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Sprouted Herbed Bread recipe

A yeast bread made with alfalfa sprouts,wheat germ and dried basil leaves.

Recipe: Sprouted Herbed Bread

3/4 cup milk
2 tablespoons vegetable shortening
1 tablespoon honey
1/2 teaspoon salt
1 (1/4-ounce) package active dry yeast or 2 1/2 teaspoons
1 large egg
1 cup alfalfa sprouts
1/2 cup wheat germ
1/2 teaspoon dried basil leaves
2 cups all-purpose or bread flour

  • Combine milk, shortening, honey, and saltin a saucepan. Heat to about 120°F (50°C). Remove fromheat.
  • In a mixing bowl add yeast and 1 cup flour,lightly toss until mixed. Gradually pour in milk mixture beatingat low speed. Beat in egg at low speed for 30 seconds, scrapingthe bowl constantly. Beat at high speed for 3 minutes. Stir inalfalfa sprouts, wheat germ, basil, and 1 cup flour; mix untilsmooth.
  • Transfer to a greased bowl, turning togrease the top. Place in a warm spot; covered, let rise, for1 hour, or until doubled in size. Punch dough down and let restfor another 10 minutes. Place in a greased loaf pan. Cover; letrise for additional 20 minutes, or until doubled in size.
  • Bake in 375°F (190°C) oven for20 minutes. Remove from oven; cover with foil, and bake for 20minutes more, or until done. Cool completely on a wire rack beforeslicing.

    Makes 1 loaf.

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