This bread uses sprouted wheat to make it. This is probably the hardest bread recipe to make that I have. What makes it hard is the grinding up of the sprouted wheat. You really need a powerful food processor or hand crank meat grinder to do it. An, electric meat grinder WILL NOT work it will stop it up fast and could burn out the motor. Do small amounts of wheat berries at a time. While this bread takes some extra work it is a wonderful bread and in my opinion worth the trouble.
1-1/2 Pound Loaf
3 cups wheat, hard
4 cups water
3 tablespoons wheat gluten
1 teaspoon lecithin, granuals
2 tablespoons honey
2 teaspoons salt
1/4 cup water
2 teaspoons yeast
Sprouting the Wheat
In a large glass bowl place the 3 cups of wheat berries with the 4 cups of water. Allow to soak 12 hours. Drain well, place a paper towel in the bottom of the bowl and put the wheat berries on top. Cover with plastic wrap and allow to sit at room temperature. Every 6 to 8 hours dump the wheat berries in to a colander and rinse well. Then place back in the bowl with a paper towel in the bottom and recover with plastic wrap. Do this until you see tiny little sprouts form on the berries. You don’t not want the spouts to be long. Just little tiny tails (about the size of a grain of rice), the wheat is ready to go. This sprouting process can take from 12 to 36 hours.
Making the Bread
Once the berries have the little tails place 1 cup of them in your food processor with the chopping blade and process until they form a ball, about 1 minute (you can also use a hand crank meat grinder with a fine grind disc. Run the wheat berries through that a few times. You want the wheat berries to be well ground up and form a paste.) Myself I use a Cuisinart Food Processor to do the processing of the wheat berries. Any quality food processor should work, process no more than 1 cup of berries at a time in the food processor. Remove the dough to your bread machine pan and repeat with the remaining sprouted wheat berries 1 cup at a time. It is important that you do small amounts at a time and that the wheat berries are pulverized in to a paste and form a ball.
Once all of the berries have been processed you should have a moderately smooth paste. Place the rest of the ingredients in your machines pan with the exception of the water. Select the basic or white cycle and press start. Keep checking the dough. Add 1 tablespoon of water at a time until the dough forms a smoothish round ball. Do not over do it with the water. The amount of water will very and is affected by the moisture content of the wheat berries. Also, remember that the amount of water could change from one making of the recipe to the next.
Once the dough has formed a smoothish ball allow the machine to finish. If you wish you can remove the dough from the machine right after the final rise has started. Remove the paddles, spray the post(s) with pan spray, shape and place the dough back in the pan. This will give you a loaf with smaller hole(s) in the bottom.
When the bread is done, let the machine go through its cool down cycle for 20 minutes. Do not remove the bread before the 20 minutes is up. If your machine doesn’t have a cool down or keep warm cycle, remove the pan from the machine and allow it to rest on a cooling rack for 20 minutes. Then remove the bread from the pan. The bread is best when completely cool.
Do not make any substitutions to the recipe. The gluten and lecithin are required for this bread to turn out properly. Do not attempt to replace the lecithin with an egg. That could and probably will add too much moisture to the dough.