I have given a few information on sprouts and why to sprout in my sprouted chickpea bread which you can view here.
Soaking neutralises the enzyme inhibitors present in dry grains, seeds and legumes, and starts the production of numerous beneficial enzymes. As they soak, the enzymes, Lactobacilli and other helpful organisms break down and neutralise the phytic acid. As little as seven hours soaking in water removes most of the phytic acid. Soaking, fermenting and sprouting also breaks down gluten and other difficult-to-digest proteins into simpler components that are more easily absorbed.
Sprouts are a living, enzyme-rich food, natural and low in calories. Their vitamin A content will usually double, various B group vitamins will be 5 - 10 times higher, and vitamin C will increase by a similar order. Their protein content becomes easily digestible, and rich new nutrients such as enzymes and phytochemicals are created. They contain significant amounts of bio-available calcium, iron and zinc. When a dormant seed sprouts, its starch is converted into simple sugars, and long chain proteins are split into smaller, easily digestible molecules. Sprouted beans and seeds are like a pre-digested food, one of the most enzyme-rich and nutritious foods known.
The above information about the sprouts is from here.
How To Sprout:
1 cup of whole wheat.
Soak the wheat in water for one whole night. The next day drain the water and transfer it to a clean bowl and cover it with a muslin cloth. Leave the bowl in the dark side of the room for 1 whole day, the next day you can start seeing the sprouts coming out. You can start using this sprouts for your recipes.
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern and Balkan cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including that of western Europe. The Ottomans fused various culinary traditions of their realm with influences from Middle Eastern cuisines, along with traditional Turkic elements from Central Asia.
A typical Turkish meal will start with a lentil based, followed by Pide( a flat bread) with salads and kebabs or bulgur with salad. Turkish cuisine has a range of sweet and savoury pastries. It's really fascinating to watch them making the thin pastry also yufkta with a thin long rolling pin. To read more about Turkish cuisine click here.
Makes 4 pides
For The dough:
White bread flour- 300 g
Sprouted wheat- 1/4 cup
Dried yeast- 1 tsp
Honey- 2 tsp
Olive oil- 2 tsp
Salt- 1 tsp
Warm water- 120 ml
For The Filling:
Red Kidney Beans- 1 can( 200g)
Onion- 1 finely chopped
Tomato paste- 1 tbsp
Garlic- 3 cloves finely chopped
Chilli powder or paprika- 1 tsp
Oil- 1/2 tbsp
Salt as required.
Grind the sprouted wheat in a blender. Mix with the remaining dough ingredients to make it into a smooth dough. Place the dough in a clean, oiled bowl and cover it with a cling film. Keep the dough in a warm place and let it rise for 1 to 2 hours or until doubled in size.
To prepare the filling, heat the oil in a pan. Add the chopped garlic and onions and saute well. Now add the chilli powder, salt, tomato paste and some water to make it like a gravy. Add the drained kidney beans to the gravy and roughly mash them. Take it off from heat.
Preheat the oven to 200 degree celsius. When the dough is risen, punch the air back and divide the dough into 4 rounds. Roll out each dough into a oval shape. Place the filling in the middle and fold the edges and the ends. Bake it in the preheated oven for 20 to 25 minutes.
Serve the bread warm with salad and garlic sauce or yogurt.
This recipe goes to the event Let's Sprout event by Priya's Easy N Tasty Recipes, Versatile Kitchen Bake-Off event, Yeast spotting, Wholesome Whole Foods, Vegetarian Foodie Friday, Monthly Mingle Party Treat hosted by Sara's Corner originally started by Meeta.
Along with this recipe i'm also sending my recipes Mamoul Cookie, Pide and Kunafa to the event A.W.E.D -Turkey hosted by Saveur originally started by DK of chef in you