100% Sprouted Grain Bread Recipe #1

First I sprouted the following grains: wheat, barley, millet & spelt. Once all sprouted and combined they looked like this:

 Next I used my my champion juicer with the blank screen in to grind it to a pulp and activate the gluten.

I mixed about 1 TBSP. malted barley and 1TBSP yeast in my kitchen aid mixer with a touch of warm water to bubble for about 5 minutes. Then added the ground sprout mixture and used the mixer to bring it together. I put it in an oiled bowl to rise covered with plastic for about 2 hours. It rose a little. See note about skipping this rising step next time.

After the 2 hours I folded it over itself 2 times and rolled into a semi log shape gently and pressed it into the oil bread pan. Please not that this was a mistake. It should have gone directly into the loaf pans to rise and then bake.

 I baked it at 350 degrees for 40 minutes and this was not enough! I put it back in the oven at 275 degrees for 2 hours. This is how it looked before I put it back in for the second round of baking.

So it cooked up well, it was just a very dense little brick. I had to let it set up in the fridge for 2 days to get make it edible, otherwise it was too wet and gummy inside. I figured once I'm using wheat berries I might as well add some whole wheat flour next time and vital wheat gluten too. I don't like brick bread although it tasted delicious!

Whole Wheat Flax Buttermilk Pancakes

Makes a lot of pancakes - approx. 30 4inch pancakes
Ingredients
1 & 1/2 cup whole wheat flour
1 & 1/2 cup whole wheat pastry flour
6 tablespoons ground flax seeds
3teaspoon baking powder
1& 1/2 teaspoon baking soda
1 & 1/2 teaspoon salt
6 tablespoons raw or unbleached sugar
3 cup low fat buttermilk (or milk with vinegar to curdle it)
3 teaspoon vanilla extract
3 large eggs
3 tablespoons melted butter or oil

Instructions
1. Preheat griddle or fry pan to medium-high heat.
2. In a large bowl, whisk together both flours, flax seeds, baking powder, baking soda, salt, and sugar.
3. In a large measuring cup, measure buttermilk. Add in egg, applesauce, vanilla extract, and whisk to combine. Add to dry ingredients and mix just until combined and some lumps remain. Let batter rest for about 5 minutes.
4. Cook pancakes until there are a few bubbles on the surface and the edges are just cooked, about 2 minutes. Flip, and cook for about an additional 2 minutes or until cooked through.

This batter was a little on the thin side. I haven't had time to play with it to get thicker pancakes. I did add chocolate chips - because we love them, but this batter would definitely benefit from some oats, bananas or be delicious plain. My goal was to get away from white flours and sugars so my kids could eat a healthier whole grain food. Because I do not consider pancakes nutritious I wanted a way to remedy that, at least a little. ;)