Is there anything better than. . .
. . . a homemade. . .
. . . loaf of bread. . .
. . . baked with love. . .
. . . and tenderness?
Perhaps the only thing better than that would be a no knead sprouted wheat loaf of home baked bread! Tender and delicious this easy recipe will feed your family with lots of love and healthy nutrients.
No Knead Sprouted Wheat Bread
Recipe adapted from here
- 1/2 cup orange juice
- 1/4 cup melted butter
- 1 cup lukewarm water*
- 1/4 cup nonfat dry milk*
- 3 tablespoons molasses or maple syrup
- 2 teaspoons instant yeast
- 1 1/4 teaspoons salt
- 3 cups organic sprouted wheat flour (can substitute whole wheat flour)
- 1 tablespoon of butter for brushing on the top of the loaf after baking
*You can use 1 cup of milk in place of the water and dry milk, just make sure to scald the milk first and cool it until it is lukewarm (a necessary process to disable protease )
Mix all of the dry ingredients together for a few moments to make sure they are well combined. Add the wet ingredients and mix in a stand mixer with a paddle attachment or a food processor with a dough blade for three minutes. The dough will be a bit sticky.
Line an 8 1/2" x 4 1/2" pan with a strip of parchment cut to 8 1/2" wide. Make sure it is long enough to leave "handles sticking out either side. Grease the ends of the pan and scoop the dough into the prepared pan.
Cover with plastic wrap or wax paper and allow to rise in a warm spot for 60-90 minutes (or until the loaf just pushes out of the top of the pan.
While the dough is rising, preheat the oven to 350. I like to bake bread on a baking stone as it helps it rise a bit better and gives a nice even temperature. If you have a baking stone, put it in the oven and turn on the heat as soon as you set your dough aside to rise. That way it will be up to temperature by the time you bake.
Bake for 20 minutes and then tent with aluminum foil. Bake for an additional 15-20 minutes or until an instant read thermometer reads 190-195.
Allow to cook for a few moments. Use a butter knife to slice along the ends to make sure they are loose and then use the parchment "handles" to pull out your loaf of bread and place it on a rack to cool. Brush the top with melted butter and sprinkle a bit of salt.
Slice when completely cool.
With the Kids: