This is a photo of brown rice, being sprouted next to my kitchen sink. Ken and I have become convinced about the benefits of sprouting, and it's very easy to do. A seed is "sprouted" just as soon as it develops a teeny tiny "tail", which only takes two days or even less. My favorite breakfast lately is sprouted brown rice, which I cook in my rice cooker (with a bit little less water than normal), and some dried fruits and nuts tossed in before serving. Yum! (Beats oatmeal ANY day!)
This is a close-up of sprouted wheat. We've taken our bread making to the next step. This wheat will be spread on a baking sheet, dried at 105 degrees in my convection oven for 12 hours, and then I put it through the mill as usual. I use the "sprouted wheat flour" to make our bread. Sounds so tedious, doesn't it? But it really only takes a few minutes of actual hands on time. We enjoy the results.A friend of mine, after hearing about some of the things we are doing, commented that we were "really going Granola". I've not heard that expression before so it tickled me to think about it in that way. Our kids would probably agree that we've always been a little weird about our food choices. Here's one more reason for them to roll their eyes at us. :)
2 comments:
What else do you like to sprout besides brown rice and wheat? Beans? Other grains?
Hmmm...I detect just a little bit of a challenge to us oatmeal-in-the-morning folks. :)
I am curious. How does the sprouting affect the flour? Does it act differently in the bread?
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