sprouted wheat flatbread

It sounded interesting to me. I usually buy Trader Joe's sprouted wheat bread (Look Pa! No Flour!). We love it. I thought it would be fun to try making some sprouted wheat bread, and I figured flatbread would be the easiest to start with.

Here's the recipe.

Here's what the process looked like:

After soaking overnight & rinsing, I spread them out on a cookie sheet & covered them loosely with a kitchen towel.



Each morning & night, I rinsed them & spread them out again. After about 36 hours, they sprouted.




I put them in a large bowl & mixed them with 1/4 cup of turbinado sugar & 1 tsp. sea salt. I ran them through the food processor in 3 smaller batches until they formed a sticky dough.




I greased a cookie sheet with a little butter & spread the dough out onto the cookie sheet.




After baking for about a half an hour, we had Sprouted Wheat Flatbread to enjoy.





The bread was different from anything I've ever had. Although it had a crispy crust, it was still a wet bread even when done. It was also very rich, and I could only eat about three 2" x 2" squares. But the taste was out of this world. It had a nutty sweet taste. I thought it would make a great alternative to crackers with soup. Caroline thought it would make great melty sandwiches.

I consider the initial experiment a success, though it's still not a substitute for the TJ's loaves.