SPROUTED GRAIN METHOD:

Here is the method for making Sprouted Grain for 100% Sprouted Wheat Bread and other recipes. Large amounts of grain can be sprouted ahead, dried, and stored until needed.

SPROUTED GRAIN
Sprouted (or soaked) grain is used in four recipes in Yeast Breads: 100% Sprouted Wheat Bread, Sprouted Rye-Wheat Bread, Sprouted Oat-Wheat Bread, and Ezekiel's Bread. Sprouted grain can be used in other recipes as well.

Use one of these Methods To Sprout the Grain:

#1 sprouted grain gives the bread a distinct sweet sprouted grain flavor.
#2 Soaked Grain gives the bread a slightly "sourdough" flavor.

Preparation Tips: Part of the grain used in the sprouted bread recipes is used moist and part of it is used dried and milled into flour. Any amount of sprouted or soaked grain to be used dried and milled into flour can be prepared in advance and stored after drying.

For sprouted or soaked grain that is going to be used moist, make no more than will be needed within a day or two (1 cup dry grain= about 2 cups sprouted)

METHOD #1 SPROUTED GRAIN (For a medium Loaf Bread)

To Sprout grain use a Sproutmaster

1. Soak overnight:

4 cups whole wheat kernels
2 quarts water

2. Drain, Saving soaking water to use as hot liquid in bread recipe (refrigerate until needed).

3. Sprout Grain for 1 day only for very short sprouts - 1/16" to 1/8" long; keep grain well drained, but damp, watering it twice.

4. Store 2 cups sprouted grain in refrigerator in tightly covered container until needed (not over a day or two).

5. Thoroughly Dry Out remaining grain. When thoroughly dried, mill into flour (any dried grain not to be used immediately may be stored in tightly covered container in cool place; do not mill into flour until ready to use). Grain may be dried in a dehydrator at low temperatures to preserve nutrients or in a warmed oven.

6. Use moist refrigerated grain and milled flour as directed in specific recipes.

METHOD #2 SOAKED GRAIN (For 1 Medium loaf of bread)

1. Using same amount of grain and water as step #1 above; cover container with loose fitting lid; soak for 3 days at room temperature.

2. Proceed with steps #2, 4-6 of Method #1 above.

The above information comes from p. 64 Yeast Breads by Sue Gregg of Sue Gregg Cookbooks. Used by permission.

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