Cooking With Eric - Bean Sprout Health Bread

Bean Sprout Health Bread

Created by: eschmidt99 This is a fantastic bread, with sunflower seeds and bean sprouts it has a nice, nutty texture. As with most healthy breads you need a variety of "extras" to give it the protein and vitamins. However, don't be afraid to change it up, remove some things and add others, experiment a bit and keep it fresh and new.	Skill(s):	bread
	Meal:	lunch

Ingredients	print recipe
2 packages active dry yeast 1/4 c.plus 1 Tbsp. honey 1/2 c. lukewarm water 1 c. milk 1/4 c. unsalted butter 1 c. creamed-style cottage cheese 2 tsp. sea salt 2 Tbsp. flax seeds 3 Tbsp. blackstrap molasses 1/2 c. soy flour 1/2 c. wheat germ 1/2 c. cracked wheat 2 large eggs 8 c. whole wheat flour 1 c. raw, unsalted sunflower seeds 2 c. coarsely chopped bean sprouts 1 c. unbleached all-purpose flour 2 tsp. oil (corn or olive)

Ingredients

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Bean Sprout Health Bread

2 packages active dry yeast
1/4 c.plus 1 Tbsp. honey
1/2 c. lukewarm water
1 c. milk
1/4 c. unsalted butter
1 c. creamed-style cottage cheese
2 tsp. sea salt
2 Tbsp. flax seeds
3 Tbsp. blackstrap molasses
1/2 c. soy flour
1/2 c. wheat germ
1/2 c. cracked wheat
2 large eggs
8 c. whole wheat flour
1 c. raw, unsalted sunflower seeds
2 c. coarsely chopped bean sprouts
1 c. unbleached all-purpose flour
2 tsp. oil (corn or olive)

Procedure
1. Stir yeast, 1 Tbsp. honey and the water in a small bowl. Put it aside in a warm area until foamy and called for a bit later. 2. Put milk and butter in small pot and heat until butter is melted. Pour into a large mixing bowl. 3. Stir in the 1/4 c. honey, cottage cheese, salt, molasses and flax seeds. 4. Add soy flour, wheat germ and cracked wheat, mix well. 5. Stir in eggs. 6. Add 2 c. whole wheat flour, 1 cup at a time, stirring thoroughly after each cup. 7. Stir in the foamy yeast mixture. 8. Mix in sunflower seeds. 9. Mix in the bean sprouts. 10. Add the other 6 cups of whole-wheat flour, again, make sure you only add 1 cup at a time and mix well after each cup. You might need to start kneading the dough after the 4th or 5th cup. 11. Put the dough on a floured surface, using the unbleached all-purpose flour, knead in the last cup of all-purpose flour. 12. Knead for 5-10 minutes until dough is smooth, firm and non-sticky. 13. Use a new large bowl or clean out the old one and add 1 tsp. oil, roll the dough into a ball and roll in the oil, covering the dough completely. Cover with a hot, damp towel and place in a warm area. Let dough rise until double in bulk, depending on the temperature, that will take about an hour, maybe a bit more. 14. Punch dough down and knead all the air out for 1-2 minutes. Again, roll dough into a ball, cover with the other teaspoon oil. Cover with towel, place in warm area and let rise 30 minutes. 15. Preheat over to 350°F. Form into at least 2 loaves. I usually make 4 small loaves and use them for bread, however, it's completely up to you. Cover with dry towel and place in warm area again and let rise until double in bulk, about 40-50 minutes. 16. Bake. If making 4 loaves bake for about 40-45 minutes, for 2 loaves bake for 60 minutes. 17. Brush butter over top, this softens the crust. 18. Cool at least 10 minutes on wire rack before cutting. Let cool completely before placing into any plastic bags or you will get condensation and wet bread.

Procedure

1. Stir yeast, 1 Tbsp. honey and the water in a small bowl. Put it aside in a warm area until foamy and called for a bit later.

2. Put milk and butter in small pot and heat until butter is melted. Pour into a large mixing bowl.

3. Stir in the 1/4 c. honey, cottage cheese, salt, molasses and flax seeds.

4. Add soy flour, wheat germ and cracked wheat, mix well.

5. Stir in eggs.

6. Add 2 c. whole wheat flour, 1 cup at a time, stirring thoroughly after each cup.

7. Stir in the foamy yeast mixture.

8. Mix in sunflower seeds.

9. Mix in the bean sprouts.

10. Add the other 6 cups of whole-wheat flour, again, make sure you only add 1 cup at a time and mix well after each cup. You might need to start kneading the dough after the 4th or 5th cup.

11. Put the dough on a floured surface, using the unbleached all-purpose flour, knead in the last cup of all-purpose flour.

12. Knead for 5-10 minutes until dough is smooth, firm and non-sticky.

13. Use a new large bowl or clean out the old one and add 1 tsp. oil, roll the dough into a ball and roll in the oil, covering the dough completely. Cover with a hot, damp towel and place in a warm area. Let dough rise until double in bulk, depending on the temperature, that will take about an hour, maybe a bit more.

14. Punch dough down and knead all the air out for 1-2 minutes. Again, roll dough into a ball, cover with the other teaspoon oil. Cover with towel, place in warm area and let rise 30 minutes.

15. Preheat over to 350°F. Form into at least 2 loaves. I usually make 4 small loaves and use them for bread, however, it's completely up to you. Cover with dry towel and place in warm area again and let rise until double in bulk, about 40-50 minutes.

16. Bake. If making 4 loaves bake for about 40-45 minutes, for 2 loaves bake for 60 minutes.

17. Brush butter over top, this softens the crust.

18. Cool at least 10 minutes on wire rack before cutting. Let cool completely before placing into any plastic bags or you will get condensation and wet bread.