Enzymes found in whole grain are proteins that cause biochemical reactions during fermentation and later during digestion. They break down larger nutrient molecules, like fat, carbohydrates, and proteins, making them easier to digest for better nourishment both in our digestive tracts as well as in a sourdough start and later as the bread ferments.
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Whole grains come packed with enzymes and good bacteria, both of which will accelerate the bulk rise. To mitigate the negative side effects of the grain and to release the full nutritional value contained therein, you may need to retard your long ferment in the fridge. This will help to break down gluten into a more digestible form of protein, dissolve phytic acid to make vitamins and minerals more bioavailable, and allow the yeast and bacteria time to consume many of the sugars and starches, which will promote a lower glycemic response to the bread.
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Just milled whole grains handle differently than refined wheat flour. Martha Levie explains the need for more water and to expect high enzymatic activity.
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For International #RealBreadWeek we present the savory flavor of focaccia, olives, mushrooms, and Italian seasoning all rolled up in a loaf of sourdough.
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This is a mocha and maple-infused date sourdough bread that when chilled can be easily shaped into a heart for Valentine’s Day.
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