| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
German |
|
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Water |
| 2 |
tb |
Margarine/butter |
| 1 |
tb |
Sugar |
| 1 1/2 |
ts |
Salt |
| 1/2 |
c |
Sprouted wheat berries |
| 2 1/2 |
c |
Bread flour (I use one cup whole wheat plus 1 1/2 cups bread flour) |
| 3 |
tb |
Nonfat dry milk |
| 1 1/2 |
ts |
Yeast |
INSTRUCTIONS
Scott asked if anyone had experience with wheat sprout bread. It is
absolutely one of our favorites and well worth the small amount of trouble
of sprouting the wheat berries. Here is the recipe from Donna Germans
original The Bread Machine Cookbook. This is for a medium loaf.
load in machine in order given by manufacturer
Heres how to make sprouts. About 2-3 days (depending on temperature) before
you want to bake your bread soak 1/2 cup wheat berries in cold water
overnight. Use a jar covered with cheesecloth or sprouting jar. In the
morning drain. Rinse and drain at least 2 times a day or more until "tails"
appear. Tails can be between 1/8-1/4 inch long. Wheat berry sprouts should
be no longer than the berry itself.
Posted to Digest bread-bakers.v097.n043
From: J&L Hutchison <74444.3462@CompuServe.COM>
Date: 23 Sep 96 18:55:16 EDT
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”