My latest bake continues my recent obsession with sprouted grains in bread. I’ve been experimenting with them a lot lately and have found the flavor truly excellent. There is a nice sweetness to the sprouted grain and none of the bitterness that you find in whole wheat flour. Combine this with the great healthy benefits that come from sprouting grain and you have a great addition to many breads. Continue reading
I have been on a bit of a country bread kick lately but I’m always trying to mix it up. For my latest variation I’ve replaced the typical 10% whole wheat flour in a country bread with 15% sprouted wheat.
Although I don’t have that much experience using sprouted grains it’s something that has always intrigued me. Mainly because of the purported health benefits but also because of the delicious flavor.