One of our most popular breads is back again this year. Sprouted Wheat starts out Tuesday morning as 20+ pounds of hard spring wheat berries. They're poured into a large container and filled with water that's changed twice a day until Thursday morning. By that point the grains have softened and begun to sprout. Thursday afternoon the soaked berries are ground into a mash and then refrigerated until the dough is mixed Friday afternoon. Each loaf includes more than a pound of the sprouted berries, a touch of salt, yeast and a very small portion of hi-gluten flour (to help provide structure to the bread). The loaf has a great texture, is slightly sweet, and is like nothing else we bake. Stop by Saturday for a sample...and add Sprouted Wheat Bread to your list of TTB favorites.
|24-hours after first being soaked, grains have swollen nearly twice their size.
Dough ready for final proof.
Last Minute Addition...
A very tender buttery pastry (kind of a cross between Danish Pastry and a cookie). Topped with either raspberry or Apple.