Whole Grain Pumpkin bread

(Soaked in a Fermented medium to break down the phytic acid)

First I soaked ~1 1/2 cups Hard red winter wheat in water kefir (enough to cover) and 2 tbsp Apple cider vinegar (I added the vinegar because I recently took my kefir grains out of the freezer so I wasn’t confident they were active enough). Soak 12-24 hours.

Pour out water kefir into compost pile. Spread wheat berries onto a dishtowel and let dry. If you have a dehydrator, you can use it. You can also put into the oven on a low setting to dry. Grind the dry wheat berries.

Recipe—makes 1 9×5 inch loaf:

1 ½ cups flour

1 ½ tsp ground cinnamon

1 tsp baking soda

1 tsp salt

1 tsp ground ginger

½ ground nutmeg

¼ tsp ground cloves

1 cup pumpkin puree

1 cup liquid (milk, water kefir, whey, water, etc.)

6 tbsp butter

2 eggs

 

Mix all dry ingredients. Add liquid and pumpkin. I like to add water kefir with the pumpkin puree and let sit a few hours so that the microbes can do some magic. Melt the butter and mix it into the dough along with the eggs. Preheat oven to 375 F and bake approximately 1 hour.

 

 

 

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