Bread Machine – Sprouted Bread Recipe

Posted on September 15th, 2010 by Bread making machines in Bread Making Recipes

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Looking for a sprouted Bread recipe for your bread maker or just wondering what exactly sprouted bread is?Manna Bread
Let’s talk about what it is and why is it good for us.

We’re all familiar with the health benefits of whole wheat bread.  Sprouted grain breads are also good for us.  They are low in saturated fat and made with organic ingredients.

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Sprouted bread is bread produced using whole grains that have been allowed to germinate or sprout.  Grains that have been germinated and are uncooked as in sprouted breads; retain large amounts of their nutritional value.  As you probably already know, a lot of our food's nutritional values are destroyed during the process of cooking.  High in vitamins and minerals, fiber, proteins and antioxidants, a bread machine sprouted bread recipe is sure to take center stage in your baking arsenal.

Here is a great Bread Machine Sprouted Wheat bread recipe.

Ingredients you will need: Sprouted bread recipe - 2 pound loaf
1 ½ cups water
2 ¾ cups bread flour
1 ½ cups whole wheat flour
1 ¼ cups lightly ground sprouted wheat berries
3 tbsp oil
1 ½ tsp dry active yeast
3 tbsp honey
2 tsp salt
2 tbsp gluten

Directions: Sprouted Bread Recipe
1. Sift all of your dry ingredients until well blended. (Except wheat berries)
2. Place your dry ingredients into your bread machine’s bread pan.
3. Add the remaining ingredients on top of your dry ingredients. (Except wheat berries)
4. Select the Whole Wheat Bread setting on your bread machine.
5. Add berries during nut signal. (Check bread machine owner’s manual)
6. Allow bread to cool when done on wire rack.

Enjoy this Sprouted Wheat bread recipe!

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  4. Bread Machine – Honey Oat Bread Recipe
  5. Bread Machine Scandinavian Rye Bread Recipe

2 Comments on “Bread Machine – Sprouted Bread Recipe”

  1. Gianna

    Excellent question. The short of the answer is yes, every time you boil, chop, soak, bake, peel or blend food during preparation, there is some nutrient degradation. How much, no one knows for sure. I think the question ultimately becomes, should we begin processing/preparing our foods as little as possible in order to preserve our nutrients?

    It sounds great but as you probably already know, unless you are growing your own foods in your backyard (cattle included), there is nothing that will have all of its nutrients. Fruits and vegetables lose their nutrients while simply sitting in the grocery store. In addition, as soon as you slice a fruit or vegetable, the exposure to the air begins the oxidation.

    Some people actually avoid eating anything prepared in temperatures above 112F. It is believed that this is the temperature at which your proteins and enzymes become damaged.

    So yes, while preparing your food, baking, you do lose nutrients. However for most of us, complete avoidance isn’t practical. I would never eat raw grains. And although not perfect, it is still much better than what you would find in your grocery store.

    Thanks for the question


  2. brent

    Im just wondering, but is it a moot point to make a sprouted bread if the heat of baking essentially kills the sprouted grains, or are these nutrition benefits there because they have sprouted already?

    Thank you.

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