Below is a very special recipe my family loves: sprouted grain bread. Bread made from sprouted grains is not new, it’s been made for over 50 years. My first experience was with the well-known sourdough bread maker “Alaska Jack.” Many of his recipes called for sprouted grains. When you lived in the Northern Territories back in the 1950s and 60s, you needed all the vitamins you could get. Currently, many people realize the value of sprouted grains, from shoots of wheat grass to sprouted whole grain breads.
Cereal grains form a major source of dietary nutrients for all people, and adding sprouted grains into your diet can provide several health benefits besides the regular nutritional improvements. Many people do not realize that their daily dietary intake should contain 4 servings of whole grains. By sprouting the grain, you are partially breaking down starches which, in turn, lowers the carbohydrate content. There is research which suggests adding sprouted grains to your diet can promote weight loss and reduce blood sugar. Many gluten-intolerant individuals find that they can tolerate a sprouted grain because digestibility of storage proteins and starch are improved by partial hydrolysis during sprouting. Last, you should be aware that, to make the most out of your sprouted grains, there is a limited period where you receive the benefits of improvement in the contents of certain essential amino acids, total sugars, and B-group vitamins; as well as a decrease in antinutrients.
Since we are all in this lockdown together, my classes will be free and live on Instagram IGTV and maybe even YouTube in the future. We are hoping this might help while we are all sheltering in place. Sending you all much spiritual love Patricia
Sprouted Grain Bread
Makes two rustic loaves
Make paste in food processor with:
- 300 g sprouted whole wheat
- 70 grams sprouted lentils
- 70 grams sprouted quinoa
- Add paste to mixer, plus:
- 450 grams bread flour bread flour
- 2 packages yeast
- 20 grams salt
Mix:
- 230 g water (110 degrees) and 144 g honey
- Gradually add honey water
Mix and put aside 1/2 cup sunflower seeds, ¼ cup sesame seeds, and 1/4 cup pumpkin seeds. Mix 1 egg white with 2 TB water and put aside for topping.
To sprout grains in this recipe, combine 1 ½ cups wheat berries, ½ cup quinoa, and 1/2 cup lentils with 2 cups of water in a large container. Cover and let soak overnight. Drain the grains through a fine mesh and return to container. Cover and let sit at room temperature, rinsing and draining the grains daily for 1 to 3 days. Drain and use this to make paste above.
Mix in honey water too, kneading for 4 minutes (may need ½ cup more flour if sticking to sides, just add 2 tablespoons at a time until it pulls away from bowl). Continue kneading for a full 10 minutes. Gradually add ¾ cup seeds, one tablespoon at a time (note: There should be 1/4 cup left over for the topping). Place in oiled container and oil the top of the dough. Allow to double in volume; about 2 hours. Split in half on board and allow to rest 20 minutes. Place into greased 9 x 5 pan, oil top, and allow to double in volume again, about 2 hours. Before baking, brush with egg white and water mixture and sprinkle on remaining seeds. Make slashes in the dough and bake at 350 for 40 minutes; internal temperature should be no more than 210 degrees when done.
Comments or suggestions are welcomed.
Please contact Patricia Davis at Information@QuailHollowKitchens.com
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