The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sprouted whole grain bread vs milling flour

MarionR's picture
MarionR

Sprouted whole grain bread vs milling flour

I want to bake a bread recipe for healthier eating.

Is it healthier to eat sprouted whole grain bread or is milling your own flour just as healthy?  I am trying to figure out which route to take and being new at this, I am very confused.

What equipment would I need for both methods?  Is one much easier than the other?  I already own the Bosch Universal mixer and could order attachments for it if this is recommended.

The local health food store sells Ezekiel 4:9, a flourless low glycemic bread that is "Sprouted 100% Whole Grain Bread".  Does anyone have a recipe for this bread?

Thank you for any advice you can give me.

sphealey's picture
sphealey

For all questions related to whole grain baking I would recommend obtaining The Laurel's Kitchen Bread Book (ISBN 0394724348).

 

It has been some time since I read their chapter on sprouted grains, but if I remember correctly the story is this: at the moment the grain sprouts, it is once again a growing organism and therefore is more nutritious than dried grain. So if you like the taste, sprouted grain can be very good for you.

 

However, after the sprouts grow a certain amount, the whole organic mass of used-up berry and sprout starts to change flavour. The resulting flavour can be unpleasant. And some spouts produce chemicals that are actually unhealthy for humans, particularly in large quantities. So you have to watch that line.

 

I hope that is of some use.

 

sPh

martin's picture
martin

I grind my own Whole Grain flour and sprout. I agree that the Laurels book is excellent if you want to get into whole grain baking.

 

Whole Grain Flour does not keep  well and it is my understandaing the enzymes etc start to degrade within a few hours. We grind the flour immediately before going into the mixing bowl so we believe our bread is the taste of a cornfield.

 

When sprouting we only sprout for about 24 hours  (in this climate (Malaysia)). Just until we can see the shoot starting to appear . Some say wait till the shoot is about 1/4 inch, but we find the sprouts get a bit smelly and are very sticky ( lots of sugar I guess).

There are quite a lot of recipes for "  Ezekiel 4:9, a flourless low glycemic bread that is "Sprouted 100% Whole Grain Bread"" if you search for them on the net.

However is their bread light and fluffy or the heavy one? I belive the light and fluffy one is made from sprouted flour (although they call it flour free) , which is dried and then ground to a powder (flour).

The heavy one is normally ground up fresh sprouted wheat.

 

Hope this helps a bit.

 

Regards,

 

Martin Prior 

 

www.bakerette-cafe.com

MarionR's picture
MarionR

How long will whole wheat flour purchased from a bin at the Good Foods store stay fresh?

qahtan's picture
qahtan

 

 

 How long has it been in the bin before you buy it....????qahtan

MarionR's picture
MarionR

I have no way of knowing.  Knowing this particular store, I'd say not long, though.

In general, how long does it stay fresh?

CClaire's picture
CClaire

Marion,


I used to sprout and grind my own flour and there is a lot of old conventional wisdom floating around about just that!  Today, there is a certified organic sprouted flour mill that makes a safe, sanitary and more superior sprouted flour than I could ever make in a home setting.  Check out their information at www.essentialeating.com under About Our Flours.  These guys/gals seemd to be setting the standard for sprouted flour.


Another thing that rocked my world is that when a grain is sprouted, dried and milled into flour it becomes stable.  The germ cell that goes rancid in unsprouted flour is eaten by the endosperm and is no longer there to go rancid.  So sprouted flour, that is if it is really sprouted, has a much longer shelf life and stays "fresh" for about 6 months.


And about taste.  Whole grains that are not sprouted are bitter.  Sprouting releases the flavor ( and nutrients) giving the flour a wonderful taste.  A lot of confusion comes with sprouted "mash" products or sometimes called "flourless" as I suspect a lot of their grain is actually drown and not sprouted as they do not test to assure sprout action.  HOpe this helps!

CClaire's picture
CClaire

You might want to pick up a copy of Essential Eating Sprouted Baking (Azure Moon Publishing 2008) for the latest info about sprouted flours.  Plus it has 150 easy recipes using sprouted flour. I love the Sweet Potato Rolls.


Bake on!