Eating sprouted grains...

Due to some different things Kent has read, we have decided to trim down our already slim diet choices, even less (hopefully not a lasting change). It's been interesting to say the least. The biggest change has been that we are no longer eating any grain, unless it has been sprouted. Surprisingly, it has actually made thinking up dinner a little easier. Almost every night Kent puts on some type of grain or bean mixture to soak and for the next few days I spray them off until they are sprouted enough to eat. The grains we eat the most are brown rice (only the short grain is sproutable), and Kamut (LOVE IT!). We bought these little mesh bags from the store. They are actually paint strainer bags. I know, I know, I should be using a "natural fiber bag" but these were only 8 cents a piece! After I spray the grains or beans off, I hang them from the handles of the cupboards with a bowl underneath that they can drip into. This makes it easier to think of dinner every day because these bags are literally at eye level and if they aren't rinsed off or used, they start to reek to high heaven.

One of my favorite recipes so far has been this one. I have tried to make sprouted grain bread a few times. Most recipes call for you to put it in the dehydrator. For me, the only prize I've ever gotten for the time and effort to make this, is a rock hard piece of crap (pardon my French). Completely inedible and a great disappointment on both occasions that I tried to make it. However, the recipe I just mentioned calls for it to be made in a crockpot. Basically you sprout the grain, grind it up until it looks like dough (I use a food processor). Put it in a glass bowl, then put that bowl into the crock with water surrounding it. Let it cook on low for 8-12 hours, or until it's a deep brown.

It's not your run of the mill bread, but I really like it. It's hearty, healthy, and my kids love it, too. Some might want to add salt, this recipe calls for nothing but the grain. The loaves I have pictured were 2 cups of grain sprouted to equal about 4 cups, then I made them into 2 loaves. Oh, I've been making it with Kamut instead of wheat.

The inside pictured here, is about the color of the "dough" before being cooked. They aren't large loaves, but they are really filling. Oh, my "dough" doesn't end up forming a ball like the recipe says. I just do it till it doesn't look like it's being chopped up anymore and then kind of mash it together. With the wheat you might want to knead it a little to develop the gluten. With Kamut the gluten develops really quickly so I don't mess with it too much before making it into a ball.

Let me know if you end up trying the recipe - especially if the you make changes like using salt, cooking differently, using different grains, etc. Bon Appetit! vagy Egeszsegedre a Magyaroknak!

Note: I love the bread warm, just out of the crockpot. Cold? Not so much...