Friday, March 25, 2011

Sprouted Bread

My interest in making the sprouted bread peaked when I read Gen's post. I did some research and found a recipe that was very easy to do. There are alot of benefits to eating sprouted grains versus eating the grain itself. There are a number of nutrients that are more available to our bodies after the grain has sprouted. Given all of these reasons I decided to try my hand at it. Surprisingly it was very sweet and in my opinon delicious. It's a very moist bread with a crusty outside. I fell in love with it and decided to share. I already have another bowl of wheat sprouting.

Essene Bread

First you sprout the wheat berries. For a small loaf use 2 cups. Place in a large jar, or glass bowl that is still narrow enough to cover with cheesecloth, mesh, or dish towel and can still be secured with a rubber band. Rinse wheat Berries thoroughly and remove any debris that might be present. Then fill the bowl with water about twice the amount of wheat berries, approx. 4 cups. Let soak overnight or 12 hours. Drain and cover with the cloth and secure with rubberband. Place in an area of the kitchen that is sort of dark or at least away from sunlight. Rinse and drain about 2 or 3 times a day to keep the berries moist. When the tails of the sprouts are about 1/4" long they are ready. for me it's less than 48 hours. Do not rinse the berries at this stage. You do not want them too moist to make the dough.

Next place in food processor and process until the dough forms a ball but right before it falls apart again. Dough will be very moist and sticky.

Place dough on a oiled cooking sheet and shape into a hearth style loaf. Bake in a 250 degree F oven with a pan of water on the lower shelf and the bread on the top shelf for 2 1/2 hours or when you press on the bottom of the loaf it springs back. Let cool on rack. Slice and enjoy. Store in a ziploc bag at room temperature. It will keep for about 5 days. You can also freeze the bread. The refrigerator will dry it out.

This bread is a low fat, low calorie bread with a low glycemic index.

I think it's a real yummy bread and worth the time it takes to make.


junglewife said...

That sounds yummy. I will have to share the recipe with my friend who actually has some wheat berries (we can't get them here.) But, I think part of the recipe might be missing? I go from having the wheat berries sprout to actually having a dough, but no recipe for the dough in between... :-)

sharla gutierrez said...

I love bread! That is one of my downfalls, but I have always eaten the whole wheat kind. That recipe looks and sounds interesting. I have never tried sprouting wheat!
Thank you for your comments. I appreciate them and it is very encouraging seeing you do your exercise video. I love seeing the pictures of you doing kinect. I have seen then but have never tried them. Sharla G.

Charlie said...

No that's the beauty of the recipe. There are no other ingredients. You just use a food processor or meat grinder to make the dough by grinding the wheat berries. In the food processor which is the best I think you use the S shaped steel blade until it forms a dough. If you want more sweetness you could add some sweetner to it. I tried some agave in mine and it was very sweet. It's the simplest form of bread out there. Some people add salt to it too, but it's not necessary.

I know I couldn't wrap my brain around it at first. baking powder, no baking soda, no yeast. LOL!!!! It does work.

Sharla: Thank you so much for your encouraging words.

Charlie said...

Oh, Sarah, don't forget to post your yogurt recipe. I tried one but it was too thin. It's like you can see a separation and a liquid on top. It tastes like yogurt but it is very thin. What did I do wrong?

junglewife said...

Charlie - Wow, I can't believe there are no other ingredients! That is crazy! I REALLY am going to have to have my friend give me some of her wheat berries now so we can try this!!!

No, I haven't forgotten about posting my yogurt recipe. I will try to do that today. I actually took pictures the last time I made it so you can see my process :-)

Charlie said...

Oh, thanks, Sarah. I can't wait.