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Can a bread be made without wheat that doesn't have that awful smell wheatless flour has?
Wiki User
∙ 14y ago
If you are using sprouted wheat berries, which have had three days or more to begin sprouting ( look for the small white tails of the wheat sprout starting to emerge ) then grind these finely and bake immediately, you should not have a fermentation problem.
Strictly and traditionally, flourless or sprouted bread is yeast-free, possibly unleavened at all. This "cooking" process is described in The Bible, by the way. Or check "The Essene Gospel of Peace" E.B. Sczekely
At the time you be the judge that the wheat sprouts are ready; they are shaped into loaves and low-heat baked ( I recommend 200 deg. F. or less ) to preserve self-digestion enzymes. Or you may place the wafers in strong sun, or a solar oven, not to be overbaked. Which is why the berries are sprouted in the first place. Phytates in the whole wheat, must be broken down by sprout formation, in order that the bread be more readily digested by humans.
Wiki User
∙ 14y ago
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