by Jon Mueller | Nov 20, 2017 | Article
Sprouted Grains and the Harvesting Process When grains are ready to be harvested, it’s important that they’re in optimal condition. Not only do the plants need to be mature, but timing and the weather also play an important role. These factors can make the difference...
by Jon Mueller | Nov 20, 2017 | Article
In 1915, potassium bromate (KBrO3) was patented for use in bread baking1. It is an oxidizing agent that ages flour faster than air does, increasing the strength and elasticity of dough1,2. The bread that bromated dough makes is extremely white, soft and fluffy. As...
by Jon Mueller | Nov 20, 2017 | Multigrain, Recipes, Wheat
Traditional Boston Brown Bread 1 cup whole cornmeal1 cup pumpernickel flour1 cup <strong>ground red wheat flour</strong>1 tsp baking soda1 tsp salt1 cup raisins (optional but good)2 cups buttermilk (nonfat yogurt or sour milk (1 cup of milk can be...
by Jon Mueller | Nov 20, 2017 | Recipes, Wheat
Tea Brack Recipe aka Irish Freckle Bread Interestingly (the recipe uses brewed tea as its liquid. If desired, substitute 2 tablespoons Irish whiskey for an equal amount of the tea.)1 cup brewed hot tea; Irish breakfast tea is a good choice1 cup raisins...
by Jon Mueller | Nov 20, 2017 | Buckwheat, Recipes
Sprouted Buckwheat Power Snacks ½ cup raw almonds½ tsp vanilla powder½ cup chopped dates2 tbsp dried cranberries2 tbsp dried currants2 tbsp hemp seeds1 tbsp water½ cup Buckwheat groats 1 Process the almonds to a coarse meal in your food processor and be sure...
