Tuesday, February 17, 2009

Sprouting Wheat Berries

I realized in rereading my posts that I've been exploring mostly animal products - dairy, meat and eggs. Ironically, these aren't that large a part of my diet - I've just been on a recent kick of using up milk and finding pastured eggs.

My diet consists much more of vegetables and grains than animal products, so I thought I should start a new project related to one of these...

One of the few processed, non-local foods I buy is Alvarado St Bakery Sprouted Wheat Bagels. Why do I buy non-local bagels? Because they are TO DIE FOR. Soooo sooo good. They are hands down the best bagels I've ever eaten, and I want to learn how to make them.

Double challenge! I've never cooked sprouted wheat anything, and I have no idea how to make bagels.

I decided to divide and conquer, by making something with sprouted wheat before trying the bagels. I settled on a recipe for sprouted wheat sandwich bread in "Bernard Clayton's New Complete Book of Breads".

First I obviously have to sprout the wheat, which takes 4-5 days.

Here is my setup. Fill a jar with warm water and 1/4 c. wheat berries. Cover the jar with cheesecloth and a rubber band (or in my case, an old t-shirt poked with a few holes). Drain out the water, lay the jar on it's side in a dark, warm place. Add and drain new warm water twice a day, saving the water to use later on the bread. They are finished when the sprouts are as long as the original seed.

And after one day, my seeds are starting to sprout! Cool. I don't know if I should be this excited - Something in me is wondering if I feel deprived from never having done the seed in a cup science project as a 7 year old.
I don't have a sprout cam, but I will post a few pictures as my little buddies progress.

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