Harvest Wheat Sheaf
The Full Flavors of Whole Wheat and Wheat Germ;
Made Lighter, More Tender by Sprouted Wheat
Warm-colored Crust Glows Under the Luster of an Egg Wash
Makes 1 Sheaf
2 to 2-1/2 cups all-purpose flour
1 cup whole wheat flour
1/4 cup + 2 tablespoons sprouted wheat*
2 tablespoons wheat germ
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
3/4 cup milk
1/4 cup water
3 tablespoons vegetable oil
1 tablespoon honey
1 tablespoon light molasses
Egg Glaze (recipe follows)
In a large bowl, combine 2/3 cup all-purpose flour, wheat flour, sprouted wheat, wheat germ, undissolved yeast, and salt. Heat milk, water, vegetable oil, honey and molasses until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough into 18 equal pieces. Roll 2 pieces to 12-inch ropes. Twist ropes together; set aside. Roll 8 pieces to 18-inch ropes and roll remaining 8 pieces to 15-inch ropes. Place one 18-inch rope lengthwise on center of a greased baking sheet, bending top third of rope off to the left at a 45-degree angle. Place a second 18-inch rope on sheet touching the first rope but bending the top third off to the right. Repeat procedure using two more 18-inch ropes placing them along outer edges of straight section and inside bent sections so that ropes are touching. Repeat, using two of the 15-inch ropes. Repeat, starting with the long ropes placing them on top of the arranged long ropes and slightly spreading out ropes forming bottom of sheaf. Fill in by topping with the remaining 15-inch ropes making shorter bends in the two uppermost ropes. Cut twist in half. Arrange twists side by side around center of sheaf; tuck ends underneath. Cover; let rise in warm, draft-free place until doubled in size, about 1 hour.
Make diagonal snips with scissors along the bent portion of “stalks” above the twist. Gently brush with Egg Glaze.
Bake at 400oF for 15 to 20 minutes or until evenly golden. Remove from sheet; cool on wire rack.
Egg Glaze: In a small bowl, combine 1 egg and 1 tablespoon water. Stir to blend.
* To sprout wheat kernels:
Soak 1/4 cup kernels in 3/4 cup water until saturated, about 1 to 2 hours. Drain kernels. Scatter in a single layer in a colander lined with several thicknesses of cheesecloth or use a lined large strainer set over a bowl. Cover with more cheesecloth or plastic wrap. Hold at room temperature until 1/8 to 1/4-inch sprouts appear, about 2 days. Keep kernels moist by occasionally pouring on and draining off water. Use as soon as sprouts appear and before sprouts turn green. Any extra sprouts can be used as garnishes, in salads, casseroles, quick breads, and other yeast breads.
To store sprouts, refrigerate in a firm, air-tight container for a few days to over a week.
Serving size: 1 slice; 1 / 12 of recipe
Serving weight: 2.3 ounces (65 g)
Calories 180; Total fat 4 g; Saturated fat 0.5 g;
Cholesterol 0 mg; Sodium 200 mg; Carbohydrates 31 g;
Dietary fiber 2 g (0.9 g / oz); Sugars 4 g; Protein 5 g