Thank you so much Larry for the sprout bread recipe; that was exactly
what I wanted! Unfortunately, in my mail window it was difficult to
tell which amounts went with which ingredients. I have a 2
lb. breadmaker; please tell me if I figured out the amounts correctly
below:
water 1 cup
margarine/butter 2-1/2 Tbs.
sugar 1-1/3 tsp.
salt 2 tsp.
sprouted wheat berries 2/3 cup
bread flour 3-1/3 cups
nonfat dry milk 1/4 cup
yeast 2-1/2 tsp.
(I thought I'd use extra virgin olive oil instead of margarine, and
all hard whole wheat flour for the flour.)
> (Wheat berry sprouts should be no longer than the berrry itself.)
Ooops, mine are about 3 times the length of the berry now. I wonder
why they shouldn't be longer than the berry?
Also, should I put the sprouted berries through the food processor
first?
Thanks again,
Nancy
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Nancy Hill, near Toronto nancyh@interlog.com