Sprouting wheat grain

[Guest guest]

-Becky,How do you make the doughpiece with the sprouts and

additional ingredients? All in? Dennis

-- In , " bandtribejones "

<barajones@g...> wrote:

>

>

> I sprout wheat berries to make diastatic malt (my sweetening for

> whole wheat bread).

> 1)I use a gallon glass jar (or can use quart jar depending upon

> amount you want to make),

> 2)put about 1/2 to 3/4 cup of wheat berries in the jar,

> 3)fill the jar about 1/2 full of filtered water,

> 4)cover the opening with a screen/cloth (cheesecloth, gauze...any

> breathable cloth) and rubberband to hold it in place

> 5) let sit overnight

> 6) rinse and drain the seeds in the morning (with your " screen " )

and

> again during the day

> 7)the sprouts should be about berry length in about 2-3 days...

>

> Becky

>

> > WHAT ARE GOOD WAYS TO SPROUTING WHEAT AND SOAKING WHEAT. aND ARE

> > THERE ANY GOOD WEB SIGHTS FOR THIS INFORMATION?

[Guest guest]

Dennis,

I can't answer your question-I don't use the sprouts themselves for

making the dough....I've heard that you can make a sprouted wheat

bread with them...just haven't tried any recipe like that.

Once I get the berries sprouted, I dehydrate them, grind them and

store the powder in a jar in the freezer. My 100% whole grain bread

(either all red wheat or wheat and spelt) is rising on the power of a

wee bit of diastatic malt-the name of the powder that comes from the

sprouted wheat berries. This has been a very economical bread for our

family for the past 15-20 yrs....I've got alot of males to feed here.

It makes a very substantial bread....heard that Europeans utilize it

but can't verify that.

Becky