#sproutedwheat

[healthfoodlab]

Sourdough improves the digestibility of wheat by reducing phytic acid, breaking down gluten, and unlocking some nutrients. - If you use sprouted flour, you can further reduce the phytic acid content of the wheat, and more complex carbohydrates are turn into simple sugar and more nutrients become available. - It comes with the cost of weakened dough strength and structure, and this is what I had to experience in making this potato sourdough bread with sprouted organic Irish wheat and sprouted einkorn (50:50). What made is worse: I mashed the roasted potato with the levain so the whole dough was extremely sticky to work with 😱. - I also had 3 hours of autolyse (mixing of flour and water to make it easier to work with), but apparently sprouted flour contains a lot more enzymes so they broke down more gluten than I wanted, and I just could not work with it properly. The dough just broke instead of stretching!!! - at the end I still managed to put this wet thing into the banetton, let us do the final proof and froze for 40 minutes before baking it with lots of steam. - The result - not bad! The bread is actually delicious, sweeter than bread made with normal flour. Next time I will use less water, and keep the autolyse and fermentation time more controlled, it would probably become more airy and lovely! - Noa loves the bread so I am happy :) - #sourdough #potatosourdough #sproutedwheat #sproutedeinkorn #raypeatinspired #guthealth (at Bangkok, Thailand) https://www.instagram.com/p/B_XFe5pjhA0/?igshid=be636q3njo6y

#sourdough #potatosourdough #sproutedwheat #sproutedeinkorn #raypeatinspired #guthealth

[nutritionmuse]

I've been experimenting with sprouted grains. I find they not only taste better, but my GI tract has a greater appreciation for them as well. It is also thought that the grains may be more digestible when sprouted. So when searching for yet another GF pizza crust recipe, I came across this wheat based recipe from @natashaskitchen. I thought this would be a great place to start before attempting to make it with GF flour. I was hooked when I heard Natasha's explanation on the yeast. Most recipes call for too much---of course! After YEARS of trying different wheat crust recipes, THIS ONE IS IT! See her recipe and rationale for more insight. You will love this recipe. LINKIN.bio ⁠⠀ ⁠⠀ Yes, the sun dried tomatoes on the right half got burned...but now I know they need to be under the cheese. This was my test recipe and I learned a few things. First, don't overwork this dough! Follow Natasha's guidance exactly. This is the second pizza where I managed to handle the dough perfectly. The first pizza crust (not shown) was accidentally overworked and I could not stretch it into the right size. Second, I used @thrivemarket Sprouted White Wheat flour. Dan, pronounced it restaurant worthy! He wants this healthier dough on hand routinely. ⁠⠀ This pizza had a brushing of olive oil, chopped garlic and fresh mozzarella cheese to top it. Next I might experiment with GF flours and see if I can get it close to this deliciousness. Any thoughts on flours to use to make this GF? Let me know!⁠⠀ #pizza #homemadepizza #sproutedgrains #sproutedwheat #rdnsofinstagram #functionalfood #ancientgrains #healthier # https://www.instagram.com/p/CEMgWv6DYEf/?igshid=1sv6g3tjf39fb

#pizza #homemadepizza #sproutedgrains #sproutedwheat #rdnsofinstagram #functionalfood #ancientgrains #healthier

[stirthepots]

Pain au levain #sproutedwheat #rye #wholewheat #sonoranwhite @haydenflourmills

#sonoranwhite #sproutedwheat #wholewheat #rye

[foodhism]

This morning's Good Friday egg...an organic egg on a toasted organic sprouted wheat bagel with smoked cheddar. #breakfast #goodfriday #egg #eggs #sproutedwheat #bagel #smoked #cheddar #instapic #instagood #instaphoto #instafood #instafoodie #foodie #foodstagram #silverhillsbakery #toronto #torontoeats #torontofood #torontofoodie @silverhillsbakery

#foodstagram #bagel #smoked #cheddar #instaphoto #silverhillsbakery #torontofood #goodfriday #breakfast #instagood #instafood #foodie #instapic #sproutedwheat #instafoodie #toronto #eggs #torontoeats #torontofoodie #egg

[raqstopics]

I'm making Chapatti! #bread #unleavenedbread #chapati #Desi #homemade #sproutedwheat #tava #simplemeal #realwomencook #delicious #foodporn #butter #arrowheadmills #irishcreamerybutter #organic #goodeats #indianfood

#sproutedwheat #butter #unleavenedbread #delicious #tava #foodporn #organic #simplemeal #indianfood #goodeats #irishcreamerybutter #desi #homemade #arrowheadmills #chapati #realwomencook #bread

[wineandtruffles]

#naturallyleavened #einkorn #monococco #sproutedwheat #levain #boule #bread #pane #pain right out of the oven. #food #foodphotography #thisitalianlife #theaccidentalitalian #nongmo #ancientgrains (at San Anselmo, California)

#sproutedwheat #theaccidentalitalian #foodphotography #bread #thisitalianlife #nongmo #ancientgrains #pane #levain #boule #monococco #einkorn #food #pain #naturallyleavened

[stirthepots]

Sandwich #sproutedwheat #yeast

#sproutedwheat #yeast

[freshpcooks]

Our first wheatgrass juices at home: 4 apples, 2 lemons, a piece of turmeric, 1 "piece ginger and two shots of wheatgrass (1/2 cup sprouted red wheat kernels). #growyourown #kitchenwindowgreenhouse #angeljuicer #freshpcooks #greenjuice #turmeric #sproutedwheat

#sproutedwheat #greenjuice #kitchenwindowgreenhouse #freshpcooks #angeljuicer #growyourown #turmeric

[stirthepots]

Massive #brioche #evoo sproutedwheat #levain

#brioche #levain #evoo

[cuisinedeyard]

Sprouted Grain Bread

Every winter I borrow my sister's food processor and make sprouted wheat, rye, and other grain breads based on a recipe in Flat Breads and Flavors by Jeffrey Alford and Naomi Duguid.  This year I tried kamut. It sprouted really well, faster than the wheat berries. Last year I tried oat groats but they didn't sprout. I suspect they were treated.

The first step is soaking the grains in spring water, or in my case  non-chlorinated water, for 18 hours. 3 cups of rye grains are soaking in the picture above. Since we have a small kitchen I staggered the soaking schedule and refrigerated the doughs as I made them.

After the initial soaking, rinse the grains and drain them before returning them to the bowl for 12 hours and cover with a plate or damp towel. Rinse again and then keep an eye on them. The rye berries above sprouted in 24 hours and the tails grew to the desired length (1/3rd the grain length) in 36 hours or so. Rye is usually the quickest to sprout.

While the grains soak, prepare the fruit. I added 3/4 cup white figs and toasted some fennel seed to go with the kamut above. The grains swell to nearly double their volume. Add them in 2 cup intervals with an equal division of salt (1 teaspoon per 3 cups dry grain). To the rye grains I added cardamon and tart cherries. I followed the recipe and added apricots to the wheat berries.

Grind the grains until the dough comes together at the first sign of a ball. The dough will be rough and a little gooey.

Above is the kamut dough. I divided it into 16 pieces and made little patties.

They bake in a 325 degree oven for 15-30 minutes depending on the shape of the breads. I love these breads (cookies a co-worker called them). They are very dense and filling and they never go bad. If they get to hard I dip them in tea or coffee.

#sproutedbread #flatbreads #sproutedkamut #sproutedrye #sproutedwheat