Guest guest Posted January 3, 2001 Report Share Posted January 3, 2001 Marsha, could you send the directions for sprouting wheat bread in the bread machine, please. Thank you Bernadette Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2001 Report Share Posted January 9, 2001 Hi Bernadette! I would sprout the wheat just like you usually do, then add 1/2 cup or so of sprouts to the breadmaker after your favorite bread recipe is almost finished kneading. Mine beeps when the dough is almost finished kneading so that you can add raisins, etc. at the right time without the breadmaker tearing them up. This bread should taste great. After cooking, though, at roughly 350 degrees, all the nutrients will be dead. That's why I would never go to all the expense of ordering, shipping, etc. for something that is dead when it gets to my door. But I love to eat cooked food just like most everyone. If we limit it to just a small amount a day, we do just fine. Hope this helps. In Him, Marsha <>{ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2001 Report Share Posted January 9, 2001 I should think the sprouted bread would end up with a much higher mineral content than one made solely from grain. Are you certain cooking destroys the minerals? Enzymes and vitamins, yes, but I don't think it alters minerals. And it certainly makes protein more bioavailable. I know I've read that cooked carrots will release more beta carotene or multi carotenoids (sp) than raw ones because the fiber binds the nutrients so tightly blah blah SaraLou Re: Fw: Sprouted Wheat Bread > Hi Bernadette! > > I would sprout the wheat just like you usually do, then add 1/2 cup or so > of sprouts to the breadmaker after your favorite bread recipe is almost > finished kneading. Mine beeps when the dough is almost finished kneading so > that you can add raisins, etc. at the right time without the breadmaker > tearing them up. > > This bread should taste great. After cooking, though, at roughly 350 > degrees, all the nutrients will be dead. That's why I would never go to all > the expense of ordering, shipping, etc. for something that is dead when it > gets to my door. But I love to eat cooked food just like most everyone. If > we limit it to just a small amount a day, we do just fine. Hope this helps. > > In Him, > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2001 Report Share Posted January 9, 2001 Marsha, I have been having trouble with bread on my throat. So I was kinda thinking that sprouted wheat bread was raw bread. I guess I was wrong. Thanks for sending the recipe though. Bernadette Re: Fw: Sprouted Wheat Bread > Hi Bernadette! > > I would sprout the wheat just like you usually do, then add 1/2 cup or so > of sprouts to the breadmaker after your favorite bread recipe is almost > finished kneading. Mine beeps when the dough is almost finished kneading so > that you can add raisins, etc. at the right time without the breadmaker > tearing them up. > > This bread should taste great. After cooking, though, at roughly 350 > degrees, all the nutrients will be dead. That's why I would never go to all > the expense of ordering, shipping, etc. for something that is dead when it > gets to my door. But I love to eat cooked food just like most everyone. If > we limit it to just a small amount a day, we do just fine. Hope this helps. > > In Him, > Marsha <>{ > > Subscription email: > mailto:bowel cleanse-subscribeegroups > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2001 Report Share Posted January 9, 2001 Marsha, I have been having trouble with bread on my throat. So I was kinda thinking that sprouted wheat bread was raw bread. I guess I was wrong. Thanks for sending the recipe though. Bernadette Re: Fw: Sprouted Wheat Bread > Hi Bernadette! > > I would sprout the wheat just like you usually do, then add 1/2 cup or so > of sprouts to the breadmaker after your favorite bread recipe is almost > finished kneading. Mine beeps when the dough is almost finished kneading so > that you can add raisins, etc. at the right time without the breadmaker > tearing them up. > > This bread should taste great. After cooking, though, at roughly 350 > degrees, all the nutrients will be dead. That's why I would never go to all > the expense of ordering, shipping, etc. for something that is dead when it > gets to my door. But I love to eat cooked food just like most everyone. If > we limit it to just a small amount a day, we do just fine. Hope this helps. > > In Him, > Marsha <>{ > > Subscription email: > mailto:bowel cleanse-subscribeegroups > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2001 Report Share Posted January 9, 2001 At 06:58 PM 1/9/2001 -0500, you wrote: >Marsha, > >I have been having trouble with bread on my throat. So I was kinda thinking >that sprouted wheat bread was raw bread. I guess I was wrong. Thanks for >sending the recipe though. > >Bernadette Bernadette, Here's how the bakery describes sprouted grain bread. http://www.silverhillsbakery.ca/sprout/index.html Bob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 9, 2001 Report Share Posted January 9, 2001 At 06:58 PM 1/9/2001 -0500, you wrote: >Marsha, > >I have been having trouble with bread on my throat. So I was kinda thinking >that sprouted wheat bread was raw bread. I guess I was wrong. Thanks for >sending the recipe though. > >Bernadette Bernadette, Here's how the bakery describes sprouted grain bread. http://www.silverhillsbakery.ca/sprout/index.html Bob Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 10, 2001 Report Share Posted January 10, 2001 Thanks Bob. I have a grinder and do grind all my grains fresh. I also have a roller and roll Oats, Barley, Wheat, and Spelt for cereal. Bernadette > >I have been having trouble with bread on my throat. So I was kinda thinking > >that sprouted wheat bread was raw bread. I guess I was wrong. Thanks for > >sending the recipe though. > > > >Bernadette > > > Bernadette, > > Here's how the bakery describes sprouted grain bread. > > http://www.silverhillsbakery.ca/sprout/index.html > > Bob > > > Subscription email: > mailto:bowel cleanse-subscribeegroups > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 2, 2001 Report Share Posted February 2, 2001 Well, I am eating my first batch of sprouted wheat bread as we speak. It is from a recipe I got doing a search on the web. Turned out good, tastes great. My sprouts got a little too long, should have baked yesterday & the yeast I have was not active enough so the bread didnt rise as well as it should have. The crust is really good. Another fine vehicle to contribute to my butter addiction. *choose the road less travelled* love, amanda cop wife & mimmy2angels jack 01/20/98 obhosp daphne 12/02/00 uc homeRebirth ________________________________________________________________ GET INTERNET ACCESS FROM JUNO! Juno offers FREE or PREMIUM Internet access for less! Join Juno today! For your FREE software, visit: http://dl.www.juno.com/get/tagj. Quote Link to comment Share on other sites More sharing options...
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