Looks wonderful! According to Chinese lab study 2019 found that just cooking grains alone neutralizes phytic acid significantly. Also most people have a specific enzyme in the stomach , some more than others that further neutralizes it even more. Also phytic acid is a very powerful antioxidant that when combined with that stomach enzyme, creates a powerful cancer cell killer, even shrinking tumors. So, even though phytic acid will bind to a few minerals in the stomach, its better than not using whole grains at all for most people. Certainly soaking grains makes the best bread ever!
Yes sir,same goes for.bean and antinutrients myths.This compounds are neutralized in cooking ,you don't have to.even.soak.the beans,if you have.pressure cookies you good to go.
I REALLY APPRECIATE THESE STEP BY STEP INSTRUCTIONS THAT YOU HAVE EXPLAINED TO US,THIS GIVES US CONFERENCE TO PLAN AND TRY IT OUT. THANK YOU VERY MUCH FOR THIS EXCELLENT INSTRUCTIONAL. 👍🏾🙌🏾👍🏾😇
This was an awesome video. I have my grains sprouting now under a damp cloth until tomorrow morning. My husband bought me a stove with a built in dehydrator and I haven’t used it yet……..so wish me luck. Great instructional video! 👍
So awesome! I knew seeing you make this, this would be a big help! I have been growing micro greens- I think a sandwich with this bread, fresh tomatoes, turkey and micro greens would be amazing.
Thank you for this video! At 25.10 when you say you add the 3tbs gluten flour to the dough, is that vital wheat gluten or unsprouted reg. wheat flour? I’m confused by that, I have the recipe which I got from your website but it says the same “gluten flour.” Can you clarify?
… so, you say you add some honey to the warm water, then the yeast and then “gluten flour”. Is that gluten flour in addition to the 7 cups you already have in the mixer? This gluten flour is the kind you buy at the store? I am so sorry to keep asking these questions, but the fact is that I love your video and I’d like to follow this great recipe. Your bread looks you good, yummy and healthy!
You’re a master. I make bread, sprouted and dried as well, but my process is a lazy one by comparison and due to that I don’t create the awesome looking loaves you do. I ladel my dough into 4 waffle irons. Waffle bread, some call it. It’s my only way to keep assured the dough will be “baked” all the way through. Also, my bread, super low maintenance, and lacking the flavor that yours would, only has a dough starter, flour, sea salt, and water. It’s pretty plain, and only the foods it’s eaten with make it palatable.
Hi, I was wondering if you'd be willing to let me come see your greenhouses? Is that even a possibility? I love how well you've put everything together! Thank you for all your hard work and detail!
G'day from Oz (Australia 🤫). A quick question, if I may... If you soak the wheat berries, before sprouting, to remove the phytic acid, why do you need to soak it all again after adding the soaked/sprouted wheatflour..?
Very concise and informative! You did a great job at explaining everything! Wish I was your next door neighbor so we could swap food and such. Have a blessed evening! 🌸That was such a cute story about your granddaughters planting that wheat seed, by the way!
Thank you!!!! I have 2 questions. Did you say 16 cups to soak and sprout? And at 19:40 are you grinding sprouted wheat or is that the regular wheat before it's sprouted? I saw in a later step where you ground the sprouted, but I wasn't sure what you used for the first grinding? I am looking forward to making this bread--I love making bread! I'm so glad you did this video it clarified questions I had when I downloaded your recipe.
Have not tried this yet b/c grocers have frozen sliced sprouted grain bread which I find gut friendly. Have you tried the flour from Einkorn ancient grain?
QUESTION: At 19:40 are you grinding sprouted wheat or is that the regular wheat before it's sprouted? I'm ready to get started, but I need clarification. Thank you.
Two years before RU-vid showed me this video…. Grr. Another thing you are doing when you soak your wheat berries and rinsing, is getting rid of residual glyphosate from the “modern harvesting” process. They are spraying wheat fields with roundup to get the wheat to harden off at a convenient time. This I think is the cause of so many people thinking they are gluten intolerant.
Thank you. It is something that my wife and I grew up with and continue. I hope these videos show others that being prepared can be done if you have a plan.
@@LDSPrepper I am a convert and really do enjoy the details you put into this video. I have been playing around with Kambucha, seeds, ferment, Kiefer for about 3 years now. I think I have almost mastered the skills to make a few loaves with your recipe. Although not yet brave enough to make bread for fast testimony Sunday haha. thank you!
I don't understand , wasn't it supposed to be sprouted grain bread . Then you added regular wheat ????? That doesn't make sense , defeating the purpose of the benefits of sprouted flour .
