Drizzle again off and on all day...nowhere to go but the kitchen. Tried my first test loaf of sprout bread. Going for a sweet loaf this time so I added honey. Everything went according to plan (almost) and it even tasted good,
but it didn't quite cook all the way through. The dough was very wet to begin with. Next time I will try adding some dry whole wheat flour to the mix to firm it up. Avoiding yeast for now to keep it simple. No sun today so I baked it in the propane grill at solar oven temperature.
Field Lab Sprouted Wheat Bread - First Test
2 C dry wheat berries sprouted for 48 hours yields approx. 5 1/2 C sprouts
2 TBS Terlingua Bee Honey (not from my hive - but from another that was recently moved)
1/2 tsp cinnamon
pinch of salt
Keep in mind, this test came out a little too crispy on the outside and and little too gooey on the inside...but if that's the way you want it - this is how to do it. Rather cake-like and very hearty. Soak the wheat berries for 12 hours in water - rinse and drain 4 times over the next 36 hours. Spread out the sprouts on paper towels to dry them a bit. Run sprouts through the meat grinder one cup at a time. Ground sprouts are
very sticky so kneed well for 10 minutes using vegetable oil on hands. Add honey, cinnamon, and salt and continue to kneed for 5 more minutes. Form a ball, place in bowl and cover with paper towel - let rest for 1 hour. Lightly grease 1 Qt. Dutch Oven and place dough inside and cover. Bake at 325 degrees for 2 hours. Remove cover and continue to bake for another 1/2 hour. Remove bread from Dutch Oven immediately after baking and allow to cool. Eat. 74,89,67, .36",B
BTW...thank you blogger.com for your recent change to the tool bar making it much easier to compose my blog posts.
