Veganbaking.net - The Hows and Whys of Vegan Baking
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Vegan Yeasted Enriched Bread Recipes
Written by Mattie    
I have made sprouted grain many times while living in Alaska. To grind the sprouted grain, I took the filter screen out of my champion juicer and put in the blank. It comes out sort of hamburger like. Just about what you want for baking, then form into loaves and I usually bake all day at about 105 to preserve the enzymes, in Arizona I would just put it in the sun in the morning and turn it over about noon ,and it was ready to eat by the end of the day. I made a lot of Essene bread doing this. Never tried letting it sit overnight but will give that a try soon. I will give this a try in my solar oven too.
takujohn Reviewed by takujohn July 29, 2013
Top 500 Reviewer  -   View all my reviews (1)

grinding the wheat

I have made sprouted grain many times while living in Alaska. To grind the sprouted grain, I took the filter screen out of my champion juicer and put in the blank. It comes out sort of hamburger like. Just about what you want for baking, then form into loaves and I usually bake all day at about 105 to preserve the enzymes, in Arizona I would just put it in the sun in the morning and turn it over about noon ,and it was ready to eat by the end of the day. I made a lot of Essene bread doing this. Never tried letting it sit overnight but will give that a try soon. I will give this a try in my solar oven too.

Owner's reply

Hi takujohn! I'm totally getting a Champion juicer to try this, among other things. Great to know that it actually works to grind wheat berries as you described! The long, low temperature bake sounds interesting. I'll have to give that a shot.

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