I really enjoy your blog and all the helpful hints. I'm a home school mom to 1 and have a 2 year old. I'm desperately trying to make a decent loaf of bread and yours always look so wonderful. I have to sprout the grains, dry them and then grind them due my DH Diabetes. Believe me this process is very simple once you've done it a couple of times. I was wondering if you have done this and have any suggestions for a decent loaf of bread. I've been using the wondermill website recipe and the first batch I let over-rise and the pans were to big, then the second batch the same pans were to small because I was trying to correct the 1st mistake, then I decided to use the bread machine for the 3rd try and well I know how to make a brick now! Any help or advice would be greatly appreciated by my poor family suffering through my trials and errors!
I have done that and made cream of wheat, but when it comes to bread--- I have trouble getting a "pretty" loaf with sprouted grains or soaked flours :-(
The only time I've come close- is with soaked flours that are processed in a food processor for kneading.
Are you familiar with other blogs like Cheeseslave, Passionate Homemaking, Gnowfglins, Real Food for Less Money, Kelly the Kitchen Cop, etc???
Here's a link that Millie/Real Food for Less Money has up...but its still a denser looking kind of bread.... http://www.ezhealthydiet.com/sprouted-grain-bread.html
That recipe and the instructions are almost fool-proof with regular flour.... and my guess is, that it might work. You can almost go by the clock on the rising times on that recipe and it just might solve your problem! :-)
Don't give up! I made several bricks when I first started making bread....and my biscuits were worse than that!
You don't have to throw out the rough stuff however. You can use it for bread crumbs :-)
3 comments:
I really enjoy your blog and all the helpful hints. I'm a home school mom to 1 and have a 2 year old. I'm desperately trying to make a decent loaf of bread and yours always look so wonderful. I have to sprout the grains, dry them and then grind them due my DH Diabetes. Believe me this process is very simple once you've done it a couple of times. I was wondering if you have done this and have any suggestions for a decent loaf of bread. I've been using the wondermill website recipe and the first batch I let over-rise and the pans were to big, then the second batch the same pans were to small because I was trying to correct the 1st mistake, then I decided to use the bread machine for the 3rd try and well I know how to make a brick now! Any help or advice would be greatly appreciated by my poor family suffering through my trials and errors!
kdelrosario,
I have done that and made cream of wheat, but when it comes to bread--- I have trouble getting a "pretty" loaf with sprouted grains or soaked flours :-(
The only time I've come close- is with soaked flours that are processed in a food processor for kneading.
Are you familiar with other blogs like Cheeseslave, Passionate Homemaking, Gnowfglins, Real Food for Less Money,
Kelly the Kitchen Cop, etc???
Here's a link that Millie/Real Food for Less Money has up...but its still a denser looking kind of bread.... http://www.ezhealthydiet.com/sprouted-grain-bread.html
Have you ever tried this recipe on this link?
http://momsfrugal.blogspot.com/2009/06/linkrecipe-for-dhs-favorite-breakfast.html
That recipe and the instructions are almost fool-proof with regular flour.... and my guess is, that it might work. You can almost go by the clock on the rising times on that recipe and it just might solve your problem! :-)
Don't give up!
I made several bricks when I first started making bread....and my biscuits were worse than that!
You don't have to throw out the rough stuff however. You can use it for bread crumbs :-)
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