Silk Naturals

I make bread with the Artisan Bread in 5 method in my Dutch Oven. It is fantastic. But I do use unbleached flour. There might be a little tweaking that needs to be done for sprouted flour. I use the same dough for pizza and flatbread. My kids and hub love flatbread sandwiches. It might be a good way to get a hot sandwich.....

Erm... you guys know that in the UK when things sprout, they are generally considered 'off' and get binned! We are sooooo far behind you guys for being educated about healthy food choices - it's fascinating sitting in on threads like these. We have bread choices... um, white, brown, brown with bits on the outside... you get the idea?

I worked in a wholefood cafe once, many years ago, and I remember the chef trying to sprout chickpeas or some such. The concept just did not go down at all well. Maybe it's the Scottish diet and lifestyle whereby most things come floured, sugared or fried. (If it comes with all three, it's a result!)

I am a keen baker though, so all tips surfacing on this thread will be a pleasure to try out (once I figure out what the ingredients are!). Keep it coming!

Thanks for the input, ladies! Now I really have to do this! I keep getting into more and more hobbies, I'm turning into such a homemaker, my gramma would be proud