http://www.veganbaking.net/ 410-1599 http://www.veganbaking.net/breads/enriched-breads/yeasted-enriched-breads/410-flourless-sprouted-wheat-bread Hey Mattie- am super pumped to try this I'm also curious to make a whole grain Rye loaf with rye berries. Aside from the fact that rye has a lower gluten content than flour, I can't think of any reason it wouldn't work. I'll likely try adding a smidge of vital wheat gluten to the rye to bind it together. Have you got any experience making a whole grain rye loaf? Would love any pearls of wisdom you may have go share. ]]> Mon, 20 May 2013 16:55:30 -0400 410-1481 http://www.veganbaking.net/breads/enriched-breads/yeasted-enriched-breads/410-flourless-sprouted-wheat-bread Instead of blasting the berries in a food processor you should get a bench top mincer/meat grinder works a treat and you don't end up with whole berries in your bread... ]]> Sat, 09 Mar 2013 01:50:00 -0500 410-1467 http://www.veganbaking.net/breads/enriched-breads/yeasted-enriched-breads/410-flourless-sprouted-wheat-bread I have tried this twice now and I have a couple questions... The first time I (like the other reviewer) sprouted them too long, as I just came across the recipe. I had a very very liquidy mixture also. I followed all the steps anyway, and basically had a flat bread that had incredible flavor. So I tried again, only sprouting for as long as you advised. Same problem. So my questions - my wheat berries are the lighter variety (soft, I think)... not the dark brown yours are. Could this be part of it? Also, could I dry the sprouted berries for a while and see if that leads to a puree that can actually be molded (instead of being a wet mess)? I'm so interested to get this right as the soured flavor is absolutely mindblowing! And thank you for the wonderful post - so detailed and interesting! ]]> Mon, 04 Mar 2013 16:49:55 -0500 410-1452 http://www.veganbaking.net/breads/enriched-breads/yeasted-enriched-breads/410-flourless-sprouted-wheat-bread I let the wheat berries sprout for about 4-5 days. I am on step 4 right now and the mixture is very liquidity. Is it alright to use these wheat berries or do I need to make a new batch? ]]> Mon, 25 Feb 2013 15:05:01 -0500 410-1432 http://www.veganbaking.net/breads/enriched-breads/yeasted-enriched-breads/410-flourless-sprouted-wheat-bread This was so easy and so delicious. I've tried other Sprouted bread recipes before that I believe were over complicated and came out to dense or bland in flavor. Allowing the dough to sour for a day I think was key. Can't wait to try it again. Perhaps I'll try it with some sprouted Rye incorporated or maybe with some cinnamon and raisins. This Recipe is a definite Keeper ]]> Sun, 17 Feb 2013 16:03:09 -0500