Sprouted wheat bread

Baking according to this recipe will be doubly useful, since the dough will be made from sprouted wheat grains. And instead of yeast, we will need a starter culture.

In a deep bowl, mix the sifted flour with water. We get a dough similar to thick sour cream. Cover the bowl with a towel and send it to the warmest place in the house. There the leaven should increase in volume. It will take about 2 to 3 days (it all depends on the temperature - the warmer, the faster the process goes).

We prepare the dough:

1. We germinate wheat until white tails appear. To do this, the washed grains are filled with water, covered and left in a warm place. It will take about 2 days. Again - it all depends on the temperature.
2. Ready sprouted grains need to be crushed. I don't cheat on the blender. But an ordinary meat grinder will also cope with this - only you need to take a smaller grate.
3. In the resulting mixture, add sourdough, sugar, salt, vegetable oil, pour in water. Mix everything thoroughly. And, as usual, we cover it with a napkin.
4. We leave the finished dough for about 7-8 hours - it will rise one and a half to two times. I cook in the evening and leave to rise at night. It's more convenient for me.
5. Lubricate the baking dish with oil. Carefully shift the dough, level the top with a spatula.
6. This yummy is baked for 60 minutes in a preheated 180 ° C oven.

If you like the bread and want to cook it again, the cooking process can be shortened by leaving part of the starter in a tightly closed jar. The starter culture is perfectly preserved in the refrigerator for up to 2 weeks.

Eat with pleasure!