tag:blogger.com,1999:blog-8472697.post2589587292184174089..comments2024-02-12T05:30:13.488-05:00Comments on Fanatic Cook: Recipe: 100% Sprouted Wheat BreadBixhttp://www.blogger.com/profile/06263963508785739508noreply@blogger.comBlogger51125tag:blogger.com,1999:blog-8472697.post-36890850567457822362016-04-12T12:01:08.408-04:002016-04-12T12:01:08.408-04:00Thank you for the detail in this recipe. I tried ...Thank you for the detail in this recipe. I tried making it for my son who is an organic farmer with stomach problems. I used organic rye berries, followed the directions and he loves it and it doesn't bother his stomach. I told him about letting it sit in the frig for a few days, but he has never done that. I try making it every two weeks. He is going to grow rye berries next season so we can make it from farm to table. Thank you so much for sharing!!Donnahttps://www.blogger.com/profile/12949438395950708887noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-42544681279087108372015-11-24T19:12:29.011-05:002015-11-24T19:12:29.011-05:00I do the same thing as far as sprouting the berrie...I do the same thing as far as sprouting the berries and only using water, but I have stopped baking the bread. When I used to bake, I flattened the dough so I could bake in an hour. The bread was sweet, too. But now, instead of baking, I just grind 1 cup of sprouted berries in my Nutri Bullet blender. I freeze dry my berries first and then grind up perfectly. The berries don't jam the blender nor do they get stuck (unless I keep them out too long and they get soft). I add 1/4 cup of spring water, knead the dough for a couple of minutes, then I put the wet dough onto my Foreman grill. I put on lowest setting and in 4 minutes, I have a long thin slice of bread. Crisp on the outside and soft, chewy inside. DELICIOUS!!! It's not as sweet but this way, I get fresh bread every morning. While hot, I add my organic, chemical free butter and home made grape jelly jam (grind dates with organic 100% grape juice). I am praising the Lord while I am eating healthy, great bread. You see, I figure why bake for 2 hours like you do, when the slices come out the same as they do when I either bake the bread, flattening the dough to the thickness of slices of bread, or better yet, on my grille. It''s the same thing but faster. God bless. Sandynoreply@blogger.comtag:blogger.com,1999:blog-8472697.post-7958929679534802742015-01-27T01:53:09.895-05:002015-01-27T01:53:09.895-05:00Thank you for this wonderful recepie. I used kamut...Thank you for this wonderful recepie. I used kamut wheat and the bread turned out to be lovely. I think the texture was good due to the longer baking. I baked at 230 F for 3.5 hours vs another receipie for 2.5 hrs. I also appreciate the tip on cooling in the oven - it think it does make a huge difference in texture. I left it to cool overnight. I keep it in a cloth (not in fridge) for 4-5 days and the flavour just gets better.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-8472697.post-29770043454903226452014-08-20T07:08:31.362-04:002014-08-20T07:08:31.362-04:00I've never frozen it, but I think it would wor...I've never frozen it, but I think it would work, and, as you say, better than the fridge if you have to hold it for more than 4 days.<br /><br />I buy a commercial bread like this called Manna and they sell it in the frozen section. It takes about a day to defrost in the fridge but it's delicious. I used it as a guide when developing my own recipe. Here's their site:<br /><br /><a href="http://www.mannaorganicbakery.com/ver.php/mod/contenido/identificador/19" rel="nofollow">http://www.mannaorganicbakery.com/ver.php/mod/contenido/identificador/19</a>Bixhttps://www.blogger.com/profile/06263963508785739508noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-10154895632313710612014-08-20T06:54:44.973-04:002014-08-20T06:54:44.973-04:00I don't think my bread could withstand the toa...I don't think my bread could withstand the toaster. It doesn't really have structure so it wouldn't stand up in there. Although it does sound good toasted.Bixhttps://www.blogger.com/profile/06263963508785739508noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-5235527611507129332014-08-19T20:13:25.250-04:002014-08-19T20:13:25.250-04:00I had a kind of dutch oven at home, I did not know...I had a kind of dutch oven at home, I did not know that next time I will try exactly the way you mentioned, I tried both ways by making super mashed and a little chunky I like the former more. But I hope it turns out like yours evenly caramelized from top too, Mine is just caramelized from the bottom, its probably because of the dutch ovenRujutahttps://www.blogger.com/profile/02278713400341789356noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-18807756082748118912014-08-19T20:06:24.128-04:002014-08-19T20:06:24.128-04:00Can you toast the bread? Is it okay or am I killin...Can you toast the bread? Is it okay or am I killing the nutrients by heating it in the toaster or on the stove. I usually like the bread toasted and crispy.Rujutahttps://www.blogger.com/profile/02278713400341789356noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-33022118114758192452014-08-17T19:51:52.303-04:002014-08-17T19:51:52.303-04:00Another thing why would the bread be slightly crum...Another thing why would the bread be slightly crumbly? The sides fall apart and if I try to cut the slice thin it crumbles. I literally have to cut a thick fat piece and then half it lengthwise to be able to eat it not crumbly.Rujutahttps://www.blogger.com/profile/02278713400341789356noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-74774422513111123792014-08-17T19:47:09.023-04:002014-08-17T19:47:09.023-04:00I realized later why the crust was crust and hard ...I realized later why the crust was crust and hard because I did not use a dutch oven, So I baked it open. Second time I baked it at 250F for 3 hours. The crust was still tough but the inside is nice and moist(I hope it has to be moist? or should it be dry?) Next time I will bake it by making a covering arrangement.Rujutahttps://www.blogger.com/profile/02278713400341789356noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-55128239866500734872014-08-17T19:27:04.415-04:002014-08-17T19:27:04.415-04:00I made the bread already in second time already in...I made the bread already in second time already in two weeks. But this time it I made a bigger batch but it turned out too big for me alone to eat in two weeks. Can you freeze it? Is it a good idea? It is pretty moist from inside so I feel it will not last for more than two weeks, or maybe even one week.Rujutahttps://www.blogger.com/profile/02278713400341789356noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-73324118768400929692014-08-11T07:15:10.183-04:002014-08-11T07:15:10.183-04:00Isn't that caramely flavor great? I love it. I...Isn't that caramely flavor great? I love it. I still make this loaf every week.<br /><br />In my first tries at making this the outside was too hard, "chewy" you might say. It was just about inedible and I almost gave up. What worked for me was making sure the loaf was wet enough, cooking it at a lower temperature (right now I'm using 275 degrees F for 3 hours), keeping it covered for those 3 hours (I use a dutch oven with the lid on), and after it cools, putting it in a plastic bag and letting it condition in the refrigerator for a few days. The conditioning part is one of the most important.<br /><br />I am shocked at how soft and moist it is now, even the "crust" which isn't really a crust anymore. But still, I could never eat it right out of the oven, it's like a brick! I hope you stick with it. It's a lost art.Bixhttps://www.blogger.com/profile/06263963508785739508noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-91864281517407828162014-08-09T13:58:44.515-04:002014-08-09T13:58:44.515-04:00I tried the bread and it is so tasty, I love the c...I tried the bread and it is so tasty, I love the caramelized flavor it naturally has, but I have a question regarding its texture? I ate small slice before putting it in the refrigerator for conditioning as you mentioned. But is it supposed to be chewy in general? because mine is very chewy and so a little tough to eat. Hopefully after conditioning it will turn out better. But it is so tasty that I dont mind eating it the way it is. I just want to confirm. Or do you think texture varies depending on the water added? I did not add water because there was enough from the residue. Or maybe it is because I fully blended to make it into doughy texture rather than leaving it a slightly cracked,as you mentioned.Rujutahttps://www.blogger.com/profile/02278713400341789356noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-17342188339400223192014-08-07T07:05:33.231-04:002014-08-07T07:05:33.231-04:00Hi Rujuta,
I store the bread in a plastic bag in ...Hi Rujuta,<br /><br />I store the bread in a plastic bag in the refrigerator. I have never kept a loaf in the refrigerator longer than two weeks (we eat it!) so I don't know what would happen to it. All the time I have kept it in the refrigerator is was good, not moldy or fermenting. I guess it would if it was out at room temperature.Bixhttps://www.blogger.com/profile/06263963508785739508noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-87743804363965508132014-08-06T23:59:44.672-04:002014-08-06T23:59:44.672-04:00How do you store the bread? outside like normal br...How do you store the bread? outside like normal bread or in the fridge? Also how many days does it stay good?Rujutahttps://www.blogger.com/profile/02278713400341789356noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-82815180025298025862014-08-06T23:54:16.325-04:002014-08-06T23:54:16.325-04:00I am planning to make this bread.I like the way yo...I am planning to make this bread.I like the way you have put pictires to describe the recipe. I have a question, how do I store the essene bread? refrigerator ? I am talking about the period after bread conditioning or outside like the normal bread and how many days does it normally last?Rujutahttps://www.blogger.com/profile/02278713400341789356noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-4303982766336357072014-07-10T06:48:15.380-04:002014-07-10T06:48:15.380-04:00Hi Hammer,
The Ezekial bread is expensive, yes. ...Hi Hammer,<br /><br />The Ezekial bread is expensive, yes. And you can't find it everywhere. I'll buy a loaf sometimes and freeze it so it keeps. I only use it for toast anyway.<br /><br />This recipe doesn't make anything like Ezekiel, but it's good in its own right. I hope you stick with it, it takes a few tries at first. It's unlike anything you can buy!<br /><br />Good luck with your vegan diet. Meat eater to vegan overnight. That's quite a challenge!Bixhttps://www.blogger.com/profile/06263963508785739508noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-47890121357823825682014-07-09T03:00:48.873-04:002014-07-09T03:00:48.873-04:00fantastic recipy you made there, i have just star...fantastic recipy you made there, i have just startet 3 days ago on a 28 days challenge going from meateater to vegan. So the ezikiel bread is expensive and only in special shops where i live. and i really miss the bread so after many hours of search i found yours. thank you for your big job to make this detailed recipy, now i will be gone to the shop bying the stuff and bake a bread. But gosh! 5 more days without a bread hehehe <br />I will make a post on my blog and make a link to your recipy. <br /><br />Best regards Hammer fro www.iwork4life.comClaus Abraham Personal BLOGhttps://www.blogger.com/profile/11387584282516018560noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-17742373090193625372014-03-17T06:28:04.030-04:002014-03-17T06:28:04.030-04:00It's a good question. I would imagine each gra...It's a good question. I would imagine each grain has a personal best for sprouting time. When I use wheat and barley together, the wheat always sprouts sooner than the barley. But it doesn't affect the results.<br /><br />For convenience sake, I would sprout them all together, especially if they are similar, like wheat and spelt. (I've never tried millet, let me know how it goes!)Bixhttps://www.blogger.com/profile/06263963508785739508noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-61060117878059132012014-03-16T19:10:01.562-04:002014-03-16T19:10:01.562-04:00If sprouting other grains like spelt/millet etc sh...If sprouting other grains like spelt/millet etc should they all be 36 hrs of sprouting or is it different with each grain?woodpeckerhttps://www.blogger.com/profile/03288528726580749270noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-60196551488788665212014-03-16T19:06:49.513-04:002014-03-16T19:06:49.513-04:00If sprouting other grains like spelt/millet etc sh...If sprouting other grains like spelt/millet etc should they all be 36 hrs of sprouting or is it different with each grain?woodpeckerhttps://www.blogger.com/profile/03288528726580749270noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-68156390474527455952013-11-29T03:32:25.906-05:002013-11-29T03:32:25.906-05:00Thank you for posting these instructions. I tried ...Thank you for posting these instructions. I tried the recipe twice with good results. The bread tastes great but tends to fall apart easily. Here are some additional techniques that helped improve my results:<br /><br />- Add a small amount of uncooked grain to the ground wheat to absorb excess moisture during baking. I added about 2 tablespoons of brown teff; amaranth and maybe millet would also work.<br /><br />- After grinding the sprouted wheat, process about 1/3 of it in a blender or food processor until it becomes a thick paste. Mix with the other 2/3 of the wheat and form into a loaf.<br /><br />- If wax paper is not available to line the bottom of the pot, liberally sprinkle some dry polenta/grits instead.<br /><br />- When conditioning the baked loaf, wrap the cooled bread in a moist towel and then insert into a plastic bag. The additional moisture softens the crust more quickly.Ivannoreply@blogger.comtag:blogger.com,1999:blog-8472697.post-45953363956305950702013-09-15T12:06:31.394-04:002013-09-15T12:06:31.394-04:00You might have to add water, but be careful. Too ...You might have to add water, but be careful. Too much water is worse than too little.Bixhttps://www.blogger.com/profile/06263963508785739508noreply@blogger.comtag:blogger.com,1999:blog-8472697.post-19100189311641272602013-09-15T10:14:12.363-04:002013-09-15T10:14:12.363-04:00I am about to grind the grains. They are a little ...I am about to grind the grains. They are a little undersprouted, so should I just add more water? I will write another comment when I am done. The sprouts dried out a little bit- I forgot to rinse them! :| Again, I will add more water.? sylsylnoreply@blogger.comtag:blogger.com,1999:blog-8472697.post-87860705961000711002013-09-15T10:09:55.533-04:002013-09-15T10:09:55.533-04:00I am just about to grind the grains. They are a bi...I am just about to grind the grains. They are a bit undersprouted, but I will just add more water. I will let you know how they go in a few hours.sylnoreply@blogger.comtag:blogger.com,1999:blog-8472697.post-24479549957156085052013-07-30T20:24:01.700-04:002013-07-30T20:24:01.700-04:00What kind of food grinder. Where do I buy it?What kind of food grinder. Where do I buy it?Sandynoreply@blogger.com