Imagine sinking your teeth into a slice of bread so incredibly wholesome and delicious that it transforms your entire breakfast experience. This Sprouted Wheat Buttermilk Sandwich Bread isn't just another recipe—it's a nutritional powerhouse that combines ancient grain wisdom with modern baking techniques. Packed with rich flavor, exceptional texture, and incredible health benefits, this bread will revolutionize your home baking and leave store-bought loaves in the dust.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups sprouted whole wheat flour
- 1 cup buttermilk
- 1/4 cup honey
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 packet (2 1/4 teaspoons) active dry yeast
Instructions
- Activate the yeast by warming the buttermilk to approximately 110°F (43°C). Sprinkle the active dry yeast over the warm buttermilk and let it sit for 5-7 minutes until it becomes frothy and bubbling.
- In a large mixing bowl, combine the sprouted whole wheat flour and salt. Create a well in the center of the dry ingredients.
- Pour the activated yeast mixture into the well, then add the honey and olive oil. Mix thoroughly using a wooden spoon or stand mixer with a dough hook until a cohesive, slightly sticky dough forms.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes. The dough should become smooth, elastic, and slightly tacky but not overly sticky.
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm, draft-free area for approximately 1-
- 5 hours or until the dough has doubled in size.
- Punch down the risen dough and shape it into a loaf. Place the shaped dough into a greased 9x5 inch loaf pan.
- Cover the loaf and allow it to perform a second rise for 45-60 minutes, or until the dough has risen just above the rim of the pan.
- Preheat the oven to 375°F (190°C) about 15 minutes before baking. Optional: Score the top of the loaf with a sharp knife to allow for expansion.
- Bake the bread for 25-30 minutes, or until the top is golden brown and the internal temperature reaches 190-200°F (88-93°C) when checked with a digital thermometer.
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, remove from the pan and transfer to a wire rack to cool completely before slicing.
Tips
- Temperature is crucial: Ensure your buttermilk is precisely 110°F when activating yeast to guarantee perfect fermentation.
- Knead with patience: Take the full 8-10 minutes to develop gluten, which ensures a light, airy texture.
- Create an ideal rising environment: Use a warm, draft-free spot like a turned-off oven with the light on for consistent dough rise.
- Use a digital thermometer for foolproof baking: Checking internal bread temperature ensures perfect doneness every time.
- Allow complete cooling before slicing to maintain the bread's structural integrity and prevent gumminess.Pro Tip: Sprouted wheat flour provides enhanced nutrition and digestibility compared to traditional whole wheat, making this bread not just delicious, but incredibly healthy!
Nutrition Facts
Calories: 120kcal
Carbohydrates: 18g
Protein: 3g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 2mg
