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