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- เผยแพร่เมื่อ 4 ธ.ค. 2014
- Peter Reinhart, America's master baker, believes that sprouted grain flour is the next frontier in making delicious, healthy breads. Learn his tips and tricks for cooking with sprouted flour. Peter is author of ten books and is Chef on Assignment at Johnson and Wales University.
Peter Reinhart, CCP, speaks on the topic "Sprouted Grain Flour: The Next Frontier" at the Whole Grains Breaking Barriers conference, organized in November 2014 by Oldways and the Whole Grains Council. Peter is author of ten books and is Chef on Assignment at Johnson and Wales University.
Recorded at the Whole Grains Breaking Barriers conference, organized in November 2014 by Oldways and the Whole Grains Council.
For More on Sprouted Grains: wholegrainscouncil.org/whole-...
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You can sprout and grind your own grains. It's relatively easy. Just soak the wheat or other grain berries in water overnight, drain and rinse twice a day--like standard sprouts. You can dry them in the oven on very low or a dehydrator. There are a number of grain grinders you can buy or you can use a Vitamix. You can also buy a grain grinding attachment if you have a Kitchen Aid Mixer. Or if the sprouts are still wet, use a food processor. Always store whole wheat flours in the freezer or at least the fridge. They will go rancid at room temperature because of the oils in the germ.
If you don't want the history talk and just go straight to tips, start at 12:47
God bless you
Thanks a bunch
Mr. Reinhart is an awesome and very generous man! Sprouted wheat bread is just as awesome. Try his techniques, they are wonderful. And please pay no attention to naysayers.
Where can you look for more information or recipes?
Everything I make has sprouted grain and it's done wonders for me who is gluten sensitive and others. Sprouted grain is easier to digest and those nutrients encourage fermentation resulting in lighter products. More flavor, too.
I live in Missouri and use Lindley mills. I love their sprouted wheat flour.
Great video
As far as I know, the dehydrated seeds do not lose their properties because you are just “taking off” the water from the seeds with low temperature in a long period of time, that is the magic of the Sprouted Flour!
The other procedure to dehydrate food and maintain their properties is thru liophilization... minus 50 ºC in a very short period of time... but this process is indeed expensive for traditional businesses.
I didn’t know we could do this ourselves. I have been buying Ezekiel bread I like the one with the sesame seeds
I make ezekiel multi flour whole grain bread from a mixture of 9 flours , no sweetner, fat is needed, but bread Flour is very less just to make it diabetic friendly and natural Yeast is used , i don't use a Dutch oven the end results are awesome and taste out of this world and can be eaten with any thing and can be used for breakfast, lunch , tea time snacks and dinner for the love of bread happy baking ❤
Thanks, Peter for an excellent overview and demo on sprouted grains for bread-making. I enjoyed your historical perspective about Hippocrates (I, too visit that in Boston in 1975 and saw their sprout room), Alvarado street Bakery in CA and Foods for Life's Ezekiel bread I still eat. I was glad to hear you live in Charlotte. I am in Greensboro and wanting to start a vegan catering business. I will get your book and reach out to you for advice on sprouted bread-making if I may.
I am currently eating alvarado st bakery sprouted sourdough. Unfortunately, alvarado st bakery sprouted sourdough uses yeast shortcut fermentation instead of the traditional fermentation for a long time. For corn, I prefer traditional nixtamalized corn products like tortilla. For those who are concerned about loss of nutrients, I suggest just boiling unrefined sprouted grains in lots of water and drink all of the soup. Lots of water will expand the fiber inside the stomach and colon. Dry heating like baking can create some carcinogens. Followers of raw vegan Ann Wigmore can eat raw sprouted grains. It is possible to make unleavened (unfermented, no yeast) sprouted breads using lower temperatures.
I would like to make some sprouted mash muffins. Anyone have a recipe? Otherwise I'll be experimenting myself.
Ha, I’ve been eating sprouted wheat bread my whole life...
Where do we get the full recipe from?
Thanks for the video. I wonder if the questions at the end that Peter had no answer for, are answered today? About nutritional value of baked bread? About the enzymes that were improved in sprouting. I read that even drying sprouted grains with temperatures over 45C is killing the enzymes. And baking temperature is way higher. So is there any benefit in the end?
Just wondering if you have found any info. All I have found is its easier for the gut to digest.
@@chriswest7639 I didnt found clear answer. I know that probiotics are killed while baking. One article said that all the good stuff that probiotic bacteria produced are still there, so there is no problem. I guess the answer is 50/50. Bread is easier to digest, but most living things die(probiotics, enzymes).
Is he making this with 100% sprouted grain flour or a mix of sprouted and un-sprouted? I heard him say he was using 50/50 red and white wheat but all the other recipes I've been finding for 100% sprouted grain bread all result in a dense bread. The airy glutinous bread Peter made here I've only ever seen in breads with a mix of sprouted and un-sprouted grains. I would love to be able to make bread like this with 100% sprouted grains. I'm going to try it either way but if anyone knows that would be very helpful.
I've had great success using 100% lindley mills super sprout flour and peter reinhart's recipe. Just the flour, salt, water, yeast - no added oil or sugar. The super sprout flour is very affordable as well.
Sprouted flour baking has been going on for centuries.
How to make black bread
Yes, they call it malt bread. I know one brand that goes back to the thirties. Don't really care for the taste and texture. Too sweet and soft.
Actually, millennia.
Yes, but with the advent of mass production, sprouting (and fermenting) has become almost obsolete in today's culture. I'm 54 and didn't know how healthy sprouting really is.
Is that the same like malt?
Technically yes, sprouted grain (for flour or food, not to grow into a plant) is the same as malted. Basically, you encourage a grain to germinate and stop the process at a certain point (no industry standard for this) at peak nutrient availability.
According to the Cereals and Grains Association definition of a malted, or sprouted grain:
Malted or sprouted grains containing all of the original bran, germ, and endosperm shall be considered whole grains as long as sprout growth does not exceed kernel length and nutrient values have not diminished. These grains should be labeled as malted or sprouted whole grain.
Where's the recipe?
Hi Pat! You can find Peter's recipes in the handouts from the conference, posted on our website here. Happy baking! wholegrainscouncil.org/sites/default/files/atoms/files/2014wgcBBconf_WGHealthier.pdf
Yes we know, once the sprouted seed is baked, most if not all of the vitamins and nutrients that were developed during the germination time are lost.
So, unless you're planning on eating the seed mix raw, there is zero benefit. Or the only benefit here is eating a more digestible loaf. That's all.
That's a pretty big benefit and sprouted grain allows for better fermentation because of said nutrients.
Not a new idea, an old idea recycled for today.
I think you're barking up the wrong tree.
The point here, I think, is to reduce, eliminate gluten so that gluten sensitive folks can consume bread without the side effects that come with consuming normal, regular bread.
You keep saying, "without affecting or damaging gluten", but that's the whole point. Isn't it?????
You do that through proper fermentation.
the man has no hands. i am a 5 generation baker. He would be laughed at if he was to enter and work in a old time bakery, like I grew up in.
You want him to use his hands - who knows what they have been into before - and incorporate all the bacterias, skin flakes, fecal matter, etc. into this dough....Good, really good thinking!
@@voice4voicelessKrzysiek you got bread issues.
@@CesarSandoval024 Ha, ha!
No hands and a very wordy long-winded mouth. LOL.
Who benefits from that information?