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BTD Forums  /  Cook Right 4 Your Type  /  how to make sprouted bread
Posted by: weroflu, Friday, April 30, 2010, 11:44am
i made sprouted wheat bread for the first time a few months ago. the sprouting was fairly easy, but to make the flour i had to add a lot of water to the sprouts in the blender to get it to mix properly.


the bread came out pretty good, but i would like to found out how to make a more normal flour without adding so much water.

is there any other way to grind the sprouted seeds properly using normal kitchen appliances?

if not, what is the cheapest way to go about it, i have been searching for a wet grain mill but haven't found one.
Posted by: Lola, Friday, April 30, 2010, 3:35pm; Reply: 1
my sprouts, once they re ready to be processed are pretty wet as is, and don t need additional water!!

I wonder why your sprouts were dry?

did you rinse them daily twice, during the sprouting process?
how long were the sprouts before you processed them, and how long did you let them sprout?
there are stone mills that do the job nicely.
Posted by: weroflu, Friday, April 30, 2010, 3:53pm; Reply: 2
sorry i didn't explain the problem properly.

the sprouts come out fine... they are a bit moist when they are done. i rinse them a few times a day.

the problem is in grinding them to a flour. the grain mills are only designed for dry grains, if you use a moist or wet grain in a flour mill it will destroy it.

i am using a blender to grind the sprouted grains, and in order for the blender to process them properly i have to add a fair amount of water.

Posted by: Lola, Friday, April 30, 2010, 4:00pm; Reply: 3
my mill is similar to the ones used for grinding beef
Posted by: ruthiegirl, Tuesday, May 4, 2010, 12:14am; Reply: 4
Maybe a food processor? Mortar and pestle? A sharp knife and a few hours? ;)
Posted by: jam, Tuesday, May 4, 2010, 2:39am; Reply: 5
I know how to sprout... but how do you make sprouted bread? What is the recipe... is there a link? (sunny)
Posted by: Lola, Tuesday, May 4, 2010, 2:50am; Reply: 6
http://www.dadamo.com/forum/archive8/config.pl?read=40944
Posted by: C_Sharp, Tuesday, May 4, 2010, 3:01am; Reply: 7
Quoted from jam
I know how to sprout... but how do you make sprouted bread? What is the recipe... is there a link? (sunny)


Specific Recipe:

http://www.dadamo.com/typebase4/recipedepictor7x.cgi?266

General recipe:

Sprout a cup or a bit more of whatever grain you want to use.

Once grain sprouted dump all or half the grains into the food processor (depending on size of processor). Grind until the sprouted grains forms a ball sort of resembling bread dough.

You can sprinkle a little complaint flour or meal (almond,...) on the outside of the ball.  Combine both balls if you had to grind separately and shape into a ball or loaf. Cook the bread for 8 hours in a crock pot. Use the lowest heat setting on the crock pot.

Bread generally has a hard outer crust after cooking, but inside is still moist.

(Like commercial essene or manna bread)


Posted by: jam, Tuesday, May 4, 2010, 6:44am; Reply: 8
thank you C_sharp... for taking the time... I look forward to making and eating home made sprouted bread. I love manna bread!

In reading how to make it... I think Weroflu would have superior more success with a food processor... rather than a blender.  :)
Posted by: pegf1008, Tuesday, May 18, 2010, 3:30am; Reply: 9
A recipe I have calls for a food mill, the brand name I have is Foley. It is an old-fashioned, hand cranked mill. I have not tried it for this as I don't yet have a source of wheat berries but I plan to try it when I can find the wheat berries.
Posted by: weroflu, Monday, July 19, 2010, 6:08am; Reply: 10
just made some sprouted dough in a food processor this time, i have some questions.

i added a few tbls of water to help the dough mix. after 2 minutes or so it balled up in the processor, which i think is normal yes?

then i continued mixing and then it got very very sticky and un-balled, and the processor slowed down a lot due to how sticky it was. then i  stopped, took it out and it is baking now (about 240f). the mixture was really sticky to the point that i could hardly get it off the bowl or off my fingers to transfer it to the baking dish.

is this normal?

i guess this has something to do with activating the gluten???


it was so sticky that there was a film on the plastic bowl of the food processor that took a long time to wash off, i had to use steel wool.

should i use no added water next time?

is it possible to make sourdough sprouted bread, just letting the dough ferment a bit after it is mixed?
Posted by: Lola, Monday, July 19, 2010, 6:22am; Reply: 11
experiment......if you have the time ofcourse :)
Posted by: Cristina, Monday, July 19, 2010, 8:57am; Reply: 12
Keep it up!!! Keep us posted!!! Love it!!!  :)
Posted by: weroflu, Tuesday, December 6, 2011, 9:03pm; Reply: 13
ok i'm back onto making sprouted essene bread... (spurred on by a trip the ER last week)

haven't yet overcome the problems from last year but i have some determination now.

lola, can you post a picture link to your grinder that resembles a meat grinder please? or if anyone has tips on how to grind the dough properly using a food processor let me know.

i'd rather not buy more kitchen gadgets, but if i have to then i have to. right now we have a food processor which will be my grinding machine.

the last bread i made if i remember correctly was vaguely similar to commercial manna bread, but it was much lighter colored, and it aggravated my thrush/yeast. could this from not sprouting the grains long enough? the tails have to be about half as long as the grain mininum, yes?

i'm not going to try sprouted sourdough, too much work. but if i could get the manna bread down this would be big, actually essential,  for me in being compliant as bread is a staple food.

they don't sell manna bread around here, and no one has even heard of it. sourdough is a different story, i think they have cultures floating around from the 1400's.

Posted by: Lola, Tuesday, December 6, 2011, 9:12pm; Reply: 14
a normal food processor
Posted by: Chloe, Wednesday, December 7, 2011, 4:30pm; Reply: 15
Can sprouted bread me made using gluten free grains?

And what about adding other sprouts like lentil?

If so, any recommendations?
Posted by: C_Sharp, Wednesday, December 7, 2011, 6:28pm; Reply: 16
Quoted from Chloe
Can sprouted bread me made using gluten free grains?

Nearly any grain can be sprouted and incorporated into bread.
Quoted from Chloe
And what about adding other sprouts like lentil?

These work and seem to be included in the Ezekiel scripture passage often cited for sprouted bread.

Quoted from Chloe
If so, any recommendations?


My recommendation is to accept a product that does not match what either white bread or whole wheat bread looks like at the grocery store.

Experiment until you get something you like, but do not try to make it be like something coming from a commercial bakery.
Posted by: weroflu, Thursday, December 15, 2011, 5:25pm; Reply: 17
ok i finally got it.

last time i didn't sprout the grains long enough.

this time i made sure the tails were at least as long as the grain, some were longer

the food processor blade was very dull but even so it got the flour most of the way there, no sticking this time. i didn't use enough grain and this caused some slight problems in the food processor where there wasn't enough bulk to keep things moving, so next time i'll use at least 500g.

baked slow and low at about 200f for 3 hours.

i tried at first to cook it in a crockpot, but condensation built up and made it mushy. i transferred to a regular oven after that. maybe i'll use a waterbath in the oven next time.

tasted about 95 percent the same as the commercial manna bread

lots of work but worth it.
Posted by: Lola, Thursday, December 15, 2011, 8:44pm; Reply: 18
(clap)
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