Description
Key Features:
- The process of sprouting breaks down the enzyme inhibitors present in the grains, making it much easier for the body to digest
- Sprouting increases the nutritional content and improves absorption of nutrients.
- Sprouting increases enzyme activity which can aid in digestion and metabolism
- Sprouting reduces phytic acid and other anti nutrients improving mineral absorption
- Vitamin C is produced through sprouting. Vitamins increase, especially B2, B5, and B6, as well as vitamins E, vitamin K, riboflavin, and niacin. Beta-Carotene, the vitamin A precursor, increases dramatically.
Does drying the sprouted grain affect nutritional value?
Drying does not affect the superior nutritional value accumulated from germination but helps in increasing the shelf life.
Do grinding and milling affect nutritional value?
Cold-Milling whole grains merely grind the storage cell. No matter how fine or coarse the grind is, it remains in the dried seed state. Grinding or milling a whole grain does not change its properties.
How to use?
The sprouting process results in amazingly tasty flour that are mild and full of flavor, with no bitterness. Bread made from sprouted wheat flour has more fiber content.
Use it for making day to day rotis
Excellent for baking
Quality Assurance: “We At Rootz believe, current & future generations have rights to clean food”. We work with more than 200 organic farmers & farmer groups committed to ethical organic farming practices contributing to a cleaner world.
To know more about us , visit us at www.rootzorganics.in”
Importance of organic: Opting for organic Food ensures that it has been grown without synthetic pesticides, fertilizers, or genetically modified organisms (GMOs). Organic farming practices prioritize soil health, biodiversity, and environmental sustainability.
Quality Assurance: “We At Rootz believe, current & future generations have rights to clean food”. We work with more than 200 organic farmers & farmer groups committed to ethical organic farming practices contributing to a cleaner world.
To know more about us , visit us at www.rootzorganics.in”
Importance of organic: Opting for organic food ensures that it has been grown without synthetic pesticides, fertilizers, or genetically modified organisms (GMOs). Organic farming practices prioritize soil health, biodiversity, and environmental sustainability.
Quality Assurance: “We At Rootz believe, current & future generations have rights to clean food”. We work with more than 200 organic farmers & farmer groups committed to ethical organic farming practices contributing to a cleaner world.
To know more about us , visit us at www.rootzorganics.in”
Importance of organic: Opting for organic food ensures that it has been grown without synthetic pesticides, fertilizers, or genetically modified organisms (GMOs). Organic farming practices prioritize soil health, biodiversity, and environmental sustainability.
Sprouted Wheat Bread
A wonderful everyday bread, perfect for sandwiches, toast and dunking in soups. It really showcases the rich and naturally sweet flavour of sprouted wheat flour.
Prep Time: 20minutes minutes
Cook Time: 35minutes minutes
Rising Time: 1hour hour 15minutes minutes
Servings: 1 loaf
- 450 g Rootz Organics Sprouted Wheat Flour (about 3 ¾ cups, see notes above for properly measuring flour)
- 2 ¼ tsp instant yeast (1 packet)
- 1 ½ tsp salt
- 1 ½ tbsp honey
- 1 ⅓ cups warm water
In the bowl of an electric mixer fitted with the dough hook, add warm water and honey. Stir until honey is dissolved.
Add sprouted wheat flour, then salt and yeast on top. Mix on low speed for 1-2 minutes, until a sticky dough forms. There can be dry spots remaining, but if there is still quite a bit of flour, scrape down the sides and mix for another minute.
Switch to medium speed and knead for 6-7 minutes. The dough should be soft, smooth and come away clean from the sides of the bowl.
Place dough onto a very lightly floured surface (any type of flour). Shape the dough into a rectangle with the short side facing you. The short side should be about the length of your loaf pan.
Working from the top to the bottom, roll the dough into a tight log, tightening the outside as you roll to create tension. Fold under both ends. Gently rock the dough back and forth so the dough is even and the right length for a loaf pan.
Place dough with the seam side down in a lightly oiled loaf pan. Cover with a tea towel so a skin doesn’t form.
Proof (rise) in a warm area for 60 - 75 minutes, until the dough has increased in size by about 80% and springs back slowly when gently poked. See notes above for warm area tips.
About 30 minutes before you anticipate your bread being ready, preheat the oven to 350°F. Fill a small oven-safe dish with at least a cup of water and place in the oven. This will create steam that will allow the bread to expand more and give it a nicer colour.
Bake for 35 minutes, until deeply golden brown. Let it cool in the pan for 5 minutes before transferring to a cooling rack. Allow it to cool before slicing and serving.
Optional: brush loaf with melted butter upon removal from the oven.Store your fresh bread in a bread box or airtight container at room temperature. If you won't be enjoying it within a few days, it also freezes well! Freeze whole or sliced in an airtight container or freezer bag.
