![Sprouted Grain Pan Bread](https://www.kingarthurbaking.com/sites/default/files/styles/hero_lg/public/2019-07/sprouted-grain-pan-bread-930w.jpg?itok=UydwXaEu)
Sprouted Grain Pan Bread
METRIC | BAKER'S % | |
---|---|---|
King Arthur Sir Lancelot Flour | 0.807kg | 20% |
King Arthur 100% Sprouted Wheat Flour | 2.825kg | 70% |
King Arthur Sprouted Ancient Grains | 0.404kg | 10% |
Vital Wheat Gluten | 0.121kg | 3% |
Water | 3.229kg | 80% |
Salt | 0.089kg | 2.2% |
Yeast (fresh) | 0.121kg | 3% |
Soy or Canola Oil | 0.081kg | 2% |
Honey or Sugar | 0.323kg | 8% |
TOTAL YIELD | 8kg | 198.2% |
SPONGE Mix with 60°F water until smooth, leave at cool room temperature for 12-15 hours.
MIXING Mix final dough on first speed for 4 minutes, on second speed for 6 minutes.
DESIRED DOUGH TEMPERATURE 78°F-80°F
FIRST FERMENTATION 20-30 minutes.
DIVIDING Divide into 560g pieces (will vary with pan size).
SHAPING + PROOFING Preshape into rounds, let rest for 20 minutes, shape into loaf and proof in pan for 60-90 minutes.
BAKING Bake at 350°F for 35 minutes with steam.
METRIC | BAKER'S % | |
---|---|---|
King Arthur 100% Sprouted Wheat Flour | 1.130kg | 100% |
Water | 0.735kg | 65% |
Yeast (fresh) | 0.001kg | 0.1% |
TOTAL YIELD | 1.866kg | 165.1% |
METRIC | |
---|---|
King Arthur Sir Lancelot Flour | 0.807kg |
King Arthur 100% Sprouted Wheat Flour | 1.695kg |
King Arthur Sprouted Ancient Grains | 0.404kg |
Vital Wheat Gluten | 0.121kg |
Water | 2.494kg |
Salt | 0.089kg |
Yeast (fresh) | 0.120kg |
Soy or Canola Oil | 0.081kg |
Honey or Sugar | 0.323kg |
Sponge | 1.866kg |
TOTAL YIELD | 8kg |