Comments on: Sprouted Kamut Bread http://gnowfglins.com/2008/10/27/sprouted-kamut-bread/ Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season" Thu, 24 May 2012 18:55:50 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: Wardeh http://gnowfglins.com/2008/10/27/sprouted-kamut-bread/comment-page-1/#comment-20383 Wardeh Mon, 27 Oct 2008 23:55:34 +0000 http://gnowfglins.com/?p=1810#comment-20383 Thanks, Tiffany! The recipe looks great. If I used sprouted grain flour, then it wouldn't matter that only half the flour was soaked. It is going to take me awhile to build up a supply of sprouted grain flour, but I'll try your recipe then! Thanks, Tiffany! The recipe looks great. If I used sprouted grain flour, then it wouldn’t matter that only half the flour was soaked. It is going to take me awhile to build up a supply of sprouted grain flour, but I’ll try your recipe then!

]]> By: Tiffany http://gnowfglins.com/2008/10/27/sprouted-kamut-bread/comment-page-1/#comment-20381 Tiffany Mon, 27 Oct 2008 20:31:33 +0000 http://gnowfglins.com/?p=1810#comment-20381 The bread looks great. I have been making a bread recipe lately that is very good. Although I am using all wheat I think you might be able to adjust it to fit your needs. Starter: Soak overnight: 4 cups fresh-ground whole wheat 1 cup raw milk or water 2 cups water 2 tsp instant yeast The next day mix together the remaining ingredients. First: 1 1/2 cups warm water 2 tbsp instant yeast 1/2 cup raw honey Allow this to rest about 5 minutes. Then add the following. 6-7 cups fresh-ground whole wheat 1 1/2 tbsp sea salt I usually add about half of the flour and the salt, mix that in a little, then add the starter. If you add the starter right to the yeast I think it kills it. Then add the remaining flour until it pulls away from the sides of the bowl. Knead about 8 minutes. Cover and place it in a bowl to rise until doubled. Place into 4 loaf pans and allow to rise until almost double. Bake in pre-heated 350°F oven for about 24 minutes. Maybe you can ajust this to fit your families needs. Good luck Tiffany The bread looks great. I have been making a bread recipe lately that is very good. Although I am using all wheat I think you might be able to adjust it to fit your needs.

Starter: Soak overnight:
4 cups fresh-ground whole wheat
1 cup raw milk or water
2 cups water
2 tsp instant yeast

The next day mix together the remaining ingredients.
First:
1 1/2 cups warm water
2 tbsp instant yeast
1/2 cup raw honey
Allow this to rest about 5 minutes. Then add the following.

6-7 cups fresh-ground whole wheat
1 1/2 tbsp sea salt

I usually add about half of the flour and the salt, mix that in a little, then add the starter. If you add the starter right to the yeast I think it kills it. Then add the remaining flour until it pulls away from the sides of the bowl. Knead about 8 minutes. Cover and place it in a bowl to rise until doubled. Place into 4 loaf pans and allow to rise until almost double. Bake in pre-heated 350°F oven for about 24 minutes.

Maybe you can ajust this to fit your families needs.
Good luck
Tiffany

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