Why and How to make Sprouted Bread

The reason to make Sprouted Bread is because when you sprout wheat it changes from a starch to a vegetable-like compound in terms of the way the body digests it. It also neutralizes both the phytates (difficult-to-digest proteins) and the protective casing of the grain.

To sprout wheat you need a sprouter. You also need wheat seeds - which you can get at most health food stores. It takes 1 cup of wheat seeds to produce 1.5 cups of flour.

To create sprouts

Place 2 cups of seed in the sprouter and cover with fresh water. Allow to stand over night.

Drain water. Then (leaving the top screen in place) rinse the seeds and allow to stand damp but not wet over night. Repeat this step until the seeds sprout roots.

To dry sprouts

Remove sprouts from sprouter and spread out on cookie sheet. Place the seeds in your oven set and the lowest possible setting (about 170 degrees). Open the door of the oven every two hours for 30 seconds. Dry for nine hours.

Grind the dried sprouts in a coffee bean grinder until you have created a flour that looks like regular flour.

Using a bread baking machine add the following ingredients. Follow the directions on the bread baking machine - in terms of settings and order in which to put the ingredients.

ENJOY!

Rosemary Bread


Ingredients

* 1 cup water
* 3 tablespoons olive oil
* 1 1/2 teaspoons white sugar
* 1 1/2 teaspoons salt
* 1/4 teaspoon Italian seasoning
* 1/4 teaspoon ground black pepper
* 1 tablespoon dried rosemary
* 2 1/2 cups bread flour
* 1 1/2 teaspoons active dry yeast

Directions

1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select white bread cycle; press Start.