Sprouted Rye Berry&Wheat Berry Wholewheat Sourdough Sandwich Bread by brianjwood

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Sprouted Rye Berry And Wheat Berry Wholewheat Sourdough Sandwich Bread
Submitted by brianjwood on November 17, 2004 at 4:04 am

DESCRIPTION
Sprouted Rye Berry and Wheat Berry Wholewheat Sourdough Sandwich Bread

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
For reasons I don't comprehend, this recipe disappeared from my recipe list. Here it is again!
Cheers, brian

MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Sprouted Rye Berry And Wheat Berry Wholewheat Sourdough Sandwich Bread
Categories: Breads & Baking
Yield: Servings

3/8 c rye berries
3/8 c wheat berries
four cups water for sprouts
four cups water for dough
four cups wholewheat flour
eight cups wholewheat flour
one tablespoon caraway
-seeds .
1/4 c olive oil
1/4 c honey
one teaspoon sea salt
two cups starter

[Note: Makes three 1 1/2 pound loaves ]
Two days before baking
In the morning. start soaking 3/8 cup dry wheat berries and 3/8 cup dry
rye berries in. four cups lukewarm water. One day before baking
In the morning drain the water off of your sprouts and rinse them once,
then drain. well.
In the evening add four cups water and four cups wholewheat flour to
two cups sourdough starter, stir until mixed and leave out at room
temperature until baking day.

Baking day
Check your starter to be sure its ready. When it is ready get out your
bread mixing bowl and put your sprouts in it. Put two cups of your
starter aside for the next time. and add the other eight cups to the
sprouts, along with the flour, honey, cardamom seeds, salt and oil. Mix
and knead until ready. let rise until doubled, punch down and let rise
until. doubled. Punch down and form into three equal loaves. Put them
into 4 by 8 inch baking pans, let rise until almost doubled then bake
at 400 degrees F for about forty minutes.

Unless the baking Gods are smiling on you some adjustments will have to
be made to the balance of flour and water.. If you need to add flour
don't wait too long or your bread will be crumbly.
From: al farrens

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