Yesterday I finally got around to making the sprouted wheat berries
bread that Larry posted last month (thanks again Larry!). It was
*delicious*, but didn't rise high enough by about half. I'm going to
try it again today or tomorrow. I'll try adding more yeast, and I may
have pushed the sprouted berries down in the measuring cup too firmly,
resulting in using more sprouted berries than the recipe requires.
(Should I not pack them down at all?) Also, I notice it's a really
small amount of sugar; should I add a bit more? It was so good, I
want to fine tune it and make it about 3 times a week.
water 1 cup
margarine/butter 2-1/2 Tbs.
sugar 1-1/3 tsp.
salt 2 tsp.
sprouted wheat berries 2/3 cup
bread flour 3-1/3 cups
nonfat dry milk 1/4 cup
yeast 2-1/2 tsp.
I used extra virgin olive oil instead of margarine, and all hard whole
wheat flour for the flour. I guess the fact that I used all whole
wheat flour alone would mean that I should add more yeast...
> Wheat berry sprouts should be no longer than the berrry itself.
When I made it yesterday, that was about the length of the sprout
(though the *roots* were actually a bit longer), but by today they've
really grown and are quite a bit longer. I remember with another
recipe I tried it wasn't as sweet if the sprouts were too long. I
guess I should sprout smaller amounts of wheat seeds more often. Once
I get organized with this it'll take almost no time at all.
(I didn't put the sprouted berries through the food processor first.)
TIA,
Nancy
--
Nancy Hill, near Toronto nancyh@interlog.com