How to Make Sprouted Bread!

#bread #healthyfood #health
‪@EverythingHomemadewithRita‬
How to Make Sprouted Bread! Learn how simple it is to make a hearty healthy sprouted bread. I will make 2 different loafs: one plain sprouted loaf and the other honey raisin cinnamon loaf. Enjoy!
Check this video out for the updated video:
How to Make Sprouted Bread! Updated with improved techniques and more information! • How to Make Sprouted B...
Recipe:
Day 1: In a large bowl mix together 4 cup whole grain of your choice. Add water to completely cover the grain. Water should be at least 2 inches high over the grain. Let soak for 24 hours.
Day 2: Exchange the water to fresh water. Let soak another 24 hours. Note: You only need to be about 1 cm over the top of the grain this time!
Day 3: Baking day!!! Line a glass pan with parchment paper or oil the pan and sprinkle with poppy seeds. Next drain your grain and assemble your machine as the video shows you. Place the grain into the machine. When done, knead the dough on an oiled surface and form into a flattened ball. Bake at 250 F for 3 hours. When done take out of oven and let cool for a few minutes. Then transfer loaf into a zip lock bag leaving it a bit open to let the moisture out. When all the way cooled in the bag transfer to a new bag. Eat and Enjoy!
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[@KrsitieSimplyBlessed]

You are the only person who put the wet grains through juicer. Soo smart!! I put Rye berries through twice after sprouted and add fermented oats, flaxseed, caraway seeds...let it rise in a bread pan for 4-5 hours. Baked at 410 F for 50 minutes. Turned out great. Thanks for the juicer idea!!! Sooo tasty

[@cherylberry5982]

Not this was what I was going to ask about. I like the idea of a little yeast to raise it a bit. I’m also souring dough now. So exciting.

[@rodicastefaroi3459]

I was thinking of putting some yeast in it, great idea. Thank u!

[@jimandlaureylee3599]

I tried something with this bread that you may want to try! I put the "dough" through the juicer a second time and it increased the smoothness and dough-like quality. Then I added 1/4 cup of warm water to which I added 1/2 TB of dry yeast and let it bubble up while I put the grains through the juicer. I put the "dough" into a larger bowl and added the water and yeast mixture and then used my hands to smush it together. I also added about a teaspoon of salt and some cinnamon and continued to squish it all together for a few minutes. Then using buttered hands I formed it into a loaf and put it into a bread pan and let it rise for about an hour or so. It rises nicely, but don't let it get too big as it often results in a hole through the bread at the top. Preheat the oven before putting the bread in there.....I did use the temp recommended: 250 degrees for 3 hours. I cooled in inside of a ziplock bag and then put it in the refrigerator as I've found that it's much easier to slice when cold. Love this bread so much!! Hope this helps someone.

[@janetbrowning6602]

Great idea. I will try that suggestion. Thanks

[@km6206]

Just from a health perspective (and not culinary): If you put it through the juicer a second time, then the particles will be even smaller. If you are eating this flourless style bread for getting a better microbiome in your intestines, then I would guess this might be closer to real flour which could be a negative. Then again, maybe it's still far away from flour and still ok. I don't know. But, if you don't find the one-pass too bad, I would stick with that over the two-pass since you get bigger seed fragments.

[@SylviaYakubu-m5x]

@@km6206am confused fine flour is unhealthy

[@km6206]

@@SylviaYakubu-m5x Finely milled flour is not a good for the things that live in your gut. So, you won't get as many benefits as more coarsely ground flour or just smashed seeds (flourless). It's harder to find coarsely ground flour though.

[@sharicornes7581]

You are such a good teacher, I have been looking for a good way to do sprouted bread as Ezekiel bread is about nine dollars a loaf and I know yours will be 1000 times better, bless your heart thank you for all that you’re doing to teach us new skills.

[@tinamay6431]

I made my first loaf tonight! I don't think I'll ever be able to eat another bread again! This is SOOOO delicious and FILLING!! One piece was enough and I can't wait to have one with a fried egg tomorrow morning!!

[@EverythingHomemadewithRita]

Awesome!

[@amcken]

It's not healthy to have to put it in PLASTIC bags for the consistency to be right though. Plastic is full of toxins and is a xenoestrogen (even WORSE when the food is warm or hot at all when put in it).

[@cindyellisjenkins1924]

I’m 36 hours into soaking my wheat and I can’t wait to make this bread!! You did a GREAT JOB with your video. I watched a dozen videos to learn how to make sprouted bread and yours was by far the best one! Thanks so much!

[@EverythingHomemadewithRita]

You're welcome!

[@krisfray5472]

You're a great teacher. I've watched your video 4 times and just got done making my 5 and 6th loaves of bread. I only do the cinnamon raisin now and my sons and husband bring some everywhere they go for people to try cause they love it soo much. My first 2 loaves were on Father's day and we had such a wonderfully blessed night when the raisin bread was our dessert. Thank you for blessing our family!!

[@EverythingHomemadewithRita]

This just warms my heart...many blessings!

[@heyitsrick01]

I am AMAZED. How SIMPLE ... literally ONE ingredient wheat... awesome... Looking forward to making this. I know from making regular wheat flour bread & bagels that when it comes out of the oven, if you brush the crust with water it will get crispy, if you brush the crust with butter it get softer. My grandparents used to brush their breads with EGG & that makes is smooth & SHINY ... THANKS for making this video & showing how easy it is to make... mmmmmm I love your reactions... I KNOW how great bread tastes even out of the oven. WAY TO GO

[@lisarhall1613]

I'm thrilled that I found you!! I have been eating sprouted bread for several years from the organic section of our supermarket, however its gets expensive, plus we grew up with homemade meals from the garden & raised our own meat or hunted. Sprouted grains weren't something we were raised with so I hadn't thought about making my own until a few months ago & I'm so excited to make my first loaf! Thank you for this publication & the idea of different varieties of breads, such a treat!! May God Bless you & your family mightily. ❤️🙏🏽

[@EverythingHomemadewithRita]

Awesome! God Bless, and I hope you enjoy the bread!

[@billclyde7805]

Wow. I'm getting close to 70 and ALWAYS wondered how sprouted bread was made. I was glued to this video and now I know. Thank you🥰😃🙂 so much!

[@EverythingHomemadewithRita]

You are so welcome!

[@diggerobones]

I have done the sprouting but dehydrated the sprouts and then milled into flour. I have never seen it this ways. I have grains for ezekiel bread coming Friday. Now I have 2 options.😊

[@hlegler]

This is the most unique bread recipe I've ever seen. I'll make it this week!

[@CP-nf9my]

Thank you for all the tips. The juicer is ingenius.

[@Patriot33AD]

More then 2000 years ago there were people that made this kinds of Breads has been known here 2 decades ago as the Essenes bread they where hiding in Judaea from the Romans & cooked this kind of breads in the Sun ☀️ yes exposed to the heat of the Sun on the dessert rocks John the Baptist was very acquainted with them as he dwelt in the Judean dessert (Israel) by where he baptized Jesus before he (John/Jochanan) his name means in Hebrew biblical language God was Graceful (as He let the barren Elisheva/Elizabeth to have a child at old age then later John was arrested & murdered (the voice in the wilderness) Great job Rita great insight with your breads 😊👍🦋

[@michael9842]

I cant wait to try these recipes...They look awesome

[@MCLdy]

Mines in the oven right now! I used my kitchen aide meat grinder instead of a juicer and added dried apricots dried raisins cinnamon and honey. It tastes so yummy before its even baked! Thank you!

[@EverythingHomemadewithRita]

I can just imagine how that would taste! Yummy!

[@susanchavez4278]

THAT WAS A QUSTION i WAS GOING TO ASK THANKS i HAVE THAT ATTACHMENT :)

[@sonshinesunflower]

Happy to see that a meat grinder would work because I have the attachment brand new & will probably never grind meat so this will be what I use it for! 😊❤ Thanks for commenting!

[@randommusings4957]

I love your enthusiasm! Especially when you tasted the cinnamon loaf 😃😃! Thanks for this video 😊

[@EverythingHomemadewithRita]

Random Musings You're welcome :)

[@melaniestill305]

Ya it made my mouth water.

[@Rubbertreeplant]

I got a juicer specifically to make this recipe! I was dancing around the kitchen watching the dough thankfully coming out of my economy juicer (hahaha)! I used sprouted Khorasan wheat and sprouted Sorghum, mixing in soaked and sprouted millet and quinoa as well as sprouted lentil/adzuki/mung/radish with cinnamon of course! This is the second time making this recipe and I love it! Thank you thank you!

[@EverythingHomemadewithRita]

I love hearing this! You're so welcome!

[@leopardglasses1]

What juicer model did you buy? Where? Thanks!

[@grounded1953]

Thank you so much. This is my first time hearing about sprouted bread. I am so inspired by the simplicity, cleanliness and ancientness of a universal item which is grain. Will look for grinder. Thanks again. Bonnie from Aotearoa, New Zealand.

[@jannwebb]

I’m totally blown away that it doesn’t have a bunch of ingredients!! Thanks for a great video to you AND Ocean!

[@EverythingHomemadewithRita]

you're welcome!

[@josephsmith7865]

I made some bread with wheat , buckwheat and aramanthand it was awesome. Thanks Rita! If you need help call 727-313-6964.

[@charlenesavelberg9193]

I like listening to you and I only want to eat sprouted breads!!!! Thank you!!! I’ve never made bread before but now I’m excited to do it!❤❤❤❤

[@annekominski6454]

Thank you for all the much needed information! There is not much out there for sprouted wheat, and I am so eager to try this!!

[@janetbrowning6602]

This is the best recipe for sprouted bread on the internet. I make this recipe and my son loves it. Thank you Rita! Ps I use a blendtec blender to smush up the grains. It works! It is slow because a blender does not hld very much, but it works fine. Cheers!

[@EverythingHomemadewithRita]

So wonderful to hear!

[@christinemacdonald7656]

I love how detailed you are in your videos, and I’m also amazed at how few ingredients are in it!

[@azbycx56]

Very inspiring. If I had had to guess I would have soaked overnight, removed the water then sprouted for a couple of days. Would never have occurred to me to soak twice for 24hrs each time. I will give this a go because sourdough bread is a bit acidic for me. Thank you!

[@azbycx56]

Also great to see which machine you use. I would’ve tried using a blender which clearly would not have worked.

[@kimmurphy6864]

Oh my goodness! I didn’t know I could do this with my Omega!! THANK YOU !!!! ❤️❤️❤️

[@EverythingHomemadewithRita]

You are so welcome!

[@hilarygrebowicz4787]

Thank you so much. At the health food store they use to sell Mana bread in boulder. It was a sprouted wheat with carrot and raisin bread. moist and delicious. Thanks to you I have a clue how to make it, wonderful! i am so grateful for the lesson. I loved when you showed how the wheat just started to sprout. It is good to see how you bag the bread to keep it from getting too hard. Thanks

[@lindacontreras8862]

I’ve made the recipe many times and love it. I’ve also used rye berries

[@EverythingHomemadewithRita]

Wonderful!

[@uzmanadeem8625]

Great. Pretty nicely described everything. Excellent 👍

[@David-kd5mf]

Finally, a video that makes sprouted grain bread without dehydrating the wheat berries. Wet mash sprouted grain bread is way more efficient. I wonder what tortillas would be like with this method.

[@janetcapetty1452]

agree! I've been searching for instructions without the dehydrated version and grinding it into flour. This is great!

[@sophiawong4332]

Wet grain tastes much better in bread. Now I am sourcing for a good grinder.

[@David-kd5mf]

@sophiawong4332 perhaps a grinder like they use for nixtamalized corn would work well. Masienda sells a hand crank one.

[@sonshinesunflower]

I have been researching & learning how to make homemade whole grain bread & love Ezekiel bread so I wanted to try sprouted bread. I am so glad I found your video! This is absolutely amazing! I actually own an Omega Juicer & am super excited to try this!!! Thanks so much for sharing!!! 😊

[@tisland01]

I'm a new fan. You just made me feel like staying home cooking more of the things I usually buy.

[@EverythingHomemadewithRita]

Oh wonderful!!

[@truthbetold2611]

This is still one of my favorite bread making demos and I've reviewed it several times. I don't have a juicer like yours for wet grinding. Your method is the best since I don't like the idea of making flour from dehydrated sprouts. Too time-consuming! Amazingly your straight-to-the-oven recipe doesn't even require rising of the dough, and extra leavening. If I can't wait for a proper juicer, I may try pounding the sprouts with a roller pin into a dough for a very rough loaf of bread, cave-man style! Or at least I could blend the spouts with some water to ferment more for pancakes. Thank you so much for sharing your many gifts and talents. Love your light : )

[@truthbetold2611]

On second thought, perhaps grinding small batches in a food processor is better than using a blender.

[@truthbetold2611]

Yes I'd use my food processor, not to gum up my blender. Thank you!

[@earthlytable]

This is great! I want to try to make sprouted bread and this is the video I needed. I actually have that exact juicer and it us awesome. Bought it almost 30 years ago and it still running great. I had no idea it could make this dough. So excited to try this.

[@EverythingHomemadewithRita]

Awesome!

[@ToryE1959]

This is by far the best step by step demonstration on how to make Sprouted Bread.

[@adrianadugrenier]

I love your explanations,I will try it.Thank you so much,it’s look delicious

[@EverythingHomemadewithRita]

You're welcome!

[@yolandarios8468]

May God bless you for sharing this wonderful receipt.

[@gabriellapreciosa2219]

Thanks for the video on how to make manna from heaven 🙏😍 and teaching us how to make another version of the bread 🍞 in a different flavor, it looks delicious 😋 God Bless ❤🙏

[@EverythingHomemadewithRita]

My pleasure 😊 God bless you too!

[@sonshinesunflower]

Definitely subscribed & two thumbs up!!! I’ll binge watch your other videos & already see an UPDATED VERSION to this video is next in queue! Excited to watch it to see what the upgrades are!!! 🤩😍 Thank you!

[@tkataby73]

Love your enthusiasm!! You’re so sweet. It’s the first time I just discovered sprouting grains. I wish I had the patience to do what you do. Maybe one day❤️

[@questionsforchristians]

You are such a simple, down to earth, oractical/utilitarian type a person.

[@EverythingHomemadewithRita]

Thank you!

[@acbdasilva]

Thank you for making this wonderful video and for sharing your tips! I can’t wait until my Omega arrives so I can forego making sprouted wheat flour and use the sprouted berries straight away. Yummy! You have a great channel! 👏🏼👏🏼👏🏼👍🏼😋

[@EverythingHomemadewithRita]

I can't wait for you to make it....so exciting!

[@marlenespinella2873]

Thank you !! Lord's blessings to you and all your family

[@EverythingHomemadewithRita]

Blessing to you too!

[@michaelmccabe9390]

Really glad I found this. Ive made the bread this way a few times now since I found your video and really love it! Its simple, easy and delicious. I will stick to doing it like this in the future. Thanks!

[@EverythingHomemadewithRita]

Michael McCabe So wonderful to hear!

[@biddydibdab9180]

What a great video. Not just the recipe, but the presentation and your enthusiasm.

[@EverythingHomemadewithRita]

Thanks so much!

[@ginaooi6522]

Love your video. Soaked my wheat berries last night and currently sprouting. Will be baking it tomorrow. What a great idea with the Omega Juicer! We ran out of flour in our pandemic pantry. So, this is perfect! Thank you!

[@EverythingHomemadewithRita]

Awesome! So glad it will help you out!

[@01123heavenlybe]

Thanks 🙏 Great instructions. ♥️💕❤️💖🦄🙏

[@ritamoore3940]

I just made this recipe and it was so easy. It is truly synchronicity that I found your channel. I had been wanting a recipe with no yeast and not too sweet. This has been wonderful , to find your channel. I love your content and I may binge-watch this winter when it is too cold to be outside. Love from Canada

[@EverythingHomemadewithRita]

Hello fellow Canadian!!! You are so welcome and welcome to the channel!

[@msparamin3285]

Rita Moore, I agreed with you,, I also saw that with another. It's just right, no body else makes it so good, we don't need the yeast there. Blessings

[@thinkgood7412]

@@EverythingHomemadewithRita hi again just wanted to ask if I am making a small dough with 2-3 cups of flour how much yeast should there be? I'm guessing 1/4 of a teaspoon?

[@v.annabonac2913]

Very rare : clear, analytical, methodical explanation! thank you! VB

[@EverythingHomemadewithRita]

Thank you so much for the comment!

[@lindahuntington7486]

I have a different juicer and did not get a soft mixture like your omega. So I used my food processor to get a doughy consistency. It worked fine and baked it in a loaf pan. It turned out fine and sliced nicely. So dense and nutritious. Thank you for the recipe.

[@EverythingHomemadewithRita]

That's great!

[@_Auroswim._.Ocean_Swimming]

Which model is your food processor?

[@leopardglasses1]

Did you use a special attachment in your food processor?

[@dr.illesmarta609]

Dear Rita, I watched all the videos showing how to make sprouted bread. In my opinion, you made the most accurate and understandable shot. On behalf of my family, thank you too. I smiled well at the words "ici-pici" (sprouts). We Hungarians say the same thing the same way. I wish you good health and a long life for you and your beautiful family. Thank you again. Márti from Hungary.

[@EverythingHomemadewithRita]

It's a blessing to read comments like yours. Thank you for sharing and I truly hope you love the taste of this bread as much as my family and I do!!

[@Warrior-In-the-Garden]

Wow so glad I found this! Definitely going to try this!! Thanks!

[@EverythingHomemadewithRita]

Let me know how it turns out!!!

[@ICXCNIKA001]

You are very sweet and funny. Thank you for the recipe. I'm sprouting wheat and rye now and plan to bake it tomorrow.

[@EverythingHomemadewithRita]

Sounds great!

[@karenquick8737]

Thank you for your awesome, detailed demo. I loved it and will be making this soon. I have a meat grinder, that would work well.

[@noname-zd6wu]

I have never baked a bread but your bread looks awesome.. I will find the right tools.. and your passion even more and your patient expansion even even more awesome!! Thank you for sharing.. God bless you! ☺❤❤

[@EverythingHomemadewithRita]

Thank you! God Bless!

[@judydolash8832]

I love this video and really appreciated the step-by-step instructions! I tried it just like you presented it, but it turned out as hard as a rock. I am going to try it again this week but put sourdough starter in it.

[@joeusa4809]

Did you put the starter in, if so how much? 1/4 cup?

[@lewis3000us]

Wow, this brings back memories. I worked at Wayfarers Bakery in Palo Alto in 1977 and we made only sprouted wheat and sprouted rye bread. We sprouted the berries at a warehouse in south Palo Alto and brought it in tubs in the morning to bake at the store on University Ave. We used a meat grinder attachment on a floor mounted Hobart stand mixer, and then mixed it in same mixer. After making loaves we would cook in our rotating pizza oven. I will never forget how good fresh baked sprouted wheat tasted. I just might need to try making this at home based on this great video. Thanks so much for making and posting it.

[@EverythingHomemadewithRita]

Thank you so much for sharing your story! It's pretty cool they did this too in 1977!

[@lewis3000us]

@@EverythingHomemadewithRita People in Palo Alto thought they invented everything even though I bet they didn’t. The loaves we made weren’t huge so I could literally an entire loaf.

[@lewis3000us]

books.google.com/books?id=y-sDAAAAMBAJ&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false Search on term Wayfarers of that January 1979 issue of Yoga Journal and you can find an ad for the company. Looks like they moved to a different city by 1979. Check out the varieties of one pound loaves they offered.

[@patogden856]

Hi Rita , Pat from nz again . I am totally blown away by my success with this recipe . My Story far too long to tell but the outcome is some very palatable bread . It's absolutely delicious even though I soaked my grains in lemon water to get rid of the lectins . Soooooo thrilled , it's only going to get better as I get some better gear !!!!! Cheers xp

[@EverythingHomemadewithRita]

Awesome! I love comments like these!

[@gracehillgranny5445]

Did you use lemon juice full strength or diluted? Ratio if diluted, please?

[@patogden856]

Grace Hill Granny . Two tablespoons to one litre of water .

[@gracehillgranny5445]

@@patogden856 thank you!

[@jax3976]

Thank you for your inspiring video. I haven’t had any decent bread for a very long time as gluten intolerant. Recently I was given a teeny bit of shop bought sprouted bread and it was really delicious to my bread deprived being! I looked online to find a g/f sprouted recipe and came across yours. I used to love fruit loaves & especially hot x buns so I was really salivating when you took a bite into your fruit loaf. I bought some organic buckwheat groats to see whether I too could be successful. Unfortunately the groats showed no sign of sprouting even after 5 days. I did use the groats just to try the plain loaf. It did work but was very dense even though I added a little water. I wondered whether I had drained the groats too thoroughly; the liquid was very gelatinous so I rinsed them a few times and drained them in a large sieve before using the Omega. Perhaps once sprouted there is naturally more moisture. The dough came out like solid very long sausages. I have contacted the buckwheat company as I wondered whether the groats may have been heat treated. I am awaiting a delivery from another company and I can’t wait to have another go. Have you ever used any gluten free grain for this recipe? I would appreciate any comments or advice so that , hopefully, my next attempt will be as good as yours! Tia from the UK.

[@EverythingHomemadewithRita]

Hello! I haven't tried any gluten free versions of this recipe but buckwheat should sprout within those 5 days. Take a look or some research on sprouting buckwheat as some seeds don't like to be soaked they like to be sprouted on a damp paper towel. So i would double check this as they may have just not like being soaked. Corn and beans hate to be soaked and are better sprouted on a paper towel. They could also be heated. But I would take some and make some paper towel moist and cover it so it does not dry out and see if they will sprout! Let me know!

[@texasgemtree]

Wow! I have an Olympic juicer I never use. I think it looks a lot like your juicer and I was wondering why it had that plate with no holes. SO COOL! Thanks you for sharing! I personally would have put the raisins in the bowl and mixed it with the grain and dished it in that way. I would have used a homemade plastic bottle scoop as well, instead of a spoon. I may try to make homemade masa this way.

[@pattiprater]

I have never seen this done, much less with a juicer, and no ingredients in the plain loaf! Loved it!

[@EverythingHomemadewithRita]

Glad you liked it!! It's still my favorite bread!

[@Growmap]

I've been looking for a bread recipe that uses whole sprouted wheat (instead of turning it into flour or the way you did it). I wonder if anyone has ever tried it as I haven't found one, yet. But looking for that I did find yours which is truly unique. If I end up with a juicer I would definitely make this.

[@addy3535]

I'm guessing you can make it in a food processor.

[@marjieholm]

I have 1 this is how my family always made it but we used a Hobart mixer with a massive meat grinder and ground it through that 2 times before making it into bread.

[@iamaletha9946]

I am so excited to have found you ❤️

[@yakoutesmat3064]

This is one of the best sprouted bread videos i have seen, thank you. I wonder what happens if we added some yeast, a touch of salt, mixed that with the dough and left it for an hour or so, would it not rise a touch? if it did that would be perfect. Maybe even use a sourdough starter and mix that in and leave on the counter overnight, worth a try I would say. I have my first batch soaking already and i will try that with a touch of yeast and see what happens. Thanks again for your effort.

[@barb7014]

Did you try this with yeast or sourdough? I would love to know how it turned out.

[@yakoutesmat3064]

@@barb7014 never had the chance or time to actually do that, sorry.

[@barb7014]

I can relate. Thanks so much.

[@urielsanchez9438]

It will no rise, because it does not has gluten development as the tradicional made with flour. The Gluten net is the one that catches de gas created during the fermentation process. But this Bread does not need yeast at all.

[@rafaelgelpi5922]

How did the bread turn out?

[@erinrager2018]

Thank you for sharing your creative inspirations

[@supermanwithsilvergun4679]

Beautiful home and family, beautiful bread! The closest store bought bread I've found is Trader Joe's sprouted wheat sandwich loaves. We buy 10+ loaves at a time and freeze them. We are missing it dearly during the stay home order here in WA state. I have been honing my bread baking skills, and told my wife I am determined to make our own version of the Trader Joe's loaf. I'm going to experiment and and combine the processed sprouted berries like you used here with a no knead dutch oven whole wheat sourdough loaf.

[@EverythingHomemadewithRita]

Let me know how it turns out!

[@mssavedin92]

this blows me away!!!!!!!!!!!!!! I am totally gonna put my omega to work. I did first batch of sprouted wheat bread yesterday...hahaha.....kinda mushy inside...I did the no knead regular bread method...you know...30 minutes at 450 in my dutch oven pot....seriously serious aroma and incredible flavor on the crusty parts but inside was raw....so, I found you and Im sold on your method. Can hardly wait till tomorrow. Getting grains going in a few minutes. Thankyou so much and I love the way you presented this...down to earth and excited about it. Nice

[@EverythingHomemadewithRita]

Awesome...so how did it turn out?

[@PrimalEdge]

great video! So glad I found your channel! ATB- Michael

[@EverythingHomemadewithRita]

Primal Edge Thanks!

[@mixalispatsourakis899]

Το βίντεο είναι υπέροχο και κατανοητό από όλους!! Βοηθάτε τους ανθρώπους να έχουν μεγαλύτερη αυτονομία στην διατροφή τους!!

[@Candeerose3]

Wonderful! You are a very good teacher. I had questions in my head while watching and as you went along you answered them all. I only have one question you hadn't touched on; if I added nuts to the sweet bread dough would I have to add a small bit of liquid or is the dough moist enough to hold in the nuts? Thank you! You are so bubbly too!!

[@judygoetz2263]

Thank you dear. What a nice presentation. I'm soaking my wheat tonight!

[@EverythingHomemadewithRita]

Wonderful!

[@yiquanawalkb4run26]

I am so happy to find you here with this beautiful recipe, I can't wait to try it...Q: does soaking and rinsing the wheat berries make it gluten free?

[@EverythingHomemadewithRita]

I would not say gluten free completely. It would limit the gluten and make it easier to digest.

[@janelee8307]

Thank you for this amazing recipe.

[@EverythingHomemadewithRita]

My pleasure 😊

[@georgiannburchnell5439]

Hi Rita, For some reason I tried making this delicious bread in the spring and could not get my wheat to sprout. I thought I would give it a try last week and used my filtered water and thank God it did. I had made it several times last winter. I think I might have absent mindly used tap water that had chlorine in it and not let it sprout Today I turned on your video and made a loaf of bread with you. We were both grinding our wheat in the Omega and I felt like you were right here in my kitchen. The loaf turned out good but I did have a little problem. You mentioned letting it cool in the bag. I took mine out of the bag after an hour and it tended to crumble on a few slices as we sliced the whole loaf. It was still hot. Also, do you plump your raisins? I thought it would be good to grind some anise seed next time and add it to the mix along with a little salt. Also, do you cover your wheat while it is sprouting? I really respect you for all you do for your family. My husband and I really enjoy watching your videos and the gardening ones were really great. God bless you. Georgiann

[@EverythingHomemadewithRita]

Yes, chlorine in the water is a killer to most plants. Always use filtered water when sprouting and watering plants. When you mentioned that you turned on the video and it was like I was right there with you....well this just melted my heart! About cooling the bread in the bag. Place the hot loaf in the bag, leave it a bit open so the heat can escape. I let my loaf cool for half the day like this, then cut it up and transfer to new bag. You can cut it up right away out of the oven. But it may crumble a bit. i do both ways. Sometimes I cool it first and sometime I cut it up hot and then cool it in the bag. If it is really crumbly you may have more moisture in your bread than I did so its softer. Yes, anise seeds would be lovely and salt is to everyone taste! I love how so many people have taken this recipe and tried out different seasonings to add to it! Thank you so much for watching and following me! God bless and have a wonderful day!

[@kekarunaki]

OMG you are wonderful, very kind to explain how to make and bake wonderful sprouted bread. Thank you!

[@EverythingHomemadewithRita]

You are so welcome!

[@tedl8696]

Getting the omega for Father’s Day I have made different versions of this bread sprouting wheat ,spelt,rye,and farrow. All of the batches where fantastic. I did add a small amount of heartburn,flour,honey,molasses, and salt

[@EverythingHomemadewithRita]

Cool!

[@gracehillgranny5445]

@ Ted L , can pearled grains be used, such as pearled spelt ,pearly barley, etc.? At which point to you add the salt, how much for each loaf/batch?

[@thinkgood7412]

@@EverythingHomemadewithRita pls answer this question about different grains as I wish to try too

[@EverythingHomemadewithRita]

@@thinkgood7412 so many different grains will work. They all have different sprouting times so some like rye take a little longer to sprout. One just needs to experiment and have fun trying.

[@thinkgood7412]

@@EverythingHomemadewithRita thank you so much dear, your are amazing. So so hardworking inspiring for me and many....still make time to reply to your viewers questions!

[@kareemfarhat8061]

You are such a doll, god bless you. Cant wait to try this recipe.

[@EverythingHomemadewithRita]

Thank you so much!

[@munasdin]

Very awesome recipe! Thank you! Quick question - can I user regular bread forms to bake it or they will come out under baked in it? Thanks

[@EverythingHomemadewithRita]

Yes, just watch the thickness, the thicker the bread the longer it needs to cook.

[@sophiestefanovitch9351]

Hello! I have a couple questions! Do you cut the whole loaf up when still hot and place it in a ziplock bag to cool? What is the best way of preserving the bread in the following days? Would you recommend freezing it? Thank you for your video! Very helpful :)

[@EverythingHomemadewithRita]

Yes, I cut up the entire loaf and placed into the bag hot. When cooled I removed it to a fresh clean bag. It also helps for the bag to be cracked open when it is cool down. When it is cooled completely it will last 2 days at room temp on the counter, or you can place it in the fridge or freeze it.

[@cindyellisjenkins1924]

My first loaf is about to go into the oven!! The sprouting time worked out perfectly! It took about 37 hours.

[@EverythingHomemadewithRita]

Awesome!

[@rolandbishop8339]

Has anyone ever said you kinda look like Laura Prepon (That 70's Show, Orange is the New Black)? I will most defently try this myself, ma'ma.

[@jimkam2870]

Thank you so much for sharing for sharing. This looks really awesome.

[@wenchang5380]

Thanks for the great video. My local store carries these (one of them marked *hulless* but I can't remember which one) : Hard red winter wheat berries, wheat berries (soft pastry), emmer farro (whole grain), barley (hulled), buckwheat groats(raw). I'm also interested in spelt berries. Do you know are all these OK for making sprouted bread? which kind of wheat berries you use? I tried to research on hulled/hulless but not quite sure what's the difference. Thanks,

[@EverythingHomemadewithRita]

wenwen chang You definitely want hulless. For example there is hulless oats or oats with The hull on. The difference is the hull is the inedible coating around certain grain that we can't eat but animals can. So feed oats to cattle have the hull on. If you buy oats for sprouting they need to be dehulled or some varieties are grown hulless. Barely is another one that you want hulless. Human grade millet is only sold hulless. Wheat does not have the hull and that includes spelt and kamut.

[@wenchang5380]

Thank you for the clarification!!!

[@haleighweaver2]

Hi! I’m wondering exactly what type of grain you use here. I need to know what grain to purchase. I’m new to making my own bread- but want a flourless option or the option to make my own flour from scratch. I read through a lot of the comments, but can’t read them all- so sorry if this has already been asked!

[@Bjarmarsson]

Eincorn or Einkorn wheat is one of the healthiest wheat on earth specially for people with Gluten intolerance. Best tasting breads I have ever tasted .. easy digestible No knead breads.. Sour Dough breads as well from the Antique Eincorn Berrys 🙂 I Like Your method first time seeing it the hacking bit I always sprout the Berrys before drying it the grind it to flower.. I will try your method with Eincorn Thanks 🤗 ~ OneLove 🕊

[@EverythingHomemadewithRita]

Thanks for sharing!

[@EverythingHomemadewithRita]

Yes, I have. They can be about 5 mm long at max. if they are longer the bread becomes mushy and wet and just does not taste or holds together as great.

[@ZorroIsGod1]

if you want it..... to stay soft..... paint honey on cinnomen bun.... and melted butter on the other..... this will seal up the pors and will stay softer long in the fridge ......heat the honey up too... so it will thin out into the crust....

[@EverythingHomemadewithRita]

ZorroIsGod1 Thanks!

[@ZorroIsGod1]

ohh yes try using a baker blade....it's how i mix my apple fritters with in the bakery... you dice the dough/....i see its kind of long and stringy..... here is the tool you need..... you dice then pile then dice then pile then dice c.shld.net/rpx/i/s/pi/mp/29267/prod_5538025223?src=http%3A%2F%2Fm2.uxcell.com%2Fphoto_new%2F20130830%2Fg%2Fux_a13083000ux0020_ux_g03.jpg&d=931a99655519cd1e3ceb78155478fd230154ec85&hei=245&wid=245&op_sharpen=1&qlt=85

[@ZorroIsGod1]

i do like your machien you use to make the dough....lol..... just add oil salt baking powder with seeds then out comes the dough.... just perfict....

[@SamsungGalaxy-nm5qt]

Thank you so much for this! I have an Omega masticating juicer just like yours and ordered the pasta attachemnts. I made the sprouted wheat bread and it was great! Thank you! Could you do more videos using your Omega juicer? Show us how you make pasta and whatever else you do with it, besides juicing I mean and make an Omega Juicer playlist? Thank you so much! 😃👍

[@mrses44]

I can almost smell that delicious sounding bread. It's a committment, but seems like it will be worth it. Do you have the recipe printed somewhere?

[@EverythingHomemadewithRita]

mrses44 I do not have written instructions, but in the next couple of days I will make a point of writing the recipe in the description box below :)

[@EverythingHomemadewithRita]

I have added written instructions in the description box below the video!

[@mrses44]

Thank you, Dearheart!

[@mrses44]

I just copied / saved it!! Thanks.

[@zitaborba5040]

I loved the recipe. Thank so much. I will try to make my own.

[@CPC-Wanda]

I would love to know your children's names. Ocean is so pretty. I just imagine he others names would be as unique. Love your videos.

[@EverythingHomemadewithRita]

Orion, oldest son and the rest are girls...Ocean, Nova, Grace, Annika, and Meadow.

[@jolee6751]

I Love your bowls

[@EverythingHomemadewithRita]

Thanks!

[@murvinpriest317]

HOW DO WE CONSERVE THE BREAD?

[@allakorneychuk1260]

SUPER ! its very healthy ! thank you !

[@Cookingclinic]

We have wheat sprouts bread too in our cuisine."Hunza cuisine".Its more like chocolatey and sweet naturally.traditionally It is made one day before someone wedding. I may upload a video on that in future.

[@EverythingHomemadewithRita]

Cookingclinic That sounds yummy!

[@samanthaallen1856]

I just made this bread this morning. It worked beautifully. Thank you for sharing!

[@donaldwallace7522]

This is the first time seeing this Chanel I love it it's really awesome.

[@EverythingHomemadewithRita]

Thanks!

[@rtty100]

If I added some yeast would it rise some?

[@EverythingHomemadewithRita]

Dennis Baldridge I have never tried. So I really don't know what will happened.

[@eveny119]

I just watched a video on a lecture and they said yes, a little salt and yeast. But I think you have to follow the kneading and rising times, where as she just baked.

[@marthaholtquist6331]

Yes it would. I did experiment grinding the wheat with the kitchen aid attachment (it does not grind the same as the omega) but I managed to make a decent 😳 dought adding yeast and vital wheat gluten some oil and honey. Of course my kitchen aid mixer did the hard labor🤗 I imagine using the omega it will be a beautiful and tasty loaf of bread, which I would like to try. 👍

[@lilitincher4973]

Thank you! I have an Omega juicer, didn't know I could use it for my sprouted wheat!

[@EverythingHomemadewithRita]

Can't wait for you to try it out!!!

[@JS-wj3rl]

Did you ever try to add yeast and give it enough time ( say 4 to 8 hours) to rise the dough for you before you bake it ? Won't that bake like regular bread ?

[@EverythingHomemadewithRita]

John Smith Yes, you could add yeast, it would still be much heavier, but the biggest point is that it has no yeast. Yeast ed bread that is not sourdough is harder for you body to digest and holds up some of the B Vitamins. While sprouted bread is jammed backed with B Vitamins which are in the form the body can use.

[@dtrubow]

ok how about adding some starter to it and aging a few hours before baking?

[@dustystahn3855]

There is wild yeast on the grain; you have to let the dough rise before you bake it.

[@Kathleen67.]

@@EverythingHomemadewithRita Thank you!

[@robinlillian9471]

Everything Homemade: I don't see why you think yeast hurts B vitamins. Brewers yeast is known to be an excellent source of every B vitamin except B12.

[@patogden856]

Thanks Rita . Gotta have a go . Discovered that I am lectin intolerant rather than gluten ,so am going to try soaking my grains in lemon juice . Can't wait to have a try . This is inspiring XxPat nz

[@EverythingHomemadewithRita]

Sounds great!

[@rtty100]

Do I add salt or other ingredients? Would any yeast or sourdough starter make it rise?

[@EverythingHomemadewithRita]

Dennis Baldridge This is a very old fashioned bread. Its not suppose to be light and big and fluffy like commerial bread is. It's very dense and delicious with such a well rounded flavor. One slice will fill you up! It's yeast free and requires very little ingredients. You can add a little salt though, I personally don't, but that does not mean you can't! Also, you can easily add in chopped nuts or seeds and herbs or spices in the dough at the end. And dried raisins or cranberries too.

[@eveny119]

From the video, it's just a ground up whole grain? , I wouldn't have believed it would turn into bread. You mentioned Rye, Spelt *What other grains can you use? Barley? Quinoa? Farrow, Br. Rice? Can you explain the "types" of wheat that can be used , the store has Groats, Wheat berries, bulgar, nothing is labelled "whole wheat" except a bag of flour .

[@EverythingHomemadewithRita]

eveny119 You can use rye, spelt, barely, wheat. These gains for sure. other grains like millet I have not tried yet, so I have no idea how it would turn out.

[@EverythingHomemadewithRita]

eveny119 Furthermore, I have not used rice, millet buckwheat...so I can't tell you the results. Any kind of wheat will work. I get my grain straight from the farmer and I store it in Rubbermaid containers.

[@AMYGDAL12000]

I start the sourdough same time as soaking the grain (rye, Kamut, einkorn etc), which I let sprout (w/o water then) and then grind the ready sourdough in the juicer....then let it all ferment in a glass bowl - buttered and sprinkled with oat flakes etc- with lid overnight and it rises nicely ; then staying in the bowl baked 250/275 later until 190 degrees inside.....it turns out very good. I am very thankful for having found your channel, enjoying you sharing so we'll your knowledge!

[@chrisfarb]

Great tips thanks!

[@gdibenedetto9877]

my dear sweet lady!!! why why are you dumpung that precious water diwn the drain??? yiu dontv have grass that needs watering???

[@EverythingHomemadewithRita]

he butt I do that now! I feed the water to all my plants!

[@gdibenedetto9877]

I love ya!!!