I was very pleased with my first attempt at making a sprouted bread. I used only 1.5 cups of wheat flour, with 4 cups of other flours. Next time I am going to try a completely gluten-free bread... I have just sprouted 2 cups of red quinoa, and will be drying and grinding later today. Here's a photo of last week's loaf:
mmmm - doublely so, as the hands that prepare are wonderous in beauty and the bread beneath a delight I am certain ... one of my favorite breads actually - old style, heavy, stick to the ribs but oh so good ;)
ReplyDeletehugs adarabeth