Comments on: Wild Blueberry Bannock

By: Ren

Ren — Sun, 04 Jul 2010 06:37:53 +0000

Thanks! I purchased already-sprouted flour and used milk.

By: myrecessionkitchen

myrecessionkitchen — Sun, 04 Jul 2010 01:26:31 +0000

This sounds delicious. I think I’ll try to make some sprouted flour. Did you use kefir, water or milk?

By: Patty

Patty — Fri, 25 Jun 2010 22:50:28 +0000

Would love to try this with soaked quinoa seeds (germinated then pureed) next time I’m up north in berry land!

By: Julie

Julie — Thu, 06 Aug 2009 17:13:05 +0000

Ha, I sound like I do don’t I! The sprouted flour just changed my life so much I love passing it on when I find someone who is using soaked flour in a recipe.

By: Ren

Ren — Wed, 05 Aug 2009 00:28:08 +0000

I’ll check it out- thanks! Do you have any relationship with this company?

By: Julie

Julie — Wed, 05 Aug 2009 00:08:49 +0000

Ren,
Do you know about the essentialeating.com site. They are making the most amazing sprouted wheat and sprouted spelt flours and no need to soak as I now only use these organic flours and they bake like a dream. The greatest thing is that soaking whole grain flour doesn’t take out the bitter taste, but sprouting does so the sprouted flours have this wonderful taste. Not to mention the nutrients in sprouted flour are now in a form the body can absorb. I sprouted and milled my own flour for years and baking with them was always a challenge not to have the stuff turn out like a brick….but not so with the essential eating flours (sold by Shiloh Farms) they can be substituted one for one in a recipe. Spread the word so others can stop soaking and get a better food! And I’m off to try you recipe using all sprouted flour. Stay tuned!

By: Wardeh @ GNOWFGLINS™

Wardeh @ GNOWFGLINS™ — Tue, 04 Aug 2009 23:02:36 +0000

I can’t believe I missed this – I subscribe! Well, it is going to the printer now. :) Thanks, Ren!

By: Dink

Dink — Mon, 03 Aug 2009 13:39:54 +0000

I tried a banana bread recipe out of Nourishing Traditions and was disappointed in the result. I now know that the problem was twofold. Soaking the flour expanded the volume so the pan was filled too high, and the consistancy not great. I think if I had added more flour, as she suggests, it would have been much better.

By: Ren

Ren — Mon, 03 Aug 2009 13:00:58 +0000

Excellent! anything to share?

By: Dink

Dink — Mon, 03 Aug 2009 12:55:34 +0000

I went to the passionatemaking blog. Very helpful…she answered some questions I had. Thanks for the tip