"I have always wanted to make Dan’s sprouted wheat bread ever since I tried it at their house. If you have ever wanted to make your own, this is the recipe for you! It is easier than I thought, even though it takes a few days, the results are worth the wait!"
This is the bread that Rose demonstrated at the Village SDA Church on February 19, 2023.
This recipe came as a result of my forgetting to write down flour as an ingredient when a recipe was shared with me. The result is tasty, easy to make and very healthful. I am quite certain you will really enjoy it.—Dan
"I tried Dan’s sprouted wheat bread this week. I used a large canning jar with a sprouting lid because I don’t have the buckets yet, but I think they would be better. You definitely need a good food processor or a meat grinder as my food processor could only handle a small amount at a time. The recipe was perfect and the bread turned out exactly as I expected—the closest I can think of is Silver Hills sprouted bread although this version is superior, with fresher flavor, and great hearty texture, without being heavy. It had a perfect rise, and was thoroughly baked. Thank you for a great recipe! I have always wanted to make Dan’s sprouted wheat bread ever since I tried it at their house. If you have ever wanted to make your own, this is the recipe for you! It is easier than I thought, even though it takes a few days, the results are worth the wait!"
4 Cups Wheat Berries (Hard Red Winter Wheat or Prairie Gold)
1 Tablespoon Rapid Rising Yeast
1/8 Teaspoon Vitamin C Powder (Ascorbic Acid)
1/3 Cup Vital Gluten
1/4 Cup Sugar
2 Tablespoons Water
1Teaspoon Olive Oil
12 Cups Wheat Berries (Hard Red Winter Wheat or Prairie Gold)
3 Tablespoons Salt
3 Tablespoons Rapid Rising Yeast
1/4+1/8 Teaspoon Vitamin C Powder
1 Cup Vital Gluten
3/4 Cup Sugar
1/4 Cup + 2Tablespoons Water
1 Tablespoon Olive oil
The wheat berries most be soaked in water for a time to bring about the necessary sprouting. To do this, use the plastic food containers sold by Gordon Food Service (GFS) that can nest inside of each other. There are multiple sizes. The larger one is perfect for six loaves of bread. Drill several holes in the bottom of one of them with 11/64 drill bit. Make them no bigger, otherwise you will lose your wheat berries out the bottom.
The sprouts must also be processed. The processing can be done with a food processor or meat grinder. If you are using a food processor, it has to be heavier duty than a cheap one. You can see what it looks like when the berries are being ground, and when they have been sufficiently processed in the following video: Wheat Berries Being Processed For Sprouting.
They can be kneaded by hand or using a mixer. We have made them using a Kenwood Mixer and a Bosch Mixer. The Kenwood barely makes two loaves and sometimes overheats. The Bosch can make as many as six loaves if you have the special pan for making bread. With the Bosch we sometimes make as many as 18 loaves in a day.
Clicking on the Shaping Bread Dough link will bring you to a gallery of pictures showing how the dough is shaped prior to placing it in a bread pan for baking.
Probably the most distasteful part of baking is cleaning the mixer and pans afterwards. Your job will be much easier if you immediately place any equipment used in water. Leave it there for an hour or more. After that use a paper towel to wipe off much of the residue. You won't want to use a sponge because it will get clogged up with the baking residues. If you find residues that are hard to clean off, use a little brush to take it off. A little brush like the one below works better than anything else that I have found.
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This also includes Rose's presentation at the end.
You can download the handouts from the following links.