My friend Erin found this recipe the other day and i was intrigued. With whole grains selling for around $1 a pound and sprouted grain bread selling for closer to $4 a loaf - i too would like to try my hand at homemade sprouted grain bread. I put up some seeds to soak and in 3 days had this lovely jar'o seeds to work with:
- sprouted grains (recipe called for 2 cups, i have no idea how many i actually used since i didn't measure them before they sprouted) i used red winter wheat
- nuts and seeds (recipe calls for all sorts of specific kinds i used:
- hemp seeds
- flax seeds - whole and ground
- brazil nuts
- almonds
- dates
- T applesauce
- tsp salt
- I added a pinch of baking soda for the heck of it
Blend that all together in a food processor and form a brick in a pan. Um, this brick is not even CLOSE to the size of the pan..... And it really never changed. Or cooked through. I baked for 2 hours on 225 and it was still squishy. I baked another half an hour, still soft inside. Perhaps the applesauce was too wet, perhaps the grains were sprouted a little too much. I dunno.
Even as toast this bread wouldn't hold together. Tastes good, mind you - but it's not exactly bread.
Do you have a better sprouted bread recipe/technique i should try next time?
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