Bread from germinated wheat: the benefits and harm, cooking at home

For the manufacture of bread products in the food industry, live yeast cells are widely used, which are able to ferment sugar, but most manufacturers prefer to use an artificial version of this product. As it turned out, their composition can include a lot of harmful chemical additives and even saprophytes mushrooms, which, in fact, are rotten. One can imagine what effect this dough can have on the body. Perhaps that is why many are thinking about baking bread with their own hands from germinated wheat grains.

Wheat grain, germinated to the state of sprouts, is considered not only dietary, but also a medical product, as it contains a lot of nutrients - vegetable proteins, sugars, vitamin substances, fiber. The presence of active, living elements ensures maximum digestion and digestibility. Bread on the basis of sprouts will be really natural, and besides, nourishing, not causing bloating and heaviness in the stomach, unlike bakery products of industrial production.

The use of products from sprouted wheat:

• accelerates metabolic processes;
• replenishes the body's reserves of valuable substances and energy;
• helps to cleanse the vascular walls of cholesterol, thereby restoring blood circulation;
• in the presence of high concentration of sugar, reduces its level;
• improves digestion of food and its absorption in the small intestine;
• reduces oxidative processes, slowing aging;
• strengthens the body's defenses;
• normalizes the intestinal microenvironment;
• beneficial effect on the hair and epidermis;
• improves the function of the heart muscle and brain;
• prevents the appearance of tumors and produces an absorbable effect, if any;
• restores the hormonal, musculoskeletal and reproductive systems;
• helps with lipid metabolism disorders;
• due to the content of chlorophyll, in its composition similar to hemoglobin, wheat germ bread is recommended for patients suffering from iron deficiency anemia.

Even such a useful product can cause harm and have a negative effect if it does not comply with the conditions of its use.

Absolute contraindications for use are the following diseases:

• permanent diarrhea;
• peptic and duodenal ulcers;
• Celiac disease is a pathology of the small intestine, arising from the lack of gluten-splitting enzymes.

In general, such food is rather unusual for a person who has never consumed it, and at first it can cause him a number of unpleasant manifestations in the form of dyspepsia. Side effects in this case are expressed in epigastric pain, increased gas formation, bowel disorder. Close attention should be paid to the choice of seeds for germination - you should use only environmentally friendly raw materials that do not contain chemicals.

Low-calorie healthy bread can be prepared at home, but first you need to know how to germinate wheat grains. Buying wheat for germination is better in the pharmacy chain, so you can avoid buying low-quality raw materials.

You should immediately prepare a flat tray, a dense piece of cotton, you will need clean water, preferably filtered.

The germination process is as follows:

• raw materials, previously cleaned from small litter and damaged grains, are washed;
• fits into the pan and filled with water (+ 30-35 degrees);
• for ripening, you need to cover the tank with cotton and hold it for several hours; you can do it in the evening to wash the grains again in the morning;
• well, if it is light in the room, but you cannot allow the direct rays of the sun.
• thin green stalks appear around the fourth, fifth day, and they can already be used.

Appetizing bread is quite possible to make their own hands without flour and yeast. There are different cooking options, including without baking.

The most popular option is considered to be the use for baking the leaven of their wheat grains, germinated in advance.

• Fermentation requires a yeast-free ferment from a cup of flour and water — it must be thick and viscous. The mixture is kept for three days before the appearance of bubbles - this means that the composition is ready.
• Sprouts are thoroughly crushed, mixed with fermented mass, mixed until a homogeneous mixture together with a sweetener, salt and ordinary water.
• A sheet of parchment is put in the mold and the resulting dough is sent there. From above it should be covered and removed before raising (it will increase in volume by one and a half times within 7-8 hours).
• The rising dough is baked at 180 degrees in the oven for an hour.

You can make flour from sprouted grain - in this case you will need to give it for germination one day in the summer, and a couple of days in the winter. Then the seeds are dried in the oven at forty degrees for about 3 hours. After that, several times crushed using a mill. Prepare the dough on sourdough flour and water, then bake, as in the first embodiment.

The recipe of preparation in the bread machine provides for the preparation of a fermentation mixture of water and flour, sprouted wheat. You will also need some flax seed, salt and cumin. The bread product is prepared in the same way, baked in the bread maker under the yeast dough mode.

An excellent option is raw bread with sprouts, ground cumin, kelp, dried dill, cumin seeds and sunflower seeds. It is very important that the grinding was fine. Then they simply mold from the resulting mass a loaf that is ready to eat. For the appearance of the crust, you can use the dryer for vegetables and fruits.

See the next video for more details on how to germinate wheat.