Sprout Bread
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 1
- 1 1/2 ts salt
- 3/4 c water
- 1 tb sugar
- 1 1/2 ts yeast
- 2 1/2 c bread flour (i use one cup
- 1/2 c sprouted wheat berries
- 3 tb nonfat dry milk
- 2 tb margarine/butter
- Carbohydrate 57.5115249998321 g
- Cholesterol 4.5 mg
- Fat 23.6441124806402 g
- Fiber 3.645 g
- Protein 11.4648999999616 g
- Saturated Fat 4.54605374635664 g
- Serving Size 1 1 Serving (192g)
- Sodium 397.577499773804 mg
- Sugar 53.8665249998321 g
- Trans Fat 0.772122499438226 g
- Calories 471 calories
Scott asked if anyone had experience with wheat sprout bread. It is absolutely one of our favorites and well worth the small amount of trouble of sprouting the wheat berries. Here is the recipe from Donna Germans original The Bread Machine Cookbook. This is for a medium loaf. load in machine in order given by manufacturer Heres how to make sprouts. About 2-3 days (depending on temperature) before you want to bake your bread soak 1/2 cup wheat berries in cold water overnight. Use a jar covered with cheesecloth or sprouting jar. In the morning drain. Rinse and drain at least 2 times a day or more until "tails" appear. Tails can be between 1/8-1/4 inch long. Wheat berry sprouts should be no longer than the berry itself. Posted to Digest bread-bakers.v097.n043 From: J&L Hutchison <74444.3462@CompuServe.COM> Date: 23 Sep 96 18:55:16 EDT
