Our wheat sprouting activity led to uncovering a recipe for turning our sprouted wheat berries into a wonderful loaf of sprouted wheat bread. One of our suppliers, Sproutlady Rita from Sprouthouse shared with us this recipe and the photos here are the results of our experiment.
BASIC SPROUT BREAD Soak 1 cup of hard wheat for 8 - 10 hours. Sprout in the Hemp Sprouting Bag for 2 days, until the shoot is about the same length as the hard wheat berry. Grind the sprouts in a food processor, a Champion juicer, a wheatgrass juicer, or a cast iron meat grinder. The resulting sprout dough should be ground to a smooth paste. If necessary, grind twice. Form a 1 1/2 by 3 loaf by hand. Lay the loaf on a seeded cookie sheet. Sesame or poppy seeds will keep the bread from sticking. Bake at 250 F for approximately 2 ½ - 3 1/3 hours. Bread is done when the underside is firm. The inside will remain moist.
Alan Yoshioka is chief tinkerer at Urbafresh, this blog will reflect current topics, products and experiments being studied.
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