Does my bread have to be sprouted?

[RaDixon]

Ok, I'm new to this sprouting thing, so I would love some advice on making bread! :p

I'm trying to make this really yummy looking recipe for mango essene bread, and I'm just waiting for my wheat berries and kamut to sprout. It's day 2 and they seem to be trying to sprout, but if they don't by tomorrow then I don't know if they ever will! Do I absolutely have to use sprouted grains for my bread or can I just soak them for awhile then grind them up? I know that they'll be a lot more nutritious if sprouted, but I don't want to waste them if they don't grow. I'm actually really confused how the whole thing works, since all I've ever used before is flour. Thanks for the help! :o

[Revvell]

Are you talking about bread that you will bake or.... ???

There are all kinds of raw "breads" such as onion which don't contain grains at all but IF you are creating a bread using grains, yes, they do have to be sprouted ~ if that's what the recipe calls for. I guess there may be some where you can grind up the grains.

[RaDixon]

Thanks for responding. All the bread I'm trying to make is raw, I guess I just don't understand why the grains have to be sprouted at all to be used, but I guess it's because it makes them softer, more nutritious, and sticks better. But I guess I don't have to worry about it now because my wheat berries and kamut finally sprouted! Yay! My chickpeas did not though, probably because I didn't do it right, so I guess I'll just make almond hummus instead ;)

I'm gonna make my mango bread now, I hope it's tasty!

[Ilse W.]

It takes chickpeas a long time to sprout. Just keep rinsing them 2-3 times every day. The reason you sprout the grain is because it's not really digestible unless the enzymes are active and start breaking down (I guess) the starches. That's my take on it, and I'm sticking to it.:D

[MiahTay]

Ok, as long as we are talking about sprouting grains for bread (like Essene bread) ... How long do the tails need to be? I think I let mine sprout too long because I was following the time recommended but mine were REALLY sprouted. I think the recipe would likely taste better when they just start getting their tails. Any input would be helpful.

Blessings,
Heather

[Ilse W.]

I use mine as soon as the tail is visible on the majority of grains, if I need them. Otherwise I let them go longer. Normally, if I don't use them after sprouting for maybe 3 days with tails showing, I refrigerate them and they keep a few more days.

[Emma-Liza]

miahtay--heather--I've always heard, and follow, the rule of thumb that the tails be as long as the seed or grain was to begin with. I tend to go with that, or a bit shorter. Never had any problems with it.

[MiahTay]

Thanks Emma, I think I'm gonna give it another try. The recipe I had said to soak for 8 hrs then sprout for 2-3 days ... well, the wheat I had must have been very fresh because by the time I had soaked it for 8 hrs. little tails were already visible on some and by the time I used it on day 2 some of the sprouts were turning GREEN they were so big. My Essene bread tasted a bit grassy - NOT the flavor I was going for.

Blessings,
Heather

[MiahTay]

miahtay--heather--I've always heard, and follow, the rule of thumb that the tails be as long as the seed or grain was to begin with. I tend to go with that, or a bit shorter. Never had any problems with it.

OH THAT is SO helpful! Now I have a general rule to apply! I love it! Yep, I'm gonna try again.

Blessings
Heather