Courtney has found the best sprouted wheat bread recipe. It is from her King Arthur Flour Whole Grain Baking book. The recipe we’ve settled on is on page 185.
We buy whole wheat berries in 50 pound bags from a local buying group that pulls together bulk orders twice a year. We use a Nutrimill to do the grinding and a Bosch mixer to do the kneading. The Bosch is a breeze to work with. Handling 5 loaves at once, it is a definite upgrade from the KitchenAid Artisan that Courtney wore out making bread.
So why should we sprout our grains? Through the process of sprouting, a grain unlocks tons of nutrients that are used in the growing process. These nutrients are more available to the human body by doing this and can provide a lot of immune system support.
There is a downside to this. You will NEVER be able to eat store bought bread again. This bread it soooo good that it will instantly turn you into a bread snob. But you will be a healthier bread snob as a result.
Happy baking. Robert.
Yes, it’s been a while since we’ve written, but this couldn’t wait. A few days ago we were sitting around the table at mealtime and I was encouraging our son to eat the crust from his toast. I told him that the crust is where all the nutrition is, and that it will also put hair on his chest.
And that is just when the bombshell was dropped. Courtney spoke up with an “actually.” Actually, that is probably not true, she said. Think about it, the composition of that crust is not any different than the rest of the bread. Nothing gets concentrated there. If anything the vitamins and minerals become broken, denatured, less useful, etc due to the higher heat that is experienced in the crust. A flood of emotions came over me as I realized I had been lied to my whole life. I was troubled. I was bothered. But then, I became elated. Thank you, Mrs. Food Scientist for enlightening us and opening our eyes to the truth once again.
For the record: there was no disputing that eating crust puts hair on your chest.