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Soft Sprouted Wheat Sourdough Sandwich Bread
Here’s a delicious sourdough sandwich bread made with fresh-milled sprouted wheat flour and bread flour. Sprouting wheat brings out its sweetness and makes the nutrients in the wheat easier to absorb. Also, bread made with sprouted wheat flour tends to stale slower. The dough prep in this recipe includes the tangzhong method, which also slows staling. This quick stovetop cooking of a portion of the flour allows the dough to hold more moisture and as a result, the crumb of this bread is extra soft.
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Soft, chewy crumb
To Score or Not to Score
That is the question I have with every new pan loaf I bake, and the answer is a guess until I’ve made a recipe at least once. This sprouted wheat sourdough bread is on the cusp of needing to be scored. It did have some rupture on the sides, so I may score it the next time I bake it, or I might let the dough fully (instead of “almost”) double during the first rise so that by the time the final proof is done, the dough has less expansion oomph.
With some exceptions (e.g. panettone), the more enriched a dough is, the less likely it is that the crust will burst from explosive oven spring. Ingredients like butter, oil, and milk limit gluten development and encourage a more even, tight crumb. Likewise, the crust of a pan loaf tends to expand more slowly and without rupture because of the lower baking temperature and the moisture on the surface of the dough — either from a lid or from brushing the dough with liquid before baking.
Soft Sprouted Wheat Sourdough Sandwich Bread
Try this sprouted wheat sourdough bread recipe for a soft, stale-resistant sandwich loaf. The tangzhong method adds just a few minutes to the process and the delicious results are well worth that investment of extra time.
Ingredients
Tangzhong *see Notes for ratio info
Dough
Instructions
Tangzhong
Dough Mixing and First Rise
Shaping and Second Rise
Baking
Notes
* You can play with the amount of flour and milk you use for the tangzhong. Tangzhong is usually made with anywhere from 4-10% of the flour in a bread recipe. In this recipe the tangzhong is 6% (30/530) of the flour. The tangzhong flour-to-liquid ratio is usually around 1:5, and in this recipe, it is 1:4.7 or 30:140.
Shopping List
Stainless Steel Mixing Bowls — Set of 3
$39.99Sourdough Starter (Dry)
Mockmill 100 Grain Mill
Breadtopia’s Choice Kitchen Scale
$18.00Sprouted Hard Red Spring Wheat Berries
Sprouted Hard Red Spring Whole Grain Flour
$12.00 – $106.30High Protein Bread Flour
Danish Dough Whisk — Large
Flour Duster
American Made Bread Loaf Pan from USA Pan
Soft Sprouted Wheat Sourdough Sandwich Bread