Digest Number 1852

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Lisa

This ain't sprouted bread.

Sprouts a variety of grain seeds to about a sprout the size of the kernel (seed). Run them to medium chop in your food processor. Make them into 2 inch high shapes. Place them on a cookie sheet in an oven at about 200 degrees F to dehydrate rather than bake them.

This is also known as Essene bread.

mjh

 

In a message dated 1/21/03 8:32:48 PM Eastern Standard Time, herbal remedies writes:

 

 

making sprouted bread

 

Okay guys, I'm nearly ready to start making my bread from sprouted wheat! I have my bread machine now, but also bought a Kenwood Chef with a grain mill attachment. Seems that machine will do all the work anyway - all I need to do is put the bread in the oven :-)

 

So, getting down to the nitty-gritty here. I have a recipe for bread as follows (mixed wholegrain)

 

75g =3/4 cup stoneground wholemeal bread flour

175g = 1 1/3 cup plain flour

75g = 2/3 cup rye flour

50g = 1/3 cup medium oatmeal

50g = 1/2 cup sesame seeds

50g = 1/3 cup sunflower seeds

2 tsp salt

2 1/2 tsp easy-blend yeast

2 tsp brown sugar

1 tbs oil

1 1/4 cup warm water

 

Question time:

I want to sprout grain and mill it myself. do I sprout the grain until the shoots come out? If yes, how long? Then do I simply dry the grain and mill it to flour?

 

If I use just one type of flour to start with, would I use the measurement given for all these flours above together? i.e.: 75g+175g+75g?

 

What is the use of the oatmeal? Is that as a flour also?

Most recipes I see have grain+plain/bread flour. Can I just use a grain flour? Or do I need a plain/bread flour also? If yes, how do I make that, and what is the main ingredient?

 

Thanks guys. I've never done this before so am a complete novice. So please bear with me.

 

Thanks

 

love,

Lisa