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Post by feather on Jul 26, 2020 7:19:16 GMT -6
I realized I need 2 to 3 days of advance planning to get the grains sprouted in time to use them in bread making.
The weather needs to be under 90 deg F for baking, or it just gets too hot in the house.
I can soak my flour from the night before.
I can start nurturing the sour dough starter to add that, back when I start soaking sprouting the grains.
It's going to take some planning on my part, and that's not what I'm used to doing for breads.
I've read recipes from only sprouted grains used in breads, to using a few cups of sprouted grains in whole grain flours, to just whole grain flours (which is what I was used to making before this.)
There are results reported in the recipes of making 'a brick', lack of gluten, issues with soaking grains too long inhibiting the rising. I guess I was lucky with 50% sprouted grains and 50% flour yesterday. I sprouted for 24 hours before I put them in the refrigerator. I might try 36 to 48 hours in the future.
I'm going to step it up and try for 75% sprouted grains with 25% whole grain flour, this next time. I usually make 2 loaf recipes, so a loaf is 3 cups of dry grain, and I'll make a two loaf recipe, so 4.5 cups of dry sprouted grain per recipe. Mr feather and I both like the sprouted grain bread, DS likes the WW Oat bread. It's going to take some planning.
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Post by jwal10 on Jul 26, 2020 8:06:18 GMT -6
We used to make it but we just don't eat much bread anymore. I really like the chewiness and flavor. We also made wheat berry bread, just soaking the wheat berries for an hour or so in hot water to let the berries swell. So good with a little honey mixed in. The dough we make now has whole rolled oats. Good for pretzels and apple cinnamon rolls too. Makes it so easy. 1 dough, 1 batch....James
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Post by feather on Jul 26, 2020 8:24:23 GMT -6
jwal10, we've gone through periods of time where we rarely eat bread especially during the time we both wanted to lose weight and grains have a tiny bit of saturated fat in them and we were trying to get that to the lowest possible. Mostly we eat bread when the rice dishes, potato casseroles, pasta dishes are all gone and we're looking for something with substance, that will fill us up. It's kind of our emergency stash of substance. We seem to eat more of it now, in the days just prior to our shopping days, when we have less produce available to eat, so then, less premade dishes/casseroles/cold salads. If I just had a tomato I could make a hummus tomato sandwich, something we both like, but we have zero ripe tomatoes so far. Lots on the vine.
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Post by feather on Jul 31, 2020 12:12:56 GMT -6
I started with 4+ cups of dry grain. Red wheat, white wheat, rye, lentils, barley. Let these soak for 24 hours, then rinsed 3 times a day for 24 hours, the sprouts are about half the length of the grain. This is 3-1qt mason jars, full to the brim with sprouts.
I had hoped to make it 3/4 sprouted grain and 1/4 ww flour. Seems like when I ground the sprouted grain in the food processor, it was wetter than I thought it would be. I only added 1 cup of water (versus my usual ww bread, 2 loaves, takes 4 cups) So I'm making dough, and have too much to fit into the kitchen aid mixer. I put some in a bowl separate, and added flour and proofed it, and I made 8 hamburger buns, flatter ones that will fit into the toaster when they are done. We both like crust so we like the buns, just for toasting.
The rest of the dough, I added flour, then more flour then more flour, I lost track of how much I had to add to make it dough, not what I had in mind, I'm sure it will be fine. I ran the kitchen aid, it is hot so I'm giving it a rest for now. (usually it just gets warm and not hot) When it is ready I'll put it in the micro/conv oven, when it is warm, to warm up and proof it.
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Post by feather on Jul 31, 2020 14:26:06 GMT -6
Hamburger buns but flatter, for toasting. One is missing, it is in my stomach, it was very good. Chewy, crusty, moist, no oil or sugar or salt and I don't miss it.  8 flat sub buns, just right for sandwiches for us.  |
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Post by feather on Aug 21, 2020 20:28:19 GMT -6
I had planned to bake bread on friday, today, started some 3 cups of grains to sprout on Wednesday night. This was pushed off to Saturday.
Out of my 3 one quart jars, 1 one of them with the red wheat went crazy this afternoon, sprouting to fill the quart, packed full, so I stuck it in the fridge after rinsing it out.
The other two of other grains are just 3/4 full, but they'll be full tomorrow, I rinsed them and set them at a 45 degree angle to drain in a squareish ice cream bucket until tomorrow.
I did eat some bread today, it was what I had in the freezer of ww flour bread. It is so non-descript compared to the sprouted grain bread which is heavy, chewy, dense, and not doughy. The doughy ness of the plain WW bread was kind of a turn off when I ate it today. It takes teeth to get through the whole grain sprouted bread. We both really love it.
I'm making a batch of it tomorrow. We both enjoy the hamburger shaped buns or the sub buns, we get more crust that way, we store them frozen and then toast tjem right out of the freezer.
Wish me luck, I always enjoy the solitude of me and the dough and watching it develop into bread, early in the morning before it gets hot outside.
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Post by shin on Aug 22, 2020 6:41:46 GMT -6
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Post by feather on Aug 22, 2020 7:03:07 GMT -6
shin, it is. I'm looking forward to the first ones out of the oven today. Fresh baked bread, can't be beat.
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Post by feather on Aug 25, 2020 14:25:21 GMT -6
I didn't read the entire thesis. She sprouts wheat, measures the increased nutrients, and also looks at the bread and how it compares when baked to different sprouting situations. She also dries the sprouts and grinds (I don't do this part) before making bread.
What was interesting to me, and surprising, was that vitamin C is not present in dry wheat, but when it is sprouted it produces vitamin C. She mentions historically it was used when citrus fruits were unavailable to cure scurvy. That is really cool. It's magical that wheat goes from no vitamin C to a good portion of vitamin C with just a day or two worth of sprouting. Michigan Gal, I thought you might also be interested in that. I know you are a supporter of vitamin C supplementation in many situations. (Linus Pauling was also a supporter of that.)
In the thesis she talks about the cultural push towards more sprouted grains and the money to be made for companies that do sprout and then dry and grind the wheat. When people start talking about functional nutrition, they are talking about how the food meets nutritional needs our bodies have. That would be a great field of study to be in now, with the culture of food changing.
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Post by feather on Aug 29, 2020 15:41:28 GMT -6
I started soaking 5 cups of grains, red wheat, white wheat, rye, barley, and lentils, in 5 quart jars. I'm just going to soak 24 hours, then sprout for 24 hours and then make bread-Monday. We've been eating the bread pretty fast.
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Post by tenbusybees on Aug 30, 2020 3:42:25 GMT -6
Wish me luck, I always enjoy the solitude of me and the dough and watching it develop into bread, early in the morning before it gets hot outside.
One of my favorite times of the day. 😊 |
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Post by tenbusybees on Aug 30, 2020 4:21:43 GMT -6
Hamburger buns but flatter, for toasting. One is missing, it is in my stomach, it was very good. Chewy, crusty, moist, no oil or sugar or salt and I don't miss it. Recipe? |
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Post by feather on Aug 30, 2020 6:40:45 GMT -6
tenbusybees, In the recipes I came across, the sprouted grain is put in a food processor, ground up until it looks like oatmeal, then kneaded and kneaded, baked and made into what looks like a brick. Instead, I grind it in the food processor, then put that in the kitchen aid mixer, add oatmeal, flax, chia, yeast, and gluten. I add whole wheat flour, until it makes a nice dough. I HOPE for some rising to happen. So far the best ones were about half sprouted grains, half the rest (ww flour, yeast, chia, flax, oatmeal). The grains only sprouted 2 days. (3 days seems to inhibit the yeast) I will aim for 5 cups grain--which morphs into many more cups of sprout grains. 1/2-1 cup water, 1/2 cup oats, 1/2 cup chia and flax ground up, 2 T yeast, and about 4-5 cups WW flour. 2/3rds of it I could knead in the mixer, but it was too full, so 1/3rd of it I kneaded by hand. That's about as close as I can come to estimating the recipe.
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Post by tenbusybees on Aug 31, 2020 7:07:39 GMT -6
I guess I'm a lemming too, feather. LOL! Started my wheat Saturday night and now waiting for the late shifter to wake up so I can make a bunch of racket in the kitchen. 🍞 |
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Post by feather on Aug 31, 2020 7:57:19 GMT -6
I guess I'm a lemming too, feather . LOL! Started my wheat Saturday night and now waiting for the late shifter to wake up so I can make a bunch of racket in the kitchen. 🍞 Even though, sprouts look nice when they are sprouted at least as long as the seed, the nutritional experts say they are most nutritionally enriched within the first 24 to 48 hours. I guess I can't 'see' nutrition by sprout length. When I eat sprouts, I often let them go for 4 or more days.
I'm going to make the bread today.
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Post by feather on Aug 31, 2020 9:08:05 GMT -6
One of my jars of sprouts went bad. It didn't pass the sniff test and it smelled bad. It was the barley. I've had barley work for sprouting in the past, this is just a one-off, and I lost a few cups of sprouts.
Oh well, stuff happens.
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Post by feather on Aug 31, 2020 14:59:11 GMT -6
I still feel shorted, it only made 8 sub buns, I'm going to have to up the quantity of sprouted grains.
The dough felt like cement, so heavy, but amazingly in contrast, it did rise a little.
I'm going to shorten the soaking to 12-14 hours, then 24 hours of sprouting rinsing. It really helped the rising to sprout not as long. A day and a half instead of 2 or 3 days might be optimal.
The bread turned out nice, good flavor, baked 38 minutes, crisp on outside, moist in the middle. Dense but not unrisen.
We both had some with mushroom gravy on it. Like the old truck stop, bread with turkey and gravy over top, dish.
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Post by feather on Oct 1, 2020 9:28:47 GMT -6
Bread day. We have nice cool weather. What a pleasure it is to bake bread when the house is cool. I started soaking the grains two nights ago, then yesterday afternoon, just rinsing and draining, 3 times a day. The barley is just not very clean and the water doesn't rinse clear easily. I rinsed it at least 6 times when I began. I've had it go bad while the other grains don't have this problem. It worked out this time, didn't go bad. The first batch of dough is too big for the mixer so I poured out 1/3rd of it and kneaded it with flour by hand. This first batch may make about 3 loaves. Then I have plans to make a ww bread with oatmeal for DS. This will be a nice day with fresh bread.
Edit: the sprouted grain bread is SO HEAVY, I baked it at 350 deg F and 70 minutes and it is quite moist in the middle, could have gone a little longer. The ww oatmeal bread baked 50 minutes, was just perfect, not overly moist, not dry, cut beautifully.
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Post by feather on Oct 2, 2020 15:03:08 GMT -6
Whole wheat Oatmeal bread. |
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Post by jwal10 on Oct 2, 2020 21:15:55 GMT -6
I really like bread with lots of rolled oats in it. For a quick meal we too put leftover chicken or turkey from the freezer, heated with the gravy and put on a dinner roll. Mom did it with left over roast beef on toast, called it hot beef sandwiches, cold beef, warmed up leftover gravy. My kids take left over turkey, dressing, cranberry sauce and warm gravy, on a dinner roll instead of dessert after Thanksgiving dinner and for 2-3 days after....James
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Post by feather on Oct 2, 2020 21:35:36 GMT -6
On the first day I make mushroom gravy, usually more than a quart of it. I pour some over some heavy chewy toasted bread, on a plate. It is so decadent to me. It reminds me of those hot beef or hot turkey and gravy dinners over bread or mashed potatoes. A comfort food that is good for me.
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Post by useless on Oct 3, 2020 6:41:41 GMT -6
I really like bread with lots of rolled oats in it. For a quick meal we too put leftover chicken or turkey from the freezer, heated with the gravy and put on a dinner roll. Mom did it with left over roast beef on toast, called it hot beef sandwiches, cold beef, warmed up leftover gravy. My kids take left over turkey, dressing, cranberry sauce and warm gravy, on a dinner roll instead of dessert after Thanksgiving dinner and for 2-3 days after....James Those hot-meat sandwiches are a favorite diner staple going way back. I am always happy when I see them on a menu, though I don't automatically order one. My Papa would get that at the long, narrow diner on the corner of the block where his sporting goods store was. The whole block was torn down a while ago. It is many years since I went through that southwest PA village, though some 7 generations of the family lived in and around there. |
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Post by Farmerjack41 on Oct 3, 2020 8:36:51 GMT -6
useless, like those sandwiches also. Fast and easy to make, even for me. Often buy ham or turkey lunch meat and use that. They really make a great fall or winter supper.
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Post by feather on Oct 10, 2020 14:06:02 GMT -6
Sprouted whole grain flat bread.
5 cups mixed grains, sprouted 60 hours. 20 hours soaking, then just rinsing 3x/day.
Then divided it into 3rds.
Put in 1/3 the entire mixture of sprouted grains into the food processor, 3 T psyllium husk and 3 T ground flax, 1 t baking powder.
Processed it until it starts to form a nice ball of dough.
Then on parchment, put the dough there, flatten it, put some ww flour on top. Then put a parchment sheet on top, and roll out to about 1/4 inch thick.
Stab it across the entire top with a fork, bake at 350 deg F for 30 minutes, cut into 8 portions. Cool, freeze.
It turned out really nice. Chewy flat bread. It would make a good pizza crust too. It tastes slightly sweet.
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Post by feather on Dec 10, 2020 11:54:57 GMT -6
Two batches of 2 loaves each, to make 4 loaves worth. Sprouted 3 cups of grain, making 9 cups of sprouts after 3 days, putting them in 1 quart containers in the fridge, 1 cup for salads.
For the 1 batch of 2 loaves of bread's worth of dough.
I measured:
3 cups of water-105 deg F.
1 T yeast
3 T gluten
4 cups of sprouted grain processed into an oatmeal kind of consistency in the food processor which turns into about 2 cups of processed sprouts.
5 cups of ww flour (ww alone or ww pastry flour mixed with ww flour)
1 more cup ww flour into the dough.
More flour may be needed to get the feel of the dough right, not sticky or wet.
Another bit of flour for kneading.
It all goes in the kitchen aid bowl (except the 1 cup of ww flour), mixes, until it shows rising when it sits.
Add enough flour (usually 1/2-1 cup ww flour) until it forms a dough that cleans the inside of the bowl, and when touched is barely sticky at all. Let rise.
Then knead and form into buns, or sub buns, or loaves, or pizza dough, let rise and bake. 350 deg F, sub buns are about 45 minutes, loaves are about an hour to 70 minutes.
(so from my perspective, 8 cups WORTH of flour--5 of the ww flour and 2 of the processed sprouts (that's about what it turns out to be), and the 1 extra cup at the end) Usually a loaf of bread is around 4 cups of flour. A batch of 2 loaves would be 8 cups. By loaf I mean a standard large loaf pan. That sized batch is just right for the 4 and 1/2 quart kitchen aid bowl, staying under the dough hook with a little piece of dough the size of a golf ball coming up above it.
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