Because our guests at the intensive ate almost a full 1L of oatgurt everyday, it was necessary for us to make enough rejuvelac (used in oatgurt) to do so, and as a result, we had ample sprouted and fermented kamut grains leftover to do whatever fun things we wanted to!! Here Sharla is making sprouted bread dough using a juicer (only use the masticating kind!), and then season (if you wish) and form into loaves and either bake on low for a long period of time (2+ hours) or dehydrate over night, however you wish. That is it! Very simple! We have a video on how to make this sprouted bread if you click our videos link in the main menu or from our homepages. Sprout grain, blend/mash it, form it, dry/bake it. Easy peasy.
Hi there, well, finally I found a site that might help me :)) Here is what I did... I sprouted spelt, washed it always in between, then put it in the food processor with bananas, raw almond butter, raw honey, cinnamon, dried coconut, and coconut flour and mixed everything together.
ReplyDeleteIt tasted really good raw, and then I put it inot small cup cake paper forms and in the dehydrator. For the first 2 hours on 145F and then down to 105F overnight.
It tasted sour!! Like fermented. So I dehydrated more, everything got firmer, but the sour taste is still there, not as much as in the softer version, but it's still there... hmm...
So this can be a good thing... but I just wanted to make sure... as the whole dough was not at all sour before the dehydrating process.
Does anyone has any input on this??
I would really appreciate it!!!
Thansk a lot!!!! Beate
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