Sprouted grains have been used for centuries in everything from basic food to added crunch in salad and sandwiches. Sprouted grains used in bread recipes add unique flavour and texture along with extra nutrition. The key to great tasting sprouted grains is buying organic, untreated grains from a health food or whole food store.
- Skill level:
Things you need
- 950 ml (1 quart) wide mouthed jar
- Wide rubber band
- Whole grain
- Baking tray
- Food processor or blender
- 260g (2 cups) ground grain sprouts
- 65ml (1/2 cup) vegetable oil
- 160ml (1 1/4) cups milk
- 260g (2 cups) whole wheat flour
- 260g (2 cups) wheat germ
Spoon two tablespoons of whole grain into the wide mouthed jar. Fill the jar with clear water. Place a square of cheesecloth over the mouth of the jar and secure with a wide rubber band. Allow the jar to sit in a cool, dry place overnight.
Drain the water from the jar by turning the jar upside down. The cheesecloth will hold the grains inside the jar and let the water run out. Refill with fresh water; swish the grains around in the water and then drain. Set the jar in a place away from sunlight.
Rinse the grains three times a day. Each time, make sure that all of the water has drained from the jar. Most grains take only 2 to 3 days to sprout fully.
Place the jar on a windowsill on the third day. Allow the sprouts to green up for one day.
Spread the sprouts on a baking tray in a single layer. Dry for 6 to 8 hours in an oven set to the lowest setting. This is usually about 75 C degrees (170 F) for an electric oven. If using a gas oven, the pilot light generates enough heat to dry the sprouts. Just set the baking tray into the gas oven overnight.
Grind the grains in a blender or food processor until they become a coarse powder. Add the grains to any bread recipe you wish to use by replacing the flour called for with an equal amount of grains up to 260g (2 cups).
In a large bowl, mix together 260g (2 cups) ground grain sprouts, 65ml (1/2 cup) vegetable oil, 160ml (1 1/4) milk, 260g (2 cups) whole wheat flour and 260g (2 cups) wheat germ. Stir with a wooden spoon until dough combines into a ball.
Cover the bowl with a cloth and set the mixture aside for 20 minutes. Preheat the oven to 160 degrees C (325 F).
Use your hands to form the bread dough into two round or oval loaves. Bake for 1 hour and cool on a wire rack before slicing.
Tips and warnings
- A dark cupboard is the best place to keep sprouts in progress for the first two days.
- Health food and whole food stores carry a wide selection of sprouting equipment. One of the cheapest options are the sprouting lids designed to fit wide mouthed canning jars.
- Once you get into sprouting, you will find that they can be used for everything. They are a perfect lettuce replacement on sandwiches or salads and can be used for extra flavour in soups and stews.
- Don't be afraid to mix grains when sprouting. Most grains are very complimentary with each other.
- Be sure to rinse the grains at least three times a day. Sprouts can turn rancid or mould if this is not done on a regular basis.