Sprouted grain bread, how long should the sprouts
Hello,
I'm trying to make first sprouted grain bread.
I've used 300 grams of whole spelt grains. Did the whole rinsing process etc. The grains have been in the jar for just one day and they already have about 1cm sprouts. Should I make flour from it right away or wait a bit longer? If so how long should they be?
And when they're at the desired length, is it possible to make flour from it and then put it in the refrigerator? When they're ready tomorrow I'm not able to bake it, while I'm gone in the morning and back late in the evening :-(
And would you recommend baking in in the oven @ 50 degrees Celsius for 7 hours or put it in the slow for about 7 hours? The slow cooker has an approximately temp of 80 degrees Celsius when it's set at low.
Should I use flaxseed when baking or is it just fine to just use the flour without additives?
If you have any more tips regarding this kind of bread, that would be really welcome. In Holland I can't find very littlelittle it on the internet.
Thanks a lot!
Once you see the shoots they're ready however the grains wil have to be dried first. Have a read here.
you want to digest any of the nutrients otherwise they just "pass through."
Partial milling in a coffee grinder will do it.
Can leave some flax seeds whole on the outside for good looks and toasty flavour.
I wasn't completely clear about the bread. I said I wanted to make flour out of it, but I meant to directly use it for bread without milling.
I've put them in the refrigerator now and hopefully they haven't sprouted too much by tomorrow, cause then it's the first time I have time to put it in the oven
which means as soon as the first of the rootlets breaks through the seed skin. To put sprouts in bread you can go pretty much as long as you want within reason - say up to 4 days. Rinse them well good every 8 hours so mold doesn't form and the longer you sprout the more likely the mold will show up. You can keep them in the fridge within a reasonable length of time too no worries. Check out Lucy's Sprouting and malting primer.
Sprouting and Malting PrimerThanks all! I've crushed them this afternoon with a little water and put the 'mix' in the fridge. Tomorrow I'm also gone a lot but will make the bread in the slow cooker. About 8 hours at low will do the job I think.
"And would you recommend baking in in the oven @ 50 degrees Celsius for 7 hours or put it in the slow for about 7 hours? The slow cooker has an approximately temp of 80 degrees Celsius when it's set at low."
You may want a higher temp to cook the dough. Spelt is a wheat so may be looking at 98°C inside temp for doneness in a lean dough. The closer the target temp is to the applied temp, the longer it takes to bake.
I do remember some slow cooker breads in the archives. Might give a site search a shot.