View Full Version : sprouted grain bread
08-05-2005, 03:54 PM
I used to buy a bread that was labelled as "sprouted grain bread". I have tried to find a web site for the maker so that I can make an enquiry but maybe they are small and do not have one. It is very moist and sticky and you have to use it a few times before you can get to like it. Do you guys think that it may be raw. There is no raising agent in it and it sure feels raw. Have you encountered this sort of bread.
08-05-2005, 04:03 PM
I used to eat sprouted grain bread a lot, tried many brands, and they were all baked (cooked).
Here is what I love now:
08-05-2005, 06:43 PM
Are you talking about Manna Bread from Nature's Path? If so, they ain't raw.
08-06-2005, 12:58 AM
Sport - the manna bread and the essene bread are not raw, as has already been stated; they have been baked. However, you can make these yourself and dehydrate them. There are recipes that exist on the internet and both the links and the recipes themselves have been posted here. It's too late for me to spend time searching for them tonight, but you can sure find them if you're interested in making them yourself.
08-06-2005, 01:45 AM
I tried making a snack treat from sprouted grains in the dehydrator a few times and it just tasted so yucky. Is this an aquired taste? The grain was sprouted wheat and it reminded me of wheatgrass so maybe that was the problem. I do need to start gagging down the wheatgrass juice again. :eek:
I remember a thread where rawkinlocks said she had just about given up on sprouted breads and then started making the onion bread. I don't feel my body is well enough to have all that olive oil that is in the onion bread that ya'll make.
Maybe I need to try it again, it just seems like such a long process to go thru that I never get anything done. I need to start a new post and figure out what I am trying to ask. Does anyone else feel this way? That there are so many hurdles to get a decent raw gourmet meal made would be a miracle for me. Just driving all over town finding the ingredients and soaking them and making sure the nuts aren't rancid etc. And then having three small children to care for all day makes it so difficult. Yet I see other people with small children who can just whip things out no problem! Why can't I do this?
Here is my question for this thread though. Is there any way to make a good sprouted bread out of something other then grains? Would sprouting millet work? Thank you for listening to my ramblings.
08-06-2005, 06:18 AM
The reason that I started this post was that I had been using this bread as being a step better than cooked bread and still had some in the fridge. I sliced it and put it in the freezer last night and after the 30 days if I want to be naughty I will have it and it is still better than normal bread. We do not have the same products over here as you guys so it may be different to the ones you talked about but is is still better to be safe than sorry
08-06-2005, 11:45 AM
sport, I have seen sprouted grain breads listed as a food for transitioning into raw. They are cooked food, but can be a transitional tool for people working their way to all raw, or a healthier alternative to conventional bread.
I do recall that sprouted grain bread is easier to digest when toasted.
You can make your own raw bread if that is a concern to you. There is a link to a couple recipes in my previous post and there are many more online.
Also, here is a link to another thread on the forum regarding bread.
Emily, heres a wheatless bread recipe:
Found at : http://www.rawtimes.com/r-essenebread.html
Such a Sunny Rye Bread
by Elysa Markowitz
4* cups rye berries (soaked 8-12 hours, rinsed; sprouted 12-24 hours) [I sprout closer to 12 hours than to 24.]
2* cups sunflower seeds (soaked 8-12 hours, rinsed)
2-1/2 teaspoons ground caraway seeds
2-1/2 teaspoons ground dill seed
2 teaspoons vege-sal or Spike
*measurements of sprouted rye berries & soaked sunflower seeds are after they've been soaked and sprouted (rye berries) or soaked (sunflower seeds).
If you're a regular sprouter you'll easily be able to coordinate the sunflower seeds and the rye berries - I soak the rye berries for 8-12 hours, then rinse them, then leave them to sprout and at that point soak the sunflower seeds so that the sunflower seeds are soaking 8-12 hours while the rye berries are sprouting approx. 12 hours.
Put all ingredients in a bowl and stir to distribute spices.
Put the mixture through the Green Power machine using the blank screen and without the outlet adjusting knob (homogenizing). For the Champion you would also use the blank screen (homogenizing).
Form into loaves (not more than 1-1/2 inches thick) and dehydrate 6-16 hours. We usually form it into 2 medium-size loaves or 4-6 little loaves.
The resulting bread is crunchy on outside, moist on inside and nice and fermenty tasting - a little like rye-sourdough
08-06-2005, 02:20 PM
And sorry sport, I didn't mean to intrude in your thread. Sweetgoddess, I have that recipe. At think at one point I got the ingredients together but something happened and I got sidetracked. I hope I can make it taste good.
The rye is what I made that carrot cracker treat with and it just tasted so bizzare with the sprouted rye in it. Kind of like once you bit into the grain it would burst into a bitter hot flavor. It had carrots, nutmeg, cinnamin, raisins, medjool dates, whatever else is in pumkin spice. Maybe the bread will be better. I have to find something that I can make or I doomed. I can't just live on all raw produce and a few seeds and nuts or I'll be nuts. I'll also give the onion bread a try and just not worry about the olive oil in it.
I'm going to pm rawkinlocks to see what she did because she said she had a hard time with sprouted grain breads too.
08-06-2005, 02:41 PM
you can use oats instead emily as well if youlike those better.
Hopefully Rawkinlocs can help you. :)
08-06-2005, 03:26 PM
I do like oats! Thanks a ton Sweetgoddess. I think I am going to make it on this way of eating. Thanks for your support.
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