I’ve been working real hard on a recipe from Chef Tess for sprouted wheat bread, and making slow progress. Mostly slow because if it doesn’t work I have to wait 2 days to get more wheat sprouted to try again! So in the meantime, here’s some pictures of bread that worked!
Lovely aren’t they? Nothing like these big ugly hurry up dinner rolls, which tasted really pretty good, but were not at all culinary art (sorry Tess!). And no, they’re not Rhodes either. ;)
When I get the sprouted wheat bread to work, I’ll chronicle the adventure for you all here, or you can read about it now (well, up to this point anyway) on Chef Tess’ blog here.
Keep preparing! Angela
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I adore that top picture! That to me is the sum total of what bread making is…it’s hearth, home, and family. As for the sprouted bread…I hesitate to admit this…you don’t necessarily have to wait the full 3 days (or even sprout it at all). It’s not sprouting, but if you boil the soaking water, then pour it over the wheat…it absorbs enough water to make into bread the following day (about 12 hours later). You can’t call it sprouted, but it is whole grain.
Good luck with the sprouted bread! That is a cute pic! So I hope she’s feeling better today and will be at preschool. Don’t forget your hands, I still want to make hers!
Synchronicity…LOL! I just put up a post on basic bread baking last night myself. Once folks have the basic skill concept down, they can do all sorts of things. I’m pretty sure I can count on one hand the number of times I’ve bought bread at a store in the past ten or fifteen years. I’ll look at the bakery aisle every once in a while, but the four and a half dollar loaves there just blow my mind…and you don’t get to fill the house with that lovely smell if you buy it at the store, either!
Looks yummy!
While I’m here, I am searching to find other LDS blogs for a friend who has created an LDS blog where all other LDS blogs can be located at. If you have an LDS blog, they would be glad to add it.
http://ldslistings.blogspot.com/
I have added you to the listings, thank you very much!
I love my home made bread, but I don’t always have time to make it. do you freeze any of the bread dough or just the already made bread for use later? I’m thinking about freezing part of the dough for later use, but I’m not sure if I need to do anything different with the dough. Do you have any suggestions? Thanks
Anna–I just freeze the loaves already baked. I’ve not tried freezing the dough before, not sure what you’d have to do to freeze it.
I think those are beautiful loaves, and your helper is so cute. Great memories for her!
Liz
Your bread is really beautiful. Is it whole wheat bread or what? I have made sour dough homemade bread and it looks so good just like that, but I can not get my whole wheat bread to rise that much and it looks flat. I think the sour dough bread has just spoiled me.
It is half white flour half whole wheat. If you use the hard white wheat instead of hard red wheat it raises a bit better and isn’t quite so heavy.