day 75: sprouts
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:
To 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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- e-mail: samanthaamenzies@gmail.com
- Samantha Menzies is an opinionated young firecracker who just happens to enjoy distracting web surfers with chronicles of her mildly entertaining daily pursuits.
Samantha, that bread looks really awesome. I have problems digesting wheat and sprouted bread does seem to sit better with me. I’m inspired and am definitely going to have to look up some recipes now!
i’ve been wanting to make sprouted bread for a while! glad your first sprouting experience was positive. Looks delish!
Bread looks good. I’ve never sprouted my nuts or seeds,etc. Probably never will as I’m lazy
How cool! Can you post the exact recipe? I’d love to attempt this!
Wow, I was just thinking of buying a loaf of sprouted bread to try since I’ve never had it before. But now I want to try to grow my own sprouted grains and make my own. Please please please post your recipe, I’ll love to try it myself!
Just remembered, I meant to soak some seeds for sprouting yesterday. Glad you reminded me!
I’m just beginning to teach myself to make bread. Can’t wait until I feel skilled enough to try something like this.
That turned out really good! And I almost bought wheatberries when I was at WF’s over the weekend – now I am bummed I didn’t!
I tried to make rye bread over the weekend, it tasted more like pumpernickel though!
Ok, this is something I MUST TRY! Me and grains are not a match made in heaven and I’ve been learning that sprouted grains are the way to go.
You. Are. Brilliant.
you make it look so easy!
I’m totally and completely impressed!
that bread looks amazingly good!!! Love your blog!!!
Wow– very impressive!!!