June 5, 2020 - 7:54pm
Sprouted Montana Gold Hard White Wheat bakes wet
So I sprout and dehydrate Montand Gold Hard White Wheat to make bread and it seems that the sprouting and dehydrating of this bread makes it so that it doesn't seem to absorb water like non-dehydrated wheat. When I've tried baking a few times I've had to add significantly more flour to the recipe and even then the loaf does cook completely--its "wet" on the inside but I check it with the temperature gauge and its 190 to 200. I've tried baking an extra 10 minutes and still wet inside.
Any suggestions? I am using a basic honey wheat bread recipe with oil and honey.
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If the former (contains no added sugar or fat), aim for an internal temperature of 205-210F. If the latter, you have the right temperature.
The other wild card Is the sprouting. If the sprouting is allowed to proceed too far, you are making malt, not sprouted flour. That will make gummy bread.
Paul
Thanks for the comments. No I don't let it sprout long at all--as soon as I see the "white of their eyes" LOL I start dehydrating. That is I do not even let it get "tales" per se as soon as I see the white bulge in the wheat the process of sprouting has started so I start dehydrating. I also have had water in the bottom of the oven in a pan which people have recommended to help the rise process although I wouldn't think that would matter--could that be the issue?