Artisan Baker, Chef Peter Reinhart has been a long-time fan of Super Sprout™sprouted whole grain wheat flour.  His sprouted whole wheat bread recipe using Lindley Mills' Super Sprout™ flour yields "quite possibly the best  100% whole wheat bread I've ever had.  No sugar or honey, no oil, no preferment, and no long, extended fermentation--just flour, water, salt, and yeast." Try out Reinhart's favorite whole wheat bread recipe using Super Sprout™ sprouted whole grain wheat flour for a better-for-you wheat bread option.

Super Sprout™ Whole Wheat Dough (This recipe makes one loaf but can be extended to any size using the formula percentages)

This dough can be used to make any number of products and can be varied with either higher or lower hydration, depending on the application. The flour, due to the sprouting process, remains tender and soft without the addition of oil or fat (as one would normally add to 100% whole grain bread), and is naturally sweet so it does not require the addition of sweeteners in most applications (if making sweet, enriched dough for, say, cinnamon buns or brioche, some fat and sweetener might be appropriate). Sprouting the wheat changes it enough so that many of the rules for artisan breads, such as the use of preferments and long, slow rising times, can be accomplished by the flour itself in less time because the enzyme activity provided by the long fermentation times is already accomplished during the sprouting phase.

Ingredients
Super Sprout™ Sprouted Whole Grain Wheat Flour  

100% 16 oz. (454g)
1 teaspoon salt   1.5%  .25 oz. (7g)
instant yeast   1 1/2 teaspoons  1% =.16 oz. (4.5g)**  
water (room temp.)   90%  14.5 oz. (411g)  

**use 3% or 1/2 oz – if using fresh yeast

Directions
Mix on slow speed with the paddle (not the hook) for one minute.
Let the dough rest for 5 minutes, then increase to medium speed and mix for two minutes.
Remove the dough to a lightly oiled work surface and perform one stretch and fold. Transfer the dough to an oiled container (or cover the dough on the oiled work surface with a bowl) and perform three additional stretch and folds (S & F) at 5 minute intervals (these intervals can be extended to up to twenty minutes each). After the final S & F place the dough in an oiled bowl, cover, and ferment for 60 to 90 minutes at room temperature (shorter if using a proof box).

Shape the dough for either sandwich loaf or hearth baking. Mist the top of the loaf with pan spray and cover loosely with plastic wrap (for hearth baking you can use a couche).

Proof for 60 to 80 minutes, or as needed.

For hearth bread, bake at 450°F / 232°C with steam for approx. 30 to 35 minutes.
For sandwich loaf, bake at 375°F / 191°C for approx. 45 – 55 minutes.

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