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Author Sees Challenges, Rewards, Of Baking Bread With Sprouted Grains

September 21, 2014: 12:00 AM EST
A cookbook author and university faculty member believes there are definite challenges to baking bread with sprouted flours and grains. But also definite rewards. According to Peter Reinhart, author of a new book, “Bread Revolution”, sprouted whole grains – whether wheat, rye, oats, quinoa, etc. – are fundamentally more nutritious than processed grain. Flours made from sprouted grains are naturally sweeter because their own enzymes break the endosperm starches into simple sugars. Reinhart says the challenge for bakers is to preserve enough of the gluten during the sprouting process, especially in wheat and rye, to maintain structure needed for dough. “Now we finally know it can be done and how to do it,” he says.
Michelle Locke, "Rethink baking with sprouted grain", Southeast Missourian (AP), September 21, 2014, © The Associated Press
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