Friday, January 11, 2008

sprouting.


Today our new sprouter and sprouting seeds arrived. We like to sprout grains for breadmaking, and wanted a convenient sprouter to use. The combo we selected for bread is called Amber Waves of Grain. It is a mix of organic wheat, rye, barley, triticale, oats, spelt, kamut, quinoa, sesame, millet and amaranth. I think this might be the first recipe we use with this combination. These books also have some good recipes:

The Laurel's Kitchen Bread Book: A Guide to Whole-Grain Breadmaking

Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor



Can't Wait!

3 comments:

Jessica said...

Do you really need a sprouting device? Can't the grains just be sprouted in a jar? Once milled, can the sprouts be subbed for the flour in bread recipes?

denise said...

We have sprouted in a bowl or mason jar with cheesecloth on top for a long time...just recently got the sprouter. I have to say I like the sprouter though. Drain in bottom, no standing water at all in it, clean and easy, and when done it can just go in the fridge.

Yes - I sprout the grains and either use it ground up moist as an addition into bread (we grind our own local wheat berries for the wheat flour), or you can dry it, grind it, and use that subbed for standard flour. Both ways are good! :)

Jessica said...

Thank you for your response; that was very helpful!