Küchenlatein

Winter has come back, just in time with the meteorological beginning of spring. So I am glad to have something sprouting and growing on my window sill: sprouts, this time mung beans. They are healthy, taste sweet and grow fast. 125g of sprouted mung beans the vitamin A content of one lime, the vitamin-B1-content of one avocado, the vitamin-b2-content of one apple and the vitamin-C-content of one pine apple.

So I added all my sprouts (three different kinds) to a bread dough and got the mega-vital sourdough bread with sprouts. Sprouts increases the fiber content, decreases the carbohydrates and add some extra vitamins and calcium.


Delicious! A perfect base for a sandwich. For example a cheese sandwich.


Here's the recipe, for more method pics see here.

-==== REZKONV-Recipe - RezkonvSuite v1.1

Title: Mega-vital Sourdough Bread with sprouts
Categories: Bread, Rye sourdough, Sprouts
Yield: 1 Recipe



============================== SPROUTS ==============================
1 tablesp. Mung beans
1 tablesp. Alfalfa, lentils, mustard, mung beans
1 tablesp. Sesame

============================== STARTER ==============================
475 grams Whole-spelt flour
475 grams Whole-rye flour
550 ml Water luke warm
100 grams Rye-starter 100 % hydration

=============================== DOUGH ===============================
150 grams Whole-spelt flour
150 grams Whole-rye flour
150 grams Water
40 grams Salt
1 tablesp. Caraway seeds, ground
1 tablesp. Coriander seeds, ground

============================== SOURCE ==============================
modified recipe from
http://www.top-getreidemuehlen.de/rez_brot2.shtml
-- Edited *RK* 03/03/2006 by
-- Ulrike Westphal

Sprout the sesame for 2 days, the other seeds for 3 days.

Prepare the sourdough and ripen for 8 to 10 hours.

Add all the ingredients - except the salt - to the mixing bowl and
roughly mix together and let rest for 20 minutes.

Add the salt and knead until the dough is proper developed. I did it
15 minutes by hand. You'll get a firm, slightly sticky dough. Give
the dough onto a greased work-surface and cover with plastic.

Bulk fermentation about 1,5 hours, fold the dough after 20, 40 and
60 minutes.

Divide the dough into two pieces, about 1100 g each, shape into oval
loaves, place them into floured bannetons and cover or give them
into a plastic bag.

Let the dough proof about 75 to 90 minutes.

Heat oven to 250°C. Transfer the loaves on a peel. Slash lengthwise,
load the bread and reduce the heat to 200 °C. Bake for about 45
minutes.

=====



Tagged with: weekend herb blogging

Küchenlatein für die Kartoffelschiffchen mit Sprossen.


Schnief, schnaub, Taschentuch wegleg, tock, tock, Stille:

Liebes Publikum,

ich danke allen, die mitgekocht und mitgestimmt haben.

Diesmal gilt der Dank besonders Mutter Natur, die es trotz aller Bemühungen der Menschheit, die Umwelt zu zerstören, immer wieder schafft, sich durchzusetzen!

Ich bin wieder überwältigt ... zu Tränen gerührt.... schon der 2. Oscar in meinem Blog!

Tiefes Verneigen, verlegener Abgang unter tosendem Applaus.
(Wo bewahrt man die eigentlich auf, wenn man keinen Kamin hat ?)