Tuesday, October 25, 2016


Lately I've been switching up ingredients in my usual baking routine and I have been enjoying the results immensely.

First, I cooked all the sweet potatoes from my farm share, all six pounds, and puréed them in the food processor. With the first two cups I made a batch of pumpkin bread but with, of course, sweet potato. And it was really, really good. I froze the rest of the sweet potato purée: three cups for a pie and two more cups for another batch of bread.

Today I made bread, using Legion and my usual recipe but, on a whim, I'd bought Sprouted Wheat Flour. Sprouted grains are supposed to have improved bioavailability of nutrients. So instead of the whole wheat flour I usually use, this batch was bread flour and sprouted wheat flour. And all I can say is...Whoa.

The flavor and texture are so different! The bread is softer, and moister, and it smells really rich. I might have to do this all the time. Regardless of whether or not you believe there are nutritional advantages, the taste is certainly worth it.

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