This blog is especially for Sharryl who asked about sprouted bread a couple of weeks ago. I have used rye and wheat berries along with sunflower seeds in the sprouted bread pictured above, but you can also use spelt or oat groats and any seed that you like. All seeds can be sprouted and in our dry tropical climate it is practically a 24 hour process. It is a very simple inexpensive way of improving the nutritional value of your food and makes digestion easier. So it’s a win win situation. I use organic foods where possible especially for the more concentrated foods like grains, nuts and seeds. Sprout stock all the ingredients used here.
You will need:
- Sprouting jar or any jar and muslin
- An appliance that will homogonise the sprouted grains. I used a samson juicer.
- Oven or food dehydrator
- Baking paper
- Rolling pin
- 1 cup Wheat berries
- 1 cup Rye berries
- 3 tbsp Sunflower seeds
- 1/2 tsp celtic salt
Upon rising soak grains and seeds in water
Before retiring rinse grains and seeds several times and turn upside down and let stand in a dish rack or something similar where it can drain freely and has plenty of airflow.
In the morning tip sprouted grains into a bowl add salt and mix well. You can leave the grains to sprout longer, but you will need to rinse them a couple of times a day if you do.
Homogonise this mixture using your blank in the juicer and place on food dehydrator rack or baking tray lined with baking paper. I used another sheet of baking paper on top and a rolling pin to roll mixture out evenly but you could just as easily use the back of a tablespoon to spread the mixture.
Temperature is the important element with live foods so no higher than 45 degrees celsius for 12-14 hours. Cut to desired size and store in air tight container in the fridge.
Enjoy with avocado and salad.