Sprouted Wheat Bread with Milk & Honey

This bread is my favorite! The milk and honey addition to the sprouted wheat gives it such a good flavor. This is my go-to bread when I have milk and honey on hand. It’s also a great way to use raw milk that has started to sour slightly. Even when the milk is too sour to drink, it won’t change the taste of the baked bread. This recipe makes either 1 large loaf or two smaller loaves.

I use whole milk in this recipe. I usually use raw milk because that’s what I buy, but the milk will lose its beneficial raw qualities at high temperatures (like when being baked), so any whole milk will do. The same goes for honey–you may want to save your raw honey to put on the baked bread rather than use it in the bread dough because the high baking temps will kill the beneficial enzymes. My favorite sprouted flour for this bread is the To Your Health Sprouted Wheat Flour. This flour is ground into a really fine flour that makes the best bread. I’ve also used One Degree Sprouted Wheat Flour for this bread recipe and it doesn’t turn out as well. It’s grainier flour and the bread doesn’t rise as well. But I do like One Degree sprouted wheat flour for things that don’t require yeast like waffles and muffins and I use it for those most of the time because it’s less expensive.

Dough can turn out really differently depending on the humidity, altitude, and the flour you’re using. So, start out with a little less flour than the recipe calls for (maybe about 4 cups instead of 4 1/2 cups) and add more if you need to. If you have too much flour your bread will be like a brick. You want your dough to be soft and pliable, but not so sticky that it sticks to your fingers and the countertop.

4.0 from 1 reviews

Sprouted Wheat Bread with Milk & Honey

 

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Prep time

3 hours 20 mins

Cook time

40 mins

Total time

4 hours

 

Author: Two Thirds Cup

Serves: 2 medium loaves

Ingredients

• 2¼ cups whole milk
• ¼ cup honey
• 1 pkg active dry yeast (about 2½ tsp)
• 4½ cups sprouted wheat flour (approximately)
• 2 tsp unrefined sea salt

Instructions

1. Combine milk and honey in a pan and heat on low until it's warm--between about 105 to 110 degrees F. Turn off the heat.
2. Add the yeast to the milk and honey mixture and let it sit until it's bubbly, about 5 minutes.
3. In a separate bowl, combine the flour and salt.
4. Add the liquid mixture to the flour mixture and stir until it forms a solid ball.
5. Let the dough sit for 10 minutes.
6. Flour a countertop and knead the dough for about 10 minutes or until you can push your thumb into the dough and it leaves a dent.
7. Add flour as needed until the dough isn't sticking to the counter, but still slightly sticky to touch.
8. Place in a greased bowl turning once to coat the surface of the dough.
9. Cover with a clean dishtowel and let rise in a warm location until doubled in size. About 1½ to 2 hours.
10. Punch the dough down and form into 2 separate loaves.
11. Place in greased 9x5 inch loaf pans and let rise in a warm place until it has topped the pan by 1 inch. About 1 hour.
12. Bake in an oven preheated to 375 degrees F for about 40 minutes or until the bread reaches an internal temp of 190 degrees F. The bread should be a golden brown color.

Notes

Start out with a little less flour than the recipe calls for (maybe about 4 cups instead of 4½ cups) and add more if you need to. You want your dough to be soft and pliable, but not so sticky that it sticks to your fingers and the countertop.

If you want your bread to rise more quickly, preheat your oven to its lowest setting (170 for me), then turn it off. Place your bread in the oven to rise. This will work well for your first and second rise.

3.2.2925

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