The Sprout Bread Disaster
Last week I worked for four days making sprout bread. After starting a diet that praised this stuff for it’s health value, I thought I should try to make my own. With seven people in our family, it is economically feasible to make these healthy foods myself. I did my research on the internet. I started by growing the sprouts for three days. Then all of the web sites I found said to blend these fresh sprouts up to make a dough. It tasted a little “green” to me, so I started experimenting. I had one batch with just raw stuff in it and no yeast. One with yeast and extra whole wheat flour. And one with just yeast and no extra flour. I tried dehydrating the no yeast one and thought it would be better to bake the yeasted ones. They baked for a long time (compared to my regular bread), and they were still mushy in the inside. And they still tasted “green.” I’m not sure if I did anything wrong? At least I didn’t according to the youtube videos I watched. The grass stain taste is just not my favorite and not worth all of the trouble! So what do they do with Ezekiel Bread? I think they may dehydrate the sprouted grains before graining some of them into flour to make the bread. That has to be a week long process! It is worth buying the stuff for just me. They have definitely earned my respect.