To kick off the new year, I thought I would start with day one. This is the 3 day tutorial for making home made bread just using the whole grains of wheat. No flour. You read that right. So if you want to start with me, grab yourself some hard white or red wheat. 6 cups for 2 loaves or 3 cups for 1 loaf and put it in a large bowl. Cover it with water and start it soaking. That is all we'll do today. See you tomorrow...for day two's tutorial. The bread is like regular wheat bread but with a gorgeous texture and a lot of character. So, let's get cracking!
You will need a sturdy food processor or meat grinder for the final step of bread making...so make sure you have one of the two in the next couple days. Also, the spouting time is pivotal. If you let the sprouts get too far developed, what you will have is a gooey mess, instead of bread it will be like a glue log. So, be sure to look at the pictures I do so you can gauge when your wheat needs to be made into bread. This may be shorter than 3 days if your wheat is especially fresh or your home or sprouting area is warm. The biggest test beside the picture is the TASTE test. If the wheat tastes starchy, it is still good for bread. If however it has a sweetness to it, then you know that the sprouts have gone too long. These sprouts are good in small amount (1/4 cup chopped) in regular bread to add to the yeast activity, but in larger quantity will, again, give you a gummy gooey log. Taste the sprouts. Watch them. If in doubt, make the dough at the end of day 2, even if you don't see any sprouts coming out the end. Or, at the end of day 2, put them right in the fridge and grind first thing in the morning.
Don't know where to get whole grain online? These guys are awesome...and they ship for a "song". I don't work for them.