permaculture

[venaurafarm <venaurafarm@bellsouth.net>]

On 10/28/2012 1:28 PM, Frances and David wrote:

> My husband and I met at a health food collective in Winnipeg about 30
> years ago.  Have investigated much information on food, both eating

That must have been a great start for your relationship, a good 
environment, nurturing in positive directions.

> and preparation, since then. Right now, we’re excited about kamut
> sprout bread that we are making. Taking grains and soaking, then
> rinsing and letting sit in the dark for about 3 days or so until two
> sprouts are formed, is a way of altering the grain chemistry and
> nutritive content that makes it more beneficial for eating.  We take
> the sprouts and grind them down in a food processor. From there, we
> knead into loaves and let sit to ferment for several hours.
> Sourdough!  From there, we put in the oven on parchment paper at 225
> F for an hour. Then, we remove from the parchment paper and baking
> sheets and let sit on the racks of he oven with the heat off for a
> while.

This is great information and thanks. Can spelt be used this way? rye? 
barley? a mix of these + kamut? what about quinoa?

For those with wheat allergy sprouting probably won't make it edible for 
you and that includes making rejuvelac with the soaked sprouts.

LL