A Bread With Sprouts? That’s the question I asked myself when I came across the announcement of Bread Baking Day 1st Anniversary edition. Zorra is hosting Bread Baking Day herself, this time. She chose “Bread With Sprouts” as this month’s theme. Sprouts in bread increases protein and fibre content in it. That is provided the bread is made the traditional way and not enriched with butter, eggs and sugar.
The whole concept of adding sprouts in bread is new to me. I looked up some links Zorra had given us to help us along. Generally speaking, there are two main types of sprouts bread. One type, also called Essene bread, has its origins in biblical times. Here wheat sprouts are ground, made into flat unleavened loaves and baked at low temperatures. This sweetish tasting bread is mentioned in Ezekiel Verse 4:9 in the Old Testament of the Bible. Typically, no oil, salt, flour or leavening agents are added to this bread. There are variations with fruits, nuts and seeds, though.
The other type of bread is made with different types of flours and sprouts. The choice of flours and sprouts seems to be with the baker. For Bread Baking Day, Zorra wanted us to bake bread with sprouts made at home. The Essene bread didn’t sound too appetizing though reviews seem good. I played safe, stuck to the brief and baked a bread of the second type.
Of the dried beans I had in the pantry, the two that would sprout the fastest were mung/ moong beans and black eyed beans. I chose to sprout the mung/ moong beans. I soaked them in water and left the overnight. Next morning, I drained the beans, put them in a flat plastic container and sprayed them with a little water. I turned them around in the container every few hours and by night they had started sprouting. The next morning, they had sprouted well, with long “tails”. I was ready to make my Bread With Sprouts.
The sprouts should have “tails” at least the length of the bean for an optimal result when used in this bread. If the sprouts are too short then the full nutritional benefit is not obtained.
I couldn’t find too many recipes for this type of bread on the net. The ones that were there needed ingredients I didn’t have. So I came up with my own bread recipe. The use of whole wheat flour and malted millet flour makes this a slightly dense bread. I expected this loaf to be very dense, but it wasn’t. It was quite soft and slightly crusty with a nice crunch on the crust wherever there were sprouts. This bread makes really toast.
You can substitute the malted millet flour with equal amounts of whole wheat flour or all-purpose flour. Please note that is important to knead this bread dough really well to develop the gluten. Otherwise, you might end up with a crumbly bread. You may also use store bought sprouts or a different variety of it. If you like a sweeter bread you may increase the honey to about 2 tbsp. You can also double the recipe to make two smaller loaves or one large loaf.
My sprouts bread is joining Zorra’s BBD #11 Bread with sprouts.