a soft dough. Let sit for 1.5 hours. Punch down, use a Tbsp or so flour to shape into a loaf. Spray water on the loaf and sprinkle sesame seeds or oats. Cover with a towel and let rise until doubled. 40-45 mins.
Bake for 40-45 minutes at pre-heated 365 degrees F / 180ºc. Cool completely before slicing. Store refrigerated for upto a week. This Sandwich bread can be made into burger buns or dinner rolls as well and can be anywhere you use bread slices.
Nutritional values based on one serving