sprouted three-grain bread

Sprouted grains lend a nutty and very subtle sweetness to this sandwich bread. Sprouting releases enzymes that break down the complex starches found in the grains; as a result, sprouted grain breads are naturally, though very mildly, sweet without the addition of too much sweetener.

MAKES: 1 LOAF

INGREDIENTS:

• 1 cup spelt berries
• ½ cup einkorn berries
• ½ cup soft white wheat berries
• 2 tablespoons apple cider vinegar
• ¼ cup proofed and bubbly sourdough starter
• 2 tablespoons honey
• 2 cups bread flour high extraction wheat flour, or all-purpose flour, plus more for working the dough
• 1½ teaspoons finely ground unrefined sea salt
• Extra-virgin olive oil, for greasing

INSTRUCTIONS:

1. Pour the grains into a mixing bowl that’s large enough to accommodate double their volume, cover them with warm water by 2 inches, and stir in the vinegar. Move the bowl to a warm spot in your kitchen and let them soak for at least 12 and up to 24 hours.
2. Drain the grains using a fine-mesh sieve. Keep them in the sieve, set the sieve over a bowl, and at least twice a day for 2 to 3 days, spray them with cool water and stir them with your hand to moisten all the berries. When you see tiny, pale sprouts appear at the tips of the grains, you can prepare the bread. Take care not to let the sprouts grow longer than ⅛ inch, or else they might give the bread a gummy texture.
3. Place the sprouted grains in a food processor and process until they form a bulky dough. Plop the grains into a large mixing bowl and add the sourdough starter, honey, flour, and salt. Mix well, then turn out onto a floured work surface and knead for 15 minutes.
4. Grease the mixing bowl with a bit of olive oil and place the dough in the bowl. Cover tightly with plastic wrap and let the dough rise until doubled in bulk, about 12 hours.
5. Grease a 9 by 5-inch loaf pan with a bit of olive oil. Punch down the dough and turn it onto a floured work surface. Shape the dough into a loaf and place it in the loaf pan. Cover the pan with plastic wrap and allow the dough to rise until the top pushes up against the plastic and peeks out above the edge of the pan, about 3 hours.
6. About 20 minutes before you plan to bake, preheat the oven to 350°F.
7. Brush the top of the loaf with a bit of olive oil, then bake for 45 minutes, or until the crust is light golden brown. Let the loaf cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely before slicing.