The Fresh Loaf

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Look Mom & Dad, it's sprouted flour!

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Mini Oven's picture
Mini Oven

Look Mom & Dad, it's sprouted flour!

I picked up a kilo of sprouted universal (all purpose; AP) wheat flour today! Wow! ...in a normal supermarket! I'm so excited!  Why?  As I get older, I eat less, I want more nutrition from my food ingredients, sprouted flour could be an option.  Being curious, I'm investigating.


Let me back up a little.  I live just outside of Linz, Austria.  Our flour normally comes in kilo size paper bags and there are several brands to choose from.  One popular brand is Fini's Feinstes  (or Fini's Finest).   I had noticed there was a "New" red label in the corner.  I grabbed my w700 bread flour and some whole spelt flour and started rolling the packages over looking for something more than w480 which is AP.  Proteins are listed and what is this new one?  With Keimkraft..... keimkraft... sprouts!  I grabbed a package and hurried home to investigate.  Here is the site in English.  I have never seen sprouted flour here before other than malt.


There are pictures of the sprouts at the site, 10 of them and they make up 10% of the flour.  That was a little bit of a let down, I was hoping for 100% sprouted flour.  Barley is not included which is the known "malt" grain.


So now I'm wondering...why only 10%?  Enzyme action?  Dan mentions 5% malt maximum..... (my brain gears are turning remembering malt sprouts have long tails).  In my web searches I ran into interesting definitions, sprouts vs germination.  The words are often used interchangeably but germination happens first and then the sprout appears and grows.  What I'm trying to understand is .... as the sprout gets longer or older with time, do the enzymes get stronger and concentrated?  Are freshly germinated seeds milder but still as nutritious as older sprouts?  The sprouts are stopped at a particular stage, dried, and milled into flour.  Which stage?  (If I were to germinate my own and stop the process to dry them, when is the best time to catch the sprouts before they interfere with my dough?)


Will the flour behave itself when I make bread?   Protein is 11.9   not bad...  

xaipete's picture
xaipete

Hi Mini. I'm not sure how the sprout is treated when it is going to be turned into flour, but when I sprout wheat berries for bread, I'm very carefully to either grind or refrigerator when the sprout is just barely beginning to show.


According to Laurel's Bread book:



[W]heat is sprouted three different lengths of time to produce three very distinct kinds of sprouts. They are not interchangeable. If the grain is sprouted only a little, it can be ground into dough to make airy yeasted bread. Sprouted longer before grinding, it will make a dense, caky loaf. Sprouted still longer, until enzyme activity is at its peak, the grain, ground and dried, becomes malt flour, or dimalt.



--Pamela

Mini Oven's picture
Mini Oven

That's good information!  Thanks again -- Mini  :)

hsmum's picture
hsmum

I hope it's not too rude of me to ask my own question here, Mini-Oven and Pamela!  If it is I apologize.  I'm really just wondering what kind of results you've had with the bread you've made from sprouted flour. 


I've only tried sprouted flour bread purchased from a grocery store (rather expensive, but like you, Mini-Oven, I'd heard it was higher nutrition).  Both times, though, the sprouted grains in the bread were crunchy.  Not in a pleasant way.  On one bite I thought I might have cracked a tooth -- it was exactly like eating good tasting bread with small peas of gravel in it.  After the first loaf I thought I might have been unlucky to get bread from a bad batch.  After the second loaf I abandoned sprouted bread entirely.


  Just curious how your bread compares -- a bit crunchy, not at all, or quite?  I assume even though it's sprouted you still use a soaker?


Karen

xaipete's picture
xaipete

Hi Karen. I make sprouted wheat bread; it isn't crunchy at all. The recipe is posted here:


http://www.thefreshloaf.com/node/11696/spouted-wheat-bread


--Pamela

Mini Oven's picture
Mini Oven

loaf was also not hard and crunchy inside the loaf, on the crust it was a little chewy but not gravel like.  i am eager to try sprout flour though.   It is a smooth flour.


Mini

Monstergirl's picture
Monstergirl

First let me just say that from my experience, the grocery store sprouted wheat bread does not compare to homemade and tends to be dry with some hard berries on top.  There's also different forms of sprouted wheat that may or may not be in the grocery loaf you just bought.  It may be primarily made of sprouted wheat flour where the sprouted wheat is dried and ground into the flour that is made into the bread.  Or it may have whole sprouted wheat berries in the bread and on top.  Or it may be a combination of both.


I'm a total novice, and have been exploring sprouted wheat and flour this last month or so.  I recently ordered fresh milled sprouted flour, and have sprouted wheat myself.  Using the milled flour delivers a whole wheat bread (no hard berries because it is ground) that is much more flavorful and I love the fine texture compared to unsprouted flours.  


If you make bread out of the sprouted wheat berries (not milled into flour), it is much more hardy and you see the berries in the bread.  Berries at the bread crust can become very hard, and ya, crack a tooth!  When baking this kind of bread at home, I soften the crust and outer berries by popping the bread into a plastic bag after it cools from the oven.  This steams the bread a bit and gives it a great outer texture with softer berries on the outside.


There's a lot of great information about sprouted grains here in the forum, and online.  I've found the process, and nutritional information fascinating.  It's promoted me to do my own experiments, and I've been sprouting wheat berries ever since :)


My current obsession are sprouted wheat tortillas.  Just home sprouted wheat berries ground in a food processor +salt, +coconut oil.  DELICIOUS, and makes the most fabulous wraps!


Happy baking!  -Shannon

hsmum's picture
hsmum

All righty then -- you've all given me the confidence to try it out!  Thanks. :)


Karen

flourgirl51's picture
flourgirl51

Sprouted wheat bread and bread made from sprouted wheat flour are two entirely different things. Sprouted wheat bread has the sprouted grains in it. Sprouted flour is made from the sprouted grains that are then dried and ground into flour. There is more info on sprouted flours at www.organicwheatproducts.com and nutritional information as well.


 

Monstergirl's picture
Monstergirl

BTW... I received the most fabulous sprouted flours from Rhonda (FlourGirl51), and highly recommend trying them out.  It's turning into a low cost hobby, and my neighbors are delighted I'm experimenting and making so much bread :)

Mini Oven's picture
Mini Oven

what you think about any of it.  I'm hoping Rhonda has a wee amount of time to tell us about anything she's baked with it.  


What do you think of it so far?   I did make some crepes with some and they were very good but I needed just a little more flour to prevent them from tearing. 


Mini

flourgirl51's picture
flourgirl51

I have made both whole wheat bread and rye bread with the sprouted flours and they both turned out wonderfully. I haven't had the time to do sourdough breads yet but the straight dough breads rise to over five inches in height and have a wonderful texture. The only difference that I see is that the breads made with sprouted flours are a bit less sweet then those that I have made with unsprouted flours. I use raw honey in my breads as a sweetener


Monstergirl- I am so glad that you like the flour!


www.organicwheatproducts.com


 

Monstergirl's picture
Monstergirl

I adore the sprouted white wheat, and haven't even touched the red wheat.  I do like the texture of the sprouted wheats better, and I'm partial to the taste.  So it will be sprouted white wheat from here on out!

CClaire's picture
CClaire

Hi MIni-oven.  Glad to join the sprouted flour discussion as that is all I use.  There is some confusion here between sprouted flour and sprouted mash.  Mash being the sprouts made into a paste and not flour.  With a mash, there is no way to use the Falling Number test to assure the grain has sprouted and the grain is not stablizied through the drying process.  That is why most of the mash breads are kept frozen.


There is no regulation on "sprouted" products, but I found one source for organic sprouted flour that takes some amazing steps to assure a sprouted, safe and sanitary flour and that is the Essential Eating company.  Check out what they have to say on their site www.essentialeating.com.  It sure enlightened me about sprouted flours.


The only reason I can think of that the flour you purchased wasn't 100% sprouted flour is to cut down on the cost.  Sad.