Recipes

Baking with sprouted flour

Organic sprouted flour will behave much like conventional wholemeal flour, with a few caveats:

• It will absorb more water than conventional flour – so you may need to tweak your recipe

• Do not over-hydrate the dough (it should never be ‘wet’ or overly sticky)

• Do not over-mix or over-knead the dough

• Do not over-prove the dough – it is a little more prone to lose structure

• If you’re interested in exploring the world of sprouted flour, take a look at Bread Revolution: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques by Peter Reinhart.

 

 

Wholemeal Farm Loaf Recipe:

 

 

1. Add the flour, salt, yeast and olive oil to your mixer (with dough hook).

2. Do not allow the salt to come into contact with the yeast until you start mixing.  Add the water in a slow, steady stream.

3. Mix for about 1m on a slower setting or until all the ingredients are incorporated into the dough.  Leave the dough to rest in the bowl for 5m.

4. Mix again at slow speed for another minute, and leave to rest again for 5m.

5. Mix again for another minute, then hand knead until the dough is soft, pliant and elastic.  Don’t overwork it.

6. Place the dough in a bowl covered with a plastic bag and leave to prove for 30 minutes (depending on Summer vs Winter, proving may be quicker or slower). Knock down the dough, shape and place in a greased baking dish.

7. Preheat your oven to 245°C.

8. Allow your dough to rise, covered with a plastic bag (allowing ample room to rise unhampered by the bag) for 45m-1h or until the dough has doubled in size. If you have bubbles breaking on the surface of the dough, you have probably left it a little too long.

9. Put your bread into the oven. After 5m drop the temperature to 200°C and bake for another 30 minutes.

 

Optional: for more oven-spring, less chance of cracking, and a crispier crust, pour a cup of boiling water into a baking tin on the bottom level of your oven just before closing the oven door. Wear gloves to avoid scalding yourself and stay clear of the rising the steam.

 

Wholemeal Milk Loaf Recipe:

 

 

This soft, slightly tighter textured loaf is extremely rich and luxurious!

1. Add the flour, salt, yeast and butter to your mixer (with dough hook).

2. Do not allow the salt to come into contact with the yeast until you start mixing. Add the water in a slow, steady stream.

3. Mix for about 1m on a slower setting or until all the ingredients are incorporated into the dough.  Leave the dough to rest in the bowl for 5m.

4. Mix again at slow speed for another minute, and leave to rest again for 5m.

5. Mix again for another minute, then hand knead until the dough is soft, pliant and elastic.  Don’t overwork it.

6. Place the dough in a bowl covered with a plastic bag and leave to prove for 30 minutes (depending on Summer vs Winter, proving may be quicker or slower). Knock down the dough, shape and place in a greased baking dish.

7. Preheat your oven to 245°C.

8. Allow your dough to rise, covered with a plastic bag (allowing ample room to rise unhampered by the bag) for 45m-1h or until the dough has doubled in size. If you have bubbles breaking on the surface of the dough, you have waited too long.

9. Put your bread into the oven. After 5m drop the temperature to 200°C and bake for another 30 minutes.

Optional: for more oven-spring, less chance of cracking, and a crispier crust, pour a cup of boiling water into a baking tin on the bottom level of your oven just before closing the oven door. Wear gloves to avoid scalding yourself and stay clear of the rising the steam.