* Exported from MasterCook *
Bread, Sprouted Wheat Pain De Mie
Recipe By :King Arthur Flour Co.
Serving Size : 26 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
145 g sprouted wheat berries -- Note*, (1 1/4C or 5 1/8 oz)
290 g Unbleached All-Purpose Flour -- (2 1/3C+1
Tbsp or 10 1/4 oz)
291 g Sprouted Wheat Flour -- (2 1/2C + 1 Tbsp or 10 1/4 oz)
6 g instant yeast -- (1 1/2 tsp)
15 g salt -- (1 Tbsp)
23 g sugar -- (1 Tbsp + 2 tsp or 3/4 oz)
29 g Baker's Special Dry Milk -- (3 Tbsp + 1 tsp or 1 oz)
395 g room-temperature water -- (1 3/4 C or 14 oz)
104 g unsalted butter -- softened, Note*, (7 Tbsp
or 3 1/2 oz)
wheat bran -- to coat the loaf
This tasty variation on classic pain de mie includes sprouted wheat
flour and ground sprouted grains. The result is a loaf that's still
soft and perfect for sandwiches, but also provides the nutrition and
flavor of bread made with whole and sprouted grains.
This recipe comes to us from Richard Miscovich, a professional baker,
teacher, and author.
PREP: 30 mins.
BAKE: 43 mins. to 50 mins.
TOTAL: 2 days 15 hrs 56 mins.
YIELD: 1 large (13") pain de mie loaf
First, grind the sprouts using a food mill, food grinder, or the food
grinder attachment of a stand mixer. You want the sprouts fully
ground, with no hard bits remaining.
Combine all the ingredients, except the ground sprouts, butter, and
bran, in the bowl of a stand mixer fitted with a dough hook. Mix on
low speed for 4 minutes, until everything is well combined.
Increase the mixer speed to medium, and add half the softened butter.
Mix for 1 minute. Add the remaining softened butter; mix at medium
speed for 5 minutes.
Add the ground sprouts, mixing until thoroughly incorporated.
Place the dough in a lightly greased container, cover it, and let it
rise for 1 to 1 1/2 hours, until it's noticeably puffy.
Gently deflate the dough, and shape it into a 13" log. Dampen the
log, and roll it in wheat bran, if desired.
Place the log in a lightly greased standard (13" x 4") lidded pain de
mie pan (grease the inside of the pan's lid, as well). Cover the pan,
and let the dough rise until it's about 1/2" from the rim of the pan,
about 1 1/2 hours. Don't have a pain de mie pan? See "tips," below.
Towards the end of the rise, preheat the oven to 350F.
Place the lid on the pan. Bake the bread for 30 minutes. Remove the
lid, and bake for an additional 10 to 15 minutes, until the bread is
golden brown and it interior temperature is at least 190F at the center.
Remove the bread from the oven, and turn it out of the pan onto a
baking sheet. Return it to the oven and bake for 3 to 5 minutes, just
until its sidewalls are firm.
Remove the bread from the oven, and place it on a rack to cool
completely before slicing.
Store leftover bread, well wrapped, at room temperature for several
days; freeze for longer storage.
To sprout wheat berries: Start with a scant 1/2 cup dried red wheat
berries. Place the berries in a colander, rinse them, and cover with
an inch or two or water. Allow the berries to soak for 36 hours,
changing the soaking water after about 12 hours. Then rinse the
berries, shake off the excess water, and place the colander back in
the empty bowl. Drape the bowl lightly with plastic, and allow the
berries to sit at room temperature for 24 hours. Rinse the berries
once or twice, but don't let them sit in water; you want them to
remain damp, neither too wet nor too dry. Rootlets will start to
emerge from the berries after about 24 hours. Sprouts are best when
the rootlet is no longer than the length of the berry, so try to
catch them at just that point. Under-sprouted grain won't be as sweet
and may remain a little chewy; old sprouts get starchy and less flavorful.
Soften the butter by pounding it with a rolling pin, not simply by
bringing it to room temperature. The butter should be "plasticized,"
but not warm; if it's warm it may melt and make the dough greasy.
Perfectly softened butter will easily take the impression of your
finger without actually feeling warm.
No Pain de Mie pan this time? You can divide the dough in half and
use two 8 1/2" x 4 1/2" loaf pans. Baking temperature will stay at
350F, baking time will be about 30 to 35 minutes total.
Review: I used KA sprouted Wheat Flour. I had difficulty finding red
wheat berries. I highly recommend reading the blog on making this
bread as well as the recipe. Fortunately I had also just read the
blog on reshaping over proofed dough. I ended up reshaping the dough
after the second rise as it was out of the pan. The bread is great
tasting and has a very nice texture.
Review: Just made this and it is delicious. It needed a few more
minutes in the oven and the sprouts took longer than 24 hours to
sprout, maybe because it's winter here and ambient temps in the house
not very warm. But well worth the wait! It's almost gone so I will
have to try again this weekend and perfect the bake. Would love to
have nutritional information included in the recipe as well. If it's
there online, i can't find it.
S(Internet address):
https://www.kingarthurflour.com/recipes/sprouted-wheat-pain-de-mie-recipe
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Per Serving (excluding unknown items): 135 Calories; 4g Fat (25.8%
calories from fat); 4g Protein; 22g Carbohydrate; 2g Dietary Fiber;
10mg Cholesterol; 230mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0603