Sourdough wheat bread made from germinated wheat grains from scratch (in the oven)

[So let's go ...]

Sourdough wheat bread made from germinated wheat grains from scratch (in the oven)

Category: Sourdough bread

Ingredients
wheat grains
water
honey (sugar)
whole wheat flour
wheat flour of the highest grade
wheat bran
unrefined sunflower oil
salt

Cooking method

• 
• I found this recipe about two years ago somewhere on the Internet, I've been baking this bread for about two years too. The bread turns out to be very lush and tasty. I also make crackers from such bread (I cut bread and dry in an electric oven with convection on at 200-100 degrees), eat them with honey and tea.
• I bake the bread in the oven, knead and cook the dough with my hands (without a hopper), bake it in a standard bread pan (L7, 220x110x115mm) or in a cast iron pot.
• I will try to describe everything in great detail with a lot of photos.
• So let's go ...
• Leaven.
• Sourdough preparation will take 5 days (it took me 5.5 days).
• To prepare the starter culture, we need:
• - wheat grains
• - honey (sugar)
• - wheat flour
• - water.
• The sourdough is prepared once, then it can be stored in the refrigerator for as long as you want, only once a week or two it needs to be fed, but more on that below.
• For the preparation of the sourdough, germinated wheat grains are needed. I sprout in a germinator like in the photo (very handy thing). You can also do this on a plate.
• 
• In general, we take 3 tablespoons of grain, remove all the garbage, put it in a glass or mug and fill it with water so that it covers the grain by a couple of centimeters. It is better to take water bottled or from a filter. After 8-12 hours, drain the water and transfer the grain to a shallow plate (preferably in one layer), cover with damp gauze (folded in 4 layers). We make sure that the gauze does not dry out by wetting it. In a day or so, the grain will sprout (small white roots will appear). Not all grains will sprout at once and not all will have sprouts of the same length (this is not scary). When the main part of the seedlings reaches 3-5 mm in length, you can prepare the leaven (it took me about 30 hours).
• Next, the grain must be thoroughly mash in a mortar until mush or grind with a blender.
• 
• We put the gruel in a jar (you need to take a larger jar, I took 1.5 liters), fill it with a glass of water (250 ml), add 1.5 teaspoons of honey or sugar (it is better to add your own honey, homemade, there may be all kinds of additives in the purchased honey inhibiting the fermentation process), mix everything well (it is better to mix with a submersible blender). Add wheat flour to the resulting mass and also mix well until the consistency of sour cream (I got 130 grams of flour). I took whole grain wheat flour, you can take premium flour.
• 
• We cover the jar with a cloth and put it in a warm place (I wrapped it in a towel and put it in the closet) until it ferments (until bubbles appear). This can take 12 hours or even more days (depending on the temperature in the place where the bank is). The easiest way is to focus on the day.
• 
• My process went actively and after 10 hours the contents of the jar were foamed and increased in volume. A day later, everything looked like this:
• 
• The mass became a little thinner, bubbles appeared, and a not very pleasant smell appeared. Stir the contents of the jar and add a little more wheat flour, stirring until the consistency of sour cream (I got 60 g of flour) and again in a warm place for a day.
• 
• Sourdough in another day (the process is less active, the smell is also not pleasant):
• 
• We mix the contents of the jar, add water (a third of the volume of the contents of the jar, I got 150 ml), mix everything well.Then we add wheat flour, mixing everything well until the consistency of sour cream (I got 120 grams of flour) and again in a warm place for a day.
• 
• Thus (water is a third of the volume of the contents of the can + flour) we feed the leaven for 3 days so that it gains strength.
• Sourdough on the third day (the process was active again, the smell became a little more pleasant):
• 
• Stir the contents of the jar (so that the bubbles come out), add water (one third of the volume of the starter culture). After adding the sourdough water, it became more than half of the jar, I had to pour out half (you can pour it into a bigger jar, but it makes sense), then added flour to the consistency of sour cream and again in a warm place for a day.
• 
• This is what happened to the leaven after 3 hours, it rose more than 2 times:
• 
• Starter culture on the fourth day:
• 
• During the day, the leaven rose more than 2 times and dropped, the smell changed (compared to the first day), it became more pleasant and sour, that is, there are already all the signs that it \ "gained strength \". But to be faithful, let's feed it again - water is a third of the volume of the leaven, flour to the consistency of sour cream and again in a warm place. After a day, you can knead the shutter.
• In total, it took me time to make the sourdough ... Wheat grain soaking - 11 hours. Grain germination - 30 hours. Making sourdough - 4 days (ground sprouted grain + water + sugar + flour - day; sourdough + flour - day, sourdough + water + flour - day; sourdough + water + flour - day; sourdough + water + flour - day).
• Quite a lot of leaven turned out. Some can be taken for making bread, and the rest can be stored in the refrigerator. Since the leaven is "young", you need to take a glass of sourdough somewhere to make 1 loaf. Later, when storing the leaven in the refrigerator, it becomes stronger and a tablespoon of the leaven will be enough to prepare 1 loaf.
• Storing starter culture... Before you put the resulting starter culture for storage in the refrigerator, you need to feed it - add a third of the volume of the leaven of water, add flour, mix everything to the consistency of sour cream. Cover the jar with a rag (gauze) and put it in the refrigerator. So the leaven can be stored forever, it is only necessary to feed it once every 1-2 weeks (that is, add water to a third of the leaven volume, add wheat flour to the consistency of sour cream).
• It will sometimes be useful not to put the jar in the refrigerator after one of these feedings, but after covering it with a rag, just leave it on the table for 12 hours (for example, overnight). During this time, the leaven "eats" all the flour, gaining strength. After that, feed her again (water + flour) and put in the refrigerator. However, this procedure is not necessary, and without this the leaven works fine, but it will not be harmful. For 2 years of storing such a leaven, I did this only 4 times.
• If you have very little sourdough left, you can dilute it with water (add more), add flour to the consistency of sour cream and also leave it overnight. Then in the morning, feed again (water + flour) and put in the refrigerator. If, on the contrary, it becomes too much, then you can simply throw out some of it.
• Also, the starter culture can be stored dry (up to 5 years). More about this here (thanks to Tatiana).
• In the future, before baking bread, it is advisable to remove the required amount of sourdough from the refrigerator and stand at room temperature for several hours to make it more active. For example, at lunchtime I put 1-2 tablespoons in a mug, cover it with a rag and leave it like that until evening, in the evening I cook dough, and in the morning I knead the dough and bake bread. This procedure is also optional, but it is advisable to do so, because after this the leaven becomes "stronger".
• It should also be said that you can feed the sourdough and bake bread from both whole grain flour and premium flour. If you want to get snow-white bread, then the sourdough should be fed with premium flour and the bread should be baked from the same flour. I feed the sourdough with premium flour, I also bake bread from premium flour, but with the addition of whole grain flour and bran.
• Preparation of the shutter.
• To prepare the shutter, we need:
• - leaven
• - Wheat flour
• - water.
• 1 glass of "young" sourdough (if the sourdough is "old", then you can do with 1-2 tablespoons) pour water (I took 500 ml), mix everything well. Add flour and knead until sour cream consistency. We cover with a towel and put in a warm place for 12 hours (I put it at night).
• 
• In the process, the shutter will rise, bubble, and a sour smell will appear. At night, the shutter bubbled up and rose 2 times:
• 
• In the morning the shutter settled down:
• 
• We knead the dough.
• To prepare the dough, we need:
• - finished shutter
• - wheat flour (whole grain, premium)
• - water
• - salt
• - wheat bran
• - unrefined sunflower oil.
• After 12 hours, knead the dough. At this stage, you can add anything you want - seeds, nuts, raisins, bran, spices, etc. Next, I will give an example of how I make bread, you can add your own ingredients.
• And so ... in 100 ml of water, stir the salt to taste (I add a teaspoon), pour it into the shutter, there is also 2 tbsp. tablespoons of unrefined sunflower oil (sometimes I add cold-pressed olive), 3 tbsp. tablespoons of wheat bran.
• 
• Mix everything well and leave for 30 minutes (so that the bran absorbs moisture).
• Next, add 1.5 cups of whole wheat flour through a sieve, mix. Then the premium flour is also through a sieve and knead the dough. The dough should not be too thick (otherwise the bread will turn out to be dense) and not too liquid, in general it will come with experience ...
• 
• We dump the dough on a floured table and, so to speak, form it, I knead as shown in the photo, bending the edges, I do not mix it for long, about 5 minutes:
• 
• Then I knead the dough into a rectangle, roll it up, put it in a mold (grease the mold with sunflower or butter) and moisten it with water on top (the crust on top will be prettier and won't crack):
• 
• In 30 minutes:
• 
• An hour later:
• 
• It is necessary to put in the oven when the dough rises 1.5-2 times. This can take 1-2 hours (depending on the room temperature and the "strength" of the leaven). In theory, the dough will rise longer on the "fresh" sourdough, but my process went quickly and in an hour I had to put it in the oven.
• We put in an oven preheated to 250 grams and bake according to the scheme - 250 degrees - 15 minutes, 200 degrees - 25 minutes, 175 degrees - 35 minutes. The bread will rise in the oven. Then we take out the bread from the mold and at 175 degrees for 10 minutes into the oven. Eat as it cools.
• I tried to describe everything in detail and therefore it turned out cumbersome. However, this is all done simply, it is difficult to make a mistake and not get the desired result. So try and you will be happy
• BON APPETIT!
• 
• 
• 

Note

[Den4iG]

Den4iG, Denis, great bread !!
Thank you for such a detailed description of the process !!

[Maria]

Maria,

Fundamental work!

Eh, if I fit into the Rules of the Contest, probably no one would dispute the award of the "Recipe of the Week"

Eh, if I fit into the Rules of the Contest, probably no one would dispute the award of the "Recipe of the Week"

We do not work for this

[Chef]

Chefwhy not be the Recipe of the Week winner?
What is missing?)))
I would also give a prize to this recipe and did not think twice)))

[Chef]

Chef, but really, why can't you give a prize? I fully support Maria. Maybe you need something to correct, add?

Den4iG, I really liked your recipe! Thank you! For the gifted, please specify the total baking time 1 hour 15 minutes ("bake according to the scheme - 250 degrees - 15 minutes, 200 degrees - 25 minutes, 175 degrees - 35 minutes") and another plus 10 minutes without a form?

[Binatone]

Binatone, quite right. 1 hour 15 minutes in the form, plus 10 minutes without the form. When you take the bread out of the mold, it wakes up soft, so that the crust grabs, you need to hold it for another 10 minutes in the oven without a mold

[Maria]

Maria, Volumeaccording to Competition rules images must be uploaded through the Gallery.

[Chef]

Chef, aaaaa, well, I see.
This is the problem.
Well sorry ((

[Chef]

Chef, I'll try to fix it today, but I downloaded it already through the gallery, while the quality of the photo suffers greatly, so I downloaded it through a third-party site

[Chef]

Chef, mustache is ok Chief, fixed

[Denis]

Thank you, Denis, another thing

cool)))

cool)))

Heh himself in shock

Congratulations on your well-deserved victory in the "Best Recipe of the Week" competition

Denis! Congratulations! I am very glad for you and your wonderful recipe !!

[Chef]

Chef, Thank you

Rada-dms, and thank you

[Denis]

Denis, congratulations on the medal!

Denis, thank you very much for the sourdough recipe))
After all my torment with sourdough, I finally got an airy bread, not a raw bun, but real bread) and without a drop of yeast. On the fourth day, my sourdough overflowed over the edge of a one and a half liter jar, I saw this for the first time, nothing like this happened with any sourdough. I baked bread for joy, and today I even made pies))))

[Tina]

Tinathank you, glad to try

Sauza, there is no limit to joy when everything works out, he himself was also happy when the bread turned out and even without yeast
I here climbed on recipes like sourdough bread and was very surprised when I saw that yeast was added to some recipes for "sourdough bread", the question immediately arose "why is this pornography?" maybe I don’t understand something, of course, but it seems to me that the charm of sourdough bread is the complete absence of yeast.
How about sourdough pies? Why what, but I have not baked pies yet)))

I here climbed on recipes like sourdough bread and was very surprised when I saw that yeast was added in some recipes for "sourdough bread", the question immediately arose "why is this pornography?" maybe I don't understand something, of course, but it seems to me that the charm of sourdough bread is the complete absence of yeast

After the eleventh thrown out half-baked bread, I also began to add 1 gram of yeast. With this gram, the leaven raised the bread ironically. I don’t know what’s the matter, I grew sourdoughs according to different recipes, but only with yours, everything immediately worked out for me without a crutch in the form of yeast)))

I grew sourdoughs according to different recipes, but only with yours, everything immediately worked out for me without a crutch in the form of yeast)))

he apparently it's in my eyes)))
Well, I don’t know, so it cannot be called a leaven if it does not work as it should and yeast must be added, and even a gram of yeast turns bread into ordinary yeast, whoever says anything and I don’t see any reason to fool around with such a “leaven”. But when the sourdough works completely without yeast, it's just super
Now I am preparing a detailed recipe for rye and herculean bread on rye sourdough, I will lay it out later, you will bake rye pies

[Den4iG]

Den4iG, sometimes they insure themselves in recipes, because not everyone succeeds in sourdough the first time, and in order not to spoil the impression of the recipe, they write that they add 1-2 g of yeast each. No one disputes that bread is healthier with sourdough, however, this is the same yeast, which, just like ordinary yeasts, lose their "live" appearance and state when heated.
There is a huge amount of live herculean, rye and other incredible combinations on our website, including those based on liquid yeast! I advise you to be curious about what our craftsmen are doing!

Well, I don’t know, so this cannot be called a leaven if it does not work as it should and yeast must be added,

The sourdough cannot fail to work if it is properly grown and fed correctly, and if the raw materials are normal! Starter cultures always start well on sprouted grains - better soil, in other words, for the activity of bacteria.

[Rada-dms]

Rada-dmsso that's why I wrote "some" recipes

sometimes they insure themselves in recipes, because not everyone succeeds in sourdough the first time, and in order not to spoil the impression of the recipe, they write that they add 1-2 g of yeast

Excuse me, but I repeat once again - why is this pornography. If the task is to get sourdough-free bread, why add yeast ??? Well, your leaven did not work out - throw it out and try again ...

No one disputes that bread is healthier with sourdough, however, this is the same yeast, which, just like ordinary yeasts, lose their "live" appearance and state when heated.

I don't agree with you at all! Sourdough and yeast are completely different fermentation processes, different microorganisms and a different result, so to speak (fermentation products). Plus, sometimes the word is added to the word "baker's yeast" thermophilic, which as I understand it means type heat-resistant. In the process of heat treatment, industrial baker's yeast is practically not killed. And when eating foods with yeast, they continue their vital activity inside a person. There are many interesting things here, I will give only a few consequences of using yeast:
1. Changes in blood composition, it is in the blood that yeast begins to develop.
2. There is a fermentation process in the intestines - gases, the release of alcohol in small doses, a change in microflora.
3. In a yeast environment, the growth of cancer cells is accelerated. This fact has even been recognized by doctors. Is this not the reason for this problem of the 20th century - a huge increase in cancer diseases ...

There is a huge amount of live herculean, rye and other incredible combinations on our website, including those based on liquid yeast! I advise you to be curious about what our craftsmen are doing!

I know, I saw, I was impressed by the liquid yeast. I tried it from Ivan-tea, until it worked, but I will still try

Starter cultures always start well on sprouted grains - better soil, in other words, for the activity of bacteria.

So let people make with such a leaven and forget about pornography with yeast added to leavened bread!

Excuse me, but I repeat once again - why is this pornography. If the task is to get sourdough-free bread, why add yeast ??? Well, your leaven did not work out - throw it out and try again ...

The bread, however, turns out to be delicious, well-known bakery masters also "sin" with such yeast additions! I can assume to remove the sourness inherent in sourdough bread, although with liquid yeast I have no sourness at all.
I will not theorize, nor will I argue, since I have been in the subject for a long time!
The word "pornography" is not entirely appropriate here, both on this forum and in relation to bread recipes! Sorry to be straightforward! Actually, this made me comment on your statements.
By the way, sourdough bread is not suitable for everyone for health, even on our forum there are such people.

The word "pornography" is not entirely appropriate here, both on this forum and in relation to bread recipes! Sorry to be straightforward! Actually, this made me comment on your statements.

Sorry, yes, this statement is probably out of place. It's just that I personally have formed a strong negative opinion about baker's yeast.
And yet, from any good deed, if you approach the number with the proper "skill", you can make the above word
And about what the masters add to the bread - the owner is a master.
Heh, as they say, not all that is healthy is tasty

[Den4iG]

Den4iGThank you for understanding me!
I also try to bake bread with sourdough or just flat cakes without yeast. But ordinary yeast buns and pies can be delicious! We are here trying to ennoble them with useful additives in the form of pumpkin or fruit puree, spinach and other things ... In general, there should not be a lot of bread, and any, in the diet ... if we talk about the benefits in general.

[Den4iG]

Den4iGThank you for understanding me!

Why can't you understand, we seem to speak the same language

In general, there should not be a lot of bread, and of any kind, in the diet ... if we talk about the benefits in general.

And there is nothing to add, everything should be in moderation
But I love bread, I eat it a lot, that's why I decided to switch to yeast-free for myself.

But I love bread, I eat it a lot, that's why I decided to switch to yeast-free for myself.

For me, good bread tastes better than any cake !!

For me, good bread tastes better than any cake !!

Heh with jam and honey

For me, good bread tastes better than any cake !!

I support!
And with honey or jam - this is a cake with cream.

I here climbed on recipes like sourdough bread and was very surprised when I saw that yeast was added in some recipes for "sourdough bread", the question immediately arose "why is this pornography?" maybe I don’t understand something, of course, but it seems to me that the charm of sourdough bread is the complete absence of yeast.

The fact is that everyone has different goals))
So you wanted to cook yeast-free bread and you did it.
Here I have a German sourdough, factory, so it says there that yeast is needed.
And I also have another German sourdough, where he also writes that yeast is needed.
And the sourdough itself is needed so that the bread does not spoil for a long time and won in taste data than without sourdough.
I do in accordance with the directions on the package.
And the Germans will not write in vain. And yet, I don't have time to fiddle around with sourdoughs at home, so I bought myself a hermetically packed rye sourdough in Germany))
And adding yeast doesn't bother me)

But, as I already wrote, I really like your recipe !!
And I congratulate you on your well-deserved victory!

[Masinen]

I support!
And with honey or jam - this is a cake with cream.

Shall I tell you that cream cake is lovely

Masinen, Thank you
and so the Russian is good - then the German is death and vice versa

Denis, could you answer if the sourdough can also be fed with sprouted grain (sprouted, ground).
I make bread according to your recipe, but with sprouted grain + flour.
The sourdough is simply beautiful (according to the recipe), without any problems it raises any flour, especially custard rye (pure, without adding wheat flour).
Thank you so much for the leaven !!!!

Tatyana, I have not even tried this option, maybe something will come of it, try it, I always fed with flour. I read somewhere that you can sometimes feed with ground grain ...
Well, about the leaven, you are right, if you do everything right, then it turns out to be very strong and no yeast is needed, even a droplet (as mentioned above)

Thanks for your answer, Denis.
Divided the leaven - the first part, according to the recipe, in the second - added rye + wheat. Let's see how the 2nd part behaves.
Your sourdough is simply perfect (it is already a year old), I was looking for it to raise bread from sprouted grain and for rye flour (custard bread).
I also do not understand why add chemical to sourdough bread. yeast, it turns out that they themselves killed the fermentation (for better digestion of the bread), what they made easier, they killed it.
I report on the leaven: pies, cakes, gingerbread, bagels, pancakes, pancakes - perfect, there is no acid, the freshness is long, there is no pathogenic microflora, even when stored in polyethylene, everything just stale and safely stiffens (return freshness - I did not experience oven with water).
Bread purely from sprouted grains (100%), perfect proofing and baking (it did not work with other leavens - there was not enough "strength".
About the rest of the bread (with flour or with the addition of flour), I think that and. no need to write.
Thank you very much!!!!!!

Tatyana, it's very good that you got it, here the thing is, you seem to be doing everything right, but the leaven does not go, probably the stars do not rise like that))
I also have a recipe for rye sourdough here, look, it's also a great thing.
I had rye sourdough for about 4 years, wheat sourdough for 2 years, and both worked perfectly, I even made sourdough for the sourdoughs for my mother-in-law (it turned out great), but then repairs began in the apartment and abandoned this business, now I'll be back from vacation and I'll be busy with bread again