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 (or soaked) grain is used in four recipes
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"
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).
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
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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