{"id":1563,"date":"2009-12-08T19:06:35","date_gmt":"2009-12-09T00:06:35","guid":{"rendered":"http:\/\/acornabbey.com\/blog\/?p=1563"},"modified":"2009-12-08T19:06:35","modified_gmt":"2009-12-09T00:06:35","slug":"sprouted-wheat-bread","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=1563","title":{"rendered":"Sprouted wheat bread"},"content":{"rendered":"<p><a href='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2009\/12\/aw-sprouted-wheat-5.JPG' title='aw-sprouted-wheat-5.JPG'><img src='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2009\/12\/aw-sprouted-wheat-5.JPG' alt='aw-sprouted-wheat-5.JPG' \/><\/a><\/p>\n<p>I&#8217;m an experienced sprouter, and I&#8217;ve meant to experiment with sprouted wheat bread for a long time, but I never got around to it until today. Why sprouted wheat? The grain is much more nutritious after it&#8217;s sprouted, and it&#8217;s said to have other healthy virtues. The bread turned out very good &#8212; surprisingly light with a moist crumb and chewy texture.<\/p>\n<p>I used a quart of sprouts (having started with a cup of wheat kernels). I ground the sprouts very thoroughly in the food processor. After grinding, they looked pretty much like dough made from whole wheat flour. To that I added half a cup of water with the yeast, about three-quarters of a cup of King Arthur whole wheat flour, and about half a cup of flax seed meal. I&#8217;ve included pictures to show that the dough looked, and behaved, pretty much the same as whole wheat flour.<\/p>\n<p><a href='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2009\/12\/aw-sprouted-wheat-1.JPG' title='aw-sprouted-wheat-1.JPG'><img src='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2009\/12\/aw-sprouted-wheat-1.JPG' alt='aw-sprouted-wheat-1.JPG' \/><\/a><br \/>\n<em>In the sprouting jar<\/em><\/p>\n<p><a href='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2009\/12\/aw-sprouted-wheat-2.JPG' title='aw-sprouted-wheat-2.JPG'><img src='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2009\/12\/aw-sprouted-wheat-2.JPG' alt='aw-sprouted-wheat-2.JPG' \/><\/a><br \/>\n<em>Ready for the food processor<\/em><\/p>\n<p><a href='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2009\/12\/aw-sprouted-wheat-3.JPG' title='aw-sprouted-wheat-3.JPG'><img src='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2009\/12\/aw-sprouted-wheat-3.JPG' alt='aw-sprouted-wheat-3.JPG' \/><\/a><br \/>\n<em>Kneaded<\/em><\/p>\n<p><a href='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2009\/12\/aw-sprouted-wheat-4.JPG' title='aw-sprouted-wheat-4.JPG'><img src='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2009\/12\/aw-sprouted-wheat-4.JPG' alt='aw-sprouted-wheat-4.JPG' \/><\/a><br \/>\n<em>Rising<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>I&#8217;m an experienced sprouter, and I&#8217;ve meant to experiment with sprouted wheat bread for a long time, but I never got around to it until today. Why sprouted wheat? The grain is much more nutritious after it&#8217;s sprouted, and it&#8217;s said to have other healthy virtues. The bread turned out very good &#8212; surprisingly light &hellip; <a href=\"https:\/\/acornabbey.com\/blog\/?p=1563\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Sprouted wheat bread&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1563","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1563","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1563"}],"version-history":[{"count":0,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1563\/revisions"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1563"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1563"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1563"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}