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By popular demand,
we have started a recipe and menu
section. Please submit your favorite
sprout recipes and we will publish
them here.
Sproutman's
Basic Sprout Bread
Soak 4 cups of
hard wheat in 4 jars for 8-10 hours.
Sprout for 2 days. Examine the seed
for the shoot. The shoot is short,
thick and grows in the opposite direction
of the hairlike roots. In order to
achieve the desired consistency, the
shoot must be the length of the berry.
Longer makes the bread too chewy.
Now grind the sprouts in a food processor,
a Champion juicer (homogenizer section),
a wheatgrass juicer, or a cast iron
meat grinder. Do not use a blender
or Vita Mix. It is crucial that the
resulting "sprout dough"
is ground to a smooth paste. If necessary,
reinsert the sprouts for a second
grind. Form a 12 x 3 inch loaf by
hand. Wet your hands constantly while
shaping. Lay the loaf on a seeded
cookie sheet. Sesame or poppy seeds
keep the bread from sticking. Bake
slowly at 250 degrees F (120 C). for
approximately 2-4 hours. Lift the
bread off the baking tray momentarily
after 1-2 hours of baking. This avoids
sticking. Bread is done when the underside
is firm and no longer mushy. The inside
will remain moist while the top of
the bread may harden.
You may add 1
cup raisins or chopped dates for variety.
©1983 by
Steve Meyerowitz.
For more sprout bread recipes, see
Sproutman's
Kitchen Garden Cookbook
Here is menu for a 4
course dinner that was served to my
friends a few weeks ago. As I said,
“it is amazing how much food
can be produced in such a short time.”
The picture is the main salad that
was served.
Download
Menu!
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