Amp Up Your Bread With Sprouted Grains and Multigrains

Make homemade bread even more nutritious and tasty by adding a variety of whole and sprouted grains, including nutrient-dense sprouted wheat.

Sprouted Grains
Add nutritious grains, seeds and legumes to bread doughs for flavor, texture and nutrition. Top row, from left: rye, wild rice, sesame, kasha. Second row: split pea, millet, flaxseed, quinoa. Third row: barley, corn, oats, red lentils. Bottom row: amaranth, spelt, poppy seed, buckwheat.
Photo By Tim Nauman
Sprouted Wheat Berries
To sprout wheat berries, soak them in room-temperature water overnight. About 8 hours later, drain the water and rinse the berries thoroughly. Continue rinsing two to three times per day for the next couple of days. Sprout tails should emerge within a day or two.
Photo By Tim Nauman
Meat Grinder
Use a meat grinder to grind sprouted grains.
Photo By Tim Nauman
Multigrain Bread
Try homemade multigrain bread and you won’t eat store-bought ever again.
Photo By Tim Nauman
Cooking Grains Chart
Cooking Grains Chart
Chart Information Courtesy “King Arthur Flour Whole Grain Baking”

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