BBD #11 one year anniversary – Bread with sprouts roundup

For the one year anniversary of Bread Baking Day I invited you to bake bread with sprouts. It seems that this was a controversial theme and only hardcore bakers dared. ;-)

I’ve got feedback of some bloggers, that they had problems with sprouting. Tanna from My Kitchen in Half Cups for example produced sprouts that smelled like the arm pit from down under place…

I have to admit my first attempt of sprouting ended on a similar way. But it can work! The following entries are the proof, okay not all. ;-)

Aparna from My Diverse Kitchen used for her bread with sprouts moong beans and black eyed beans. She loves this soft and slightly sweet bread with a nice crunch on the crust.

Boaz from Grainpower was not happy with his very moist Wheat Sprouts Bread. He wrote me: „…But, hey, not all the breads one makes have to be successes.“ He is absolutely right. I think failure is success if we learn from it.

Susan from Wild Yeast added to her amazing Sprouted Wheat Sourdough dried fruits and nuts. In addition she explains how to sprout grains.

Ulrike from Küchenlatein is a sprouting pro. She modified a tested recipe and made a Dinkel-Roggensauerteigbrot mit gekeimten Mungbohnen (Rye & Spelt Sourdough Bread with sprouted mung) beans.

Natashya from Living in the Kitchen with Puppies was feared about the theme. Of course she managed it and made a wonderful Sprouted Wheat Berry Bread in her science lab. ;-)

Jude from Apple Pie, Patis, and Pâté cloned successfully the Red Hen Baking’s „Sprouternickel“. A great bread packed with nutrients and fiber.

zainab from Arabic Bites sprouted kamut for her original sprouted wheat flat bread.

Johanna from Green Gourmet Giraffe was feared about the theme too, but through joining forces with a friend she made a Sprouted Green Lentil and Bulgar Wheat Bread. Despite some burnt tops, the bread was a great success.

Lysy from Munchkin Mail likes trying to make interesting loaves, so the event caught her eye. Indeed she made an absolute lovely soymilk bread with sprouts.

Melissa from Baking a Sweet Life sprouted an equal mix of Hard Red Wheat, Kamut, and Spelt for her outstanding Multigrain Sprouted Sourdough Bread.

Laura from The Spiced Life procrastinated and whined but at the end she made a terrific Sprouted Quinoa and Honey Bread.

Tommi from Brown Interior play around with a bread formula. The result a fantastic Sprouted Rye Sourdough.

Sarah from What Smells So Good? made a special sort of her families favourite Wheat Banana Bread. A sprouted low-fat treasure.

Pam from The Backyard Pizzeria served her mini Alfalfa sprouts and peppita breads as a pleasing and nutritional accompaniment to a soup.

Petra from Chili und Ciabatta baked with sprouts before. For the event she made a Sprouted Wheaten Bread that tastes ok but will not enter the list of her favourites.

Judy from Judy’s Gross Eats produced first two doorstops but her second attempt was successful and she ended up with a gorgeous White Sprouted Wheat Bread.

Madam Chow from Madam Chow’s Kitchen struggled with a quite sticky dough. But at the end the Flax, Sesame, and Sunflower Rye came out from the oven just perfect.

Chaosqueen from Chaosqueen’s Kitchen used for her Viererlei Gerstenbrot mit Sprossen sprouted barley grains, sprouted and malted barley flour, barley flour and beer. Of course she sprouted, malted and ground herself, the only thing she bought was the beer.

Temperance from High on the hog did two versions: Manna Bread and Whole Grain Sprout Bread. The Manna Bread was a failure and the Whole Grain Sprout Bread unfortunately didn’t meet her taste.

Marni Molina from La Vegan Loca was thinking as far outside the box as she could. The result: Summer Squash n‘ Sprouted Corn Bread. A moist bread with an interesting texture.

Sus from Corumblog wanted to use radish sprouts, but the seeds didn’t sprout but got mouldy, so she made a Flatbread with Onion Sprouts instead.

Of course I participate with a sprouted bread, too. I decided to make a hearty version of a Swiss delicacy: Zopf with mustard sprouts. An unusual but tasty bread.

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A big thank you to the brave participants!

Aparna from My Diverse Kitchen will hosting bbd #12 – check her blog on 6th of July for the unveiling of the new theme.