This is my favorite version of the 3 sprouted wheat bread recipes on this blog. I love them all though. Again, I slice it up and slather it with organic salted butter. I don;t know how this bread would fair in a toaster, I don;t think too well, but it doesn't need it anyway.
There is much nutritional value in soaking the seeds before adding to the sprouted wheat dough. It removes the enzyme inhibitors that all seeds have and then wakes the seeds up and makes them much more nutritious and bio-available to your body. Cool.
I soak the seeds on baking day, and time it so that they are ready.
ALIVE SPROUTED SEED & WHEAT BREAD Recipe:
2 c. red winter wheat
1/2 c. raw hulled sunflower seeds
4 T. sesame seeds (preferably the brown un-hulled)
2 T. poppy seeds
1 to 2 T. caraway seeds
2 T. flax seeds
Soak the wheat 6 to 8 hours. Drain then rinse and drain well. Rinse and drain 3 times a day for 3 days.
When the sprout is as long as the wheat berry, drain and let the sprouts dry 3 to 6 hours before grinding (wet sprouts do not grind up as well).
Soak All the seeds except for the flax seeds for 4 hours in purified water. Drain the soaked seeds and let air-dry for 3 to 6 hours. Set aside.
Grind the wheat sprouts in a food processor, wheat-grass juicer or meat grinder. Grind to a smooth paste. Grind a second time if it is lumpy, coarse or chunky, or the bread won't work out as well.
Add the flax seeds and the soaked air-dried seed mixture to the ground wheat sprouts. Mix
until uniformly blended in.
Form the dough. With clean, oiled hands, knead the dough, folding it into itself several times. This will spread the gluten and help the bread stick together and rise better. OR You can go strait to shaping the loaves before popping them into the oven. Form balls of dough about 3-inches in diameter (you should get from 2 to 4 loaves).
Prepare a flat baking sheet. Line a baking sheet with a silicone liner or parchment paper that has been oiled with coconut oil. This bread really sticks!
Place the loaves on the prepared baking sheet. You can dust the prepared baking sheet first with sesame seeds or organic corn meal to help prevent sticking.
Now flatten and form each each dough ball to a height of about 1 1/2-inches and a diameter of about 4 to 5-inches.
Bake in a preheated 250 degree oven on the middle shelf for 2 1/2 to 3 1/2 hours. My mom bakes this bread at 200 degrees for 5 to 6 hours. choose which ever way you desire. You do not want gummy centers, too high a heat leaves it gummy inside and dries out the crust too much. This bread should be moist like brownies.