Sprouted Wheat Bread

You already know that there are tremendous health benefits of eating fresh vegetables and unprocessed foods on a regular basis. Eating natural, whole grains and eating a variety of fresh fruits and vegetables can help you feel and look great, but there are some specific foods you can add to your diet to increase the health quotient of every meal. Sprouts are one of these “superfoods”. By sprouting grains/seeds you end up with a whole food that contains an even richer source of high quality proteins, vitamin A, vitamin C and B-complex. During the sprouting process the enzyme inhibitors are removed, these inhibitors are chemicals in the grains/seeds that keep them in their dormant state until they are ready to bring forth the plant. With these inhibitors removed, your body can more easily digest these grains/seeds and absorb more of its goodness.

 

Trivia: Did you know that sailors in the 1700's ate sprouts because of their Vitamin C content to help prevent scurvy?

 

Wheat sprouts ready after 2 days!

Sprouting is super easy! I regularly sprout wheat, mung beans, alfalfa and lentils! Keeper of the Home has an easy sprouting How-to with tons of info on the benefits of sprouting.

 

My Sprouted Wheat Bread is a staple in our home. I make this bread about every 5 days, sometimes sooner. It makes great sandwich bread and also toasts up well! Try it with peanut butter and this pear butter for your next lunch.

 

 

Honestly, the best 1lb loaf bread pan EVER!

 

Roll each half into a rectangle the same length
as the bread pan you are using.

 

Don't forget to pinch the seams.

 

Place loaves, seam side down. Let rise.

 

Ready for the oven!

 

Cool on racks. I like to cover with a kitchen towel
while cooling, gives it a softer crust.

I always have a warm slice with butter, gotta enjoy the
 fruits of your labor :-)

 

 

Sprouted Wheat Bread

Ingredients:

• 1 tablespoon yeast
• 1 3/4 cup luke warm water
• 1/3 cup brown sugar
• 1 tablespoon molasses
• 3-3 1/2 cups flour
• 2 cups whole wheat flour
• 1/2 cup of chopped sprouted wheat (I use the food processor)
• 2 tablespoons powdered milk
• 3 tablespoons butter, softened or oil
• 1 1/4 teaspoon salt

Directions:

In a small bowl mix water, molasses, sugar and yeast, let sit 5-10 minutes, just until it starts to bubble.

In the bowl of a stand mixer, combine the flours, the sprouted wheat, powdered milk, butter and salt. Pour liquid mixture into mixing bowl and turn mixer on lowest setting to prevent flour from flying everywhere.

When most of the flour has been moistened, turn mixer up to next fastest setting. Let mix/knead for approx. 5-7 minutes. Dough should be smooth and elastic. Place in oiled bowl and let rise for 1 hour, until doubled in size.

Punch done dough and knead 2-3 times. Divide into to equal portions. Shape loaves according to preference. Place in oiled loaf pans and let rise 45 minutes, until peak of loaf is approximately an inch above loaf pan.

Bake at 375 for 20-25minutes. Tops should be brown and when loaf is tapped will have a very hollow sound.

Cool on racks, covered with a kitchen towel for a softer crust. Or serve warm with butter, my favorite!

 

Yield: 2 - 1lb loaves

Notes:

• The more sprouted wheat you add to the dough, the gummier it will become. I find that 1/2 cup is perfect for my family's taste. If you would like to experiment, change the amount by 1/8 cup increments, a little goes a long way.
• The chopped up sprouted wheat freezes very well. I usually freeze it in 1/2cup sizes. Just thaw before using in the recipe.
• Making sprouted wheat flour is just a few extra steps. Instead of putting the sprouted wheat berries into the food processor, spread on the trays of a dehydrator. Set the dehydrator to approx. 120 degrees and let dry about 12hrs, they need to be very DRY before putting them through a grain mill. Mill the dried sprouted wheat berries, store in an airtight container.

 

 

Pear Butter

We are a family of peanut butter & jelly lovers and go through jars of the stuff like nobody's business! While club stores like Costco carry peanut butter that we enjoy for a great price, jelly was another story. Don't get me wrong, Costco does carry huge jars of jelly but we go through so much of it that I started worrying about our sugar intake. I decided to start using in season fruits to make our own jams, jellies and our fave, fruit butters! Since the fruit is in season, I can get it for cheaper and the fruit is much sweeter so I don't need as much sugar to prepare it. What's so awesome about this Pear Butter is that the sugar is adjustable to your taste and it cooks in the slow cooker, no babysitting needed.

Slice the pears

 

Blend the pears and add the sugar and spices.

 

Cook in slow cooker with lid resting on butter knives. This allows the steam to escape.

 

When the pear butter mixture has reduced by about half, you can transfer to jars to can or freeze. If canning, fill jars leaving 1/2 inch of headspace and process in a water bath for 20 minutes. The canned pear butter keeps for 12-18 months...but it never lasts that long at our house.

 

 

Ingredients

• 6 lbs of pears (16-20 pears)*
• 1 cup of liquid (juice or water)**
• 1 1/4 cup dark brown sugar (you can use white as well)
• 2 teaspoons ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

Directions

Wash, core and slice the pears. You can peel the pears for a smoother butter but I like to keep on, there is tons of flavor in the peel. Blend pears in batches, using the juice to help get the puree started. Pour all the pear puree in the pot of your slow cooker.

Add the sugar and spices, mix thoroughly.

Set slow cooker to high for 4 hours, stirring 2-3 times. Make sure the lid is elevated so that the steam can escape. Sitting the lid on two butter knives works perfectly (see picture above).

Now set on the low setting for 8-10 hours, you can stir if you like, but is not necessary. The mixture will reduce by about half. We like it on the thicker side so I usually leave it in the slow cooker overnight. Store in jars in the freezer or can them to be used later.

 

Yield: 3-4 pints

 

*This recipe works great for apple butter, but you will need to cook the apples first. I use my pressure cooker to do this because it only takes 2 minutes, it can be done on the stovetop as well, just cook them with the liquid for longer.

 

**The liquid is a place to have a little fun with flavors. I have used both apple and pineapple juice with great results. Try water and lemon for an added bite, or guava nectar for a tropical treat.