The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Robin_Sun

Sprouted Wheat Sourdough

My wife started an anti-arthritis diet that called for wheat only in a sprouted form so I revived my interest in sprouted wheat bread. I notice there are recipes for 100% sprouted wheat bread on the internet but they used a blender. My suggestion is to use a meat grinder to process the sprouted wheat. The meat grinder does not get the wheat as finely ground as regular flour but it works very well and you get a little exercise in the process. Plus you can make large batches of dough. We bought our meat grinder from Leman’s online catalog. It’s called a Porkert, which gives us a laugh as vegetarians. I use a sourdough starter but I have had trouble with big loaves not getting completely cooked in the middle so I’ve reverted to making bread sticks, which I love. After the initial sponge has risen, I use some non-wheat flour like rye or rice when I kneed the bread. I like the sweetness that the sprouted wheat gives the bread and I enjoy watching the wheat berries coming to life. I put them in the sun at the end to get a little solar energy. This has been a fun process for me drawing on experiments from my hippie days. If anyone has suggestions, it would be much appreciated.

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