Re: Sprouted Wheat Bread...

[Guest guest]

>

> I tried sprouting, dehydrating, and then grinding the sprouts.

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?

[Guest guest]

>

> I tried sprouting, dehydrating, and then grinding the sprouts.

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?

[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]

Any other ideas?

I have a few more questions.

At what temperature do you bake the bread and for how long?

Does your oven temperature seem to be accurate as judged by other

things baked in the oven or with an oven thermometer?

Do you use a baking stone, pizza stone, tiles or any such thing in the

oven?

How long do you preheat the oven?

Gas or electric?

When you say that the grind is fairly course, just how coarse is it?

Do you have this problem with any other bread or do you bake other

breads that come out fine?

Do you bake any breads with flour from your grinder that come out well?

I know that it is a lot of questions but I do not want to give you bad

advice.

Jeff

[Guest guest]

my reply.....

>

> I have a few more questions.

> At what temperature do you bake the bread and for how long?

The recipe I use calls for 350 degrees for 35 minutes for white

bread. At this with the sprouted wheat I get mush. I've tried

variations, baking up to an hour with the sprouted wheat which gives

me burned crust and squishy inside. I've also tried for varying

lengths at 375 degrees with similar results.

> Does your oven temperature seem to be accurate as judged by other

> things baked in the oven or with an oven thermometer?

I haven't used an oven thermometer, but it seems to be accurate,

though it is fairly old.

> Do you use a baking stone, pizza stone, tiles or any such thing in

the

> oven?

I use Pampered Chef bread pan baking stones, and have great luck

baking in them with store bought flour.

> How long do you preheat the oven?

I usually preheat for quite awhile. I turn the oven on when the

dough is doing pretty well raising. I'd say about 20-30 minutes.

> Gas or electric?

Electric

> When you say that the grind is fairly course, just how coarse is

it?

More course than store bought wheat, but not as bad as wheat germ.

That's a hard one to explain without showing someone. If you mixed a

about a teaspoon of wheat germ with about a handful of store bought

wheat flour, that would be about the consistency. My mill is

antique:)

> Do you have this problem with any other bread or do you bake other

> breads that come out fine?

My other breads come out beautiful.

> Do you bake any breads with flour from your grinder that come out

well?

I have at times ground just regular wheat seeds and added it in ratio

to a typical wheat bread recipe with nice results.

>

> I know that it is a lot of questions but I do not want to give you

bad

> advice.

No problem, I really appreciate your help. I'm thinking it might

just be my beloved miller, but it's so weird. It looks fine, and

then when you pinch it slightly it turns dough-y. Like I said, even

if the crust is is well done. Do you use a ratio of flour or just

use entirely all sprouted wheat flour?

Thanks!

Amber