Peter Reinhart's Sprouted Whole Wheat Bread
Peter Reinhart's new book, Bread Revolution, is focused on breads made with sprouted grains and sprouted grain flours. Below is one recipe from the book reprinted here with permission.
Sprouted Whole Wheat Bread
Makes 1 large loaf, 2 smaller loaves, or up to 15 rolls
This master dough can be used to make bread in any shape or size. It showcases the natural sweetness and tenderness of sprouted whole wheat flour without any added oil, fat, or other enrichments, such as milk, eggs, or sweeteners. Sprouting the wheat changes it so much that many of the "rules" for artisan breads, such as using pre-ferments and long, slow rising times, are unnecessary. The aims of those techniques can be achieved in less time with sprouted flour because the sprouting phase has already accomplished what pre-ferments and long fermentation typically do.
I suggest that you make this bread before attempting any of the more elaborate recipes that follow. This will familiarize you with the flavors and performance of sprouted whole wheat flour. In fact, it may be the only recipe you need for everyday breads, as it works equally well as a loaf pan bread and a crusty hearth bread.
| Dough | ||||
| INGREDIENT | VOLUME | OUNCES | GRAMS | % |
| sprouted whole wheat flour | 3¾ cups | 16 | 454 | 100 |
| salt | 1 teaspoon | 0.25 | 7 | 1.6 |
| instant yeast | 1½ teaspoons | 0.16 | 4.5 | 1 |
| water, at room temperature | 1 ¾ cups plus one tablespoon | 14.5 | 411 | 90 |
| TOTAL | 30.91 | 876.5 | 192.6 | |
1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, stir together the flour, salt, and yeast (on low speed if using a stand mixer). Add the water and mix or stir until the flour is hydrated and a coarse, wet dough forms, about 1 minute. Don’t add more flour, as the dough will thicken while it rests.
2. Let the dough rest, uncovered, for 5 minutes. Then switch to the dough hook or use a wet spoon or wet hands and mix for 1 minute, on medium-low speed if using a stand mixer. The dough should be smooth but still very soft and sticky (similar to ciabatta dough). Add flour or water only if necessary to achieve that texture; the dough will firm up as you continue to work it.
3. Spread about 1 teaspoon of vegetable oil or olive oil on a work surface. Using a wet or oiled bowl scraper or rubber spatula, transfer the dough to the oiled area. Lightly oil your hands, then stretch and fold the dough as shown on page 20, folding it over itself four times: once each from the top, bottom, and sides. The dough will firm up slightly but still be very soft and somewhat sticky. Cover the dough with the mixing bowl and then, at intervals of 5 minutes or up to 20 minutes, perform three additional sequences of stretching and folding. For each stretch and fold sequence, lightly oil your hands to prevent sticking. The dough will firm up a bit more with each stretch and fold. After the final fold it should be soft, supple, and tacky and have a springy or bouncy quality when patted.
4. Oil a large bowl and put the dough in the bowl. Mist the top of the dough with vegetable spray oil and cover the bowl with a lid or plastic wrap; if using plastic wrap, stretch it tightly over the bowl rather than laying it directly on the dough. Ferment the dough at room temperature for 1½ to 2 hours, until double in size. (This time can be shortened by using a warm proof box set at about 90°F / 32°C.)
5. Oil the work surface again and use an oiled bowl scraper or rubber spatula to transfer the dough to the oiled area. For hearth loaves, prepare two bannetons or a couche as described on page 26. Divide the dough in half and shape each piece into a boule or bâtard as shown on page 21, then put the shaped loaves in the prepared proofing vessels. For pan loaves, mist two 4½ by 8-inch loaf pans with vegetable spray oil. Divide the dough in half and shape the pieces into sandwich loaves as shown on pages 23 and 24, then put the shaped loaves in the prepared pans. For rolls, line two sheet pans with parchment paper or silicone mats. Divide the dough into the desired number of pieces and shape as desired (see page 24). Put half of the rolls on each lined pan.
6. Mist the top of the dough with vegetable spray oil, then cover it loosely with plastic wrap. Proof for 1 to 1½ hours at room temperature, until the dough increases in size by 1½ times. When poked with a finger, it should spring back within a few seconds; if it holds the dimple, it’s risen for too long. (Because the dough is so hydrated, it’s fragile and will fall if you proof it until double in size. It’s better to bake it while it’s still on the rise.)
7. To bake a hearth loaf, about 45 minutes before you plan to bake, prepare the oven for hearth baking with a baking stone and steam pan as shown on page 29, then preheat the oven to 450°F (232°C). Transfer the shaped loaf to a floured peel (or keep it on the sheet pan for baking). Score the top as desired (see page 29). Transfer the loaf onto the baking stone (or put the sheet pan on the baking stone). Pour about 1 cup of hot water into the steam pan. Bake for 15 minutes, then rotate and bake for 15 to 20 minutes longer, until the loaf is golden brown on all sides and sounds hollow when thumped on the bottom. The internal temperature should be about 200°F (93°C).Transfer to a wire rack and let cool for at least 30 minutes before slicing and serving.
8. To bake pan loaves, preheat the oven to 375°F (191°C); steam is optional. Bake for 25 minutes, then rotate and bake for 25 to 40 minutes longer, until the bread is golden brown all around, the side walls are firm and not squishy, and the loaf sounds hollow when thumped on the bottom. The internal temperature should be at least 190°F (88°C). Let cool in the pans for at least 10 minutes, then transfer to a wire rack and let cool for at least 20 to 30 minutes longer before slicing and serving.
9. To bake rolls, preheat the oven to 400°F (204°C); steam is optional. Bake for 12 minutes, then rotate and bake for about 10 to 15 minutes longer, until the rolls are golden brown and sound hollow when thumped on the bottom (they will soften as they cool). The internal temperature should be about 190°F (88°C). Transfer to a wire rack and let cool for at least 10 minutes before serving.
NOTE: If it is more convenient for you to use an overnight method, put the covered bowl of dough in the refrigerator immediately after the final stretch and fold. The next day, remove it from the refrigerator 2½ hours before you plan to bake. Shape the cold dough and proof it at room tempera¬ture until it increases in size by 1½ times, then bake as directed.
Reprinted with permission from Bread Revolution by Peter Reinhart (Ten Speed Press, © 2014). Photo Credit: Paige Green. Bread Revolution is available now from Amazon, Powell's Books, Amazon.ca, or your local bookseller.
2) Add the raisins and the water as to 1:1 ratio like the picture below.
(No chlorine water! It kills yeast!) 3) Shook the jar vigorously * Tighten the lid
Before shaking
After shaking vigorously / 
Close up4) Keep the jar at 82 F / 28℃. * Tighten the lid
( The right one is correct. the left jar is the other way to make yeast water )5) 4-5 hours later : * Keep the jar at 82 F / 28℃. Tighten the lid 
Before shaking
After shaking vigorously * The raisins are soaked with the water. Now it is the time to add more water.6) Add some purified water until double the raisins. 
After shaking vigorously,* Keep the jar at 82 F / 28℃. Tighten the lid 
Before shaking 
After shaking vigorously * Tighten the lid
* I think that the yeast needs to get some little oxygen to breath to activate for over night so I didn'tclose the lid tight anymore because the raisins stayed up to the top of the water for a half day.Day 39) In the morning Shake the jar vigorously. ＊Close the lid not too tight not too loose
Before shaking 
close up
After shaking vigorously 
Close up10) Refrigerate it when you hear shwwwwww... sounds while it was fermented at 82 F.). *Close the lid tightly after shaking vigorously.
Day 411) in the morning: *Close the lid tightly after shaking vigorously andPut it back in the refrigerator .
Before shaking 
Close up
After shaking vigorously 
Close upDay 512) In the morning: Shake the jar vigorously. Tighten the lid and put it back in the refrigerator.
Before shaking * I smell a bit strong alcohol smell which means fully fermented but it needs more rest before baking bread.
After shaking vigorously * The alcohol smells was weaken.( mild level)13) At the night( Approximately 12 hours later)-- READY TO BAKE!To make levain for my sandwich loaf with raisin yeast water.Levain:
The taste: Sweet and little bit of alcohol.The result of the PH level test
Between PH 5.5 and 5.75.
Added 149 g KA AP and made the levain.Viscosity: Hard. I had to knead by hand.* "Hard " means that there is a lot of sugar in the dough.------------------------------------------------------------------------------Next day--- Final dough
The levain rose tripled ( 9 hours later)
Bulk fermentation: The final dough rose almost tripled in 5 hours at 72-73F.
Final proof: The dough rose over the top of the tin in 2 hours at 82F.
Baked for 35 minutes at 410 F.( I couldn't use " cold oven method" because I was using the oven a hour ago before )
When I ferment the final dough at colder temp, I can see the cracks.
The taste was really good. nice volume. The crumb was not wet, it was nice texture.I smelled a bit of fruity smell from the raisins when I sliced it after 5 hours I baked, but the smell was very slightly and very pleasant.------------------------------------------------------------- Comparison:5/267 :00 am--
From left: No lid / Vigorous shakes/ my old one - generous shakes10:30 am--
From left: No lid/ Vigorous shakes/ my old one5/27 5:50 am
From left: No lid/ Vigorous shakes/ my old one (I just refreshed)Comparison of the crumb:
( 12 g sugar not 13g used in the final dough)
Vigorous shakes 
No lid* I didn't like No lid bread because I smelled strong yeast like Active dry yeast when I put it in my mouth.
------------------------------------------------------------Q: How do make bread with raisin yeast water?A: I use my yeast water like sourdough I used to have.Example: 
Home made rum raisins.I add some sugar in whenever I add more alcoholic raisins.I discard the raisins that I make raisin yeast water from beginning because they are smashed and less sugar left in them.-------------------------------------------------
Beetle "Lace"
Ready for the oven
