I so wanted to celebrate winter solstice and Christmas with a stunning, freshly baked sprouted spelt bread that I could take photos of and share the recipe link with you.
I bought the whole grain spelt kernels and soaked them overnight to break down the phytic acid and other anti-nutrients that block absorption of important minerals and irritate the digestive process.
I stored the grains in a jar in my little cupboard, rinsing them twice a day as instructed. Over the next two days, as the seeds sprouted, I imagined all the enzymes being activated; minerals like iron, magnesium and zinc, dietary fiber, vitamin E and the B-complex vitamins.
At the same time, the starches in the grains were now broken down into simple sugars for my body to digest them like a vegetable.
On December 21, the shortest day of the year and the end of the world as we knew it, my baby sprouts went into the food processor to make a sticky and smelly dough, peppered with pumpkin seeds, ground flax seeds, hemp seeds and currants.
Brilliant. In my mind I could see my buttered spelt toast for breakfast the next morning.
Two hours later, when the bread was sort of cool in the loaf pan, I knifed around the inside edges and then turned the pan upside down tapping impatiently on it.
Out came something flat-ish, cake-ish and sticky-ish with gloop still stuck on the bottom of the pan. Oop. Definitely not bread or anything resembling the ideal outcome in the featured image. Still, I’m eager to learn more about baking different kinds of breads. More to come in 2013!
In the meantime, I hope the traditional and gentle practice of soaking/sprouting came through here. If you’re interested, check out Silver Hills Sprouted Bakery and One Degree Organic Foods, or bake with sprouted flour if you fancy.
For tortilla-style wraps, I suggest Food For Life Ezekiel’s Sprouted Grain Wraps. They’re packaged as a frozen food and are not as bendy as regular ones, so gently warm them in a skillet or toaster oven before eating.
My friends, now you know you’re not alone in your kitchen disasters, come share your holiday Smart Foodie explorations. Happy cooking.
Photo credit: Wikipedia
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the smart foodie 
Winter solstice, the end of the world and a “sprouted bread” flop
I so wanted to celebrate winter solstice and Christmas with a stunning, freshly baked sprouted spelt bread that I could take photos of and share the recipe link with you.
I bought the whole grain spelt kernels and soaked them overnight to break down the phytic acid and other anti-nutrients that block absorption of important minerals and irritate the digestive process.
I stored the grains in a jar in my little cupboard, rinsing them twice a day as instructed. Over the next two days, as the seeds sprouted, I imagined all the enzymes being activated; minerals like iron, magnesium and zinc, dietary fiber, vitamin E and the B-complex vitamins.
At the same time, the starches in the grains were now broken down into simple sugars for my body to digest them like a vegetable.
On December 21, the shortest day of the year and the end of the world as we knew it, my baby sprouts went into the food processor to make a sticky and smelly dough, peppered with pumpkin seeds, ground flax seeds, hemp seeds and currants.
Brilliant. In my mind I could see my buttered spelt toast for breakfast the next morning.
Two hours later, when the bread was sort of cool in the loaf pan, I knifed around the inside edges and then turned the pan upside down tapping impatiently on it.
Out came something flat-ish, cake-ish and sticky-ish with gloop still stuck on the bottom of the pan. Oop. Definitely not bread or anything resembling the ideal outcome in the featured image. Still, I’m eager to learn more about baking different kinds of breads. More to come in 2013!
In the meantime, I hope the traditional and gentle practice of soaking/sprouting came through here. If you’re interested, check out Silver Hills Sprouted Bakery and One Degree Organic Foods, or bake with sprouted flour if you fancy.
For tortilla-style wraps, I suggest Food For Life Ezekiel’s Sprouted Grain Wraps. They’re packaged as a frozen food and are not as bendy as regular ones, so gently warm them in a skillet or toaster oven before eating.
My friends, now you know you’re not alone in your kitchen disasters, come share your holiday Smart Foodie explorations. Happy cooking.
Photo credit: Wikipedia
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