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!