The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sprouted Whole Wheat Grains

fancy4baking's picture
fancy4baking

Sprouted Whole Wheat Grains

Today i had my first sprouted Winter Red Wheat whole grains for breakfast. Well i believe in them as nutritional valuable resources for many useful vitamins, minerals, antioxidants...etc. But then i thought of them as: 

1- Can i add them to my whole wheat bread recipes? And how would the dough react in terms of fermentation, oven-spring and flavor?

2- Could they be ---by any chance--- malted like rye of barley? And if yes what added value i could get into my dough? And would they be treated (malted) following the same procedure of rye or barley?

Honestly i have no knowledge about this matter.

That's why i'm asking for input on that.

Thanks in advance,

Izzat

Mebake's picture
Mebake

Hi, Izzat!
Be aware of those enzyme packed grains, as sprouting will activate a full spectrum of enzymes from alpha to beta amylases to proteases..in bread, sprouted grains allowable for good result, without turning your dough into a gummy paste, must be used only if their sprouts are only beginning to emerge from your soaked kernels.
Good luck!

dabrownman's picture
dabrownman

and have been putting them in breads for a while now.   We very much like the added texture and taste they give to the crumb.  It makes  nearly every bread a more hearty and rustic one.  I have used them up to 48 hours after the initial soaking and have a loaf of Spelt, Rye and WW sprouts in final proof right now.  You can make make diastatic and non diastatic malt from any grain depending on what temperature you dry them at after 4-5 days of sprouting.  I use both home made malts in my bread making too with no ill effects but keep them to about 5 g or so per loaf.  

You can find more here

http://www.thefreshloaf.com/node/27954/making-red-rye-malt

To make white disatatic malt follow the above but do not let the temperature go over 150 F during the drying process. 

For sprouts I use the same process but use them after 24-48 hours without drying them.

Hope this helps .

fancy4baking's picture
fancy4baking

Thanks Khalid, i usually keep my sporuted whole wheat to a minimum. I don't allow them to develop fully, i find this more digestable, also on the other hand it's been said that they deliver far better nutritional value than being fully sprouted.

fancy4baking's picture
fancy4baking

For the info and the link dabrownman, i will surely use the method to make some malt and use it. I will share the results.

Izzat