On Friday, I cooked a local, pasture-raised turkey, in anticipation of having guests over on Saturday. Our friends who were coming had just had a week of eating turkey themselves, so the last thing I wanted to do was serve the turkey and make them feel like they were still having leftovers!
So we enjoyed turkey wraps — using the turkey shredded and seasoned, and also with seasoned, mashed pinto beans. Our friends brought a batch of spelt-kamut tortillas. Then at my house, we made another batch of the same tortillas, but using sprouted spelt and sprouted kamut flours. Honestly, we could not tell the difference between the two batches, either in looks, texture or flavor.
However, both batches ended up dry and stiff the next day. I’m thinking it could be because they were not fully wrapped after cooking. So I will make the sprouted version again, and this time be more careful about not letting the air dry them out.
Even so, about 30 seconds in a dry cast-iron skillet over medium heat is enough to soften and warm the day-old tortillas.
Has anyone tried sprouted grains in tortillas before? What were your results?
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No I haven’t tried them, but they sound wonderful. To make the sprout flour can I just dehydrate the grain sprouts and then grind them with an electric grain mill? I’ve been wanting to make sprouted wheat bread and haven’t had success yet. I haven’t tried dehydrating the sprouts and grinding them, I have just put them in a blender for a few minutes after I sprout them. The bread has just come out too heavy and I haven’t been able to get the cooking time right. Got any ideas for me? Do I have to change any amounts when I use the sprouted wheat flour or can I just substitute it 1:1 for regular wheat flour?
Heather, that is just what I do. Grind the deydrated grain in a grain mill (in my case, a Vitamix). See: http://gnowfglins.com/2008/12/04/sprouting-grains-for-bread/
I get heavy bread also, at least when I use emmer or kamut. However, if I use spelt, the bread is soft, chewy and light. I believe you can use 1:1 for regular flour. Although, as you know, bread recipes and conditions vary, so it is always a good idea to add slowly just in case you don’t need quite the same amount.
Have fun!