[little jeremiah]

Actually I don’t know whether crushing or grinding, I thought grinding. You know the kind of “health food store” bread that is sort of chewy? There are different kinds, they usually say they’re made of sprouted wheat. But I’m sure they’re made of soaked wheat berries, if sprouted just for a few hours.

I want to try that kind of bread. Lately I make the no-knead kind using 1/4 t. yeast per 3 cups of flour, I make it times four, using ww, some white, some barley.

[JRandomFreeper]

Ah... I don't buy bread and haven't for years, except from friends with artisian bakeries (and not much of that these days), but I do know the kind of bread you are talking about.

You do actually need to sprout the wheat, but not much. It converts the starches to sugars. The rootlet should be as long as the berry or a little shorter when they are used.

Toast them if you like for added flavor.

They aren't ground wet. They are crushed dry after being sprouted.

Chewy bread comes more from conditioning than from ingredients. I can take the exact same recipe and prep it two different ways and it's either light and fluffy or dense and chewy.

/johnny

[JRandomFreeper]

Forgot to ask... Do you use eggs or fats of any kind (includes milk) in your recipe?

/johnny