Sprout bread7/4/2023 Sprouted grains…why bother? What’s the big deal? What I have learned recently about sprouted flour is truly amazing! I encourage you to take a few moments to read the amazing benefits of sprouted grains as opposed to un-sprouted grains here: That is when I learned that I could buy pre-ground sprouted flour! Oh, happy day! Why had no one ever told me about this sooner? Thus, began my journey to re-make my old beloved bread recipe into a THM-ified version so that it could be considered on plan. I was intrigued and asked for more details. One day, I happened upon a post by one of the THM admins and she mentioned that she made her own sprouted bread. I own a grain grinder so grinding the wheat was not an issue for me, just the process of sprouting and dehydrating the wheat to prepare it to be ground, so I never pursued that option. I was not intimidated by making bread, but I was intimidated at the thought of sprouting my own grain. It was soft and could be enjoyed without being warmed. I really missed my old bread recipe that I had been making for years. However, try as it might, the commercial bread never could match up to my homemade whole grain bread. The commercial bread is a great product, but it is kind of tough and hard, so to try and soften it I would make our sandwiches into Panini’s, so that the bread would warm and be a little softer. When we began eating the THM way, we bought a popular brand of commercially produced sprouted bread. For people that are not struggling with their weight, such as some children, and some pregnant and nursing mothers, etc…combining fats and carbohydrates is often helpful to maintain a healthy weight. However, I knew little about the need for using sprouted flours and about the effects of slathering my breads with lots of butter and the effect that could have on the waistline for people that are struggling with their weight (I love me some buttah!). When I published a cookbook a few years ago (currently out of print) I included a whole section of breads. To all my friends and family, I am known for making homemade breads and rolls. Growing up, I made about 8 loaves every week or so for my family in our Bosch mixer.īefore I had children, I used to sell my bread and ship it to people. This picture was taken and published when my mom wrote a whole foods cook book many years ago when I was three years old). I was literally making bread since I was a little girl (See the picture below of me with my older sister. I admit it…I like bread A LOT! I grew up as a “Whole Grain Jane”. Attention Bread Bakers! Check out our NEW Sprouted bread-making video on YouTube to help you see exactly what I do when I make my bread and why I use sprouted flour! This THM approved sprouted bread dough is mixed and risen on the dough cycle in the bread machine and then baked in the oven….SO easy and soft using this simple method (The dough can also be made without a bread machine in a traditional mixer or by hand if you prefer-I have pictures and details for both methods below)! My bread machine method is my shortcut secret to making bread or rolls ridiculously QUICKLY and EASILY! Read more below to find out all the details! If you want to make amazingly soft and fluffy sprouted rolls, you may also want to check out my recipe for Easy Fluffy Sprouted Rolls HERE.
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