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A New Spin On Sprouts

On one of my frequent trips to Vancouver and the west coast, I discovered sprouted grain bread. It is dense, chewy and tastes nutty. It’s delicious toasted. My grandchildren aren’t big fans, but it is a part of their everyday diet because it’s usually all that’s available. A couple of years ago, I researched it a bit, but it seemed like a lot of work and I put it ‘on the back burner’.

IMG_0549A couple of weeks ago, Chris and I went to the Arva flour mill (one of my favourite places) to check out the new store and to get some flour for Chris. I saw a wonderful variety of grains and asked if they would sprout. They would, so I bought a few different kinds and brought them home. Today, I put them in jars to soak and went looking for recipes. Yikes, they look so complicated, but now I have all of these soaking seeds, so I’ve jumped in at the deep end.

My plan is to watch for the seeds to split, and just begin to show their little sprouts. Then, I will drain them well, put them in the food processor and grind them as finely as I can. Apparently, if you want to make 100 percent sprouted grain bread, you just add some yeast and liquid and a bit of sweetener and let it rise. I have been making bread for many years, and, quite frankly, I’m a bit skeptical about this. I think I will try a half and half approach. I will make a recipe for batter bread, let it rise for the required 24 hours and combine it with the sprouted grains.

I’m sort of excited, but realistically, I’m expecting what my kids have always called my bread baking flops – Lead bread.

I’ll keep you posted with a picture of the finished project in a couple of days, no matter if it looks (and tastes) like a brick or is a lovely, fragrant loaf. Stay tuned!!

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