Comments on: Sprouting Grains for Bread http://gnowfglins.com/2008/12/04/sprouting-grains-for-bread/ Enjoying "God's Natural, Organic, Whole Foods, Grown Locally, In Season" Sun, 12 Feb 2012 15:43:12 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Carol http://gnowfglins.com/2008/12/04/sprouting-grains-for-bread/comment-page-1/#comment-46736 Carol Fri, 20 Jan 2012 14:27:57 +0000 http://gnowfglins.com/?p=1887#comment-46736 As I understand it, if you are using a sourdough startrer there is no need to presoak the grains. I start my bread the night before and bake sometime the next morning. This means the flour is getting the soaking/fermentation that is needed. This really simplifies bread making. Carol As I understand it, if you are using a sourdough startrer there is no need to presoak the grains. I start my bread the night before and bake sometime the next morning. This means the flour is getting the soaking/fermentation that is needed. This really simplifies bread making.

Carol

]]> By: Marcy http://gnowfglins.com/2008/12/04/sprouting-grains-for-bread/comment-page-1/#comment-46664 Marcy Sun, 15 Jan 2012 12:47:39 +0000 http://gnowfglins.com/?p=1887#comment-46664 In January of 2010 I started sprouting wheat and baking bread, biscuits, cookies, pancakes, banana breads, carrot cupcakes, pizza, etc. . . At the end of the year I have lost a total of 50 lbs. I attribute it all to eating sprouted wheat and and sprouted spelt. I have more than one serving per day. In January of 2010 I started sprouting wheat and baking bread, biscuits, cookies, pancakes, banana breads, carrot cupcakes, pizza, etc. . . At the end of the year I have lost a total of 50 lbs. I attribute it all to eating sprouted wheat and and sprouted spelt. I have more than one serving per day.

]]> By: tara http://gnowfglins.com/2008/12/04/sprouting-grains-for-bread/comment-page-1/#comment-41866 tara Sun, 12 Jun 2011 08:21:28 +0000 http://gnowfglins.com/?p=1887#comment-41866 Hi! I have been experimenting with soft white winter wheat (newbie). I soak and sprout until sweet (about 3 days). I would rather cook or dehydrate the breads from the sprouts directly instead of dehydrating them and then grinding them into flour so I just mix the sprouts in a food processor or Vitamix. Here is the problem, if any of the grain is left whole when baked in an oven at low temps (~ 250) they are hard as a rock! The inside is delicious, caramel colored, sweet, and chewy, yet the outside is quite hard because the whole grains tend to rise to the top. I have read that you can leave a pan of water in the oven, this I haven't tried yet. I have also tried dehydrating the dough (< 118). It is also quite nice and VERY different from the cooked version. It is more white in color and has a different flavor, not as sweet and rather like oatmeal. Neither are perfect yet, what I really want to do is grind the sprouted grain so that no whole grains are left. My tools are an OK food processor and a Vitamix. The food processor works the dough better however not enough grinding power (or maybe I just need to grind it longer). The Vitamix balls up and will overheat with too much grain. Any ideas? My next batch I will probably try the Vitamix in very small quantities. Also, I have a question, is sprouted wheat no longer a gluten? Hi! I have been experimenting with soft white winter wheat (newbie). I soak and sprout until sweet (about 3 days). I would rather cook or dehydrate the breads from the sprouts directly instead of dehydrating them and then grinding them into flour so I just mix the sprouts in a food processor or Vitamix.

Here is the problem, if any of the grain is left whole when baked in an oven at low temps (~ 250) they are hard as a rock! The inside is delicious, caramel colored, sweet, and chewy, yet the outside is quite hard because the whole grains tend to rise to the top. I have read that you can leave a pan of water in the oven, this I haven’t tried yet.

I have also tried dehydrating the dough (< 118). It is also quite nice and VERY different from the cooked version. It is more white in color and has a different flavor, not as sweet and rather like oatmeal.

Neither are perfect yet, what I really want to do is grind the sprouted grain so that no whole grains are left. My tools are an OK food processor and a Vitamix. The food processor works the dough better however not enough grinding power (or maybe I just need to grind it longer). The Vitamix balls up and will overheat with too much grain. Any ideas? My next batch I will probably try the Vitamix in very small quantities.

Also, I have a question, is sprouted wheat no longer a gluten?

]]> By: Wardeh http://gnowfglins.com/2008/12/04/sprouting-grains-for-bread/comment-page-1/#comment-40250 Wardeh Thu, 28 Apr 2011 05:19:31 +0000 http://gnowfglins.com/?p=1887#comment-40250 Annalise -- Definitely you can store the whole sprouted berries! In fact, that's what I usually do. Sprout and dehydrate a whole bunch of berries, then dump them into a pillowcase. I keep that in the pantry and grind the flour as I need it. Sprouted berries and sprouted flour are both pretty shelf-stable, but the berries more so. Annalise — Definitely you can store the whole sprouted berries! In fact, that’s what I usually do. Sprout and dehydrate a whole bunch of berries, then dump them into a pillowcase. I keep that in the pantry and grind the flour as I need it. Sprouted berries and sprouted flour are both pretty shelf-stable, but the berries more so.

]]> By: annalise http://gnowfglins.com/2008/12/04/sprouting-grains-for-bread/comment-page-1/#comment-40246 annalise Thu, 28 Apr 2011 03:51:52 +0000 http://gnowfglins.com/?p=1887#comment-40246 do you have to grind the dried, sprouted berries right away, or can you store the grain to then fresh grind on demand? do you have to grind the dried, sprouted berries right away, or can you store the grain to then fresh grind on demand?

]]> By: Wardeh http://gnowfglins.com/2008/12/04/sprouting-grains-for-bread/comment-page-1/#comment-38950 Wardeh Sat, 12 Mar 2011 16:35:56 +0000 http://gnowfglins.com/?p=1887#comment-38950 Helen -- Those are the things I teach within the classes at GNOWFGLINS eCourse. We have great directions for starting your own starter, as well as sprouting grains. Then you can use the sprouted grain flour in any sourdough recipe. Results vary, usually with the items being less fluffy and more fragile. But I have successfully used sprouted flour in many sourdough recipes with pleasing results. You'll find more information on everything that's included within the eCourse here: http://gnowfglins.com/ecourse/classes Membership is very affordable, and you'll get tons of help with these tasks -- not only detailed video and print tutorials, but forum support. I encourage you to take part, if only for a month to see if it is a good match for you and helps you out! :) Helen — Those are the things I teach within the classes at GNOWFGLINS eCourse. We have great directions for starting your own starter, as well as sprouting grains. Then you can use the sprouted grain flour in any sourdough recipe.

Results vary, usually with the items being less fluffy and more fragile. But I have successfully used sprouted flour in many sourdough recipes with pleasing results. You’ll find more information on everything that’s included within the eCourse here:

http://gnowfglins.com/ecourse/classes

Membership is very affordable, and you’ll get tons of help with these tasks — not only detailed video and print tutorials, but forum support. I encourage you to take part, if only for a month to see if it is a good match for you and helps you out! :)

]]> By: Helen Levashoff http://gnowfglins.com/2008/12/04/sprouting-grains-for-bread/comment-page-1/#comment-38947 Helen Levashoff Sat, 12 Mar 2011 14:51:52 +0000 http://gnowfglins.com/?p=1887#comment-38947 Hi, I would like to learn how to make sourdough bread using sprouted wheat flour. I would first need to make my own starter. Can you help me with some recipes for both the starter and sprouted wheat bread. I have heard that sprouted flour digests as a vegetable, not a starchy carb. Helen Hi, I would like to learn how to make sourdough bread using sprouted wheat flour. I would first need to make my own starter. Can you help me with some recipes for both the starter and sprouted wheat bread. I have heard that sprouted flour digests as a vegetable, not a starchy carb.

Helen

]]> By: Wardeh http://gnowfglins.com/2008/12/04/sprouting-grains-for-bread/comment-page-1/#comment-33899 Wardeh Wed, 20 Oct 2010 20:38:36 +0000 http://gnowfglins.com/?p=1887#comment-33899 David -- I've not sprouted chia before, although I have tossed some in a porridge mixture that is soaking overnight. Totally different, I know. :) Perhaps this article at sproutpeople will be helpful: http://www.sproutpeople.com/seed/print/chia.html It has directions for sprouting to greens. You would have to experiment with whether it is doable to get the seeds on a tray in the oven at any points in between. Sprouting greatly reduces the anti-nutrients, but not all the way. I presume that the longer something is sprouted, the greater reduction in anti-nutrients, but I could be wrong about this. Or one can use sprouted seeds in sourdough for even greater reduction. David — I’ve not sprouted chia before, although I have tossed some in a porridge mixture that is soaking overnight. Totally different, I know. :)

Perhaps this article at sproutpeople will be helpful: http://www.sproutpeople.com/seed/print/chia.html It has directions for sprouting to greens. You would have to experiment with whether it is doable to get the seeds on a tray in the oven at any points in between.

Sprouting greatly reduces the anti-nutrients, but not all the way. I presume that the longer something is sprouted, the greater reduction in anti-nutrients, but I could be wrong about this. Or one can use sprouted seeds in sourdough for even greater reduction.

]]> By: david http://gnowfglins.com/2008/12/04/sprouting-grains-for-bread/comment-page-1/#comment-33897 david Wed, 20 Oct 2010 20:21:40 +0000 http://gnowfglins.com/?p=1887#comment-33897 I use Chia on a daily basis and just learned about it potential "anti-nutrient" property. Is it correct? You mention that sprouting takes care of this potential problem? If so, to what degree? How to sprout Chia since it has the gelatinous quality? And when Should I stop the sprouting process to get the highest nutrient levels and lowest anu-nutrients? If I recall correctly, I can put the sprouted seeds in an oven at 105 degrees and dehydrate them. Will this work with Chia as well? Many thanks for your help. David I use Chia on a daily basis and just learned about it potential “anti-nutrient” property.

Is it correct?

You mention that sprouting takes care of this potential problem? If so, to what degree?

How to sprout Chia since it has the gelatinous quality? And when Should I stop the sprouting process to get the highest nutrient levels and lowest anu-nutrients?

If I recall correctly, I can put the sprouted seeds in an oven at 105 degrees and dehydrate them. Will this work with Chia as well?

Many thanks for your help.

David

]]> By: Kate http://gnowfglins.com/2008/12/04/sprouting-grains-for-bread/comment-page-1/#comment-31358 Kate Mon, 07 Jun 2010 23:08:13 +0000 http://gnowfglins.com/?p=1887#comment-31358 I love sprouting spelt! My daughter is gluten-intolerant too but can handle sprouted flour fine. I just leave mine in big plastic bowls to sprout, then rinse and keep in a colander over a plastic bowl. In the summer I have to be very diligent about rinsing or I'll get fuzzy mold (in the winter it didn't seem to matter). I have a recipe on my blog for bread that has NEVER failed. I get a high, beautiful rise and delicious, soft bread no matter what type of flour I use. It's called "Dairy-free whole grain bread" and can indeed be made with butter or coconut oil, whole milk or a milk substitute. It's wonderful and I can't wait to make a loaf with the sprouted spelt anyday now. I tried your suggestion about grinding a bit longer and finally got the texture of flour I was looking for! Thanks! .-= Kate @ Modern Alternative Mama´s last blog post... <a href="http://www.modernalternativemama.com/blog/2010/6/7/creating-a-meal-plan-breakfasts-and-lunches.html" rel="nofollow">Creating a Meal Plan: Breakfasts and Lunches</a> =-. I love sprouting spelt! My daughter is gluten-intolerant too but can handle sprouted flour fine. I just leave mine in big plastic bowls to sprout, then rinse and keep in a colander over a plastic bowl. In the summer I have to be very diligent about rinsing or I’ll get fuzzy mold (in the winter it didn’t seem to matter). I have a recipe on my blog for bread that has NEVER failed. I get a high, beautiful rise and delicious, soft bread no matter what type of flour I use. It’s called “Dairy-free whole grain bread” and can indeed be made with butter or coconut oil, whole milk or a milk substitute. It’s wonderful and I can’t wait to make a loaf with the sprouted spelt anyday now. I tried your suggestion about grinding a bit longer and finally got the texture of flour I was looking for! Thanks!
.-= Kate @ Modern Alternative Mama´s last blog post… Creating a Meal Plan: Breakfasts and Lunches =-.

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