Rethink Your Wheat Bread: Sprouted Grain Bread



Have you been told that you're wheat intolerant? Does it frustrate you that you can't enjoy whole grain breads like you used to? Well, don't lose hope! Did you know that by simply sprouting your grains before you grind them into flour, it changes the chemical makeup of that grain? That's right! It actually tricks your body into thinking that the grain is a vegetable, and allows it to be digested much easier.

Why don't you try this simple sprouting method and start enjoying real whole grain bread again. Now, I'm not a doctor, so you'll want to start slow and experiment, but I've seen many people start enjoying sprouted bread after being wheat intolerant, and they're thriving!

Looking for the tools to get you started?
Check out our Bread Kit and Sprouting Supplies.

                           Anitra's Sprouted Wheat Bread Recipe:
 
Start by sprouting your wheat or spelt. To do this, take 2 large glass canning jars, fill them 2/3 of the way with grains, and fill with water. Allow to soak overnight. Then drain well, and continue rinsing 3-4 times during the day, making sure to drain well. In 1-2 days, your grains will sprout a little white tail. Now they're ready to dry!

Place your sprouted grains on dehydrating trays or bake on 180 degrees in your oven until completely dry. Grind your dry grains into flour, using your Wondermill Electric Mill. grinding your wheat into flour. Pour 6 cups of wheat kernels into your grinder along with 2 tablets of Vitamin C. 1000 mg. is ideal. This makes a natural dough enhancer, which gives your bread the fluff!

In your Bosch mixer, combine the following :

3 ¾ cups hot water              ½ cup oil
½ cup honey  or Xagave     ½ cup powdered milk
½ cup rolled oats                 2 tbsp. sea salt
4 cups of wheat flour

Mix gently for ½ minute just to incorporate the ingredients. Then add:

2 tbsp. Saf yeast                            

And enough flour until you can see the curve of the bowl. This is key—too much flour and your bread will be dry and crumbly. The dough will seem sticky and grainey, but as you let it knead for 10 more minutes, it will absorb all the water and be elastic and smooth. Allow your dough to rise for ½ hour in the bowl after it’s done kneading 10 mins.

Divide dough into 3 loaves. Prepare the loaf pans by lightly spraying them. Preheat the oven to 150 and when it’s reached that temperature, turn off the oven and place your loaf pans, uncovered onthe middle rack to rise. Rise about ½ hour or until doubled in bulk.  Turn the oven to 350 and bake until golden, usually about 35-40 minutes is perfect. Remove the pans from the oven and allow bread to cool 10 minutes in the pans. Then remove the loaves and let them cool on a cooling rack before slicing or storing.

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