Sprouted Wheat French Bread

• Vegetarian

• Refrigerated

  • 1 Egg white

• Condiments

  • 1 tbsp Honey

• Baking & Spices

  • 1 package 1 tablespoon active dry yeast or
  • 2 tsp Sea salt
  • 4 cups Sprouted wheat flour

• Liquids

  • 110 2 cups warm water

Found on savoringtoday.com

Description

Ingredients

• 4½ cups sprouted wheat flour
• 1¾ cups warm water -- 110°
• 2¼ teaspoons active dry yeast or 1 package
• 1 tablespoon honey
• 2 teaspoons sea salt
• 1 egg white -- for egg wash

Directions

• In a large bowl or stand mixer, combine water, yeast, and honey. Allow to stand 5 minutes for yeast to soften and begin to bubble. Mix in the salt and half the flour (about 2½ cups) until smooth. Cover and set aside at room temperature for 3 hours.
• Mix in the remaining flour ¼ cup at at time, up to a total of 4½ cups, mixing thoroughly, until dough begins to hold its shape.The dough should be sticky but not runny. Dont be tempted to continue adding flour or the bread will be dense -- using a mixer to knead helps prevent adding too much flour to the sticky dough. Once the dough is mixed and beginning to hold its shape, spread a little oil on the counter and turn out the dough onto the counter to rest for 5 minutes. This is important to allow the flour to fully hydrate. With a little oil on your hands or using a pastry knife, lift and fold the dough onto itself 4 or 5 times. Repeat the 5 minute rest, followed by folding, three more times. (This process will take about 20 minutes.) During this folding and resting process, the dough should continue to stabilize and form a soft ball, though it will still be somewhat sticky.
• Lightly oil a bowl with olive oil. Place dough in bowl, then turn over so oiled surface faces up. Cover with plastic wrap and a dish towel and let rise for 1-1½ hours, or until double in size.
• Place dough on a lightly floured surface and gently knead again. Divide dough into two parts. Roll each half between your hands and the counter (you may need to flour or oil the counter) to stretch the dough into a long loaf shape, about 15 in length. Place on a baking sheet or in a baguette pan (see photo). Slice the tops of the loaves diagonally about ¼ deep with a razor blade or sharp knife. Let rise for about an hour, until doubled in size.
• Preheat oven to 450°. Place a shallow pan of hot water (about 1½ cups) on the lowest bottom rack in the preheated oven.
• Bake baguettes on the middle rack for 12-14 minutes, watch to be sure the loaves do not become too browned--tent with foil if browning too fast. While the loaves are baking, prepare the egg wash by gently mixing 1 egg white and 1 tablespoon of cold water.
• Remove the pan of water and brush the loaves with the egg wash. Return loaves to the oven and bake for 3-5 more minutes or until loaves are golden brown.
• Cool completely before slicing. Serve with butter or olive oil or dipping.