Pastry Chef’s Guide to Sprouted Wheat Bread Flour Basics

stephaniepetersonYou may have noticed bread labels sprouting “sprouted wheat flour” as an ingredient. It’s even now available for home bakers! This fall’s baking season is a great time to explore the world of sprouted wheat flour baking, but you won’t have to repeat my mistakes!  Start your adventure with HBA member Panhandle Milling Company‘s Pastry Chef Stephanie Petersen’s guide and recipe!

Natural sprouted grain flours are among some of the most nutrient-dense foods you can add to your diet. If you’re like a lot of people who have tried to bake with sprouted wheat and found a few challenges, you’re not alone. In this article, we’re give you some great tips for using these flours in your bread baking that will give you great results.  Our seasoned pastry chef struggled with this flour through several experiments in our test kitchen before she finally found some tips to increase your success. Hopefully these will help you on your journey!

  • Knead more or add gluten. Sprouted hard wheat flour is slightly lower in viable gluten-content for easy dough structure. Increase the kneading time in your standard recipes by a few minutes, or add a 1-2 teaspoons vital wheat gluten per cup (depending on the baked product).
  • No long fermentation needed. Classically trained bread bakers know that long slow fermentation gives dough the deepest flavor and character. During this fermentation, the enzymes in the wheat go through some changes like the sprouting process. The depth of flavor can be achieved in a very short amount of time with sprouted flours. Longer fermentation will cause sprouted flour to not raise as much as it would with a short raise.
  • Cup for cup.You can use sprouted flour the same as you would use un-sprouted flour, cup for cup.
  • Sprouted spelt is different. Though it is a wheat variety, it contains less gluten than all other wheat varieties. Spelt does not rise as high as other wheat varieties due to the low gluten content.
  • Avoid rancidity.Sprouted flours should be stored in a cool, dark, dry place in an airtight container and is best consumed within 12 months. The freshness can be extended by at least 6 months in the refrigerator and another 6 months in the freezer.
  • Be safe. Treat all flour like it is a raw product. Store raw flour away from ready-to-eat foods. Keep the measuring of unbaked dough away from areas where baked products are stored. Clean work surfaces with hot soapy water before and after baking with raw flour and doughs. Wash hands after handling raw dough and before tasting any baked goods. Bake all bread to a safe internal temperature (190°-210° F). 

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No-Fail Sprouted Wheat Bread

This recipe is one that our chef perfected after many loaves. We think you’ll agree, it is great for bread! There are many more ways to use this versatile dough. It’s a quick recipe. The bread is ready to bake in about an hour! Yield: 2 loaves.

Filtered water| 2 cups
Olive Oil| 1/4 cup
Honey| 2 Tbsp.
Sea Salt| 2 tsp
Sprouted Whole White Wheat Flour |6-7 cups

Vital Wheat gluten powder*|1/4 cup
Active Dry Yeast| 1 Tbsp.

Directions: 

  1. Wash and sanitize all work surfaces and tools.
  2. In a large bowl, combine the flour, sea salt and vital wheat gluten*.
  3. Measure liquid ingredients into a second large bowl. Add the yeast using only half the flour and adding yeast last.
  4. Mix gently until the flour is moistened. Continue mixing, adding flour until the dough comes away from the sides and bottom of bowl.
  5. Knead 8–10 minutes by hand or 4-5 minutes with a mixer using the dough hook on medium speed. Form into a ball and place in a gallon-sized bowl. Cover with plastic and allow to raise about 30 minutes. Deflate dough. Divide dough into two equal portions. Shape into loaves and place in greased 8 inch by 4-inch loaf pans.
  6. Wash and sanitize hands and work surfaces again.
  7. Let rise until doubled or 1″ above pan (we suggest covering it loosely with a tented plastic grocery bag or misting with water and placing in a cool oven.) Preheat oven to 350° F. Bake for 30-35 minutes or until at least 190° internal temperature. Cool on racks. Slice after 15 minutes, store or freeze after 2-3 hours.

* Use of vital wheat gluten is optional, but our test kitchen has found this addition to give the most consistent results without having to knead excessively. If you omit this, increase your kneading time by at least 3 minutes by hand, if not longer.

by Stephanie Petersen

 

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Savory Galette: A to Z

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Who can resist seeing your own child bake and serve something amazing?  Whether they’re 5 and serving you their first muffin or twenty-five you’re savoring the moments. Granted, at five, somedays it’s hard to choose–“should I let them help and pay the “time and clean-up price” or do-it-myself?” Let me show you the pay-off.

Last weekend our 24-year old daughter served up an amazing Potato Leek Galette with Rosemary Sea Salt Crust for a shared Sunday supper.

We grew the Yukon Gold potatoes and onions in our Community Garden—she bought the leeks at the Farmer’s market and harvested her own fresh rosemary.

PotatoLeekRosemaryGalette

Katy’s recipe came from Cara Mangini, October/November 2017 Fine Cooking magazine.

From a teacher’s perspective, I love teaching people how to bake a Galette. Young bakers succeed and go home and can bake them on an oven-proof dinner plate–perfect for students who may not have a lot of baking pans yet.

For the Recipe Buzz” on galettes, sweet or savory, starting with “A” for Asparagus Galette and ending with a beautiful Zucchini Galette

For a ready-to-go lesson on baking a Rustic Fruit Pie (Galette), download Book and Bake Easy-as-Pie, filled with pie lore and apples galore.  See a How-to video, www.HomeBaking.org, the Baking Channel.

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Share the Whole Grain Wealth

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Pantries in the United States are blessed. We have so many types of whole grains and seeds to cook and bake. An excellent new resource includes the ingredient pages with images and descriptions of ancient and specialty wheats, corn, grains and seeds found at PanhandleMilling.com. Baking formulations are also being added by Chef Stephanie Petersen for a plethora of savory and sweet biscuits, tortillas and breads.

The health benefits of making at least half of the grain foods eaten every day “whole grain” are many.  The WholeGrainsCouncil.org offers teaching resources and infographics to illustrate what “whole grain” is and how to recognize whole grain foods using the foods label and with their Whole Grain Stamp.  The many benefits of eating cooked whole grains and baking with whole grain flours, rolled grains or meal are illustrated using their infographic.

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Another helpful guide to define what grains are “ancient,” and what are “pseudo” is Ancient Wheat and Pseudo Grain prepared by the Wheat Foods Council.

 Cooking and baking with whole grains, the flour and meal produced from them can be fun as well as challenging. In baking, if too much non-wheat grain is substituted, results may be disappointing.  Access Baking with Whole Wheat Flour 101,  and make a note:  Almost any recipe that is already great could be baked with a mixture of non-wheat whole grain flours or meal if it is no more the ¼ or 25% of the flour in the recipe.

  • Example: A pancake recipe calls for 2 cups all-purpose or whole wheat flour—you can use 1 ½ cups all-purpose or whole wheat flour plus ½ cup of a multi-grain mixture like cornmeal, flax meal, oatmeal, sorghum, spelt or other flours

The Home Baking Association members include many historic, regional mills. Stone-Buhr Flour buys regionally and mills soft Pacific Northwest Wheat, ideal for flat breads, crackers, Asian noodles and pastries. Bake your own whole grain cracker to celebrate whole grain month.

Bake your grand finale to September by choosing another historic flour to bake whole wheat biscuit whole grain, biscuit and breakfast celebrations.

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Biscuit Bonanza

“Biscuit Month” has come again and brings to mind a life-long challenge for me—to bake a really great biscuit.  Is it because I was born in northern Iowa that I am biscuit-challenged?  Lack of success is not for lack of trying.  For anyone else who’d love to improve their biscuit baking skills, I’m trying these remedial steps for improvements:

  1. Start with the right wheat flour from the six classes of Wheat and Flour 101 Flour used in biscuit baking should be “softer,” (lower in the flour proteins called gluten). Famously good biscuit bakers also bake with self-rising, all-purpose, and for whole grain biscuits, whole white wheat.
  2. Learn the difference in leavening commonly used in biscuit baking, baking powder and baking soda, and use the correct one. What’s the difference between Baking Soda and Baking Powder?
  3. Entrust your efforts to test kitchens that know biscuits, Crisco Baking Powder Biscuit.

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Include one of the longest sources of soft wheat flour milling for biscuits, Southern Biscuit flour.  If these brands are not available near you, find a self-rising flour for starters.

  1. Watch a pro–fifth generation milling CEO and biscuit baker–Robert Harper. Robert will share his best family biscuit favorites from Hopkinsville, Kentucky as he prepares Cinnamon Biscuits at www.sunflourflour.com
  2. Finally, the best way to groove what you know is to share it—teach it. A ready-to-go lesson, Explore Biscuit History and Traditions, available from those who’ve produced the baking powder to leaven biscuits for over 150 years. Buttery Breakfast Biscuit lesson.

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Keep in mind, the biscuit should be served with butter!  Explore a whole flight of deliciousness, sweet or savory here!

 

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Tweet Yourself to a Better Breakfast: Celebrate Better Breakfast Month

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If you’re on the run like most, consider tweeting the links below to yourself and friends. This wealth of great breakfast bootie is meant to be shared, partly because making your own breakfast will save you cash.

My top three picks this fall include:

1. DIY breakfasts have saved me at least $16,000 to-date. (Yes we do eat breakfast out too.) Biscuits, muffins and pancakes are just three options for home baking savings while serving breakfast at home.

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2. Leftover slices of pizza or quiche make great grab-and- go breakfast. Beginner breakfast pizzas can be made in 20 minutes. Keep on adding your savings. Indie servings like these at your favorite coffee stop cost about $5.

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3. The masters of overnight breakfasts have grasped the issues. Getting up to Peaches and Cream slow-cooked steel-cut oats or Chai Buckwheat Groats lets you sleep a little longer if you prep the night before.

Finally, you will never go wrong with a freezer that contains a good Pumpkin muffin. Add some great Energy Bars or Whole Grain Jam Bars, both packed with essential nutrients, flavor, and you too can save a grand or ten over time.

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Septermber Baking Events Calendar

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Have you discovered, only much too late, interesting national observances that might be beneficial to your classroom lesson plans and community programs? For example, did you know September 17th is Apple Dumpling Day? You don’t have to be in the dark any longer. The Home Baking Association regularly compiles these interesting events and celebrations for your convenience. Download our Quarter 3 PDF here!

1: Lazy Mom’s Day

2: Macadamia Nut Day

4: Labor Day

5: Cheese Pizza Day

6: Coffee Ice Cream Day

Read-A-Book Day

7: Beer (Bread) Lover’s Day

9: Teddy Bear Day

10: Grandparent’s Day

11: Hot Cross Bun Day

13: Kids Take Over the Kitchen Day

14: Cream-filled Donut Day

16: Cinnamon Raisin Bread Day

Boys & Girls Club Day for Kids

17: Apple Dumpling Day

19: Butterscotch Pudding Day

20-22: Rosh Hashanah

21: World Gratitude Day

Pecan Cookie Day

22: Ice Cream Cone Day

23: Great American Pot Pie Day

26: Pancake Day

      Johnny Appleseed Day

Dumpling Day

29: Coffee Day

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A Month for Sandwiches, Family Fun and Peaches!

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August puts the “wrap” on summer and the soft-opening of fall. Is that why someone deemed it National Sandwich Month?  People are still planning summer Family Fun at the same time they’re back-to-school shopping!  In honor of both summer and fall, the sandwiches could be the ice cream variety or the lunch-box specials kids can look forward to in school.

montaguFor one of the most popular meal delivery systems in America, let’s take a minute for sandwich history. “The bread-enclosed convenience food known as the “sandwich” is attributed to John Montagu, fourth Earl of Sandwich (1718-1792), a British statesman and notorious profligate and gambler, who is said to be the inventor of this type of food so that he would not have to leave his gaming table to take supper.”

Source, World Wide Web, 7/1/17 Foodtimeline.org

The best sandwiches begin with great bread. There are sandwich breads for everyone’s taste, including Gluten-Free Paleo! There’s the basics– Whole Wheat and White Buns and gourmet Asiago Herb Hoagies or choose from the winning bakers at nationalfestivalofbreads.com.

Get Peachy

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lazy_daisyPeaches are the perfect fruit to celebrate for a month.  It seems like there’s a new peach variety coming into our local market every couple weeks. Peaches are the longest running fruit of summer, taking us from June to Labor Day! Check out these remarkable peach recipes from HBA’s members:

 

 

 

By the 2nd week of August, peaches give the nod to Apple Week. Try recipes to enjoy for breakfast like the Apple Cinnamon Rolls or wrap a slice of Spiced Apple Bundt Cake to make the trek back-to-school a little sweeter for your kids.

Bake for Service Learning: Host a Home Room Parent Party,

complete with Baking Crafts and Activities to build relationships AND benefit the classroom.

  1. Bake Vanilla or Chocolate cupcakes and frost with plain icing.
  2. Create designer Rainbow Sugars for signature cupcake décor.
  3. Get stepping. Showcase and sell the cupcakes via a Cake Walk.
  4. Ask the teacher what she’s needing for the classroom and contribute cake walk funds.

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