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100 % sprouted grains? ‘Sounds great’, thought my baking heart and printed the Recipe of Reinhart’s Whole Grain Breads a couple weeks ago. This weekend I gave it a try.

I sprouted my grains as indicated. They all had cute little white tails and were pleasant to chew. I would have better kept them as a addition to my breakfast cereals instead of trying to make them into a bread.

“grind the grains into a pulp as fine as possible. If the grains warm up to much, let them rest for ten minutes and continue when cooled. A meat grinder works even better” – That’s what Reinhart wrote. I should have been an english native to know what exactly a food processor is. I tried everything, and everything failed.
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I’ve packed all my stuff, cleaned everything, thrown so much out . . . I’m moving to Basel on Sunday and I’m getting read for it! Yeyy. That’s why I stayed the whole day at home. I had to get all these rather annoying things done. Now my room looks very clean and rather empty. Well done, Salome!

Still, I had to make my day somewhat more fun, and a full day at home is perfect for bread baking. Unfortunately, I realized this just after breakfast, so I didn’t have time to get my sourdough ready.

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I’ve been dreaming of light, open-crumb breads for a long time now and especially Ciabattas, these very light but crisp Italian bread have been tempting me for quite a while. So when I found Jason’s quick Cocodrillo Ciabatta recipe and saw all the gorgeous airy breads there, I decided to give it a try. I didn’t expect to much flavorwise, because it’s a straight, rather quick dough, but I had big hopes for the crumb.

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Looking at a bread in the oven is better than any TV. Enthusiastic bakers out there - why don't you switch channel and venture a glimpse into mine?