This weekend I successfully made sprouted grain bread!
This is the first time I’ve sprouted anything so it was an all around new experience for me… and one that doesn’t take a great deal of effort which is a bonus for lazies, like myself.
The point of sprouting is to convert the energy inside seeds and legumes into life. All the goodness packed into the seed (vitamins, minerals, and macronutrients) is released through germination. Enzymes activity breaks down the seeds making digestion easier; proteins in the seed convert to amino acids; and vitamin content and availability increases. Basically sprouting makes seeds and legumes even healthier!
In bread baking, the enzyme activity is really what makes the flavour of a loaf stand out creating sweetness and giving the loaf it’s caramel colour. awww yeah!
I started by putting 6 oz of wheat kernels (or wheatberries) in a mason jar with 12 oz of water and let it sit for about 24 hours. Then I drained out the water and rinsed the kernels. I put them back in the mason jar which I covered with a cheesecloth instead of the lid. I tipped it at a 45deg angle to drain any excess water out and let it sit for about 6 hours until I started to see little sprouts.
It went from this:
See all those little white tails? Those are the sprouts! Cool, eh?
Now, when you’re making sprouted grain bread, that’s all you need to grow. Just a tiny tail. If you’re using the sprouts for other purposes (like topping a salad, or putting them in your oatmeal) you could keep rinsing and draining the sprouts to the point where they grow leaves, if you want to.
I basically pulverized these sprouts into a pulp that I used in my whole wheat dough. and … TA DA…
Super delicious, super flavourful sprouted grain bread! Yumerific!
Oh sprouts, where have you been all my life? *swoon*
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