Comments on: Milk & Honey Sprouted Wheat Bread http://nourishedkitchen.com/sprouted-wheat-bread/ Reviving Traditional Foods Wed, 23 May 2012 19:54:15 +0000 hourly 1 http://wordpress.org/?v=3.3.2 By: thanksgiving leftovers? try turkey & yam hash with sage http://nourishedkitchen.com/sprouted-wheat-bread/#comment-10911 thanksgiving leftovers? try turkey & yam hash with sage Fri, 30 Mar 2012 18:36:49 +0000 http://nourishedkitchen.com/?p=2041#comment-10911 [...] Cranberry Sauce: use on sourdough or sprouted wheat bread as a jam or jelly, make cranberry-oat bars, use in cranberry [...] [...] Cranberry Sauce: use on sourdough or sprouted wheat bread as a jam or jelly, make cranberry-oat bars, use in cranberry [...]

]]> By: Amanda http://nourishedkitchen.com/sprouted-wheat-bread/#comment-3791 Amanda Tue, 17 Jan 2012 20:16:48 +0000 http://nourishedkitchen.com/?p=2041#comment-3791 This bread is BY FAR the best wheat bread I have ever made. Thank you so much!!!! This bread is BY FAR the best wheat bread I have ever made. Thank you so much!!!!

]]> By: One Family’s Journey http://nourishedkitchen.com/sprouted-wheat-bread/#comment-3790 One Family’s Journey Thu, 05 Jan 2012 04:29:10 +0000 http://nourishedkitchen.com/?p=2041#comment-3790 [...] come from Walmart but they’re organic and free-range. 3. I’m learning to make my own sprouted grain bread, or get it at the aforementioned organic bakery. Costco also has a great sprouted wheat bread that [...] [...] come from Walmart but they’re organic and free-range. 3. I’m learning to make my own sprouted grain bread, or get it at the aforementioned organic bakery. Costco also has a great sprouted wheat bread that [...]

]]> By: amy http://nourishedkitchen.com/sprouted-wheat-bread/#comment-3789 amy Sat, 31 Dec 2011 02:57:38 +0000 http://nourishedkitchen.com/?p=2041#comment-3789 What size & type (metal, glass, etc) loaf pan do you use, please? What size & type (metal, glass, etc) loaf pan do you use, please?

]]> By: Tamara http://nourishedkitchen.com/sprouted-wheat-bread/#comment-3788 Tamara Mon, 17 Oct 2011 00:20:40 +0000 http://nourishedkitchen.com/?p=2041#comment-3788 I've made this recipe a number of times and I'm now making it to sell to my food buying club locally. People love it, especially those who have gluten intolerance. I make the dough in my bread machine and then pour it into mini-loaf pans for a second rise and baking. The first time I made it in a regular loaf pan. It was very gummy. Now I add an extra cup of sprouted flour (which I sprout myself, dry in my dehydrator, and grind with my Kitchen Aid attachment) after a couple of minutes of kneading in the machine and I scrape down the sides to make sure all the flour is evenly incorporated. Even with the extra flour, it is not a very thick dough. I use 3 mini loaf pans per recipe - sprayed with coconut oil and just before putting in the oven, I brush the tops with coconut milk. The bread tends to brown very quickly at the end, so you have to watch it. Turn it out onto a rack and let cool COMPLETELY upside down. The top will be crispier than the rest of the loaf and can support the weight of the bread, keeping it from compacting while it's hot. I use 3 mini loaf pans per recipe and I bake them about 20 minutes at 375 degrees (but I live at 2800 ft. altitude, so adjust as necessary). Slicing a regular sized loaf is challenging and the bread knife gets very gummy Using mini loaf pans allows you to slice fairly decent slices. I have found that toasting the slices makes them almost the same texture as regular bread and the flavor is simply out of this world. It's a bit sweet and rich tasting. Add a little butter and you are in for a treat. Do expect a stickier texture! That is the nature of this bread, but it does not mean that it is uncooked. For a different approach, you can also use muffin pans and bake for about 15 minutes for nice little rolls....almost like popovers. I’ve made this recipe a number of times and I’m now making it to sell to my food buying club locally. People love it, especially those who have gluten intolerance. I make the dough in my bread machine and then pour it into mini-loaf pans for a second rise and baking. The first time I made it in a regular loaf pan. It was very gummy. Now I add an extra cup of sprouted flour (which I sprout myself, dry in my dehydrator, and grind with my Kitchen Aid attachment) after a couple of minutes of kneading in the machine and I scrape down the sides to make sure all the flour is evenly incorporated. Even with the extra flour, it is not a very thick dough. I use 3 mini loaf pans per recipe – sprayed with coconut oil and just before putting in the oven, I brush the tops with coconut milk. The bread tends to brown very quickly at the end, so you have to watch it. Turn it out onto a rack and let cool COMPLETELY upside down. The top will be crispier than the rest of the loaf and can support the weight of the bread, keeping it from compacting while it’s hot. I use 3 mini loaf pans per recipe and I bake them about 20 minutes at 375 degrees (but I live at 2800 ft. altitude, so adjust as necessary). Slicing a regular sized loaf is challenging and the bread knife gets very gummy Using mini loaf pans allows you to slice fairly decent slices. I have found that toasting the slices makes them almost the same texture as regular bread and the flavor is simply out of this world. It’s a bit sweet and rich tasting. Add a little butter and you are in for a treat. Do expect a stickier texture! That is the nature of this bread, but it does not mean that it is uncooked. For a different approach, you can also use muffin pans and bake for about 15 minutes for nice little rolls….almost like popovers.

]]> By: Melissa Haswell http://nourishedkitchen.com/sprouted-wheat-bread/#comment-3787 Melissa Haswell Wed, 13 Jul 2011 18:40:49 +0000 http://nourishedkitchen.com/?p=2041#comment-3787 Hi, Jenny, I tried this recipe twice and it turned out perfectly both times. The first time I made it exactly as you directed. The second time, I was trying to make something with less gluten so I substituted 4 cups of sprouted spelt and 1/2 cup sprouted barley flour (from To Your Health Sprouted Flour) instead of the sprouted wheat. It was awesome! I didn't have any problem with it rising. Thanks for the great recipes! Melissa Hi, Jenny,

I tried this recipe twice and it turned out perfectly both times. The first time I made it exactly as you directed. The second time, I was trying to make something with less gluten so I substituted 4 cups of sprouted spelt and 1/2 cup sprouted barley flour (from To Your Health Sprouted Flour) instead of the sprouted wheat. It was awesome! I didn’t have any problem with it rising. Thanks for the great recipes!

Melissa

]]> By: Charlene http://nourishedkitchen.com/sprouted-wheat-bread/#comment-3786 Charlene Mon, 02 May 2011 04:00:16 +0000 http://nourishedkitchen.com/?p=2041#comment-3786 AWESOME!! I made this today and LOVE LOVE LOVE it, turned out perfect. I baked it in a stone loaf pan and it was perfect. I must say it did not do well in my mixer so I did it all by hand and WOW it was worth all the effort. Thank you so so much for sharing. I can say I did let my over heat for about 20 to 30 min past when it beeped. AWESOME!! I made this today and LOVE LOVE LOVE it, turned out perfect. I baked it in a stone loaf pan and it was perfect. I must say it did not do well in my mixer so I did it all by hand and WOW it was worth all the effort. Thank you so so much for sharing. I can say I did let my over heat for about 20 to 30 min past when it beeped.

]]> By: Beth http://nourishedkitchen.com/sprouted-wheat-bread/#comment-3785 Beth Mon, 24 Jan 2011 22:10:15 +0000 http://nourishedkitchen.com/?p=2041#comment-3785 I had the same problem the first time that I attempted making this bread. It looked done after 45 minutes, but was totally doughy in the middle when I went to slice it. Once you slice the bread, you really can't put it back in the oven. It just won't bake properly once the crust has been cut. I have a very finicky oven, and I recently learned a great trick for bread that I thought I would share. You can test the doneness of your loaf by sticking a meat thermometer or instant read thermometer into the bread. If it is done, it should be between 200 and 210 degrees. I used this method to check my last loaf of sourdough and it really worked! I had the same problem the first time that I attempted making this bread. It looked done after 45 minutes, but was totally doughy in the middle when I went to slice it. Once you slice the bread, you really can’t put it back in the oven. It just won’t bake properly once the crust has been cut. I have a very finicky oven, and I recently learned a great trick for bread that I thought I would share. You can test the doneness of your loaf by sticking a meat thermometer or instant read thermometer into the bread. If it is done, it should be between 200 and 210 degrees. I used this method to check my last loaf of sourdough and it really worked!

]]> By: CindyKay http://nourishedkitchen.com/sprouted-wheat-bread/#comment-3784 CindyKay Mon, 10 Jan 2011 11:44:12 +0000 http://nourishedkitchen.com/?p=2041#comment-3784 I just made this bread and it is sooooooooooooooo tasty. Ok, I agree with the others who say that it is sticky, but, I used my kitchenaid mixer from start to putting it in pan to bake.. I left it sit in the bowl during the 10 minute rest times (all of them), covered with a towel. At the last 10 minute knead it was cleaning the side of the bowl. After resting in the same bowl covered for the 1 1/2 hours it was too sticky to handle without adding more flour, which I chose not to do, so I just scraped it into the bread pan, put it on top of my stove covered with a towel and let it rise again. Put it in the oven, baked it for 45 min. and it came out perfect. My husband and I had a piece of it after it cooled somewhat, (hard to wait, it smelled sooooo gooooood). Yummy yummy yummy. I will be making this bread again and again. I just made this bread and it is sooooooooooooooo tasty. Ok, I agree with the others who say that it is sticky, but, I used my kitchenaid mixer from start to putting it in pan to bake.. I left it sit in the bowl during the 10 minute rest times (all of them), covered with a towel. At the last 10 minute knead it was cleaning the side of the bowl. After resting in the same bowl covered for the 1 1/2 hours it was too sticky to handle without adding more flour, which I chose not to do, so I just scraped it into the bread pan, put it on top of my stove covered with a towel and let it rise again. Put it in the oven, baked it for 45 min. and it came out perfect. My husband and I had a piece of it after it cooled somewhat, (hard to wait, it smelled sooooo gooooood). Yummy yummy yummy. I will be making this bread again and again.

]]> By: CindyKay http://nourishedkitchen.com/sprouted-wheat-bread/#comment-3783 CindyKay Sun, 09 Jan 2011 20:01:04 +0000 http://nourishedkitchen.com/?p=2041#comment-3783 Just made this bread. I used sprouted wheat flour instead of regular wheat. turned out thinner than I wanted but boy is this a great tasting bread. Just made this bread. I used sprouted wheat flour instead of regular wheat. turned out thinner than I wanted but boy is this a great tasting bread.

]]>