Bread Baking Day #11 - one year anniversary: Bread with sprouts
Amazing, this month we can already celebrate the one year anniversary of Bread Baking Day. Since one year every month enthusiastic bread baker from all over the world bake bread following a specific theme. Thanks to the wonderful hosts and participants Bread Baking Day is grown to a quite fancied event.
Hence for the anniversary edition you are invited to bake a bread with sprouts.
"The concept of baking bread with sprouts dates back to biblical times when sprouted spelt (what we now know as wheat) was combined with sprouted lentil beans and sprouted soybeans. The sprouting process naturally converts starchy grains into easily digested maltose and other complex sugars. There is enzyme activity created during germination that begins to "pre-digest" the grains, thereby making the grains and their nutrients and vitamins more readily assimilated by the body. The addition of the sprouted legumes (soybeans/lentil beans) provided the essential amino acids necessary for a complete protein. This mixture was then crushed, formed into ovals and slow-baked."
Don't be terrified of sprouting. It's easy! You can sprout grains, beans, nuts, seed and a lot more. On the website of Sproutpeople you can find helpful information and recipes. If you have any question do not hesitate to ask me.
How to enter in this month’s Bread Baking Day?
Last but not least don't forget to check out Melissa's wonderful Breakfast bread roundup!
breadbakingday, 
bbd
Hence for the anniversary edition you are invited to bake a bread with sprouts.
"The concept of baking bread with sprouts dates back to biblical times when sprouted spelt (what we now know as wheat) was combined with sprouted lentil beans and sprouted soybeans. The sprouting process naturally converts starchy grains into easily digested maltose and other complex sugars. There is enzyme activity created during germination that begins to "pre-digest" the grains, thereby making the grains and their nutrients and vitamins more readily assimilated by the body. The addition of the sprouted legumes (soybeans/lentil beans) provided the essential amino acids necessary for a complete protein. This mixture was then crushed, formed into ovals and slow-baked."
Don't be terrified of sprouting. It's easy! You can sprout grains, beans, nuts, seed and a lot more. On the website of Sproutpeople you can find helpful information and recipes. If you have any question do not hesitate to ask me.
How to enter in this month’s Bread Baking Day?
- Bake a fabulous bread with sprouts.
- Post the bread on your blog, with a link back to this post.
- Email me at kochtopf(at)gmail.com with the subject line of BBD, and include:
- your name
- your blog's name and your blog's URL
- the recipe name and the post's URL
- your location
Last but not least don't forget to check out Melissa's wonderful Breakfast bread roundup!
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Please feel free to promote the event by sticking the logo on your blog.
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Include the following code in your blog: |
breadbakingday, bbd
