making sprouted bread??? you mean.......

January 23, 2003

Hi bread bakers,

I have never made oven baked sprouted bread but I do make dehydrated

sprouted breads (realistically they are more like crackers). My

understanding is that by baking bread made with sprouted grains, you will

eliminate the enzyme inhibitors but the oven heat will kill the enzymes that

you have produced by sprouting the grain. So it probably depends on what

you want to accomplish. I don't see how you could mill flour without drying

the sprouted grains - I would experiment with it until you get a flour

texture. Using a dehydrator gives you the most nutrition, but it takes time

to get used to eating raw sprouted grains in breads/crackers in place of

yeast breads.

Marie Dimock

-

<crawlerbunny

Thursday, January 23, 2003 7:16 AM

[herbal remedies] Re: making sprouted bread??? you mean.......

> herbal remedies , " crawlerbunny

> <crawlerbunny@h...> " <crawlerbunny@h...> wrote:

> >

> > > 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? "

> > I need to know this too, and do you then dry it(sprouted wheat

> > berries) so that it can be milled into flour????

>

> > TIA!

> Amanda

>

> Is there really no one out there that knows the answer to these

> questions???!??? Maybe they are just shy. )

>

> Federal Law requires that we warn you of the following:

> 1. Natural methods can sometimes backfire.

> 2. If you are pregnant, consult your physician before using any natural

remedy.

> 3. The Constitution guarantees you the right to be your own physician and

to

> prescribe for your own health.

> We are not medical doctors although MDs are welcome to post here as long

as

> they behave themselves.

> Any opinions put forth by the list members are exactly that, and any

person

> following the advice of anyone posting here does so at their own risk.

> It is up to you to educate yourself. By accepting advice or products from

list members, you are agreeing to

> be fully responsible for your own health, and hold the List Owner and

members free of any liability.

>

> Dr. Ian Shillington

> Doctor of Naturopathy

> Dr.IanShillington

>

January 23, 2003

Well, once the grain has sprouted, it must be dried before you can mill or grind it. Lisa Belcher <lisabelcher wrote:

Hey guys,

I thought that I could just sprout the grain, mill it into flour, and then make bread as usual?????????? What has been said here so far doesn't sound like that??

Lisa

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January 23, 2003

As soon as your grain starts to sprout you can use it... if you want it softer, (like for cereal, etc) soak it another day or 2 or 3... (rinse, drain, etc)... the grain must dry completely in order to grind it. take your sprouted grain and lay out on unbleached paper towels to dry... at least a day...when moisture is gone you should be able to grind.

Sprouts should be out in a day to 2 days. Soak overnite, drain in am... that evening, rinse, drain and by the next day you should start seeing sprouts or by day 3 for sure. i usually set my jars on top the oven... (it is a gas stove and is just a touch warm... I find my grains don't do as well if they are sitting where it's cool. Does this help?

Suzi

Persian <persian wrote:

HiOn Thu, Jan 23, 2003 at 03:16:26PM -0000, crawlerbunny wrote:> "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?"> > I need to know this too, and do you then dry it(sprouted wheat > > berries) so that it can be milled into flour????> > > Is there really no one out there that knows the answer to these > questions???!??? Maybe they are just shy. )> > Someone sent this to the list a while ago.---------------"The sprouting or malting technique for making power flour or amylase-rich flour is simple and well-known. Seeds are soaked overnight and then germinated in the dark for two to three days. The sprouted seeds are then dried and ground into flour. "----------------------PersianFederal Law requires that we warn you of the following: 1. Natural methods can sometimes backfire. 2. If you are pregnant, consult your physician before using any natural remedy. 3. The Constitution guarantees you the right to be your own physician and toprescribe for your own health. We are not medical doctors although MDs are welcome to post here as long as they behave themselves. Any opinions put forth by the list members are exactly that, and any person following the advice of anyone posting here does so at their own risk. It is up to you to educate yourself. By accepting advice or products from list members, you are agreeing to be fully responsible for your own health, and hold the List Owner and members free of any liability. Dr. Ian ShillingtonDoctor of NaturopathyDr.IanShillington

January 25, 2003

Lisa,

Sprout your grains, then dry them then grind them

Suzi

Lisa Belcher <lisabelcher wrote:

Hi mjh,

I obviously did not make myself very clear: I am aware of Essene Bread, but that is not what I want to make. I want to bake normal bread, but using flour which has been made from sprouted grains.

Lisa

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