The first time I ever sprouted seeds (mung beans to be exact) was for a Biology experiment in High School. It amazed me to see how these seemingly lifeless grains suddenly awaken to new life with just a mere soak in water. Fifteen years later, seeing this transformation is still incredible to me and I felt like a kid again doing a fun science experiment in the kitchen.
|Leftover sprouted grains|
The recipe actually makes use of vital wheat gluten so I didn't have to make the decision to add it on my own. One of the reasons for the VWG is that the sprouted wheat might have weaker gluten development because the ground grains have sharp edges that could tear the the gluten formation of the dough. The VWG merely reinforces these connections so you will end up with a good rise and a light loaf.
This bread is absolutely wonderful and I love the nutty bits that the wheat kernels give. I was expecting this bread to be somewhat dense but it's not that way at all -- It's very light and fluffy. My only complaint is the chewiness of the crust which I think can be remedied by brushing it with melted butter as soon as it comes out of the oven.
*Submitting this post to YeastSpotting*