We have been experimenting with different grains for our breadmaking. With our grain mill we can grind anything, so we have been trying out different techniques such as soaking, sprouting, drying, and grinding with many different types of grains.
We have been sprouting a grain mix (organic wheat, rye, barley, triticale, oats, kamut, quinoa, sesame, millet and amaranth) and soaking spelt berries this week. Today the sprouted grains were all ready, so we drained well, placed on a cookie sheet, and dried them out. After a few hours in the oven, they were ready to mill into flour.
We baked bread from that freshly ground flour today. It is a little hard and I have to say I don't think I like the flavor of spelt much - a bit strong for me. We will have some of a terrific sourdough starter in the next few days here, and I also have some groats and chestnut flour to try out. Can't wait!
*Note: Click here for a little info about why sprouting grains for bread is good!
“The process of germination not only produces Vitamin C, but also changes the composition of grain and seeds in numerous beneficial ways. Sprouting increases Vitamin B content, especially B2, B5, and B6. Carotene increases dramatically – sometimes eightfold. Even more important, sprouting neutralizes phytic acid, a substance present in the bran of all grains that inhibits absorption of calcium, magnesium, iron, copper and zinc; sprouting also neutralizes enzyme inhibitors present in all seeds. These inhibitors can neutralize our own precious enzymes in the digestive tract. Complex sugars responsible for intestinal gas are broken down during sprouting, and a portion of the starch in grain is transformed into sugar. Sprouting inactivates aflatoxins, potent carcinogens found in grains. Finally, numerous enzymes that help digestion are produced during the germination process.” (excerpt from Nourishing Traditions, by Sally Fallon).