Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 Ran across this and thought some of you home bakers would like this. Suzi ALIVE SPROUTED WHEAT BREADSNow consider a completely natural, unadulterated, uncontaminated alternative - sprouted wheat bread. All you need is 2 cups of red winter wheat. Nothing else. After three days of sprouting, when the sprout is as long as the berry which it springs: Vitamin B-12 content has quadrupled to around 54 milligrams per 100 grams (versus just 1 milligram in white bread).* Other B vitamins have increased 3 to 12 times.* Vitamin E content has tripled* Starches such as gluten are now simple sugars like maltose.* Minerals are freed up for easy assimilation.* Enzymes are plentiful and have converted starches to sugars, proteins to amino acids, and fats into essential fatty acids.* Now contains 3 to 4 times more fiber than stone-ground whole wheat bread.Thanks to the natural sugars, sprouted wheat bread is sweet as well as nutritious.MAKING THE LOAVESAllow the wheat sprouts to drain and dry for 3 to 6 hours before grinding. Wet sprouts will not grind well and will create too much moisture in the dough. Use a food processor, wheat grass juicer or meat grinder (see Juicers section of this site). Other juicers or blenders are not designed to grind and should not be used. After grinding, you should end up with a smooth paste. Lumpy, coarse or chunky dough will not work nearly as well, and should be ground a second time. Now you are ready to form the loaves.After washing your hands to prepare, you have tow options. You can oil your hands with a corm, sunflower or sesame seed oil and knead the dough, folding it into itself several times. This will spread the gluten and help the bread stick together and rise better. Or you can go straight to shaping the loaves before popping them in the oven. Just form balls of dough about three inches in diameter. You should get 2 to 4 loaves from the 2 cups of wheat you began with. Place them on a flat baking tray such as a cookie sheet. You may wish to dust the tray with cornmeal or sesame seeds to prevent sticking. Oiling a baking tray is not recommended because heat makes oils indigestible. Now flatten each ball to a height of about 1 1/2 inches and a diameter of 4 to 5 inches. For a tastier bread, you may wish to mix your own "additives" into the dough. You can add dates, raisins, chopped nutmeats, nutbutters, coconut, cinnamon, vanilla, etc. for a real taste treat.SLOW-BAKINGYou can't rush a sprout bread. Pre-heat your oven to 250 degrees F and place the baking tray with loaves on the center rack. Bake for 2 1/2 to 3 1/2 hours, depending on the size of your patties and you oven. This low temperature, long- term baking method preserves most of the nutrients from heat. Although the oven temperature may be 250 degrees, the temperature inside the loaves is about 100 degrees cooler. You may with to use a spatula midway in the baking to lift the bread from the tray to prevent sticking. The bread is ready when the top of each loaf is firm to the touch but not hard. The loaves should still be moist like brownies when removed from the oven.This delicious sprouted wheat bread is denser, shewier, sweeter and tastier than breads make with flour. This method of using sprouted grains in bread-making goes back to biblical times. Such breads can become a major improvement in you and your family's diets. You will get plenty of protein, while consuming fewer calories, very little fat and no pesticide residues, processing contaminants or chemical additives. You will enjoy better digestion because of the enzymes and the fiber will aid regularity. By including sprouted wheat bread in your diet, you will be getting the real staff of life for nutritional support. You may even experience a corresponding boost in energy and health which the living germ of the grain can help bestow. SiteBuilder - Free web site building tool. Try it! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 very interesting. are there no other ingredients? love.. granny lee herbal remedies , Suzanne <suziesgoats> wrote: > > Ran across this and thought some of you home bakers would like this. > > Suzi > > > > ALIVE SPROUTED WHEAT BREADS > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 29, 2004 Report Share Posted January 29, 2004 Wow Suzi! This is just what we were looking for. Now do you have one for Sprouted grain Pizza Dough? How about Sprouted grain Tortilla? today is day seven of the 4 week cleanse for DH and while we are dying for foods we used to eat, we are becoming quite creative with what we are eating during the cleanse. I have some cool receipes for sprouted nut cheese if anyone is interested Sylvia ( & Ian) herbal remedies , Suzanne <suziesgoats> wrote: > > Ran across this and thought some of you home bakers would like this. > > Suzi > > > > ALIVE SPROUTED WHEAT BREADS > > Now consider a completely natural, unadulterated, uncontaminated alternative - sprouted wheat bread. All you need is 2 cups of red winter wheat. Nothing else. After three days of sprouting, when the sprout is as long as the berry which it springs: > > Vitamin B-12 content has quadrupled to around 54 milligrams per 100 grams (versus just 1 milligram in white bread). > > * Other B vitamins have increased 3 to 12 times. > > * Vitamin E content has tripled > > * Starches such as gluten are now simple sugars like maltose. > > * Minerals are freed up for easy assimilation. > > * Enzymes are plentiful and have converted starches to sugars, proteins to amino acids, and fats into essential fatty acids. > > * Now contains 3 to 4 times more fiber than stone-ground whole wheat bread. > > Thanks to the natural sugars, sprouted wheat bread is sweet as well as nutritious. > > MAKING THE LOAVES > > Allow the wheat sprouts to drain and dry for 3 to 6 hours before grinding. Wet sprouts will not grind well and will create too much moisture in the dough. Use a food processor, wheat grass juicer or meat grinder (see Juicers section of this site). Other juicers or blenders are not designed to grind and should not be used. After grinding, you should end up with a smooth paste. Lumpy, coarse or chunky dough will not work nearly as well, and should be ground a second time. Now you are ready to form the loaves. > > After washing your hands to prepare, you have tow options. You can oil your hands with a corm, sunflower or sesame seed oil and knead the dough, folding it into itself several times. This will spread the gluten and help the bread stick together and rise better. Or you can go straight to shaping the loaves before popping them in the oven. Just form balls of dough about three inches in diameter. You should get 2 to 4 loaves from the 2 cups of wheat you began with. Place them on a flat baking tray such as a cookie sheet. You may wish to dust the tray with cornmeal or sesame seeds to prevent sticking. Oiling a baking tray is not recommended because heat makes oils indigestible. Now flatten each ball to a height of about 1 1/2 inches and a diameter of 4 to 5 inches. For a tastier bread, you may wish to mix your own " additives " into the dough. You can add dates, raisins, chopped nutmeats, nutbutters, coconut, cinnamon, vanilla, etc. for a real taste treat. > > SLOW-BAKING > > You can't rush a sprout bread. Pre-heat your oven to 250 degrees F and place the baking tray with loaves on the center rack. Bake for 2 1/2 to 3 1/2 hours, depending on the size of your patties and you oven. This low temperature, long- term baking method preserves most of the nutrients from heat. Although the oven temperature may be 250 degrees, the temperature inside the loaves is about 100 degrees cooler. You may with to use a spatula midway in the baking to lift the bread from the tray to prevent sticking. The bread is ready when the top of each loaf is firm to the touch but not hard. The loaves should still be moist like brownies when removed from the oven. > > This delicious sprouted wheat bread is denser, shewier, sweeter and tastier than breads make with flour. This method of using sprouted grains in bread-making goes back to biblical times. Such breads can become a major improvement in you and your family's diets. You will get plenty of protein, while consuming fewer calories, very little fat and no pesticide residues, processing contaminants or chemical additives. You will enjoy better digestion because of the enzymes and the fiber will aid regularity. By including sprouted wheat bread in your diet, you will be getting the real staff of life for nutritional support. You may even experience a corresponding boost in energy and health which the living germ of the grain can help bestow. > > > > > > > > SiteBuilder - Free web site building tool. Try it! Quote Link to comment Share on other sites More sharing options...
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