Sprouted Wheat Banana Bread |
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Prep Time: 0 Minutes Cook Time: 80 Minutes |
Ready In: 80 Minutes Servings: 10 |
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You've heard of sprouted wheat bread, right? Well, how about this! This was a total fluke of my imagination - I had entries for two blog events coming due and no need for a ton of bread lying around, so I did the next best thing - banana bread! Read more ! It freezes beautifully and is full of fibre and nutrients. The texture is dense and moist like any good banana bread, but with a delicious hint of nuttiness from the wheat berries. This takes a while to do, but it's a special sort of bread! Delicious warm (or toasted!) with some honey butter :-). Ingredients:
1/3 cup wheat berries |
1 1/2 cups whole-wheat pastry flour |
2 tsp baking powder |
1/2 tbsp cinnamon |
1/2 tsp ground ginger |
1/4 tsp salt |
1/2 cup brown sugar |
4 large over-ripe bananas, mashed |
1/3 cup unsweetened applesauce |
1 tbsp canola oil |
1/2 tbsp vanilla (use the real stuff if you can!) |
Directions:
1. Soak wheat berries in cool water for 8 hours. Drain, rinse and drain again.
2. Put the wheat berries in a sprouting container (a jar covered with mesh or pantyhose works) and place it in a cabinet or closet out of sunlight.
3. Rinse your wheat berries and drain them thoroughly every 8 hours for 2 days.
4. Bring a small pot of water to a boil.
5. Add sprouts, reduce heat and simmer for 30 minutes. Drain.
6. Transfer sprouts to a blender or small food processor and puree almost smooth (you won't get a perfect puree - trust me!). Set aside.
7. Preheat oven to 350 degrees, and grease a loaf pan.
8. In a large bowl, combine flour, baking powder, cinnamon, ginger and salt.
9. In a separate bowl, mix wheat berry puree, brown sugar, mashed bananas, applesauce, oil and vanilla.
10. Add to the dry ingredients, stirring until just blended.
11. Bake for 50 minutes, or until a knife inserted in the middle comes out clean.
12. Cool in pan 10 minutes before turning out to cool completely.
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