Thread: Corn sprout bread

Since we're all so enamored of sprouts here on rfc this week. . . <g>

For the record- I don't think I'd buy sprouts, but I grow my own &
like them on occasion.

I just made my first loaf of essene - essentially ground wheat sprouts
[I added sesame and pumpkin seeds] formed into a loaf and more
dehydrated than baked. I did 200F for 5 hours-- 170' for 7-8 would
probably be more traditional, from what I read.

It is actually pretty good, and I'll be doing it again. but I've
got a batch of corn sprouts going, and think it would be pretty good,
too. I can't seem to find any reference to anyone doing that
before, and I'm wondering why.

Corn is an especially sweet sprout- anybody eat corn sprouts or make
'essene' from them?

Jim