Raw, Fermented, Sprouted bread

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.

Foods to get better by...

OK - so I came down with a bug this month. I did alright, recovering in a few days, but what did I eat? I thought I'd take a picture for you!

From bottom left, clockwise:

• Oven cooked oatmeal with apples and cinnamon and a bit of goat milk
  
• Tea decoction including echinacea, ginger, lemon, fenugreek, thyme, fennel, flax, and a little licorice root (that was made for my condition on the day that I had it.. this isn't a catch-all solution)
  
• Sprouted bread, slightly toasted
• Pureed leftover soup stock ingredients
• Water with oxygen and a little apple cider vinegar
• Mochi (white,.. it was a gift) with nori paper

This was on the day that I noticed I was starting to heal, otherwise in the acute stages I'd suggest eating very little or only teas or foods cooked in lots of water (thus the soup stock!).. once the body starts to feel like it's winning, food is better suited if not overeaten, especially grains and cooked veggies. I picked at this tray all day... it was nice to have handy as I sat on my big pillow and let the healing juices flow.

Sprouted Banana Kamut Cookies!

So what to do with 10 day leftover grain sprouts sitting in the fridge? They got really slimy, sticky, but were incredible fragrant with that delicious aromatic punch created from fermentation. The sprouts were used for sprouted bread, and so were only grown to about 1/2" long or shorter, which retains the grains starchy, meatiness that is required for bread making. If the sprouts were any longer, it would've become more like a veggie sprout and would've been more green and better for a sandwich, for instance.

So I've got quasi-fermented, half sprouted kamut, neglected and needing some love.

Step one: Dry them out - I laid them out on a baking sheet (I woefully used a non-stick although I usually avoid them.. but as they were so sticky and I didn't want to ruin the experiment, I really didn't want them to stick!)

Distribute them evenly on a the sheet, and leave them to dry in the oven at about 310 or so... not to cook them, just to dry up the sticky fermented film and give them a gentle pan toasting. I think I had them in there for 15 minutes, flipped them about, and then gave them another 10 or so...

Step two: Grind the dried, toasty grains in a grinder or something that will bring them to a paste.. like a wet flour. This is similar to making sprouted bread, but I toasted them first.

Step three: Add in a bowl and mix:

• ground, sprouted, toasted grains (about 1-1/2 cups.. give or take)
• 1/3 cup oat flakes
• 1/2 cup spelt flour
• 1 mashed banana
• 1 tsp dried ginger and cinnamon each
• 2 Tbsp honey
• 2 Tbsp ghee or butter
• 1 tsp salt
• 1 tsp vanilla

Step four: Grease up your baking sheet with some of the ghee/butter, set the oven  to 375F, wet your hands with cold water, and then form little balls with the mixture. Press them down into cookies on the cookie sheet.. I made 3 large and 2 small with my batch, but I'm sure far more can be made with more ingredients or improvising. 

Step five: Bake for 30 minutes (I did 35 minutes, but the bottoms got to browned, and the still set nicely). Take them out and let them cool in a place where air can get underneath... like a wire rack. Wait until the set a little.. and enjoy!

These cookies had such a neat taste and aroma - something I've never tasted before. So earthy, hearty, almost with a beer-like dank to them... rich and sweet tasting, but not heavy or powerful. Just a wallop of that centred-sweet flavour you can only get from grains - especially fermented! Yum! 

Note: As with anything fermented, please use your nose to determine the 'quality' of the food! I have never had a failed fermentation project (more like accident!), but I always throw things away if the smell is putrid and foul. Good luck!

Sprouted Loaf of Love

Feeling down? Try hugging a sprouted loaf!...or making one.  Making sprouted bread couldn't be easier, it just needs a bit of loving attention, it is kind of like having a pet, except that it won't shred your favorite chair or knock all of your plants off the window.  Place 1 cup of whole millet and 1 cup of whole kamut in separate bowls.  Add enough water to cover by 1 inch, and soak over night or if you prefer early morning and soak all day.  Drain after 10-12 hours.  Place a kitchen towel over each bowl and set them in a cool dark area, rinse every 6-8 hours, or if you notice the grains are becoming too dry.  You do not want your grains totally wet all the time, but you want enough moisture to keep them alive.  After a few days of rinsing and draining, you will see the grains growing tails or sprouts, after they have grown to about the same size or a bit longer than the grain, it is ready for loaf action!  Place both the millet and kamut in a blender, put on low speed to start, and use a tamper to help incorporate the grains.  Pulse the mixture so the blender doesn't overheat.  You can also do this step in a juicer with a blank screen.  If your blender is having a hard time, add a tiny bit of water.  Take out your dough and work it into a loaf shape of your choice, a ball, a disc, a discoball, then place in an oven preheated to 250 degrees F.  Bake for 1 1/2 hours or until slightly golden.  Take out of the oven, hug it, slice it, and eat it!