January 28, 2015 - 2:56pm
Easy, delicious and nice mix of grains
Bread #66 is a combination of arrowroot flour, whole wheat flour and flaxseed meal for 62 percent non-white flour contribution. Beautiful, tasty and impressive oven spring. Also easy to make. It can be made over the course of two days, or you can wake up in the middle of the night for one-long-long-day bread.
Must admit I am intimidated and curious after reading a bunch of threads on freshloaf about sprouted flours. That seems like a whole new ballgame, an advanced level of bread making. Is it difficult? Worth buying a mill to grind the flour? I have been toying with that idea and I don't know where I would buy the berries.
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Sprouted grain flours are, indeed, a very interesting avenue in bread making. Peter Reinhart's new "Bread Revolution" has some great recipes in it. Before you commit to sprouting, drying, and grinding all on your own, why not try some store-bought sprouted grain flour. It can be slightly expensive, but the experience is worth it.
Have that book on my wishlist. Besides recipes does it give good information on the procedures and how to do it all yourself if you are so inclined?