Not too long ago, I began experimenting with Five-Minutes a Day Artisan Bread. And adding to my joy, many GNOWFGLINS™ readers experimented, too. This whole experience has been great fun for me. I have deviated from the technique which inspired my experimentation, in at least three (no, four) ways:
First, I don't refrigerate the dough after the first rise. I just proceed to separate it into loaf pans. Second, I bake all the dough at once. For our family's size, it makes no sense to bake one loaf at a time. Third, I don't do any hand-shaping. Rather, I transfer the risen dough to the loaf pans with a wooden spoon. (Edit) Fourth: I decreased the salt by one-third.
Although I prefer using sprouted spelt flour (see here for instructions on sprouting grains for flour), I am making successful loaves of bread with a mixture of sprouted emmer and sprouted kamut flours. (Pictured at the top: sprouted emmer and sprouted kamut bread).
I focus on using sprouted grains in this bread technique because the gluten-sensitive members of my family are able to eat sprouted grains. I am interested in experimenting with gluten-free grains in this recipe, but have not gotten to that yet.
Sprouted Grain Easy Artisan Bread
adapted from Artisan Bread in Five Minutes a Day
makes 2 large or 3 regular loaves (pictured: 2 large loaves)
- 6-1/2 cups sprouted spelt flour, OR 6+ cups of a mixture of sprouted kamut and sprouted emmer wheat flour
- 3 cups warm water
- 1-1/2 tablespoons SAF yeast
- 1 tablespoon sea salt
Combine water, yeast and salt in a very large mixing bowl. Add flour. Using a wooden spoon, mix thoroughly, but no kneading is necessary. If using the kamut-emmer flour mixture, add up to 1/2 cup more flour, if needed. The dough should be wet and sticky.
Loosely cover the bowl with plastic wrap, to prevent from drying out. Leave out in a warm place to rise to double or triple the original size. This should take an hour or more.
Using a wooden spoon, gently mix the dough by turning it around in the bowl and pressing down on it to make it collapse and let go of its built up gas.
Prepare two large or three regular bread loaf pans by spraying with olive oil spray.
Using the wooden spoon, transfer the dough to the loaf pans in equal amounts. Smooth out in the pans as best you can. Make diagonal slices in the top with a knife, if desired. Spray the top of the dough with olive oil spray to prevent drying out.
Put the loaf pans in a warm place (such as next to the burner that vents the oven's heat) to rise. Preheat the oven to 350 375 degrees Fahrenheit.
When the dough has risen just above the top of the pan, gently transfer the pans to the oven. Bake for 40 to 50 minutes, until the loaves are browned and tapping on the loaves results in a hollow sound.
Remove pans from oven. Turn the loaves out from the pans and set them on a cooling rack. Spray the tops with olive oil spray. Freeze loaves that you don't plan to eat immediately.
© Copyright 2009 by Wardee Harmon. All rights reserved.
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