Field Testing of Sprouted Barley Bread

[Guest guest]

The taste test is in regarding sprouted barley bread.......and the result is...............two thumbs down. It didn't taste badly, but it in no way can compare to the incredible taste of the sprouted wheat bread or the sprouted rye bread.

So, folks, my advice is to definitely start with the sprouted wheat bread and once you have that perfected, move on to the sprouted rye bread, and leave out the sprouted barley bread altogether.

By the way, in my post perhaps just over an hour ago, I mentioned that:

"According to Steve Meyerowitz (who has had the title Sproutman since 1977), sprouting the wheat berry results in the destruction of phytic and oxalic acids. Phytic and oxalic acids bind minerals like calcium and zinc (anyone have confirmation of this---this has some significant implications?)."

This is a confusing paragraph. What I meant to say was, does anyone have confirmation that sprouting the wheat berry results in the destruction of phytic and oxalic acids? It is already an indisputable fact that phytates bind minerals like calcium and zinc. If sprouting grains does indeed destroy phytates and oxylates, that would be super. Anyone have info on this?

Also, regarding the company that manufactures sprouted wheat bread, sprouted rye bread, etc., I purchased that bread a couple of weeks ago in Los Angeles. So I wouldn't be surprised if the Manna bread was available in many major cities. You might even be able to get your local health food supermarket/store to order some. It's quality is excellent, and I think you might be very well pleased once you taste a good quality sprouted wheat bread.

That would be the simplest way to experience sprouted grain breads, and then you could more easily decide if you want to take the next step of making this for yourself.

I just had the impulse to say cheers, but that is reserved for Alan!

Bob Bessen

rjb112@...

P.S. I just made some sprouted wheat bread from Kamut wheat (considered an exceptional wheat for growing wheat grass), and it was very different than that of hard winter wheat, but still very good. I recommend starting with the hard winter wheat.