Another Reason to Sprout: Bread!

Of course!  Sprouting isn't just for pastas, salads, and snacking, it's for bread!  Boston Globe correspondent Ted Weesner Jr. wrote compellingly this week about his experiments with sprouted bread, a tradition that goes right back to biblical times.  Just look at the gorgeous photo of the loaf about which Weesner's friend remarked, "It makes other bread seem like a saltine!"

Back to the biblical reference. Ezekiel 4:9, to be precise, is apparently an instruction in using sprouted grains in place of flour to bake bread: "Further, take wheat, barley, beans, lentils, millet, and emmer. Put them into one vessel and bake them into bread."

Interesting, because I would have thought the verse instructed people to grind up the grains into flour, but it is widely regarded as a sprouting principle.

So.

Time to start a new batch of sprouts!  (And time to get my hands on a copy of Peter Reinhart's "Whole Grain Breads")

Have you ever baked with sprouted seeds in place of flour?

Comments

[Jenn]

Well, I still have yet to sprout... but I do buy this brand of goods for home consumption: http://www.foodforlife.com/ I'm a huge fan of their bread, tortillas, and cereal!