Sprouted Whole Wheat Grains
Today i had my first sprouted Winter Red Wheat whole grains for breakfast. Well i believe in them as nutritional valuable resources for many useful vitamins, minerals, antioxidants...etc. But then i thought of them as:
1- Can i add them to my whole wheat bread recipes? And how would the dough react in terms of fermentation, oven-spring and flavor?
2- Could they be ---by any chance--- malted like rye of barley? And if yes what added value i could get into my dough? And would they be treated (malted) following the same procedure of rye or barley?
Honestly i have no knowledge about this matter.
That's why i'm asking for input on that.
Thanks in advance,