Seedy Sprouted Wheat Berry Rolls Recipes
SEEDY SPROUTED WHEAT BERRY ROLLS
These are great, moist seeded wheat rolls. It also makes delicious bread. Start this recipe three days ahead to give wheat berries time to sprout. I use these rolls for sandwiches.
Provided by Bonnie Neighbour
Categories Wheat Bread
Time P3DT3h40m
Yield 16
Number Of Ingredients 13
Steps:
- Wash wheat berries well. Place in a bowl and fill with water. Cover loosely and let soak until wheat berries swell, 6 hours to overnight. Drain and rinse.
- Divide wheat berries among 3 to 4 clean jars. Cover each with 2 layers of cheesecloth. Fasten with a rubber band. Rinse the wheat berries once a day with lukewarm water. Let soak in a dark, warm place, until grain is sprouted, about 3 days.
- Preheat the oven to 350 degrees F (175 degrees C). Spread flax seeds, sesame seeds, and poppy seeds onto a baking sheet.
- Toast in the preheated oven until seeds start to turn golden brown and become fragrant, about 4 minutes.
- Reserve 1 cup sprouted wheat berries. Place remaining wheat berries, flax seeds, sesame seeds, poppy seeds, bread flour, whey, whole wheat flour, oil, maple syrup, molasses, gluten, yeast, and salt in a bread machine in the order listed by the manufacturer. Add the reserved 1 cup sprouted wheat berries when the machine beeps to alert you to add ingredients. Run Dough cycle, about 1 hour 45 minutes. Let rest for 30 minutes.
- Preheat a pizza stone in the oven to 450 degrees F (230 degrees C).
- Divide dough into 16 balls. Knead and shape into flattened circles and place on parchment paper. Cover and let rolls rise in a warm place until doubled into volume, 45 minutes to 1 hour.
- Lift parchment paper to transfer rolls onto the preheated pizza stone. Reduce oven temperature to 400 degrees F (200 degrees C).
- Bake in the preheated oven until tops are golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 172.2 calories, Carbohydrate 26 g, Cholesterol 0.5 mg, Fat 6.2 g, Fiber 4.7 g, Protein 5.6 g, SaturatedFat 0.8 g, Sodium 161 mg, Sugar 2.6 g
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