Comments on: Sprouted Wheat

By: Connie

Connie — Thu, 27 Oct 2011 11:18:54 +0000

Susan, I will try it again and let you know what happened.

By: Susan

Susan — Thu, 20 Oct 2011 13:35:44 +0000

Connie, I’m not sure about sprouting soft wheat. I’ve only used hard. Perhaps soft takes longer, or doesn’t sprout as well?

By: Connie

Connie — Thu, 20 Oct 2011 04:19:14 +0000

Hi Susan, I tried to sprout soft wheat berries. I followed your instructions, but after 2 days nothing happened. What went wrong, you think? Hope you can help me.

By: Multigrain Sprouted Sourdough Bread | Melissa LeRay

Multigrain Sprouted Sourdough Bread | Melissa LeRay — Tue, 07 Sep 2010 00:45:25 +0000

[...] ease of sprouting – they are all roughly the same size. I followed Susan‘s method for sprouting, ‘cuz she’s so smart and knows how to simplify things And it worked like a [...]

By: Barbara Tippen

Barbara Tippen — Sun, 06 Jun 2010 05:27:08 +0000

I have a great recipe for Sprouted
Wheat Burgers if anyone wants it. It originates from Jethro Kloss’s Back to Eden Book. If you have never heard of this book, I highly recommend it. The over 900 page book is the original one, there is one floating around that it not the original and only has some recipes in it, but the original one teaches you about herbs, cooking naturally, raw foods, and how the effect your body, and some great recipes. It also talks about how toxic aluminum is, and relates a true account of a whole group of people getting food poisining from soaking their raw chicken in aluminum pans. Anyway, the Sprouted Wheat Burger Recipe:
2 cups sprouted (Hard red spring wheat berries)
2 cups steamed millet
1/2 cup sunflower seeds (ground or whole-Your choice)
1/2 cup pumpkin seeds (ground or whole)
3 Tbs Almond or Cashew Butter
2 Tbs Safflower or Vegetable Oil
1/4 cup raw white onion or 1 Tbs Onion Powder(green onion can be used)
1/2 cup bread crumbs (I use sprouted grain bread crumbs)
1/2 Tsp Tyme, Sage, and Sea Salt
Mix all ingredients throughly, form patties and cook over medium heat until brown on both sides.

Sprouting: Soak the berries overnight in the frig,covered with filtered water) Place the berries in a gallon glass jar or like, and cover the top with cheese cloth or breathable material, I use a hair tie to hold the cloth on as a lid. You can also use papertowel for the cover, as long as air can get to the berries as they are sprouting) Place the jar(s) in a cool dark place on it’s side and roll the berries around so they stick to the side of the jar as they are sprouting. Make sure you rinse the berries two to three times a day. Make sure you rinse the berries two to three times a day with fresh cold water, or they don’t go bad. Do not let them get dry!!
The sprouts are done when they are about 1/2 inch long. It usually takes about two to three days.
If anyone has any questions you can email me at barbiet.77@comcast.net

By: SuibAbumn

SuibAbumn — Wed, 07 Jan 2009 22:31:18 +0000

There are 5 houses in five different colors
In each house lives a different nationality.
These 5 owners drink a certain beverage, smoke a certain brand of cigar and keep a certain pet.
No owners have the same pet, smoke the same brand of cigar, or drink the same beverage.

The CLUES:

The Brit lives in the Red house.
The Swede keeps dogs as pets.
The Dane Drinks tea.
The Green House is on the left of the White House.
The Green House’s owner drinks coffee.
The person who smokes Pall Mall rears birds.
The owner of the yellow house smokes Dunhill.
The man in the center house drinks milk.
The Norwegian lives in the first house.
The man who smokes Blends lives next to the one who keeps cats
The man who keeps horses lives next to the man who smokes Dunhill.
The man who smokes Blue Master drinks beer.
The German smokes Prince.
The Norwegian lives next to the Blue House.
The man who smokes Blends has a neighbor who drinks water.
The QUESTION:

Who owns the fish?

By: Becky

Becky — Mon, 25 Aug 2008 11:35:35 +0000

Thanks, Susan. I suppose I have malt, then. I guess I had best start experimenting with malt in my bread.
I eagerly await your suggestions for using sprouted wheat.

By: Susan

Susan — Mon, 25 Aug 2008 01:39:50 +0000

Becky, no, when they are ground they are not flour, just ground sprouted wheat. I don’t dry them. Tim and I are talking about two different things, I think.

By: Becky

Becky — Sun, 24 Aug 2008 04:14:59 +0000

Susan…thanks for your reply. I read your instructions on sprouting berries. Without drying them, you said to grind them. If they are moist, are they going to mill into flour? So, then I read Tim’s comment that you need to dry the berries, and thus, I followed your steps, but then dried the sprouted berries, as per Tim’s suggestion, and then milled them. It looks just like flour. I suppose my question is: Do I have diastatic malt, or do I have sprouted berry wheat flour?

By: Susan

Susan — Tue, 19 Aug 2008 15:19:12 +0000

Becky, I’m not sure if you were addressing your questions to me but I can’t really advise you on making malt flour as I have never done that. As for how much to use, I only use it if the formula I’m using calls for it. Malt is not needed in every dough. It is helpful, for example, in doughs that use a large amount of a preferment (e.g. sourdough or poolish).