Guest guest Posted July 29, 2002 Report Share Posted July 29, 2002 The recipe for the Sprout Bread (sprouted wheat bread) can be found in a book called " Sproutman's Kitchen Garden Cookbook " , by Steve Meyerowitz, 1999, pages 19-26. I have e-mailed the author, and if he gives permission to post this recipe, I will type it out in it's entirety and post it. Bessen rjb112@... __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2002 Report Share Posted July 29, 2002 Hi All, Here is my info on sprout breads. Good eating. Cheers, Al. http://www.ianr.unl.edu/pubs/Horticulture/g886.htm = Sprouts web site. Such a Sunny Rye Bread 4* cups rye berries (soaked 8-12 hours, rinsed; sprouted 12-24 hours) [sprout closer to 12 hours than to 24.] 2* cups sunflower seeds (soaked 8-12 hours, rinsed) 2-1/2 teaspoons ground caraway seeds 2-1/2 teaspoons ground dill seed 2 teaspoons vege-sal or Spike *Measurements of sprouted rye berries & soaked sunflower seeds are after they've been soaked and sprouted (rye berries) or soaked (sunflower seeds). If you're a regular sprouter you'll easily be able to coordinate the sunflower seeds and the rye berries - Soak the rye berries for 8-12 hours, then rinse them, then leave them to sprout and at that point soak the sunflower seeds so that the sunflower seeds are soaking 8-12 hours while the rye berries are sprouting approx. 12 hours. Preparation: 1.Put all ingredients in a bowl and stir to distribute spices. 2. Put the mixture through the Green Power machine using the blank screen and without the outlet adjusting knob (homogenizing). For the Champion you would also use the blank screen (homogenizing). 3. Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16 hours. We usually form it into 2 medium-size loaves or 4-6 little loaves. The resulting bread is crunchy on outside, moist on inside, nice and fermented tasting - a little like rye-sourdough. Wheat Essene Bread with Raisins and Dates 2 cups sprouted wheat berries (with little tails - less than 1/4 inch long) 1/2 cup chopped dates 1/2 cup soaked raisins Preparation: 1. Stir all ingredients together. 2. Put the mixture through the Green Power machine using the blank screen and without the outlet adjusting knob (homogenizing). For the Champion you would also use the blank screen (homogenizing). 3. Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16 hours. We usually form it into 2 small loaves. The resulting bread is crunchy on outside, moist on inside and sweet. We use a Harvest Savor dehydrator from Vita-Mix - results have been great - it doesn't have a temp control and I don't remember what the max temp is - less than 108 though - it feels barely warm to the touch even after it's been on for 2 days. Nice thing about these recipes is that I've also dehydrated them in the sun with great results. Oat-sunflower is good too. The trick seems to be 1) getting the proportions right 2) really grinding the sprouted grains 3) dehydrating them at low, low temperatures - like 80 degrees max. The results will be like you described - a bit harder on outside, a bit sticky on inside - depending on temp and ability to really grind the stuff (the lower the temp, the less the difference between outside and inside). Also I like to let mine kind of ferment a bit so the inside is sometimes like seed cheese. Of course grains, complex recipes and dehydrating are controversial. However I think essene breads you sprout yourself and dehydrate in sun or low temp are still better for the body than 1) essene breads you buy in health food store (which I think must be cooked at 200 or something) and 2) "real" baked bread. Happy "baking"! Whole wheat bread: Use whole wheat berries, grind them in a coffee grinder, add water and yeast and let it sit in a warm place for one hour. Punch down, put in baking loaf containers, let rise for a couple of hours, then bake for 32 minutes. Minimal actual time is involved. No kneading is necessary. Make several loaves at a time, and freeze them for future dinners. The frozen ones, warmed up, taste like freshly baked bread. Whole wheat sprout bread: Sprout the wheat berries for 2-3 days until the shoots are the same length as the wheat berries. Use a Champion juicer with the homogenizing plate in place, or use a Cuisinart type food processor to make into a paste. Shape the loaves anyway you want, and bake at 250 F for 3-6 hours. This bread has only one ingredient: sprouted wheat. No water is added nor yeast. It is very nicely sweet due to the production of maltose as the whole wheat berries sprout. It may be possible to make this same bread using sprouted barley, sprouted rye, sprouted quinoa, etc. -----Original Message-----From: rjb [mailto:rjb112@...]Sent: Monday, July 29, 2002 1:17 The recipe for the Sprout Bread (sprouted wheat bread)can be found in a book called "Sproutman's KitchenGarden Cookbook", by Steve Meyerowitz, 1999, pages19-26.I have e-mailed the author, and if he gives permissionto post this recipe, I will type it out in it'sentirety and post it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2002 Report Share Posted July 29, 2002 I think so, . Cheers, Al. -----Original Message-----From: Tiktin-Fanti [mailto:andreatf1@...]Sent: Monday, July 29, 2002 4:23 Alan,Do you think that I could use a Vitamix? I do not havea Champion or a Green Power.Thanks, Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 29, 2002 Report Share Posted July 29, 2002 --- Alan Pater <apater@...> wrote: > Hi All, > > Here is my info on sprout breads. > > Good eating. > > Cheers, Al. > > > > http://www.ianr.unl.edu/pubs/Horticulture/g886.htm = > Sprouts web site. > Alan, Do you think that I could use a Vitamix? I do not have a Champion or a Green Power. Thanks, > Such a Sunny Rye Bread > > 4* cups rye berries (soaked 8-12 hours, rinsed; > sprouted 12-24 hours) > [sprout closer to 12 hours than to 24.] > > 2* cups sunflower seeds (soaked 8-12 hours, > rinsed) > > 2-1/2 teaspoons ground caraway seeds > > 2-1/2 teaspoons ground dill seed > > 2 teaspoons vege-sal or Spike > > *Measurements of sprouted rye berries & soaked > sunflower seeds are after > they've been soaked and sprouted (rye berries) or > soaked (sunflower seeds). > > If you're a regular sprouter you'll easily be able > to coordinate the > sunflower seeds and the rye berries > > - Soak the rye berries for 8-12 hours, then rinse > them, then leave them to > sprout and at that point soak the sunflower seeds so > that the sunflower > seeds are soaking 8-12 hours while the rye berries > are sprouting approx. 12 > hours. > > Preparation: > > 1.Put all ingredients in a bowl and stir to > distribute spices. > > 2. Put the mixture through the Green Power > machine using the blank screen > and without the outlet adjusting knob > (homogenizing). For the Champion you > would also use the blank screen (homogenizing). > > 3. Form into loaves (not more than 1-1/2 inches > thick) and dehydrate 6-16 > hours. We usually form it into 2 medium-size loaves > or 4-6 little loaves. > > The resulting bread is crunchy on outside, moist on > inside, nice and > fermented tasting - a little like rye-sourdough. > > > > Wheat Essene Bread with Raisins and Dates > > 2 cups sprouted wheat berries (with little > tails - less than 1/4 inch > long) > > 1/2 cup chopped dates > > 1/2 cup soaked raisins > > Preparation: > > 1. Stir all ingredients together. > > 2. Put the mixture through the Green Power > machine using the blank screen > and without the outlet adjusting knob > (homogenizing). For the Champion you > would also use the blank screen (homogenizing). > > 3. Form into loaves (not more than 1-1/2 inches > thick) and dehydrate 6-16 > hours. We usually form it into 2 small loaves. > > The resulting bread is crunchy on outside, moist on > inside and sweet. > > We use a Harvest Savor dehydrator from Vita-Mix - > results have been great - > it doesn't have a temp control and I don't remember > what the max temp is - > less than 108 though - it feels barely warm to the > touch even after it's > been on for 2 days. > > Nice thing about these recipes is that I've also > dehydrated them in the sun > with great results. > > Oat-sunflower is good too. The trick seems to be 1) > getting the proportions > right 2) really grinding the sprouted grains 3) > dehydrating them at low, low > temperatures - like 80 degrees max. > > The results will be like you described - a bit > harder on outside, a bit > sticky on inside - depending on temp and ability to > really grind the stuff > (the lower the temp, the less the difference between > outside and inside). > Also I like to let mine kind of ferment a bit so the > inside is sometimes > like seed cheese. > > Of course grains, complex recipes and dehydrating > are controversial. However > I think essene breads you sprout yourself and > dehydrate in sun or low temp > are still better for the body than 1) essene breads > you buy in health food > store (which I think must be cooked at 200 or > something) and 2) " real " baked > bread. > > Happy " baking " ! > > > > Whole wheat bread: Use whole wheat berries, grind > them in a coffee grinder, > add water and yeast and let it sit in a warm place > for one hour. Punch > down, put in baking loaf containers, let rise for a > couple of hours, then > bake for 32 minutes. Minimal actual time is > involved. No kneading is > necessary. Make several loaves at a time, and freeze > them for future > dinners. The frozen ones, warmed up, taste like > freshly baked bread. > > > > Whole wheat sprout bread: Sprout the wheat berries > for 2-3 days until the > shoots are the same length as the wheat berries. > Use a Champion juicer with > the homogenizing plate in place, or use a Cuisinart > type food processor to > make into a paste. Shape the loaves anyway you > want, and bake at 250 F for > 3-6 hours. This bread has only one ingredient: > sprouted wheat. No water > is added nor yeast. It is very nicely sweet due to > the production of > maltose as the whole wheat berries sprout. > > > > It may be possible to make this same bread using > sprouted barley, sprouted > rye, sprouted quinoa, etc. > > -----Original Message----- > From: rjb [mailto:rjb112@...] > Sent: Monday, July 29, 2002 1:17 > The recipe for the Sprout Bread (sprouted wheat > bread) > can be found in a book called " Sproutman's Kitchen > Garden Cookbook " , by Steve Meyerowitz, 1999, pages > 19-26. > > I have e-mailed the author, and if he gives > permission > to post this recipe, I will type it out in it's > entirety and post it. > > > __________________________________________________ Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.