homemade sprouted wheat bread

[sillysmile]

I'd like to try making homemade sprouted wheat bread. I've read one recipe where the whole sprouted wheat berries are dumped directly into a food processor to make the dough. Most of the rest seem to call for dehydrating the sprouted wheat and then running it through a grain mill. This seems like a lot of extra work, and I'd rather not buy a grain mill if I can avoid it. Anyone have experience with the pros and cons of each approach? Thanks!!

[heidirk]

just cause I wanna know, too.

[echospiritwarrior]

I have tried it both ways and honestly I prefer to dehydrate my sprouted grains... I can do several mason jars at a time and they keep well after being dehydrated. I often find with breads that it makes it MUCH easier to use 1/2 sprouted and have conventional flours, but I've had luck with smaller breads and muffins (like cupcake tin sized) to use 100% sprouted wheat.

It's also MUCH MUCH MUCH easier to grind wheat berries that have been sprouted and dehydrated over raw... like an amazing difference. Basically I have a really hard time using my manual grain mill on my own w/o having the berries pre-sprouted.

I've not found any perfect recipes yet, I tend to follow conventional ones, but do 1/2 and 1/2 (or thereabouts) of course you have to go by consistency when kneading.

The Essene (I think that's what it was called) bread (just chopped up raw sprouts) was really nutty and delicious, but really, really, really chewy. I can make my dehydrated spouted bread into sandwiches, but not so much with the other approach- at least not in my experience.