Besides soaking grains, I am also trying another method to make gluten grains more tolerable to my gluten-sensitive family. My inspiration from this came from Sue Gregg's Introduction to Whole Grain Baking (2007). I soaked kamut berries overnight, then sprouted them for one day, until the sprouts were just barely visible. Then I dehydrated them for about 8 hours.
On Saturday, I ground the completely dry grains into flour and used my usual sponge-method of baking bread to create these two loaves. They're really not too pretty. But they tasted good and they were nice and chewy, if not a little dense. 😉
My Bosch mixer had a hard time with the kneading because there was too little dough to fill the bowl and help the dough turn over. I ended up kneading by hand some and it never got to be springy and elastic like I wanted. And the thing with sprouted grain flour is that when you've used it all, you've used it all… You're at least three days away from having more! I anticipated that I wouldn't have enough flour for two full loaves, so I made some eyeball adjustments at the beginning. The dough still ended up a little on the wet side, but what could I do? I added about 1/4 cup of potato flour. Then the dough didn't stay warm enough even though I had it rising by the warm oven and stovetop. But it did pretty well.
What really got me down was that I felt I'd lost my bread-baking touch. But I think I'll get it back with a little practice.
So here are my not-perfect sprouted kamut loaves. A. tolerated them fine. Everyone's so excited about having more bread soon! I've got 8 cups of kamut sprouting, but then I'm out of kamut until I can get more. Azure is out of it more often than not. I had to wait for those 5 pounds for three months. A friend and commenter here once told me about an ancient grain that is grown here in the Pacific NorthWest, emmer. I'd like to try some of that!
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