Sprouted grain bread is made from whole grains that have begun to sprout, or germinate.
The sprouting process offers several nutrition benefits, compared to bread made from unsprouted grain flours. Sprouting changes the nutritional profile of the grains, making their nutrients more readily available and possibly easier to digest. Sprouted grain bread is lower in carbs and calories and has less of an impact on blood sugar compared to other types of bread.
Sprouted grains are higher in several nutrients, including protein, fiber, vitamin C, folate and beta-carotene. In addition, sprouting decreases antinutrients, making the nutrients in the grains more readily available to your body. Sprouted grains are higher in antioxidants, which help protect against chronic diseases. Eating sprouted grain bread is an easy way to increase your consumption of these powerful compounds.
Homemade Sprouted Wheat Bread
Adapted from a King Arthur recipe
1 cup lukewarm water
1 large egg
2 tablespoons soft butter
2 tablespoons brown sugar or brown sugar substitute
2 1/2 cups sprouted wheat flour
1/4 cup bread flour
2 teaspoons instant yeast
1 1/4 teaspoons salt
1/4 cup any mixed nuts and seeds, (I used 1 tablespoon flaxseed, 1 tablespoon chia seeds, 1 tablespoon hemp seeds, and 1 tablespoon bagel seasoning seeds)
Stir all the dry ingredients together with the paddle attachment of an electric mixer until combined. Add the water, egg, and butter. Mix until the ingredients are combined. Turn off the mixer and let the dough rest, covered, for 30 minutes; this gives the flour a chance to absorb most of the water, which will make the dough less sticky and somewhat easier to knead.
Switch to the dough hook and knead for 4 minutes.
Place the dough in a lightly greased bowl, cover, and let rise until puffy, about 2 hours.
Line a long bread basket or a round bowl with parchment.
Place the dough on a lightly greased work surface, and shape it into a log (for a long loaf) or oval or round (for a round loaf).
Place the dough in the proofing pan, cover, and allow it to rise until the dough increases by about one-third, about 1 1/2 hours.
Begin preheating the oven and a covered oblong clay baker or round clay baker or Dutch oven to 500F 30 minutes before baking.
Use the parchment to move the raised dough from the proofing basket to the stone baker.
Cover the baker and bake at 500F for 20 minutes.
Lower the oven temperature to 450F and bake the bread covered for 7 minutes.
Then bake the bread uncovered at 450F for 7 minutes more.
The final internal temperature of the bread should be around 205F. Remove the bread from the baker to a wire cooling rack.
Avocado Toast With Over Easy Eggs
4 thin slices sprouted wheat bread, toasted
1 avocado, mashed
1 teaspoon lemon juice
Salt and pepper to taste
4 large eggs
1 tablespoon olive oil
Mash the avocado in a small bowl with a fork and add the lemon juice. Spread onto the slices of toasted bread. Sprinkle with a little salt.
In a large frying pan, heat the oil on a medium. Once hot, carefully crack the eggs, one at a time, into the oil and fry for 2 minutes or until the yolk is set. With a wide spatula, carefully turn the eggs over and cook for 1 minute.
Transfer the eggs to the top of the avocado covered toast then top with salt and pepper, to taste.