Guest guest Posted January 28, 2000 Report Share Posted January 28, 2000 > > > What about BREAD? > > > I used to make sprouted bread. It is very, very easy. Purchase some wheat, preferrably organic. Wash, rinse, place in sprouting jar. Keep jar in dark cool place. Rinse 2 times daily until small sprouts are seen. Don't allow to turn to green growth. Remove sprouts, rinse. Use meat grinder to grind. Place in bowl add raisins for natural sweetness. No oils, sweetners, etc. are needed. I usually add spices such as cinnamon and cardamon when I add raisins. Form into loaf. Lightly grease a cookie sheet. Bake at 300 F or lower for 1.5 to 2 hours. Slow baking is the idea. Makes chewy, moist and naturally sweet loaf of bread. -- Kiana Rossi bornfree@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2000 Report Share Posted January 28, 2000 What I don't understand is that if I can't have wheat, what is the difference in having wheat sprouts. Can you enlighten me? Actually, that recipe sounds great and I will try it. Thank you so much! RK Rossi wrote: > From: RK Rossi <bornfree@...> > > > > > What about BREAD? > > > > > > I used to make sprouted bread. It is very, very easy. > > Purchase some wheat, preferrably organic. Wash, rinse, place in > sprouting jar. Keep jar in dark cool place. Rinse 2 times daily > until small sprouts are seen. Don't allow to turn to green growth. > Remove sprouts, rinse. Use meat grinder to grind. Place in bowl add > raisins for natural sweetness. No oils, sweetners, etc. are needed. > I usually add spices such as cinnamon and cardamon when I add raisins. > > Form into loaf. Lightly grease a cookie sheet. Bake at 300 F or > lower for 1.5 to 2 hours. Slow baking is the idea. > > Makes chewy, moist and naturally sweet loaf of bread. > > -- > Kiana Rossi > bornfree@... > > --------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2000 Report Share Posted January 28, 2000 Bob Fain wrote: > > What I don't understand is that if I can't have wheat, what is the difference > in having wheat sprouts. Can you enlighten me? Actually, that recipe sounds > great and I will try it. Thank you so much! > > RK Rossi wrote: > > > From: RK Rossi <bornfree@...> > > > > > > > What about BREAD? > > > > > > > > > I used to make sprouted bread. It is very, very easy. Does the diet say you can't have wheat? A lot of people are allergic to wheat. You can sprout whole oat kernels or beans or barley. You might have to adjust the baking time for oat or barley. I never had sprouted bean bread ... might be interesting. Aduki beans. hmmm ... it is a thought. -- Kiana Rossi bornfree@... Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2000 Report Share Posted January 28, 2000 Maybe because it isnt really a grain yet. If you do buy or make sprouted bread you should keep it frozen until ready to use. It wont last long sitting out. Re: rheumatic sprouted bread > From: Bob Fain <BobFain@...> > > What I don't understand is that if I can't have wheat, what is the difference > in having wheat sprouts. Can you enlighten me? Actually, that recipe sounds > great and I will try it. Thank you so much! > > RK Rossi wrote: > > > From: RK Rossi <bornfree@...> > > > > > > > What about BREAD? > > > > > > > > > I used to make sprouted bread. It is very, very easy. > > > > Purchase some wheat, preferrably organic. Wash, rinse, place in > > sprouting jar. Keep jar in dark cool place. Rinse 2 times daily > > until small sprouts are seen. Don't allow to turn to green growth. > > Remove sprouts, rinse. Use meat grinder to grind. Place in bowl add > > raisins for natural sweetness. No oils, sweetners, etc. are needed. > > I usually add spices such as cinnamon and cardamon when I add raisins. > > > > Form into loaf. Lightly grease a cookie sheet. Bake at 300 F or > > lower for 1.5 to 2 hours. Slow baking is the idea. > > > > Makes chewy, moist and naturally sweet loaf of bread. > > > > -- > > Kiana Rossi > > bornfree@... > > > > --------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2000 Report Share Posted January 28, 2000 I say if you have a serious disease, why stress yourself out by condeming yourself to a spartan diet? Eat a sensible well balanced diet (some good carbs (veggies), some good monounsaturated fats and some protein) and enjoy life a bit! And cheat now and then with a big chocolate brownie (like I had tonight! - yummie!). I think diet is overrated with this disease - mind you, just my .02 worth. If you think it works for you, then more power to you - just don't forget to give your mind and spirit a break now and then with a little goodie! If I never see another soy hotdog, it won't be too soon! ugh!! Mark Re: rheumatic sprouted bread > From: RK Rossi <bornfree@...> > > Bob Fain wrote: > > > > What I don't understand is that if I can't have wheat, what is the difference > > in having wheat sprouts. Can you enlighten me? Actually, that recipe sounds > > great and I will try it. Thank you so much! > > > > RK Rossi wrote: > > > > > From: RK Rossi <bornfree@...> > > > > > > > > > What about BREAD? > > > > > > > > > > > > I used to make sprouted bread. It is very, very easy. > > Does the diet say you can't have wheat? A lot of people are allergic > to wheat. You can sprout whole oat kernels or beans or barley. You > might have to adjust the baking time for oat or barley. I never had > sprouted bean bread ... might be interesting. Aduki beans. hmmm ... > it is a thought. > > -- > Kiana Rossi > bornfree@... > > --------------------------- Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 28, 2000 Report Share Posted January 28, 2000 >From: " " <veggie@...> > >Maybe because it isnt really a grain yet. If you do buy or make sprouted >bread you should keep it frozen until ready to use. It wont last long >sitting out. > > According to the blood-type diet I shouldn't have whole wheat, but can have sprouted wheat. It was explained to me this was: Your body recognizes sprouted grains as vegetables, not grains (like you said, it isn't really a grain yet). I eat Ezekiel, a sprouted grain bread. Tastes good and is good for you! And, it does need to be kept at least refridgerated. Be well........ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 7, 2000 Report Share Posted February 7, 2000 Mark, Too funny!! But I agree with you. I tried diet altho I'm not much one that can stick to the far out stuff anyway and can't really afford to lose the weight that most of the carrot diets would cause. <g> The worst one I tried was a liver diet--don't laugh!! I HATE liver always have always will and even more so now!! But don't get me wrong, I'm all for anything that works that isn't masking symptoms and I know sugar is a bad one for me. So in that sense diet would help me. Now where did I put that will power again? <g> << I say if you have a serious disease, why stress yourself out by condeming yourself to a spartan diet? Eat a sensible well balanced diet (some good carbs (veggies), some good monounsaturated fats and some protein) and enjoy life a bit! And cheat now and then with a big chocolate brownie (like I had tonight! - yummie!). I think diet is overrated with this disease - mind you, just my .02 worth. If you think it works for you, then more power to you - just don't forget to give your mind and spirit a break now and then with a little goodie! If I never see another soy hotdog, it won't be too soon! ugh!! Mark >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 8, 2000 Report Share Posted February 8, 2000 Hi, I guess it depends on how much one is sufferint and how desperate one is to get well. Personally I believe diet is worth trying I have proved that in my case it definately has an effect on me and my well being, quite spectacularly so in fact. Sugar makes me very tired within an hour, meat gives me restless legs, and dairy products send my stomach into overdrive:-)) y 2 cents worth:-)) hugs, lisbeth > I say if you have a serious disease, why stress yourself out by condeming > yourself to a spartan diet? Mark Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 Well, you know we are gonna want that recipe, so please email it to me!! Juli --- Lana Gibbons <lana.m.gibbons@...> wrote: > I tried for 2 years to get a decent loaf of homemade > all grain bread > and it never happened. It was always dense, dry, > and harsh - no > matter what I did! Slowly this resulted in me > hating bread (a food I > used to love). > > Well, I made my first batch of sprouted whole wheat > bread yesterday > and I am loving it! It is *soft* like refined > bread, even will > eat it!!!!!!!!!!!!!!! He doesn't even identify it > as whole grain > bread, he thinks its more like refined white bread! > It does still > have a little bit of that whole wheat taste but its > so much smoother. > > What confuses me the most is on the outside of this > wonderful soft > bread there's a lovely crispy crust! I *love* a > good crust and I am > so thrilled I can have it without dry, hard bread! > > Eating even a little bit of this bread fills me up > in a very different > and far better way than other bread I've had. > > I'm so happy. I thought I'd share. > > -Lana > __________________________________ Start your day with - Make it your home page! http://www./r/hs Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 Hi Juli, I didn't have a recipe for sprouted flour (far more glutenous) so I just played it by " ear. " I'm glad I wrote it down as I went. Rehydrate yeast: Add 1 package Hodgson Mill Active Dry Yeast (5/16 oz) to 1/4 cup of approx 100 degree F water with 1/4 tsp of sugar dissolved in it Let yeast sit while you combine the following in a glass bowl: 3 cups Sprouted Wheat flour (I have Summer's Sprouted Flour, but I'm sure any would do) 1 tsp Sea Salt 1/2 Tbsp Organic whole cane sugar (I think I may skip this next time, I'm too used to having to feed the yeast because the flour isn't so good) Once yeast is bubbling, add it to the dry ingredients and fold it in lightly. Mix as you add 1 cup 80-some degree F water (a little less or a little more to your taste) Knead 8-10 mins. It takes a little work to get the rest of the flour into the dough, but its worth it. The dough reminded me a lot of a rubber bouncy ball (or a heavy duty elastic band) at this point, and I was worried it wouldn't come out okay - but it came out great so don't worry. Since my kitchen is cold, I took a big bowl and filled it with hot water (90-100 degrees or so) and then sat the smaller glass bowl (with the dough in it) in the water and covered the top with cheesecloth. I left it there for a few hours, I think... make sure to check that the water bath is still warm when you check on its progress. You may need to change the water depending on how cold your house is. Once risen, remove bowl from water bath. Add a little flour (enough to prevent dough from sticking to your hands) and punch dough down. Knead a little more (1-2 mins) to get the rest of the flour absorbed, if needed. Move dough to a bread pan. Place bread pan in bowl of hot water, cover with cheesecloth. Once risen, bake at 300-350 for 20 mins or so (until crust is lightly browned). I did 10 mins at 300, then moved up to 350 for the next 10-15 mins. You can use the toothpick test to see if its done, but I prefer to just grab a slice. -Lana On 11/21/05, Juli <rank35@...> wrote: > Well, you know we are gonna want that recipe, so > please email it to me!! Juli Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 21, 2005 Report Share Posted November 21, 2005 Thanks Lana for taking the time to type this recipe out, cant wait to try! Juli --- Lana Gibbons <lana.m.gibbons@...> wrote: > Hi Juli, > > I didn't have a recipe for sprouted flour (far more > glutenous) so I > just played it by " ear. " I'm glad I wrote it down > as I went. > > Rehydrate yeast: > Add 1 package Hodgson Mill Active Dry Yeast (5/16 > oz) to 1/4 cup of > approx 100 degree F water with 1/4 tsp of sugar > dissolved in it > > Let yeast sit while you combine the following in a > glass bowl: > 3 cups Sprouted Wheat flour (I have Summer's > Sprouted Flour, but I'm > sure any would do) > 1 tsp Sea Salt > 1/2 Tbsp Organic whole cane sugar (I think I may > skip this next time, > I'm too used to having to feed the yeast because the > flour isn't so > good) > > Once yeast is bubbling, add it to the dry > ingredients and fold it in lightly. > > Mix as you add 1 cup 80-some degree F water (a > little less or a little > more to your taste) > > Knead 8-10 mins. It takes a little work to get the > rest of the flour > into the dough, but its worth it. The dough > reminded me a lot of a > rubber bouncy ball (or a heavy duty elastic band) at > this point, and I > was worried it wouldn't come out okay - but it came > out great so don't > worry. > > Since my kitchen is cold, I took a big bowl and > filled it with hot > water (90-100 degrees or so) and then sat the > smaller glass bowl (with > the dough in it) in the water and covered the top > with cheesecloth. I > left it there for a few hours, I think... make sure > to check that the > water bath is still warm when you check on its > progress. You may need > to change the water depending on how cold your house > is. > > Once risen, remove bowl from water bath. Add a > little flour (enough > to prevent dough from sticking to your hands) and > punch dough down. > Knead a little more (1-2 mins) to get the rest of > the flour absorbed, > if needed. > > Move dough to a bread pan. Place bread pan in bowl > of hot water, > cover with cheesecloth. > > Once risen, bake at 300-350 for 20 mins or so (until > crust is lightly > browned). I did 10 mins at 300, then moved up to > 350 for the next > 10-15 mins. You can use the toothpick test to see > if its done, but I > prefer to just grab a slice. > > -Lana > > On 11/21/05, Juli <rank35@...> wrote: > > Well, you know we are gonna want that recipe, so > > please email it to me!! Juli > __________________________________ FareChase: Search multiple travel sites in one click. http://farechase. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2005 Report Share Posted November 22, 2005 I've been making whole grain sourdough bread for about 6 months. My bread used to be dense and dry, because I was following a recipe and not using enough water. The recipe called for 2 cups sourdough starter, 8 cups flour, and 2 cups water. If you ever give normal bread a chance again, try adding more water at the end, when you start kneading, a little at a time. Now my loaves are much fluffier and moist and just so much better than before. Still dense compared to that white crap, but its flavor blows all the other breads out of the water. Spelt also gives the best results from my experiments. So do you buy this flour pre bagged? The oils in grains go rancid real fast after becoming a flour (like 4 days at room temp), and I bet they do even if they are sprouted. Well at least it doesnt have any phytic acid. - > > I tried for 2 years to get a decent loaf of homemade all grain bread > and it never happened. It was always dense, dry, and harsh - no > matter what I did! Slowly this resulted in me hating bread (a food I > used to love). > > Well, I made my first batch of sprouted whole wheat bread yesterday > and I am loving it! It is *soft* like refined bread, even will > eat it!!!!!!!!!!!!!!! He doesn't even identify it as whole grain > bread, he thinks its more like refined white bread! It does still > have a little bit of that whole wheat taste but its so much smoother. > > What confuses me the most is on the outside of this wonderful soft > bread there's a lovely crispy crust! I *love* a good crust and I am > so thrilled I can have it without dry, hard bread! > > Eating even a little bit of this bread fills me up in a very different > and far better way than other bread I've had. > > I'm so happy. I thought I'd share. > > -Lana > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 22, 2005 Report Share Posted November 22, 2005 I don't know if it was just the recipe - I tried dozens of different ones. The only ones that came out decent had a significant amount of refined flour in addition to the whole grain flour. This wasn't sourdough - that probaby makes all the difference with whole grain loaves. Regular (SAD) whole grain bread actually makes my intestines feel raw hours after eating it. After my intestines started protesting what I assume was phytic acid my tongue got rather adept at identifying the stuff. Now that I've had sprouted flour, I can't say I want to go back to that harsh taste. If I soaked the flour first it probaby wouldn't be that bad, but I never had the patience to wait that long for my bread - that's why I went with sprouted flour: I figured anything is better than the crap I was eating! I do buy the flour pre-bagged from Summer's Sprouted Flour company, and I'm almost done with the little 2lb bag I ordered. I vacuum packed the rest of it and put it in the refrigerator, like the label reccomended. Its infinately better than anything else I was using before, and I'm happy I upgraded - even if the stuff degrades faster. I do like spelt and I think I'll go for that next. Part of my battle is to get my SO to eat this stuff too (because I am *not* cooking two seperate meals) - so I've been starting with the most familiar and diverging from there to see exactly how much I can get him to eat. Fully converting to NT will take a while. I'm just happy to be toddling along towards that goal. -Lana On 11/22/05, gdawson6 <gdawson6@...> wrote: > I've been making whole grain sourdough bread for about 6 months. My > bread used to be dense and dry, because I was following a recipe and > not using enough water. The recipe called for 2 cups sourdough > starter, 8 cups flour, and 2 cups water. > > If you ever give normal bread a chance again, try adding more water at > the end, when you start kneading, a little at a time. Now my loaves > are much fluffier and moist and just so much better than before. > Still dense compared to that white crap, but its flavor blows all the > other breads out of the water. Spelt also gives the best results from > my experiments. > > So do you buy this flour pre bagged? The oils in grains go rancid > real fast after becoming a flour (like 4 days at room temp), and I bet > they do even if they are sprouted. Well at least it doesnt have any > phytic acid. > > - Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 23, 2005 Report Share Posted November 23, 2005 ---Juli, Do you have any idea how the manufacturer processes the sprouted flour? Is it coarse, fine? Dennis In , Lana Gibbons <lana.m.gibbons@g...> wrote: > > Hi Juli, > > I didn't have a recipe for sprouted flour (far more glutenous) so I > just played it by " ear. " I'm glad I wrote it down as I went. > > Rehydrate yeast: > Add 1 package Hodgson Mill Active Dry Yeast (5/16 oz) to 1/4 cup of > approx 100 degree F water with 1/4 tsp of sugar dissolved in it > > Let yeast sit while you combine the following in a glass bowl: > 3 cups Sprouted Wheat flour (I have Summer's Sprouted Flour, but I'm > sure any would do) > 1 tsp Sea Salt > 1/2 Tbsp Organic whole cane sugar (I think I may skip this next time, > I'm too used to having to feed the yeast because the flour isn't so > good) > > Once yeast is bubbling, add it to the dry ingredients and fold it in lightly. > > Mix as you add 1 cup 80-some degree F water (a little less or a little > more to your taste) > > Knead 8-10 mins. It takes a little work to get the rest of the flour > into the dough, but its worth it. The dough reminded me a lot of a > rubber bouncy ball (or a heavy duty elastic band) at this point, and I > was worried it wouldn't come out okay - but it came out great so don't > worry. > > Since my kitchen is cold, I took a big bowl and filled it with hot > water (90-100 degrees or so) and then sat the smaller glass bowl (with > the dough in it) in the water and covered the top with cheesecloth. I > left it there for a few hours, I think... make sure to check that the > water bath is still warm when you check on its progress. You may need > to change the water depending on how cold your house is. > > Once risen, remove bowl from water bath. Add a little flour (enough > to prevent dough from sticking to your hands) and punch dough down. > Knead a little more (1-2 mins) to get the rest of the flour absorbed, > if needed. > > Move dough to a bread pan. Place bread pan in bowl of hot water, > cover with cheesecloth. > > Once risen, bake at 300-350 for 20 mins or so (until crust is lightly > browned). I did 10 mins at 300, then moved up to 350 for the next > 10-15 mins. You can use the toothpick test to see if its done, but I > prefer to just grab a slice. > > -Lana > > On 11/21/05, Juli <rank35@y...> wrote: > > Well, you know we are gonna want that recipe, so > > please email it to me!! Juli > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 18, 2009 Report Share Posted January 18, 2009 > > > Hi, > I'm a longtime lurker and occasional contributor > > I have a question about sprouted breads like the Ezekiel breads. I assume these are not allowed because the sprouts are wheat sprouts and other grain sprouts (barley, millet), also has some yeast. Right? Or, is there a point in recovery from candida that this bread is acceptable? +++Hi Ann. Until the person's immune system is normal, which is when their candida is cured, it wouldn't be good to have this bread since it contains wheat (gluten) and yeast. When you do not have any die-off symptoms for 2 months, you can start to add some foods to your diet. At that time it is better to have plain buckwheat, millet or quinoa, that is soaked properly or cooked long enough, and not have any gluten grains or yeast until you are completely cured. Bee Quote Link to comment Share on other sites More sharing options...
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