Sprouted Wheat Bread
Bread is the staff of life. I love making bread in general, especially in winter when the oven helps warm the house, but in preparation for my sprouting workshop at the Northampton Winterfare on Saturday, Jan. 9, I decided to make sprouted wheat whole wheat bread. I got a good recipe from the Sprout People website, and the result is delicious.
The recipe made two loaves. One, the prettier one, went into the freezer so I can bring it with me to the workshop. I sliced into the other loaf to test it and make sure it was workshop worthy. It is! I sat down with a strong cup of tea and bread slathered with butter and a friend’s homemade blackberry jam. Hard to say which was crunchier, the spouted wheat or the blackberry jam, but so delicious – and nutritious. Did you know that when a seed sprouts the amount of vitamins and protein and fiber increase in an amazing way!
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- Wonderful Winterfares In the February/March issue of Organic Gardening magazine, Gordon Hayward who gardens in Vermont, talks...
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Tags: Food, Sustainability, Winter, Winterfare
Baking, In the Kitchen and At the Table, Winterfare | Pat January 6, 2010
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By Tinky, January 6, 2010 @ 10:04 am
It looks great … and of course I love your tablecloth! Happy crunching……
By Flaneur, January 6, 2010 @ 6:17 pm
That is a beautiful loaf of bread, Pat – the equivalent in flour of a perfect rose in bloom. It so desperately wants to be caressed lavishly with butter and savored!
That said, do you gardeners never rest? I suppose gardeners find this sort of thing exhilarating but for those of us who neither knead nor weed, it is a bit enervating. Thank goodness gardeners and bakers alike are given to sharing…