The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Sprouted grains without drying and milling

tanjoplayer's picture
tanjoplayer

Sprouted grains without drying and milling

I want to try sprouting wheat berries and adding them to bread, but I do not want to fool with drying and milling the flour. Any suggestions on taking freshly sprouted grains, grinding them up, and adding them to a recipe?

I was thinking of doing the Tartine bread with 30% sprouted grains. How would I adjust for water in the grain? Would it kill the texture? Any advice or suggestions would be greatly appreciated!

 

 

Danni3ll3's picture
Danni3ll3

without drying or milling them. I don't worry about adjusting the water as I don't find that the sprouts add any water to the dough. 

You have a couple of options like you stated in terms of adding them whole or grind them up. I tend to add them whole. 

Basically, just go for it. Sprouts really add to the flavour. 

tanjoplayer's picture
tanjoplayer

Great! Thank you for the heads up. I couldn't really find that info anywhere. Any chance you make a lot at once and freeze the sprouts? 

Danni3ll3's picture
Danni3ll3

I usually just sprout what I need and use it all up. 

yozzause's picture
yozzause

they would probably chill for a week or so and still be alive but dormant I think freezing would most likely kill the berry with the water content in the grain.

regards Yozza

Lazy Loafer's picture
Lazy Loafer

If you have access to Peter Reinhart's "Bread Revolution", he has a whole section on sprouted pulp breads (that is, bread made with ground up, wet, sprouted grains of various kinds). Also, try looking up Ezekiel bread sprouted pulp bread. Here's a recipe I found > http://archive.boston.com/lifestyle/food/articles/2009/03/04/sprouted_bread/