Sprouted Bread

No, it's not raw. Yes, it's baked. I am not 100 percent raw even though the majority of my posts are about raw, because that is where my passion rests...and it's raw recipes that pop into my mind taunting me to play in the kitchen and give it a whirl. But this lovely bread caught my attention in a wonderful post by Golubka. The ingredient that I use in EVERY single recipe consistently, is L O V E, and that is what I felt when I looked at these photos on this site.  My family is coming for the holiday and I thought a homemade baked bread would be nice. I've never made bread in my life...and I knew I did not want it to contain gluten or yeast....so this recipe and the photos convinced me to give it a try!


Basic Bread (from Golubka - Food That Takes Love)
1 cup mixture of raw oats, quinoa, buckwheat, amaranth, millet - preferably sprouted (or just soaked overnight) and dehydrated. You can use any combination of these, or other gluten-free grains. You can also use just one kind, or even store-bought flours.
1/2 cup golden flax seeds
1 cup sunflower seeds - preferably sprouted and dehydrated
1/2 cup hemp seeds
1 cup psyllium husks - you can find them in bulk at any health food store
1 cup purified water
juice of one lemon
1/4 cup Irish moss gel
1 teaspoon salt
1 tablespoon honey (or maple syrup, if yo are vegan)
1/4 cup olive oil

In a high-speed blender, combine the grains and flax seeds, grind into a flour, and pour into a food processor. Next, grind sunflower seeds into a flour in a high-speed blender, at a lower speed, taking care not to turn them into butter. You can also use a coffee grinder and work in batches. Add the sunflower flour to the food processor, followed by hemp seeds and psyllium husks.
Combine water, lemon juice, Irish moss gel, salt and honey in a high-speed blender until smooth. With the motor still running, add olive oil to incorporate. Turn the food processor on, mixing your dry ingredients together, and start slowly pouring the wet mixture into the dry one through the tube. When the mixture becomes completely incorporated, your dough is ready. Make a loaf, or several loaves of the desired shape, spread with honey and sprinkle with seeds. To make sure that your bread bakes evenly, use a pizza stone if you have one, or just place an oven-proof dish with water on the rack underneath your bread. Bake at 350F for 40-60 minutes, or until it looks brown and ready.
Cool down on the wire rack before slicing.

For the banana-raisin-walnut bread, add two very ripe bananas, and some extra honey to your wet mixture. Optionally, add cinnamon, nutmeg, and ground ginger to taste. When wet and dry mixtures are well combined, transfer your dough into a bowl, add chopped walnuts and raisins to taste. Form into a loaf and bake.

For the onion-garlic bread, add some onion powder and garlic chips into a food processor along with the rest of the ingredients.

For the caramelized onion bread, use this recipe to make caramelized onions, and add them to the basic dough before baking.


My Notes:
Golubka's photos are stunning, but I was happy with my first attempt, appearance-wise. The consistency is quite nice, but I feel it needs a bit of tweaking.                                                                
I used equal amounts of sprouted oats, Quinoa, amaranth, and buckwheat. I did not have millet, so went ahead without it. I also did not have pysllium husks. I only had pysllilum husks powder. I used 1/2 cup of this and it really absorbs the moisture. I think the bread is probably lighter using the whole husks and I will certainly look for those and give this another try...or two..or three. 
                                                                                                                                                       Golubka's suggestion for Banana Bread sounds delightful. I added onion powder and garlic powder to my dough. I created a loaf, a bagel and a few bread sticks. I added some course sea salt and either sesame seeds (black and light) or poppy seeds. I also rolled one bread stick in dried dill and salt. Next time, I think I'd put some herbs into the dough. Some caraway seeds would also be very nice, both in the dough and on top.  Yummmm! I'm looking forward to really tasting the bread today. I'll come back and comment further, but wanted to share this lovely site with you. If anything, you can drool over her mouth-watering photos!!! Thanks Golubka! 

Tell me this is not the most gorgeous, mouth watering bread you have ever seen!!!! I am envious. I want to take a class with Golubka and learn how to create these masterpieces!!!! 

Tweet

Pin It