Guest guest Posted February 22, 2001 Report Share Posted February 22, 2001 My 9 year old son sprouted some spelt and kamut for his science project. Then he dried it in the dehydrator then he ground it up in the grain grinder and ended up with flour that was just like any other flour. The only difference we noticed was the smell. It had a different smell than kernels that hadn't been sprouted first. We didn't use the flour to bake anything out of it. After grinding it we dashed off to family science night where each of the kids displayed their projects. We didn't get any baking done that night and forgot to pop the flour in the freezer to save until the next day. My daughter grew kefir for her science project. Several of the parents were interested in it. We shared our grains with them and there are now several other families in their school making kefir. My kids are thrilled they aren't the only WIERD ones around! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2001 Report Share Posted February 23, 2001 Kareemah, Did you dehydrate the sprouted wheat in the oven before you vitamixed it? Grinding up wet sprouted wheat should yield something like "goo." One way you can use this goo is to make a loaf of it and bake it in the oven either at 250 for several hours (I think around 4), or 150 for around 8 (watch it closely and use your own judgement). Can add raisins, cinammon, soaked nuts, herbs, etc. I think there is a recipe in NT for Zarathustra bread which is very simple.... Happy baking, ----- Original Message ----- From: Native-Nutrition Sent: 2/22/2001 5:48:34 PM Subject: Sprouted Wheat Hello Everyone: I sprouted my wheat and ground it up in my vitamix. The flour came out looking sort of like bread crumbs. Is this what it is supposed to be like. The consistancy was like that of bread crumbs too. I took a deep breath and tried to make some biscuits out of it. Oh brother, I could just see the pile of crumbled mess that it was going to make. But guess what. They came out pretty tastey. And yes I used my coconut oil. I can see why they say just soak fresh made flour in cultured milk though. Sprouted wheat flour can be difficult to bake with. The biscuits worked out okay in spite of this and I was glad. Does any one have any bread recipies for sprouted wheat? Any for baked goods? I have a bunch more wheat sprouting and it will be ready tommorow. I need some ideas quick. Thanks, Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2001 Report Share Posted February 23, 2001 Yes I dehydrated in the oven first. It didn't make goo at all. I t came out just like bread crumbs. I sprouted hard red wheat. I don't know if this makes a difference in the consistency. Thanks, Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2001 Report Share Posted February 23, 2001 Okay maybe I did not dry the grains long enough. If using an oven (don't have a dehydrator) how long should I leave the grains in the oven and at what temperature? I'd like to see my flour come out like regular flour. )) Thanks Everyone, Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2001 Report Share Posted February 23, 2001 I think I know what the problem is. Since I am doing this in the oven, my grains appear to be cooking partially and then getting dry. This is why it is coming out like bread crumbs. Does this sound right? There was a little water in the pan too. So the grains weren't totally dry. I think this is the problem. Thanks for any solutions, Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 23, 2001 Report Share Posted February 23, 2001 When you grind up the grain it should be as hard as little pebbles. So hard that if you were to bite into a couple they would dislodge fillings. :-0, To get to this state you should dehydrate the grain for at least 18 hrs at 150 - that would be my guess. I went to 24 hrs the last time at 145F in a dehydrator.... Good luck, ----- Original Message ----- From: Sent: 2/23/2001 8:16:12 AM Subject: Re: Sprouted Wheat I think I know what the problem is. Since I am doing this in the oven, my grains appear to be cooking partially and then getting dry. This is why it is coming out like bread crumbs. Does this sound right? There was a little water in the pan too. So the grains weren't totally dry. I think this is the problem. Thanks for any solutions, Kareemah Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2001 Report Share Posted February 24, 2001 Hi - After you dry your sprouted grains, do you have to grind them up immediately or can you keep them in a jar until you need them? I'm assuming the sprouted flour will go rancid quickly as the flour from regular grains does, but do the grains go rancid after they are sprouted and dried? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 24, 2001 Report Share Posted February 24, 2001 From Preserve It Naturally II: Dehydrating Grain " Wheat, barley, oats, and buckwheat should be partially stalk dried before being picked to dehydrate. The same it true for corn. Once the corn kernels are removed from the cob, spread them out in a single layer on the drying trays; other grains should be poured on in a 1/2 " layer. Dry for 12-18 hours at 115 degrees F. Dried corn should lok shriveled. The wheat and other grains should be hard and crunchy with a nutty taste. " Do not ask me to interpret this. I'm just printing it for you. anne > Okay maybe I did not dry the grains long enough. If using an oven (don't > have a dehydrator) how long should I leave the grains in the oven and at > what temperature? > I'd like to see my flour come out like regular flour. )) > > Thanks Everyone, > Kareemah Quote Link to comment Share on other sites More sharing options...
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