Sprouted breads and sprouting grains

[Guest guest]

* Exported from MasterCook *

 

Sprouted Breads and Sprouting Grains

 

Recipe By :SMART BREAD MACHINE RECIPES by Sandra L. Woodruff

Serving Size : 0 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 cup whole wheat berries

filtered water

 

Spruce up breads with sprouted grains. Wheat berries, rye berries, and triticale

can all be sprouted and added to bread dough. Slightly sweet and chewy, sprouts

are rich in B vitamins, minerals, and fiber. To get started, all you need is a

1quart widemouthed glass jar, a specially designed lid with small holes or

screening (found at any natural food store), and your chosen grain.

 

Sprouted grains contain diastatic enzymes (the same enzymes found in diastatic

malt powder) that improve the quality of bread dough, enabling it to rise

better. They also contain a sugar called maltose that adds a distinctive malt

flavor to breads. Wheat sprouts are especially flavorful in yeast breads. Use

about 1/2 cup of whole wheat sprouts per 1-pound loaf of bread (use the RAISIN

BREAD setting when adding sprouts or they'll be pulverized). A word of caution

-- the grains on the outside will be crunchy; so, chew carefully.

 

For a cracked-wheat effect, add chopped wheat sprouts to bread dough. Chopping

sprouts releases more enzymes that condition dough; so, be careful since too

many enzymes make the bread a gooey mess. Use 3 to 4 tablespoons of chopped

sprouts per loaf of bread for optimal results. In breads where you want the

conditioning effect of wheat sprouts without wheat-berry or cracked-wheat

particles, puree 1 1/2 tablespoons of wheat sprouts with the liquid for the

bread before mixing with flour.

 

Sprouts can cause bread to rise unpredictably. So, your safest bet is to let

your machine mix and raise the dough once; then, shape it yourself and bake it

in the oven. Make a braided loaf, a hearty round loaf, rolls, or even pizza

crust with added sprouts.

 

 

SPROUTING MADE SIMPLE - Here are basic directions for sprouting grains. Any kind

of grain can be sprouted. Wheat berries and rye berries are two of the easiest

and tastiest.

 

1. Cover the bottom of a widemouthed glass jar with your chosen grain. Do not

put too much grain in the jar.

 

2. Seal the jar with a sprouting lid (a specially designed lid with screening or

holes in it). Cover the grain with water, and let it soak in a dark place

overnight.

 

3. The next day, drain the grains and rinse with fresh, cool water. Lay the jar

on its side and put it in a dark place.

 

4. Rinse with cool water twice daily and drain well until the sprout is as long

as the grain. Sprouts that grow too long tend to make breads gummy and dense.

 

5. The sprouts will be ready in 2 to 3 days. When they are long enough, rinse

and dry off, then use them immediately or refrigerate them until they're ready

to use. Sprouts will keep in the refrigerator for 2 to 3 days.

 

 

- - - - - - - - - - - - - - - - - - -

 

Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0 0

 

 

Co-moderator at http://community.sierra.com/WebX?14@@.ee741bb

Cookbook covers http://home.earthlink.net/~kitpath/MC/iAlbum.html