I Just have to laugh

[cjarvis]

I finally went thru my library to get an interlibrary loan of Nutrition and Physical Degeneration. Just got it the other day, only to find tonight the link in the sticky at the top of this forum that leads to the book online

Well I guess I don't have to worry about not finishing it in time now.

While I am typing I do have a newbie question. Can someone please send me a recipe or link on how to make sprouted bread? I have my own whole wheat (not ground up yet). I have a wheat grinder too.

What I don't understand is soaking. If this is explained in Sally Fallon's books, I am sorry, I am still on the waiting list for those.

Thanks

[HerbanGirl]

Welcome! Sally Fallon's book does explain soaking and sprouting in good detail, but this webpage has the main info. I haven't sprouted my grains yet, but I have soaked with varying degrees of success. Try soaked oatmeal first, if you can - it's easy and tasty.

Put a cup of oats (I love steel-cut) and a cup of warm water plus 2T of yogurt or kefir into a bowl. Cover with plastic wrap or a dishcloth and let sit overnight (12-24 hours). Then cook with an extra cup of water - the oats should cook up quick and creamy.

[Pinky Tuscadero]

Originally Posted by cjarvis

I finally went thru my library to get an interlibrary loan of Nutrition and Physical Degeneration.

I did too! I'm in Maryland and mine came from Syracuse University. Where did yours come from?

[spughy]

Originally Posted by HerbanGirl

Welcome! Sally Fallon's book does explain soaking and sprouting in good detail, but this webpage has the main info. I haven't sprouted my grains yet, but I have soaked with varying degrees of success. Try soaked oatmeal first, if you can - it's easy and tasty.

Put a cup of oats (I love steel-cut) and a cup of warm water plus 2T of yogurt or kefir into a bowl. Cover with plastic wrap or a dishcloth and let sit overnight (12-24 hours). Then cook with an extra cup of water - the oats should cook up quick and creamy.

It's best to include a bit of another grain with your oats because oats don't have a lot of phytase. The reason you soak is to reduce the phytates in your grains and to do that you need phytase. Adding another grain that DOES contain phytase helps with that. I made soaked oatmeal last night/this morning and I just threw in a bit of buckweat flour. It was yummy.