Sprouted Lentil and Grain Bread {Recipe}

Sprouted Lentil and Grain Bread {Recipe}

If you’ve ever had bread with sprouted grains you know how absolutely delicious it is. It gives bread a delicate nutty flavour with a great chew and the sprouts give a natural sweetness to the bread as well.  Sprouted grain are also a very healthy addition.  They are higher in protein, enzymes and vitamins than processed flours.  They are also lower on the GI index so your body processes them slower leaving you feeling satisfied longer and keeping blood sugars more level.
Although I have eaten sprouted gain bread this was my first time actually baking my own.  When I say a recipe challenge over at Lentils.ca I knew I wanted to enter and that I wanted to come up with something completely different.  It didn’t take me long to decide that I wanted to do a bread recipe but it did take some considerable research and calculating to develop the right recipe.  The trick is to start with a bread recipe that you know and trust.  I then made some adjustments and came up with what turned out to be the perfect sprouted grain recipe.

This bread is light, fluffy and delicious.  The aroma in your house when you bake it is amazing!


Sprouted Lentil & Grain Bread Recipe

Print Recipe

Ingredients:
  • 1/2 cup each of green lentils, wheat berries and whole barley (I used purple barley)
  • 2 cups of just warm water
  • 2 packages (3 tablespoons) of dry yeast
  • 1/2 cup of melted coconut oil (or melted butter or vegetable/canola oil)
  • 1/3 cup of liquid honey
  • Approximately 8 cups of flour *
  • 1/3 cup each of roasted and unsalted pumpkin and sunflower seeds (optional)

* I like to use bread flour because it makes for a lighter, fluffier loaf.  You can use all purpose flour and it will turn out just fine.  You can also use whole wheat flour but if you do you need to add gluten – about 1/2 tablespoon per cup.

Sprouting your lentils and grains:
Green Lentils
Place your grains in three separate jars. Add enough cool water to each jar to cover the grains. Cover the opening of each jar with cheese cloth and secure with a rubber band, string or if you have rings for your mason jars that is ideal.  If you don’t have cheesecloth thats ok.  You can use paper towel or plastic wrap with holes poked in it.  It just has to be something that will breath.
How to sprout grains
Set your jars some place dark and leave overnight to soak.  The next morning drain and rinse the grains well 2 or 3 times with cool water, until the water runs clear.  Cover the jars again (this time without the water in them) and put back in a dark place. Rinse the grains 2 – 3 times a day.
Begin to watch for sprouts.  The lentils will sprout first, generally they begin to sprout the first day.  The wheat will probably be next (around 2 days) and the barley is usually last (2-3 days).  Once a jar has begun to sprout rinse it well again, cover the jar with a proper lid (or move to an airtight container) and place in the fridge until the rest of the grains have sprouted.  This will halt (or at least dramatically slow down) the sprouting process.  You don’t need to have a large sprout, as soon as you see shoots starting to come out they are ready.
sprouted lentils
Grind your lentils and grains:
This is where you might have to use a little trial and error depending on what kind of equipment you have.  I started with my food processor but wasn’t thrilled with the results.  I then brought out my trusty Magic Bullet and that turned out to be perfect.  Every processor is different, yours might work better for this than mine or not.  Some people have luck with a blender. You will most likely need to add some water to facilitate the grinding process.  Add just what you need to get it done.  You are going to grind them into a nice gummy, somewhat coarse paste. You will need 2 1/2 cups of ground sprouts for the recipe. After you have finished grinding, gently squeeze them in a piece of cheesecloth to remove the bulk of the moisture you added during grinding. You will end up with something that resembles this.
sprouted grains
Make the bread:
 

In the bowl of your stand mixer (or just a large bowl if you are kneeding your bread by hand) combine the yeast and warm water.  Let sit for 5 minutes.

Next add 2 cups of flour. Mix the flour in well and let sit for about 20 minutes.

Next add your honey, oil, sprouts and 2 cups of flour. If you are adding sunflower and pumpkin seeds add them now. Mix well, cover with a damp towel and let rise for about 30 minutes.

With your dough hook attached to your mixer begin mixing on low speed while you add another 4 cups of flour.  Add about 1/2 cup at a time and stop when the dough forms a ball and is not too sticky.  Cover agian with the damp towel and let rise until doubled – about 1 hour.

Punch the dough down and divide into three pieces.  Form your loaves and put into the bread pans.  Cover again and let rise until doubled, about another hour.

Bake your loaves in a 375 F oven for about 30 minutes.  The loaves will be a nice golden brown color and sound hollow when you tap them. Brush the tops with melted butter.  Move to wire racks to cool.

If you end up with more sprouts than you need (and you most likely will) don’t grind them all.  Save them in an airtight container in the fridge for up to a week.  They might a nice snack and are also a great addition to your favorite salad.  If you are a smoothie person the lentils grind up nicely for that too!

sprouted grain bread

 

Printable Recipe

More Recipes on Mommy Outside

This article has 9 comments

  1. Thank you Theresa 🙂 There is nothing better than the smell of fresh baked bread, and this one is particularly awesome! BTW I'm pretty sure you can vote…. 😉

  2. I haven't been voting 🙁 but I have today and I will daily! Good Luck! btw this recipe sounds so good!

  3. Thank you so much Anniie!! And I'm all about karma so come see me if I can repay the favour!!!

    If you like to bake give the bread a try. You won't be sorry!!!

  4. Congratulations on making to the top 10 in the Love Your Lentils contest! I wrote a post giving a shout-out to finalists in the Top 10.
    http://www.hungryjaney.com/2013/06/love-your-lent
    My recent post Love Your Lentils – Top 10

  5. ohh I like it tnx for your article I will try to cook it asap

  6. Shayna, I've recently pinned your bread, and finally baked it today. What an awesome taste & texture it has! I love it, and my husband as well. I had some doubts about sprouting the grains and lentils, but it was soooooo easy. Next time I just may add a bit of salt. Thank you for sharing this recipe; it's a keeper.

Leave a Reply

Follow

Get every new post delivered to your Inbox

Join other followers