The recipe is from Peter Reinhart's <Whole Grain Breads>.
I use wheat berries, millet, three colors quinoa.
This is my first time baking sprouted grain bread, is it normal the crust likes paper thin?
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I suppose what it is supposed to look like would come from PR's book and how (and at what temperature) you dried the sprouted grains. If I dry sprouted grains at a low temperature, under 100 F, the enzymes go wild and the resulting bread, if 100% sprouted grain has a runaway effect, is gummy, easily over proofs and over ferments. At 10-20% sprouted whole grains not an issue. If I dry the grains at 175 F the enzymes are killed off and the bread behaves normally. So it depends. It is the taste that is so unique with sprouted grains.
Yours looks great though. Well done and happy baking
Thank you! Very helpful.
Thank you! The taste is heaven,Very soft and moist, taste sour and sweat. The crust is like paper thin crispy.
This looks great. Is it from the new book or the older one?
The book is newer than BBA, The book's name is 《Whole Grain Breads》
The crust looks like it should for this loaf - especially in a covered Pullman pan.
Doesn't look like his 100% sprouted bread to me though from your photos - more like the one with a ww flour base with the sprouted grains added to the dough?
In any case, it is a wonderful looking loaf. How is the flavor?
Janeat
I think mine is a little bit fluffy than his picture on the book. I want to try the one with ww folour next time.The flavor is wonderful, sweet and sour mix.This is my first time making sprouted bread, I think I just fell in love with this kind of bread.
sprouted grains and at what temperature?
I didn't dry the grains, just drained.
and thought you were drying and then grinding the grain. No worries with too much enzyme at work when the sprouts are an add in whole sprouted form. We love all kinds of sprouts in bread.