In his book Bread Revolution, Peter Reinhart includes a recipe for flourless bread baked from self sprouted grains. This experiment is loosely based on that recipe.
I soaked three cups of Maine Grain rye berries for six hours. I needed 3 cups of pulp and wound up with enough for six cups.
I then rinsed the grains and and let them sit overnight. In 24 hours, a few had sprouted but not many. I rinsed again. About 36 hours after the initial soaking, the majority had sprouts. The rye did not sprout as evenly or quickly as farro.
I planned to crush the rye berries using a stone mortar and pestle to avoid the heat generated by a mechanical grinding process. However, after ten minutes of pounding, I had about a third cup of pulp. I used a coffee grinder for the rest. The output was quite coarse.
-18 oz sprouted rye berry pulp
-3.3 oz water
-1.5 oz sprouted wheat flour
– .5 oz yeast
-4 grams salt
The end result wasn’t exactly bread. Even after 24 hours, attempts to cut a slice resulted in crumbles, probably a result of using nearly 100% rye that couldn’t quite be called flour or even ground.
For my experiments, I tossed two ounces of crumbles in omelets made with two eggs and a pat of butter. Meals were eaten at breakfast with coffee and cream.
The results were surprising. Rye has a low GI and GL compared to other grains and I expected it to have less of an effect than whole wheat breads. Also, another study I’d read suggested that bread made from coarser grains may raise glucose less than bread made with finer grains.
I lost some of my data and will not repeat this experiment to recapture. The end result wasn’t very tasty and I was not sorry that it spoiled quickly.