My son is intolerant of wheat FLOUR but can eat sprouted wheat. There are some really good flourless breads at the store, but they're expensive and I'd like to make the bread at home. Sprouted wheat bread, or sprouted grain bread recipes would be greatly appreciated!! Thank you!

-- Laura Jacques (tljacques@cyberport.com), April 29, 2001

Answers

Laura, we use a lot of different flours, but have never gone comletely wheat free. Oat and spelt flour may work, maybe rice or garbanzo. Is there a list of ingredients on the store bought wheatless flour? Is your son gluten intolerant?

-- David C (fleece@eritter.net), April 30, 2001.

Hi, He's not gluten intolerant, thankfully, just a wheat thing. The bread bag has a list of ingredients, but I need help with procedure. How do you take a bunch of sprouted grain(s) and turn them into bread? Do you grind it first? Do you just act like it's flour? Thanks in advance for the help! Laura

-- Laura Jacques (tljacques@cyberport.com), April 30, 2001.

Sorry, thats outside my experience. We use whole sprouted grains as a supplement to the regular flour.

-- David C (fleece@eritter.net), May 01, 2001.

Laura I have a little book I bought from Hoeggers, called, How to live on wheat here is what they have to say. First the only thing I have tried was the little tortilla type breads, in fact I taught a group of folks how to make tortilla's in-lieu of making yeast rizen breads for Y2K. Sprout the wheat, wet grind it into a paste, form it into small thin!! loves or muffins and bake at a low temp 200 degrees. It is done when you can press on the bottom of it and it springs back. We just formed them into small rounds in our hands and cooked them quickly on a hot griddle, we of course add salt, and a little bit of oil to cook them on. Never tried the muffin idea.

Sprouted Wheat Bread

Combine the following ingredients:

Five cups of sprouted and ground wheat paste 1 tablesoon yeast 1 cup ground TVP, roasted soy flour or swett lupine flour 1 tsp salt 2 tablesoons honey

Mix these ingredients into a stiff dough adding a small amount of dry flour to to absorb some of the excess liquid. How much you add will depend on the moisture content in the sprout dough. keep adding dry flour a little at a time until the dough losses most of it's stickiness. Knead thoroughly and allow to rise to about twice the original size. Bake at 300 Degrees for about 45 minutes. As a variation add 1 cup whole soaked raisins and 1 cup shredded carrots.

This little less than 10$ book was published by Clear Springs Press http://www.clspress.com

sales@clspress.com

Vicki

-- Vicki McGaugh TX (vickilonesomedoe@hotmail.com), May 01, 2001.

This was in the May, 1975, Mother Earth News - sounds a lot like Vicki's recipe. WHEAT SPROUT BREAD 4 cups wheat berries (or a mixture of wheat & barley) 8 cups water 1 teaspoon sea salt or kelp powder 4 Tablespoons sunflower or sesame seeds 1 cup flour (optional) Soak the wheat overnight in water, drain the berries, and sprout them. Then crush the sprouts in a grain mill to produce a creamy, paste-like dough. This is easier to handle if you wet your hands frequently, and it's important to wash the mill as soon as you've finished or the mash will dry like glue and be almost impossible to remove.

The ground sprouts can be combined with the other ingredients in this recipe (omit the flour if you wish) or used to replace part of the flour and sweetening agent in other breadmaking directions. If you use the above formula, pat the dough into shapes about six inches in diameter and only about one inch thick for best results. Bake the bread a 300 degreees for 1& 1/2 to 2 hours. Although the sprouts are rich in enzymes and have a slight levening effect, the finished product will be dense and chewy.

(I think I'd bake cornbread, instead!!!)

-- Bonnie (chilton@stateline-isp.com), May 06, 2001.

Thanks Bonnie for your help! The procedure info was good...esp about washing the grinder. Ach! My wheat is soaking as I write. We'll see how it goes. Laura

-- Laura Jacques (tljacques@cyberport.com), May 09, 2001.