Saturday, August 29, 2009
Friday, August 28, 2009
I finally got around to having a go at making sprouted wheat bread. Sprouting was pleasant fun, and only took a few days. I will post about the sprouting process in greater detail in the future. It's a fun activity and children especially would have a fun time watching the little seeds begin to grow tails.
The bread itself turned out quite well considering I had to improvise from the recipe I was following. When I sprouted my wheat berries I did not have the recipe in mind so after processing the sprouts, I only had about 1/2 cup of sprout pulp. The recipe called for 3 cups of sprouts. I decided to just continue with substituting the remainder with whole wheat flower. My deviation from the recipe was promising and I was left with a tasty and wholesome bread.
Here is my altered recipe:
|cup wheat, sprouted and then processed into a pulp.|
cups of whole wheat flour
|1/2||cup plus 2 tablespoons vital wheat gluten|
|1 1/2||teaspoons salt|
|2 1/4||teaspoons instant yeast|
|2||tablespoons honey (or other sweetener for vegan)|
|1 3/4||cup warm water (100-110 degrees, or what yeast calls for)|
|1/2||cup mixed sesame, pumpkin, sunflower, and flax seeds (optional)|
|Vegetable oil (for the bowl)|