Wheat Sprouted Bread

This recipe for homemade bread in the oven is notable for the fact that it contains wheat grains, which must first be germinated. It is clear that such a product is very useful in its raw form, but I think that a lot of substances valuable for the body are preserved in the finished homemade bread.

In addition, this wheat bread turns out to be very tasty: with a thin crispy crust, delicate crumb and pleasant interspersed with grains. They are like seeds, only soft and juicy. If you wish, you can, of course, grind the sprouted wheat into gruel and then add to the dough - it's a matter of taste.

Ingredients

• Wheat flour (500 grams)
• Sprouted wheat (50 grams)
• Water (350 milliliters)
• Vegetable oil (2 tablespoons)
• Salt (1 teaspoon)
• Sugar (1 tablespoon)
• Dry yeast (1 teaspoon)

Directions

1. This homemade bread recipe includes the following ingredients: wheat flour, wheat germ, water, refined vegetable oil, salt, sugar, and dry yeast. You can replace dry yeast (1 level teaspoon equals 3 grams) with fresh, that is, pressed - 9 grams. In addition, you can also use fast-acting ones - then we also take 3 grams and mix them immediately with sifted wheat flour.
2. Dissolve sugar and dry yeast in warm water. Mix and leave on the table for 15-20 minutes to wake up the yeast.
3. A characteristic yeast cap should appear - foam.
4. Pour yeast into a large bowl, add sifted wheat flour and salt.
5. Knead the dough so that the flour absorbs the water. Then add the wheat germ.
6. Stir the grain into the dough, then pour in the vegetable oil.
7. Knead the dough for about 10 minutes so that it becomes smooth and homogeneous. Round it, cover the bowl with a towel and leave the dough warm for an hour.
8. During this time, the dough should grow twice.
9. We gently knead him and again send him to rest for another hour.
10. The dough rises well again, becomes fluffy and airy.
11. Sprinkle the table with wheat flour and spread the dough on it. Stretch it with your hands into a rectangle or square.
12. Then we turn it into a tight roll. We carefully pinch the seams and edges of the workpiece. By the way, you can safely mold homemade bread not only in the shape of a loaf, but also make it round or bake in a shape. Yes, I want to say that those grains that end up on the very surface of the dough must be removed, since during the baking process they will dry out and become tough.
13. We transfer the future bread to a baking sheet covered with baking paper and sprinkled with flour. Let the workpiece be warm for about 40 minutes. Then you can sprinkle the surface of the loaf with flour a little and make cuts with a sharp knife.
14. We bake bread with sprouted wheat in a preheated oven at 180 degrees for 35-40 minutes. Baking times may vary depending on the characteristics of your oven. Take the finished bread out of the oven and cool it on a wire rack. Now you can take a sample ...
15. I hope you enjoy this delicious bread recipe and you will certainly delight your homemade fresh, aromatic pastries!