I love it that you didn't have to make a flour from dehydrated sprouted grains. Would love to see you do a taste test. I might put the sprouts through a food processor. Thank you for the recipe!
@@Cfra idk why we aren't family yet 😅 I need an auntie like you. If it was me trying to do this tutorial I think our words would match 😅❤️🩹 especially the whole you want the water warm enough that you want to touch your face with it 😉
Im slowly trying to restart baking bread ..the precurser of sprouting my wheat could be the Major Motivator ..Thank you Sooo Much i used to bake bread every week so when my daughter came in from school she' have that welcome Baked bread smell to ease her Days stresses
I bought oat seeds and a sprout kit to make sprouted oat breads etc. I love your video…its a different way than what I used for alfalfa sprouts. Great info! Thank you!!! I really like watching and listening to you!!!❤
I've used sprouted cereals and sprouted legumes in mine. To reduce the chances of mold in the sprouting stage, I added a table spoon of lemon juice in the soaking water with a stick of cinnamon. Once the sprouting is one, I leave them in the colander to sprout as the water will drip off in a pot underneath reducing further the chances that mold will set in. I cook my sprouted grains in a crock pot then ferment them using the natto organism. I use 1 cup sprouted (2 days) & fermented legumes (various beans & peas) & (many cereal types) blended in the water used to make to the bread (with some zest from citrus or pomegranate) adding 4.5 cup white flour. I've had some trouble preventing the bread from collapsing though. Reducing salt and increasing sugar helped, but I think it's the lack of gluten that's causing it to collapse. The taste may be a bit bitter but it's likely healthier for the liver.
@@muktofreedom You can use baking powder: A chemical leavener that helps bread rise through a chemical reaction. You can use a 1:1 ratio of baking powder to replace yeast. Double-acting baking powder may yield better results. Baking powder is best for batter-based breads and not recommended for kneaded breads. You can also use baking soda and lemon: Combine baking soda and lemon juice as a substitute for yeast. Hope that helps. Thank you for watching our videos!
Was that molasses that you added at the same time as the sprouts in the recipe? How much, was that a quarter cup or a half cup? Also, I really wish that she had cut into the loaf to allow us to see the inside. I would really like to make this, but my husband does not have his gallbladder anymore and cannot process whole grains or nuts. I always have to make sure they are supper processed or it causes him a lot of pain. After sprouting, do you think I could dry them and process them into flour so that he is not eating the sprouted grain whole? This bread recipe looks like it would be really good. Next time maybe she can taste it for us. I'm sure someone will comment on the difference between the glass loaf pans and the aluminum loaf pans, but they need to realize she probably made dozens of loaves just to film a perfect video for all of us, I am grateful to her. Thank you so much for sharing this information on using sprouted grains. May God always Bless you with good health, safety, and prosperity in all you do. ~SuzyJC-in-Central-Southeastern-Ohio_11.10.2023~
If you're intolerant to gluten perhaps Cassava (Tapioca) flour. Cassava is a big tuber that looks a bit like a potato that's consumed in Central and South America in ways similar to potatoes.
Thank you for posting this; it is exactly what I was looking for.
You are a master bread maker. Thank you so much for teaching us how to make such nutrient dense bread.
She is an excellent bread maker!
Didn’t know about using a tower to knead on, I love it
I am totally blind and you described this all so well I was able to follow it so easy thank you so much for posting.
Happy to hear it was helpful! Thank you for sharing.
I love it that you didn't have to make a flour from dehydrated sprouted grains. Would love to see you do a taste test. I might put the sprouts through a food processor. Thank you for the recipe!
We tasted it and it was delicious. Thanks for the suggestion - next time, we can definitely eat on camera and describe what we taste.
@@Cfra idk why we aren't family yet 😅 I need an auntie like you. If it was me trying to do this tutorial I think our words would match 😅❤️🩹 especially the whole you want the water warm enough that you want to touch your face with it 😉
Im slowly trying to restart baking bread ..the precurser of sprouting my wheat could be the Major Motivator ..Thank you Sooo Much i used to bake bread every week so when my daughter came in from school she' have that welcome Baked bread smell to ease her Days stresses
Thank you sister for sharing this with us. I plan to start making my own bread, and this is the recipe I will use🥰
I love the way you knead the bread. A great lesson in bread baking! New friend 😊❤️
I bought oat seeds and a sprout kit to make sprouted oat breads etc. I love your video…its a different way than what I used for alfalfa sprouts. Great info! Thank you!!! I really like watching and listening to you!!!❤
Thank you!
This is great! Thanks for sharing.
Beautiful job! I have everything I need to make these... can't wait to try it 🙂
I've used sprouted cereals and sprouted legumes in mine. To reduce the chances of mold in the sprouting stage, I added a table spoon of lemon juice in the soaking water with a stick of cinnamon. Once the sprouting is one, I leave them in the colander to sprout as the water will drip off in a pot underneath reducing further the chances that mold will set in. I cook my sprouted grains in a crock pot then ferment them using the natto organism.
I use 1 cup sprouted (2 days) & fermented legumes (various beans & peas) & (many cereal types) blended in the water used to make to the bread (with some zest from citrus or pomegranate) adding 4.5 cup white flour. I've had some trouble preventing the bread from collapsing though. Reducing salt and increasing sugar helped, but I think it's the lack of gluten that's causing it to collapse. The taste may be a bit bitter but it's likely healthier for the liver.
Love it, thank you very much. It is more healthy this way.🙏🏼😊
Can I use just wholewheat flour and omit the white flour ?
you have a magic oven, in go bread doe in glass outcome bread in tin containers?
You got keen eyes 😊
It's recommended for pregnant women to eat this bread ❤ í found this video and going to use it.
What is the brown stuff added at 10:47 in the video? It looks like molasses?? Thank you so much for this video!
Also, what is the amount added? Thank you
Hi! She is using raw honey, she has 1/4 cup measured earlier in the video, but she uses 2 tbsp of it in her water. - Thank you for watching! -Rhea
@@Cfrathanks for the videos❤
If I don't want to use yeast, because according to Medical Medium it's absolutely not healthy, what can I take?
@@muktofreedom You can use baking powder: A chemical leavener that helps bread rise through a chemical reaction. You can use a 1:1 ratio of baking powder to replace yeast. Double-acting baking powder may yield better results. Baking
powder is best for batter-based breads and not recommended for kneaded breads. You can also use baking soda and lemon: Combine baking soda and lemon juice as a
substitute for yeast.
Hope that helps. Thank you for watching our videos!
When did the pans get switched?
She baked several batches of bread. Maybe the bread in the tins looked better for the camera.
Was that molasses that you added at the same time as the sprouts in the recipe? How much, was that a quarter cup or a half cup? Also, I really wish that she had cut into the loaf to allow us to see the inside. I would really like to make this, but my husband does not have his gallbladder anymore and cannot process whole grains or nuts. I always have to make sure they are supper processed or it causes him a lot of pain. After sprouting, do you think I could dry them and process them into flour so that he is not eating the sprouted grain whole? This bread recipe looks like it would be really good. Next time maybe she can taste it for us. I'm sure someone will comment on the difference between the glass loaf pans and the aluminum loaf pans, but they need to realize she probably made dozens of loaves just to film a perfect video for all of us, I am grateful to her. Thank you so much for sharing this information on using sprouted grains. May God always Bless you with good health, safety, and prosperity in all you do.
~SuzyJC-in-Central-Southeastern-Ohio_11.10.2023~
How did you go from sprouts to flour? How did you dry the sprouts to be able to make flour out of them?
She used all purpose flour and whole wheat flour. She added the sprouts into the flour mixture.
❤️👍
For some of us, whit flour is a poison. What would you recommend in its place?
Spelt flour and spelt sprouts
If you're intolerant to gluten perhaps Cassava (Tapioca) flour. Cassava is a big tuber that looks a bit like a potato that's consumed in Central and South America in ways similar to potatoes.
🙏🏻🌹🙏🏻
Thanks for sharing, bu5 that is too much work.
If the bread is not dark enough on the bottom, remove it from the pans as you did and put the bare loaves back on the rack in the oven for a while.
Video jumped and skipped important parts
Why so many words to just show us a recipe?
To me every word was helpful. And I am a home baker. Still.
@@mawawohuuuschwarz3721 some people need a lot to understand a little
GMO soil fed Wheat is a No. No dear 🎉