Sprouted Grain Struan

1. SIMMER 30 grams whole grains in 75 g water for 15minutes then STEAM cool

   • 60 g whole grains, cooked

MIX SOAKER then BENCH REST 10-12 hours:

2. • 50 g starter

   • 50 g water

   • 50 g Bread flour

   • 5 g Honey

   • 40 g milk

   • 40 g yogurt

   • 40 g whole wheat flour

   • 30 g oatmeal

   • 10 g cornmeal

   • 20 g walnuts, roasted and crushed

MIX FINAL DOUGH (AUTOLYSE 30 minutes)

2. • SOAKER

   • COOKED GRAINS

   • 95 g water

   • 2 g instant yeast

   • 20 g honey/sugar/molasses

   • 175 g Double Bubble

   • 35 g Sprouted wheat flour

   • **OFFSET 8 grams salt

HAND KNEAD (100 strokes/2-30 minute reps)

HAND FOLD (4 times-30 minute reps)

FORM, BASKET then BENCH REST for 10 minutes

REFRIGERATE for 60 minutes

FREEZE 30 minutes WHILE PRE-HEATING OVEN

STEAM BAKE 20 minutes at 500 degrees

UNCOVER and BAKE 13 minutes 

STEAM COOL