Re: Sprouted Wheat Bread...

[Guest guest]

> This is exactly what I have done with fine results. The bread was

great.

>

> Can you tell me more about exactly what you are doing?

I use sprouting trays until the sprout is about half a centimeter

long. I then transfer to the dehydrator until completely

dehydrated/dry. I use a very old hand grinder (until I can save up

enough for a good electric one- hey at least I'm getting some muscle

from all this grinding!), so my sprouted wheat flour is fairly coarse.

The bread recipe I use calls to mix everything up the night before

using only a tiny amount of yeast so the dough will rise overnight. In

the morning, punch down, shape in leaves & let raise to bake.

The first time I used mostly sprouted wheat flour and ended up with a

flat gooey mess. The second time I used a bit over two cups of

sprouted wheat of the 10 cups of required flour. The bread looked fine

but once you pinched the inside slightly it gooed-up (for lack of a

better word).

I know, it sounds like I didn't bake it long enough, but I tried baking

it longer with the same results, though the crust got done more, the

inside was the same.

I also tried making essence bread, which was somewhat gooey on the

inside too. I'm not sure if that's the way it's supposed to be or not.

>

What do you thing? Maybe I just need to wait until I can get a better

grinder? Or do you think the slow rising might have something to do

with it? Any other ideas? I really love th emalted taste of the

sprouted wheat.

[Guest guest]

Thank you very much for taking the time for such a great and detailed

reply. I'm going to attempt adjusting my temp and baking time, and see

if that works better, as I've tried many of the other variations. You

gave really good advice and I really appreciate it- thank you very much!

Amber