Friday, March 25, 2011
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.
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.