I would appreciate if anyone has attempted to make sprouted bread for your imput and a recipe
Thanks a bunch!
You can use sprouts in any bread recipe - they don't change the ingredient balance in any way that affects baking, so just throw in a handful or two in your favorite recipe!
I like sprouts in whole grain breads with cracked wheat but try whatever you like.
The first time I made it and took a sandwich to work, someone wanted to know what the "squiggly" things were! :)
Hi Karen - got your note - I'll check my cookbooks. Seems I've seen Ezekial (sp?) bread somewhere in them...
Karen, none of the recipes I found for Ezekiel Bread had sprouts in them... I'm posting these but I know they aren't what you're looking for. Sorry I couldn't help!
4 packets yeast
1 cup warm water
1 tablespoon honey
8 cups wheat flour
4 cups barley flour
2 cups soy flour
1/2 cup millet flour
1/4 cup rye flour
1 cup lentils, cooked and mashed
4 tablespoons olive oil, (4 to 5)
1/2 cup honey, (1/2 to 3/4)
4 cups water
1 tablespoon salt
Dissolve yeast in 1 cup warm water and 1 tablespoon of honey. Set
aside 10 minutes. Combine the next five ingredients. Blend lentils,
oil, honey and a small amount of water in a blender. Place in a
large mixing bowl with remaining water. Stir in two cups of (mixed)
flour. Add the yeast mixture. Stir in salt and remaining flour.
Place on floured bread board and knead until smooth. Put in oiled
bowl. Let rise until double in bulk. Knead again, cut dough and
shape into four large loaves. Place in greased pans. Let rise.
Bake at 375 degrees for 45 minutes to one hour.
There is some confusion about the "fitches" called for in the
original recipe. Apparently, the fitches referred to a herb. Cumin,
fennel and nutmeg have all been suggested as the mistranslated
"fitches". Take your pick or leave them out. Any of them will add
a unique taste to your homemade bread.
2 1/2 cups wheat berries
1 1/2 cups spelt flour
1/2 cup barley
1/2 cup millet
1/4 cup dry green lentils
2 tablespoons dry Great Northern beans
2 tablespoons dry kidney beans
2 tablespoons dried pinto beans
4 cups warm water (110 degrees F/45 degrees C)
1 cup honey
1/2 cup olive oil
2 (.25 ounce) packages active dry yeast
2 tablespoons salt
1 Measure the water, honey, olive oil, and yeast into a large bowl. Let sit for 3 to 5 minutes.
2 Stir all of the grains and beans together until well mixed. Grind in a flour mill. Add fresh milled flour and salt to the yeast mixture; stir until well mixed, about 10 minutes. The dough will be like that of a batter bread. Pour dough into two greased 9 x 5 inch loaf pans.
3 Let rise in a warm place for about 1 hour, or until dough has reached the top of the pan.
4 Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until loaves are golden brown.
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