Sprouted Emmer Bread

Sprouted Emmer Bread

I’m continuing my experiment with ancient grains. This month, I’m working with Emmer.  As you may remember, last month, I decided that to really compare grains to grains, I should use the same or a similar bread recipe.  Sprouted Wheat Bread (with flour) is one of my favorite breads so I decided it would be a good bread to use as the test comparison.  I featured Sprouted Einkorn Bread last month. This month I’m featuring Sprouted Emmer Bread.

As I mentioned in my HBinFive Emmer Bread post, Emmer is an ancient grain that is plumper and longer than modern wheat grains. The grain is lower in gluten than regular wheat but higher in protein and fiber. Emmer has a bold-flavor and usually makes a heavy and dense bread compared to wheat bread. To make a lighter bread, I used a combination of sprouted Emmer grains, Emmer flour and bread flour.

Ingredients

  • 1/2 cup warm water
  • 1 1/2 tablespoons (1 1/2 packages) active dry yeast
  • Pinch of sugar
  • Pinch of ginger
  • 2 cups Emmer flour
  • 1 cup nonfat dry milk powder
  • 1 tablespoon salt
  • 1 1/2 cups warm water
  • 1/4 cup honey
  • 4 tablespoons (1/2 stick) unsalted butter, at room temperature
  • 2 cups sprouted Emmer berries, chopped
  • 4 1/2 to 5 cups bread flour
  • Wheat germ, for sprinkling
  • Melted butter, for brushing
Read the whole recipe on Bread Experience