sprouted-grain-pan-bread.md

title	excerpt	tags	pre-ferments	final-dough	method
Tartine-Style Sprouted Grain Pan Bread	A hearty, savory version of a Danish rye bread, loaded with sprouted grains and seeds, as well as dark beer, buttermilk, and honey. This is based on the master method in <i>Tartine No. 3</i>, and can be modified to use any number of sprouted grains, seeds, and flours. This recipe yields two 10x4” and two 8x3” pans.	rye sprouted grains beer pan loaf Tartine	name ingredients Levain item weight percentage 100% whole-grain Yecora Rojo 140 100 item weight percentage water 140 100 item weight percentage liquid starter 35 25	name ingredients Final Dough item weight percentage T65 durum wheat flour 200 80 item weight percentage T85 Edison wheat flour 200 80 item weight percentage medium rye flour 100 20 item weight percentage water 435 87 item weight percentage buttermilk 180 36 item weight percentage dark beer (Structures Vanilla Omen porter) 135 27 item weight percentage levain 310 62 item weight percentage salt 17 3.4 item weight percentage sprouted triticale 400 80 item weight percentage rye chops 125 25 item weight percentage golden flax seeds 210 42 item weight percentage pumpkin seeds 45 9 item weight percentage sunflower seeds, toasted 45 9 item weight percentage sesame seeds, toasted and partially ground 105 21	day steps 1 time instr 23:00 Place 250g triticale grains in a bowl and cover with water. day steps 2 time instr 11:00 Rinse the soaked grains in a strainer, drain, and return to bowl. Cover bowl with cheesecloth or a kitchen towel. Repeat this every 12 hours until grains have begun to sprout. day steps 3 time instr 23:00 Prepare levain. Rest 16 hours. day steps 4 time instr 11:30 Autolyse flours and liquid ingredients. Use warm water if bringing beer and buttermilk out of refrigerator. time instr 12:00 Add levain. Mix until well incorporated. time instr 12:30 Add sprouted grains, seeds, and salt and fold to incorporate. time instr 13:15 Fold. time instr 14:00 Fold. time instr 14:45 Fold. time instr 16:15 With wet hands, scoop dough and place into buttered, flour-lined bread pans. Use additional water to smooth the tops of the loaves with your hands. Begin ambient proof. time instr 18:30 Preheat oven to 425°F. time instr 19:15 Brush loaves with water and score. Loosely cover with greased foil and put in oven. (Smaller pans can be held out for 15 minutes.) time instr 20:00 Rotate pans in oven and remove foil. time instr 20:15 Take pans out of oven. Remove loaves from pans and return to oven to further caramelize the crust. time instr 20:25 Remove from oven and set on cooling rack. Let set overnight before cutting loaves open.