Sprouted Baking

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Sprouted Baking: Recipe for sprouted wheat quick bread or muffins with streusel topping

 

By Michelle Locke, The Associated Press September 18, 2014

Start to finish: 1 hour 10 minutes (35 minutes active)
Makes 1 large loaf or 18 muffins
For the streusel:
1/2 cup sprouted flour (any variety)
1/2 cup granulated or brown sugar
1/8 teaspoon kosher salt
1/4 teaspoon cinnamon
1/4 cup (1/2 stick) unsalted butter
For the batter:
3 3/4 cups sprouted wheat flour
1 tablespoon plus 1 teaspoon baking powder
1 1/4 teaspoons baking soda
3/4 teaspoon salt
1 cup plus 2 tablespoons packed brown sugar
2 cups buttermilk
3 eggs, slightly beaten
3/4 cup vegetable oil or melted unsalted butter
2 teaspoons vanilla extract
Position a rack in the middle of the oven and heat to 350 F. If making a bread, coat a 4 1/2-by-8-inch loaf pan with cooking spray or melted butter, then dust with sprouted flour. If making muffins, line a 12-cup muffin pan with paper liners, then mist the liners with cooking spray. If making muffins, prepare 2 muffin pans or work in batches.
To prepare the streusel, in a small bowl stir together the flour, sugar, salt and cinnamon. Melt the butter, then pour it in and stir until evenly distributed. Use your fingers to break the mixture into fine crumbs. If it's too warm to crumble, wait for it to cool, then crumble it again. Alternatively, use cold butter and pulse all the ingredients in a food processor until the texture resembles fine cornmeal. Set aside.
To prepare the batter, in the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl, stir together the flour, baking powder, baking soda and salt. Mix on low speed. Stir in the sugar.
In a separate bowl, whisk together the buttermilk, eggs, oil and vanilla extract, then pour into the flour mixture. Mix or stir until the flour is hydrated and all the ingredients are well combined, about 1 minute. The result should be a thick batter, which will thicken further as it sits. Transfer the batter to the prepared pan, filling a loaf pan to within 3/4 inch of the rim and muffin cups to just below the rim.
Sprinkle the streusel topping over the top of the loaf or muffins. Bake for 20 minutes for muffins or 30 minutes for a loaf, then rotate the pan and bake for another 15 to 20 minutes for muffins, or another 25 to 35 minutes for a loaf, or until the top is golden brown and springy to the touch and a toothpick inserted at the centre comes out clean.
Let cool in the pan for at least 15 minutes for muffins or 30 minutes for a loaf. Turn out onto a wire rack and let cool for at least 10 minutes longer for muffins or 30 minutes longer for a loaf before serving.
Nutrition information per serving (based on 18 servings): 290 calories; 110 calories from fat (38 per cent of total calories); 12 g fat (7 g saturated; 0 g trans fats); 60 mg cholesterol; 42 g carbohydrate; 3 g fiber; 21 g sugar; 6 g protein; 350 mg sodium.
(Recipe adapted from Peter Reinhart's "Bread Revolution," Ten Speed Press, to be released in late October 2014)