Friday, January 25, 2013

Whole Foods Friday: Bread Machine Sprouted Wheat Bread

For years, I was skeptical about bread machines.

Then I got a decent one and I realized that the machine was actually quite useful. There's no denying that a hand-shaped loaf is usually much prettier. But a bread machine loaf can still taste very good. It's great for times when I want bread, but the mix-knead-rise-shape-rise-bake routine doesn't fit into my schedule.

This uses sprouted wheat, which is a whole-grain product. I think it tastes a little sweeter and a little more malty than regular whole wheat. According to some sources, it's also healthier for you than standard wheat flour. I'll let you research that on your own.

Of course, if you don't have a bread machine, you can use this formula to make a loaf of bread using your favorite method.

This makes a nice sandwich bread and is good for toasting.

Sprouted Wheat Bread

1 teaspoon instant yeast
1 cup (4 1/2 ounces) sprouted wheat flour
2 cups (9 ounces) bread flour
1 tablespoon cane sugar
1 teaspoon salt
2 tablespoons unsalted butter
1 1/4 cups buttermilk

Add the ingredients to your bread machine in the order recommended by the manufacturer of your machine.

Set it for a medium size, regular loaf, and light crust (if your machine has those settings.) Push buttons, as needed.

When the bread is done baking, remove it from the machine and let it cool completely on a rack before slicing.
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