How to Make Sprouted Grain Bread
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- เผยแพร่เมื่อ 1 มิ.ย. 2022
- Local Breadmaker, LaVonne Snake, explains how to make Sprouted Grain Bread from scratch and some of the health benefits of adding sprouted grains to your diet. Learn the entire process, from sprouting your wheat berries to baking.
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This is part of the Baking for Business series.
The Center works alongside the Omaha Nation and Santee Sioux Tribes to nurture food systems. We offer activities to foster cultural traditions, improve diets, better health, and support families growing fruits and vegetables.
For more information, contact us at info@cfra.org.
This project is funded through a U.S. Department of Agriculture Rural Business Development Grant
Thank you for posting this; it is exactly what I was looking for.
I love it that you didn't have to make a flour from dehydrated sprouted grains. Would love to see you do a taste test. I might put the sprouts through a food processor. Thank you for the recipe!
We tasted it and it was delicious. Thanks for the suggestion - next time, we can definitely eat on camera and describe what we taste.
@@Cfra idk why we aren't family yet 😅 I need an auntie like you. If it was me trying to do this tutorial I think our words would match 😅❤️🩹 especially the whole you want the water warm enough that you want to touch your face with it 😉
I bought oat seeds and a sprout kit to make sprouted oat breads etc. I love your video…its a different way than what I used for alfalfa sprouts. Great info! Thank you!!! I really like watching and listening to you!!!❤
Thank you!
I've used sprouted cereals and sprouted legumes in mine. To reduce the chances of mold in the sprouting stage, I added a table spoon of lemon juice in the soaking water with a stick of cinnamon. Once the sprouting is one, I leave them in the colander to sprout as the water will drip off in a pot underneath reducing further the chances that mold will set in. I cook my sprouted grains in a crock pot then ferment them using the natto organism.
I use 1 cup sprouted (2 days) & fermented legumes (various beans & peas) & (many cereal types) blended in the water used to make to the bread (with some zest from citrus or pomegranate) adding 4.5 cup white flour. I've had some trouble preventing the bread from collapsing though. Reducing salt and increasing sugar helped, but I think it's the lack of gluten that's causing it to collapse. The taste may be a bit bitter but it's likely healthier for the liver.
Didn’t know about using a tower to knead on, I love it
I really like your simple recipe, I may actually try it sometime, thank you for sharing your process and recipe!!
Thank you sister for sharing this with us. I plan to start making my own bread, and this is the recipe I will use🥰
Im slowly trying to restart baking bread ..the precurser of sprouting my wheat could be the Major Motivator ..Thank you Sooo Much i used to bake bread every week so when my daughter came in from school she' have that welcome Baked bread smell to ease her Days stresses
This is great! Thanks for sharing.
Beautiful job! I have everything I need to make these... can't wait to try it 🙂
Love it, thank you very much. It is more healthy this way.🙏🏼😊
It's recommended for pregnant women to eat this bread ❤ í found this video and going to use it.
I love the way you knead the bread. A great lesson in bread baking! New friend 😊❤️
Was that molasses that you added at the same time as the sprouts in the recipe? How much, was that a quarter cup or a half cup? Also, I really wish that she had cut into the loaf to allow us to see the inside. I would really like to make this, but my husband does not have his gallbladder anymore and cannot process whole grains or nuts. I always have to make sure they are supper processed or it causes him a lot of pain. After sprouting, do you think I could dry them and process them into flour so that he is not eating the sprouted grain whole? This bread recipe looks like it would be really good. Next time maybe she can taste it for us. I'm sure someone will comment on the difference between the glass loaf pans and the aluminum loaf pans, but they need to realize she probably made dozens of loaves just to film a perfect video for all of us, I am grateful to her. Thank you so much for sharing this information on using sprouted grains. May God always Bless you with good health, safety, and prosperity in all you do.
~SuzyJC-in-Central-Southeastern-Ohio_11.10.2023~
❤️👍
you have a magic oven, in go bread doe in glass outcome bread in tin containers?
You got keen eyes 😊
🙏🏻🌹🙏🏻
What is the brown stuff added at 10:47 in the video? It looks like molasses?? Thank you so much for this video!
Also, what is the amount added? Thank you
Hi! She is using raw honey, she has 1/4 cup measured earlier in the video, but she uses 2 tbsp of it in her water. - Thank you for watching! -Rhea
How did you go from sprouts to flour? How did you dry the sprouts to be able to make flour out of them?
She used all purpose flour and whole wheat flour. She added the sprouts into the flour mixture.
When did the pans get switched?
She baked several batches of bread. Maybe the bread in the tins looked better for the camera.
For some of us, whit flour is a poison. What would you recommend in its place?
Spelt flour and spelt sprouts
If you're intolerant to gluten perhaps Cassava (Tapioca) flour. Cassava is a big tuber that looks a bit like a potato that's consumed in Central and South America in ways similar to potatoes.
GMO soil fed Wheat is a No. No dear 🎉
Why so many words to just show us a recipe?