I've often wondered...

If my favourite way of baking naturally fermented buckwheat bread would work with wheat. For those of you not familiar with the technique here is a highly recommended recipe:

https://youtu.be/8IQuDDOLoyI?si=rTOtUcwUid6RLIas

Wouldn't it be great to have a wheat recipe work with this technique. No starter needed, sprouted grains, naturally fermented, easy batter bread. So I decided to see for myself if it would be possible. 

To cut a long story short - "DO NOT TRY THIS AT HOME". 

Soaked the wholewheat grains, drained and then left them to sprout. Added in water and tried to blend it. Now where buckwheat groats blend easily into a lovely creamy batter this is not so with wheat grains even after soaking. I had an idea in my head that it would produce a similar result and instead of the gel that's formed with the buckwheat the wheat would have some sort of similar qualities with added gluten. Let me just say that even though wheat flour + enough water = a batter this is not possible with wheat grain + soaking + water. Ain't gonna happen. It almost broke my blended (because of over heating) and all you get is chalky water + bran which smells like a mowed lawn. And it goes everywhere! 

Funnily enough i've noticed from this experiment that buckwheat when ground into a flour loses it's gel like qualities when making bread from whole groats. Yet with wheat grains it's the exact opposite. Grind it into flour and you'll get the gluten to form unlike using whole berries then blending. If nothing more at least i've learned from this experiment. 

However, please do try the buckwheat version.