Sprouting Bread?

Today I am going to share with you 2 recipes that include sprouted wheat.

The first recipe is Essene bread, which is made in the dehydrator, but definitely has an acquired taste, I like it, but I know of many who don't :)

The next recipe is a baked bread recipe, but I add the sprouted wheat to it for more nutritional value.

Both recipes require sprouted wheat.

To sprout wheat:

Place 2 cups of wheat/spelt berries in a container and cover with double the amount of water for 8 hours, and allow to stand, covered preferably over night.

Drain the water and place in the sprouter, rinsing twice a day.

After emptying the sprouts into the sprouter, they already look like this:

On day 2 your sprouts should be ready and look something like this.

Essene Bread:

2 Cups sprouted Wheat/Spelt berries

1/2 cup dates chopped and soaked for 25 minutes

1/2 cup raisins chopped and soaked for 25 minutes

Grind berries until you have a gooey doughy consistency.

Add the chopped fruit and mix together again.

Form into flat rounds and place in the dehydrator on the lowest temperature (40 -50°C) for roughly 8 -10 hours, until dry.

Baked bread with Sprouted Wheat/Spelt
(This recipe I found online and modified it a bit to suit my taste :))

You will need:

2 pkts Dry yeast

2 1/2 Cups of warm water

1 tsp sugar

1/2 Cup Oil

1/2 Cup honey

3 tsp salt

2 cups sprouted wheat

6 - 7 cups flour

Stir sugar into warm water.

Sprinkle the dry yeast over the water, and allow to stand until it froths.

In another bowl, add:

4 cups flour, honey, oil, salt and sprouts (either whole or ground)

Add yeast and stir to form a doughy consistency.

Cover and place in a warm area for 45 - 60 minutes.

Knead the dough and then add a more flour, a little at a time to get the perfect bready dough.

Form into loaves, place on baking tray and cover again. Allow to rise for another 45 minutes.

Bake in a pre-heated oven (180°C) for 40 - 45 minutes.

Enjoy!