These images were made with the Sony a7s II, 90mm macro, and 35mm 1.4.
- 4 cups sprouted flour
- 2 cups water
- 2 teaspoons instant yeast
- 2 teaspoons kosher salt
- 2 tablespoons molasses
1. I soak the grain in water overnight to soften them and start the sprouting process. Notice how the grains are swollen and the ends are a little hairy.
2. This is how the grain appears after it has been soaked and then kept slightly damp for two days. I rinse the grain periodically (about twice a day) to make sure they do not mold. They are sprouted in a large pot with a towel on top to keep out dust, pets, and children. 🙂
3. I use my twenty year old grain mill to grind the flour.
4. The ground wheat is as fine as my machine will allow. It is still quite dense and could be sifted to produce a finer flour, but I never have done that.
5. I use a knife to level the flour. Weight is important in bread making, but I have yet to invest in a scale.
6. Add molasses.
7. I use instant yeast that does not need to be activated in warm water. If you use regular yeast, simply warm your water and add the yeast to that ten minutes prior to making the recipe.
8. Add the water and mix together.
9. The dough should be quite wet, but still hold its shape.
10. Let rise until doubled in size.
11. Divide into two parts and put into two 4×8 inch pans.
12. Bake at 375 degrees for 40 minutes or until the loaves sound hollow when tapped.