Sprouted Ancient Grains Flour
Jun 02, 2012 | From the kitchen of Rose
A few weeks ago I posted information (and a recipe) about a terrific flour made from sprouted wheat. Joe Lindley, of Lindley Mills, also sent me a sample of his sprouted ancient grains flour. These grains are buckwheat, sorghum, millet, amaranth, and quinoa, but no wheat, so I should have realized that a bread made without wheat would also lack the gluten necessary for a good texture and rise unless augmented by other substitute ingredients. Instead I proceeded to make a loaf with 100% ancient grain flour. Here are the unfortunate and inedible results:
When I mixed the dough and did the first stretch and fold I noticed at once that the dough lacked structure and tore easily so I kneaded in a good bit of vital wheat gluten, dissolved first in water. This did increase the structure but not adequately. I immediately reported all this to my friend and colleague Peter Reinhart who introduced me to this flour. He said that he uses only 20% ancient grains and 80% of the sprouted wheat flour. The bread is so quick to make I immediately whipped up a batch of this type of dough and here are the magnificent results:
I like the extra flavor dimension and slightly softer texture of this loaf even more than with the 100% sprouted wheat flour.
Sprouted Ancient Grains Flour is available at Lindley Mills (Joe Lindley) 336-376-6190
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Jill
07/03/2012 09:41 PM
Perhaps baking powder is more aggressive with non-glutinous meal? I'm interested in modifying grains to narrow the allergic response to find the winning combo so this has been in my kitchen 'TO DO' list. Adjusting to whole grains White whole wheat is challenging in itself but the biscotti was excellent. I prefer the cream of tartar & baking soda combo as opposed to store bought pre-mixed as this has higher rise most often and can't lose by not being aired in a setting canister and oxidizing. Also when using yeast in breads it gives typical bread features when using ascorbic acid powder. A scant amount makes the fine sandwich texture. Especially nice for tinted tea sandwiches with the more attractive polished presentation. Rose, condolences over hearing your dad's passing. He's alive in another realm and in the heart. Be well. Jill
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Jean
06/18/2012 10:50 AM
Sprouted bread does produce a softer crumb than other breads that I have tried. I am trying my hand at sprouted spelt. When the bread bakes it does bake longer than other breads. Fortunately I live close to Lindley Mills and they are very accomodating and pleasant to work with.
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Beka
06/07/2012 10:18 PM
Dear Mrs. Rose, you can make your own sprouted flour. I prefer not to buy sprouted flour because once it is ground, it loses nutrients extra-rapidly. If you sprout the organic wheat grains, then dry them before milling, or add them to a blender to make sprouted grain pancakes, it is really fantastic. I have no mill but I made sprouted grain pancakes - no need for structure there.
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