Sprouted Grain, not to be baked like Ezekiel did in the Bible.

episode

Baking with House of Bread not yet transcribed

▲ 0

Transcript

This episode hasn't been transcribed yet Upvotes decide what gets transcribed next — 0 so far. Sign in to upvote

More from Baking with House of Bread

Baking pastries with the right kind of 100% whole wheat flour. My favorite cookie recipe-oatmeal raisin. 12 min · 19 Jun 2026

All episodes from Baking with House of Bread →

Report any issue

Source

Recorded28 Jan 2022

Publisheranchor.fm ↗

Handlerec:10141817

Show notes

To sprout or not to sprout? Why not, as it is pretty consistent that adding some sprouts to your diet is good for you and you don't need to bake over any dung. The soaking and sprouting process enriches the wheat, which in turn ups the levels of nutrients and lowers carbohydrates. Sprouted grains are more easily digested, and the nutrients are better absorbed. 7 Great Reasons to Add Sprouted Grain Bread to Your Diet (healthline.com). 7 Great Reasons to Add Sprouted Grain Bread to Your Diet (healthline.com) Sprouting Wheat Berries: Step 1: rinse 3/4 cup wheat berries in water. Then place wheat berries in a quart-size jar or other container that will allow for added water and sprouts to double in size. Fill with water about an inch or two over the wheat berries, cover with a cloth lid. You can either leave it on the counter and return 8-10 hours later or you can put the soaking wheat berries overnight in the refrigerator. Step 2: drain the water and rinse the berries. Pour the berries into a colander for draining and rinsing, and then repeat the rinsing and draining until you see little sprouts emerge from the berries. Let the spouts grow to between 1/8 and 1/4 inch. The entire process should take 2-3 days from the start of the soak. We use the refrigerator at the bakery because it is easier for the baker to manage the sprouts, but at home, you can shorten the process if you leave it on the counter. Step 3: store the sprouted berries in your refrigerator, drained, for up to 5-7 days. SPONGE: 2 ½ cups of warm water 2 packages of active dry yeast 3/4 cup of honey. 2 and 1/2 cups of whole wheat flour (freshly milled, high protein bread flour is preferred) First, proof the yeast then add the remaining above ingredients, mix until the ingredients are fully combined. However, this is not your kneading stage, so do not mix for more than a couple of minutes. Cover with a damp towel and place the bowl in a warm place (70-75 degrees), for two hours. TWO HOURS LATER preheat the oven to 350 degrees and spray your loaf pans or large sheet pan. SECOND MIXING 1 package of active dry yeast 3 ½ cups whole-wheat flour (add only 3 cups and hold back on the ½ cup of flour until you start kneading) 1 Tablespoon of salt. After a few minutes of kneading and you are close to the good dough stage than add in your sprouts. Continue to knead while working in the 1 1/3 cups of sprouts. The sprouts will add some moisture and if you need to add some of that 1/2 cup of flour you held back. However, be very cautious about adding too much flour as whole grain flours take longer to absorb the moisture. For more information about House of Bread, please visit www.houseofbread.com. To purchase the House of Bread recipe book, please visit https://houseofbread.com/recipe-book/ To take an on line class, please visit https://houseofbread.com/product-category/online-baking-class/ If you’d like more information about the franchise opportunity with House of Bread, please visit www.houseofbreadfranchise.com. For our Utube channel, please go here https://m.youtube.com/channel/UCXH5NgT8vpnAuSuZN5AxEQQ.

Ask this episode

“What did the council decide on item 42?” — answered with the speaker and the moment.