Sprouted Wheat Bread

So…our computer is broken again. It has been taken in three times for the same problem. If Best Buy can’t fix it this time then they have to get us a new computer. I don’t know whether I should hope they finally actually fix it…or not. :)

Because of that, I haven’t been able to answer many comments or emails or check blogs….sorry! And I have been using picasa for all my editing {and missing photo shop!}. My camera card is getting seriously loaded up with a lot of pictures. So I am sneaking onto my husband’s laptop to share my wheat grass projects with you this week. The rest of the projects you will get to see in May when I co-host a fun summer series with another blogger who has a lot of kojo…I mean mojo. :)

Alright…now onto the wheat grass projects. This wheat grass project is actually for the sprouts. So if you started your wheat grass yesterday morning, then you might be ready to try this by tomorrow or Friday.

Using my favorite best bread ever bread recipe, and the wheat grass tutorial,  I made some sprouted wheat bread.

Just, follow the wheat grass tutorial {click here} until the step when the wheat kernels are beginning to sprout.

Then take them out of the jar and spread them in a thin layer on a plate. Let them dry out for 1-2 days, stirring them with your fingers a few times throughout the day before returning them to a single layer of kernels.

I let my wheat get good and dry.

Then I ground it up in our low end wheat grinder. Ours doesn’t grind fine flour but for this recipe a coarse flour works well and adds nice texture..

Then proceed with my favorite bread recipe {click here}.  There are 5-7 cups of flour in the recipe, if you don’t count the first 3/4 c. used at the beginning. You want to use only about 1-3 c. of sprouted wheat flour. The final ratio of sprouted wheat flour to regular white wheat or all-purpose {or a mix of those} should be 1:3 or at maximum 1:2. The recipe steps should not change at all except that your rising and baking times may increase a little bit.

So why use sprouted wheat? Once it sprouts it’s nutritional value increases exponentially. So you get a more nutritious bread.

I bet you could incorporate moist, whole, sprouted kernels for even more benefit. It’s on my to try list for next time.

Happy bread making!

Tomorrow, I’ll have a fun kid craft using wheat grass. See you then!