sprouted flour, whole grain flour, sprouted grain, organic grains

Sprouted Flour Recipes

To Your Health Sprouted Flour Co. believes in the traditional practice and artistry of preparing whole foods as God provided them to us to eat. Your favorite bread recipes – from batter breads, artisan, and sourdough will work beautifully with our flours and we’ve included a great bread machine recipe for you folks on the go.

We hope you enjoy making these yummy breads and baked goods as much as
we do here at To Your Health Sprouted Flour Co.

We’d love to share your favorite recipes as well. Let us know if you have one you’re especially fond of and we may post it here on our website.

Your bread-making experiences and comments are welcomed. Let us hear from you.

Peggy Sutton
Owner,
To Your Health Sprouted Flour Co.

  1. Amber’s Sprouted Flour Sandwich Bread Recipeopen in new window icon
  2. Einkorn Shortbread Biscuitsopen in new window icon
  3. Gluten-Free Banana Breadopen in new window icon
  4. Peggy’s Sweet Cream Pound Cakeopen in new window icon
  5. Rick’s Rocking Gumboopen in new window icon
  6. Sally Fallon’s Pancakesopen in new window icon
  7. Simple Guide To Bake Your French Breadopen in new window icon
  8. Sprouted Flour Biscuitsopen in new window icon
  9. Sprouted Flour Browniesopen in new window icon
  10. Sprouted Flour Muffinsopen in new window icon
  11. Sprouted Flour Pie Crustopen in new window icon
  12. Sprouted Flour Pizza Crustopen in new window icon
  13. The Kendrick Family Einkorn Biscuit Recipeopen in new window icon
  14. TYH’s Bread Recipeopen in new window icon
  15. TYH’s Sprouted Crackersopen in new window icon
  16. Wild Sourdough Breadopen in new window icon
  17. Yeasted Buttermilk Breadopen in new window icon
  18. Yummy Chocolate Chip Cookiesopen in new window icon

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1. Amber’s Sprouted Flour Sandwich Bread Recipe

(Simple and GREAT Recipe for Bread Machine!)

1 ½ cups warm water
1 ½ teaspoons salt
¼ to ½ cup honey (can use as little as 1 tablespoon)
3 tablespoons vital gluten (optional)
4 cups sprouted flour
1 packet dry active yeast

  • Add all ingredients to bread machine in order listed.
  • Set machine on wheat/light/1.5-lb loaf.

2. Einkorn Shortbread Biscuits

Ingredients:

  • 100 grams ( 1 cup) of Sprouted Einkorn
  • 100 grams  (7 Tablespoons) of butter
  • 50 grams (1/3 cup) coconut sugar
  • 50 grams (1/3 cup & 1 Tablespoon) coconut flour
  • 1 Tablespoon ground vanilla
  • A Sprinkle of Salt

Preheat oven to 325

Step 1:  Combine dry ingredients
Step 2:  Cut butter into inch cubes
Step 3:  Rub or Cut the butter into the dry ingredients
Step 4:  Knead briefly into a dough (Don’t over mix.)
Step 5:  Roll out 1/2 inch thick.
Step 6:  Use biscuit cutter or cut into shortbread fingers.
Step 7:  Bake at 325 for 15 minutes or until they are a pale golden brown.
Step 8:  Cool on a rack and sprinkle with coconut sugar or toasted almonds.  (Optional).
Step 9:  Enjoy!


Recipe from Rosie at Culture Club 101, Pasadena, CA  www.cultureclub101.com

3. Gluten-Free Banana Bread

  • 1 cup boiling water
  • ½ cup chopped dates
  • 4 large eggs
  • 2 cups mashed, over-ripe bananas (about 4)
  • ¾ cup maple sugar (or sweetener of choice)
  • ½ cup unsweetened applesauce
  • 1 teaspoon vanilla
  • 1 ½ cups organic sprouted brown rice flour
  • ½ cup organic sprouted sorghum flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ teaspoon ground nutmeg
  • 1/3 cup melted butter
  • ½ cup chopped walnuts or pecans
  1. Preheat oven to 350 degrees. Pour boiling water over dates in a small bowl. Let stand 10 minutes. Drain and pat dry.
  2. Lightly beat eggs in a large bowl. Whisk in bananas and next 3 ingredients until blended.
  3. Stir together sprouted brown rice flour and next 4 ingredients in a small bowl. Gently stir flour mixture into egg mixture, stirring just until blended. Gently stir in melted butter, walnuts, and dates. Spoon mixture into a well-greased 9x5” loaf pan.
  4. Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack and cool completely before slicing.

4. Peggy’s Sweet Cream Pound Cake

  • ½ pound organic butter, softened
  • 3 cups sucanat,coconut sap sugar, or maple sugar
  • 6 large eggs, preferably pastured
  • 1 Tbsp. vanilla extract
  • 3 cups sprouted wheat flour (sprouted brown rice flour works well, also)
  • 1 cup heavy organic cream
  • 1 teaspoon aluminum-free baking powder
  • Pinch of sea salt

Cream butter and sugar until creamy. Add eggs, one at a time, blending well after each addition. Blend in vanilla. Stir baking powder into flour. Add cream and flour mixture alternately, beginning and ending with flour. Pour into a buttered and floured bundt pan and bake at 325 degrees for 1 ½ hours.

5. Rick’s Rocking Gumbo

(Don’t let the length of the recipe discourage you. This is the best gumbo I’ve ever eaten and easy to make.)

Shrimp Stock

  • 2 pounds large shrimp, with heads and tails
  • 1 medium yellow onion, halved
  • 2 bay leaves
  • 1 tablespoon thyme
  • ¼ teaspoon cayenne (1/8 tsp. for less heat)
  • 2 tablespoons Old Bay seasoning
  • 2 lemons halved and squeezed (I use 4 tablespoons lemon juice)
  • 2 ½ quarts cold water (I use 1 ½ quarts water and 1 quart chicken stock)

Gumbo

  • 1 stick butter (1/2 cup
  • ½ cup sprouted wheat flour
  • 2 medium yellow onions, chopped
  • 2 celery stalks, chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, finely chopped
  • 1 1-lb. bag of frozen sliced okra (or fresh)
  • 1 teaspoon sea salt (I use 1 ½ teaspoons)
  • ¼ – ½ teaspoon cayenne pepper (1/8 tsp. for less heat)
  • ½ teaspoon Old Bay seasoning
  • 1 15-oz. can diced tomatoes, drained
  • 3 bay leaves
  • 1 tablespoon thyme
  • 1 tablespoon gumbo file’
  • 2 quarts shrimp stock
  • 2 pounds peeled raw shrimp
  • 1 pint raw oysters
  • 2 lbs. frozen crawfish tails (I use 8 oz. lump crab meat and 1 ½ lbs.
    raw grouper, cut into cubes
  • 1 lb. smoked sausage, sliced
  • 4-6 cups cooked sprouted brown rice
  • Lots of chopped green onions and flat-leaf parsley (to sprinkle on top)

To make shrimp stock:

Peel the shrimp and toss the heads and tails into a large stock pot. Refrigerate the peeled shrimp until ready to put into the gumbo. Add the onion, bay leaves, thyme, cayenne pepper, Old Bay and lemons (or juice) to pot. Cover with 2 ½ quarts water (or water and stock), allow the liquid to slowly come to a boil, then lower the heat. Gently simmer for 45 minutes uncovered, skimming any foam off that rises to the top of pot. Strain the stock into another pot to remove the chunky solids.  At this point you should have about 2 quarts of broth to use in the gumbo. Cool until needed.

To make the gumbo:

You must start with a roux base, so melt the butter over medium-low heat in a large Dutch oven or other heavy bottomed pot. Add flour, stirring constantly with a wooden spoon or whisk, to prevent lumps. Cook the roux until it is the color of walnuts, and smells equally nutty. This should take about 5-7 minutes. Add the onions, celery, bell pepper, garlic and okra, and season with salt, cayenne and Old Bay. Mix in the tomatoes, bay leaves and thyme, and cook for about 5 minutes, stirring until the vegetables are soft. Pour in the cooled shrimp stock and stir until mixture is well blended. Bring the mixture to a boil, add sliced sausage, and reduce heat to simmer for 45 minutes, stirring occasionally, until the gumbo darkens slightly and thickens. Toss in the shrimp, oysters, and crawfish tails (or crab and grouper). Cook another 10-15 minutes and taste. If seasoning needs to be adjusted, do so now.

To serve:

Ladle the gumbo into a shallow bowl and pile rice in the center. Sprinkle with gumbo file, green onions and parsley. Enjoy with lots of crusty French bread, butter and hot sauce at the table.

 

Image Source: Wikipedia.

6. Sally Fallon’s Pancakes

(From “Nourishing Traditions”, by Sally Fallon Morell)

2 cups whole grain flour (spelt or wheat)
2 cups buttermilk, kefir or yogurt
2 eggs, lightly beaten
½ teaspoon sea salt
1 teaspoon baking soda
2 tablespoons melted organic butter

  • Soak whole grain flour in buttermilk, kefir or yogurt in a warm place
    for 12 to 24 hours. (Those with milk allergies may use 2 cups filtered
    water plus 2 tablespoons whey, lemon juice or vinegar in place of undiluted
    buttermilk, kefir or yogurt.
    )
  • Stir in other ingredients and thin to desired consistency with water.
  • Cook on a hot, oiled griddle or in a cast-iron skillet. These pancakes
    cook more slowly than unsoaked flour or white flour pancakes.The texture
    will be chewy and the

    taste pleasantly sour.

  • Serve with melted butter and maple or sorghum syrup, raw honey, berry
    syrup, or apricot butter.

NOTE: When using sprouted flour, it’s not
necessary to soak flour in buttermilk, but will add to leavening and taste.

7. Simple Guide To Bake Your French Bread

Makes 2 pounds of dough. Great for baguettes. Recipe by Emily Buehler in folk school baking class. I measure by grams and make fabulous baguettes every time!

Poolish:
Sprouted Wheat Flour – 193g or 1 ¾ cups
Water – 193g + 6 tablespoons or 1 ¼ cups
Yeast – pinch or ¼ teaspoon

Dough:
Sprouted Wheat Flour – 387g or 2 ½ cups
Poolish – all
Water – 213g or 1 cup
Yeast – 3g or ¾ teaspoon
Salt – 12g or 2 teaspoons

  • Mix poolish the night before (it rises for 12-14 hours in 70 degree room). Cover well with plastic wrap.
  • Mix dough (using glass, ceramic, or stainless bowl).
    1. 1. Weigh out water separately
    2. 2. Weigh flour, measure yeast and mix into flour
    3. Add poolish and most of water; rest of water depends on dough stickiness.

    (lean toward sticky). Blend ingredients enough to get all of flour incorporated.

  • Let dough sit for 30 minutes (this is called autoleasing). Cover dough with plastic wrap to prevent drying.
  • Remove dough from bowl onto floured counter or kneading board. Pat down to pop bubbles. Sprinkle salt onto dough.
  • Knead dough until strong but flexible(Windowpane test is a good indicator. See baking tips for this month). This will take 12–15 minutes by hand.
  • Oil your cleaned bowl and place dough (turn to coat both sides) into it. Cover with plastic wrap and let rise until poofy (about 1 hour for 75 degree dough).
  • (Optional step) Place dough on kneading board and punch down . Fold 4 times (don’t knead) and place back in bowl for 2nd rise (about 1–1 ½ hours).
  • Preheat oven to 500 degrees. For best baking results let oven preheat for 1 hour, especially if you’ve placed a baking stone (pizza stone) in oven.
  • (Optional step) Divide dough in half and pre-shape into baguettes. Cover and let them rest until relaxed (about 15–20 minutes).
  • Shape dough (final tightening of dough into baguette shape).
  • Place baguettes onto parchment lined baking sheet. Cover and rise somewhere warm until full of gas (about 45 mintues).
  • Score (cut) the dough and steam it by wetting the surface (I use a spray bottle of water).
  • Quickly put dough into oven and turn temperature to 460 degrees.
  • Bake 20-25 minutes. DO NOT open oven door for first 15 minutes.
  • At 20 minutes test for doneness by inserting a thermometer into center of bread. Should read 190 – 206 degrees.
  • Remove bread from oven. Immediately transfer to a cooling rack and let cool before slicing.

8. Sprouted Flour Biscuits

3 ½ cups organic sprouted flour
2 cups whole organic buttermilk (maybe a little less)
4 T. organic butter or lard, melted
1 ½ tsps. sea salt
2 tsps. aluminum-free baking soda

  • Mix sprouted flour with buttermilk by hand, in electric stand mixer
    or food processor.
  • Add remaining ingredients and blend until smooth dough forms. Do not
    overwork the dough.
  • Remove dough to a well-floured pastry cloth or table sprinkled with
    additional sprouted flour to prevent sticking.
  • Flour rolling pin. Roll dough to about 3/4-1 inch thickness.
  • Cut biscuits with a biscuit cutter or glass and place on a buttered
    baking sheet.
  • Bake at 350 degrees for about 40 minutes or at 300 degrees for about
    20 minutes if using a convection oven.

9. Sprouted Flour Brownies

3 cups organic sprouted flour
2 cups organic buttermilk
12 tablespoons organic butter, softened
1 ½ cups organic sucanat (can substitute rapadura or organic sugar)
4 eggs, lightly beaten
1 tablespoon vanilla
1 tablespoon chocolate extract (optional)
1 tablespoon aluminum-free baking powder
1 teaspoon sea salt
¾ cup organic cocoa powder (can substitute carob powder) Crispy pecans or walnuts, chopped

  • Mix sprouted flour and buttermilk into a dough by hand, in electric
    stand mixer or in food processor. Set dough aside.
  • Place softened butter and sucanat in large bowl or bowl of electric
    stand mixer and cream. Add eggs, vanilla and chocolate extract.
  • Blend well.
  • Add baking powder, salt and cocoa powder and mix well.
  • Pull dough into small pieces and add to bowl. Blend all well.
  • Spoon batter into a 9×13 Pyrex dish that has been buttered and floured.
  • Sprinkle top generously with chopped nuts.
  • Bake in a 350 degree oven for about an hour or until a toothpick comes
    out clean.

NOTE: You may need to experiment with oven temperatures and time. We use a convection oven at 300 degrees for 50-55 minutes.

10. Sprouted Flour Muffins

(Makes 2-2 1/2 dozen muffins)

4 organic or free-range eggs, lightly beaten
2 cups organic sucanat (can use rapadura, organic sugar, or maple sugar)
2 teaspoon aluminum-free baking soda
1 cup cold-pressed extra virgin olive oil
2 cups organic whole buttermilk

Preferred variation ingredients (see below)

2 cups organic sprouted flour
3 cups organic oat bran
2 cups organic wheat bran
1 cup organic flax meal
2 tablespoon aluminum-free baking powder
1 teaspoon sea salt

  • Place eggs in large bowl and lightly beat.
  • Add sucanat and baking soda and mix well.
  • Add olive oil and mix well.
  • Add buttermilk and variation ingredients. Mix well.
  • Add remaining ingredients and blend well.
  • Line muffin pans with parchment liners and scoop batter evenly into
    liners (a large ice cream scoop works great).
  • Bake at 350 approximately 40 minutes or until toothpick comes out
    clean.

NOTE: In a convection oven, bake at 300 degrees
for about 27-30 minutes.

Our favorite variations:

Orange Cranberry – 4 organic oranges
(not navel) pureed in food processor, peel and all; 2 cups organic sweetened
cranberries.

Marathon – 4 large or 5 small bananas
mashed with 1 cup pureed dried plums, and 1 cup chopped walnuts.

Sunshine – 1 15 oz. can organic crushed
pineapple, 2 cups grated organic carrots, 2 tablespoon ground organic
ginger.

11. Sprouted Flour Pie Crust

(Makes dough enough for 1 8-inch fluted pie)

1 cup organic sprouted flour (Sifted sprouted flour makes a flakier crust)
1/4 teaspoon sea salt
1/3 cup cold organic butter
1 tablespoon whole organic or raw milk
2 tablespoons filtered water

  • In a bowl, stir together sprouted flour and salt.
  • Using a pastry cutter or fork, cut butter into flour and blend until
    mixture resembles

    coarse crumbs.

  • Add liquid to crumb mixture. Dough will still be crumbly.
  • On a lightly floured surface, knead until dough is smooth, adding
    a little flour as needed to prevent sticking.

12. Sprouted Flour Pizza Crust

1 1/8 cups water
3 tablespoons olive oil
3 cups sprouted flour
2 tablespoon vital gluten (optional)
1 1/2 teaspoons sea salt
1 1/2 teaspoons honey
1 packet dry active yeast
2 tablespoon dried herbs of choice (optional)

  • Place all ingredients in a large bowl or food processor and mix
    well.
  • Remove the dough from the bowl and knead it into a ball on a lightly
    floured surface.
  • Coat the bowl with olive oil; place the dough back in the bowl and
    turn it once to coat with oil.
  • Cover the bowl with a dish towel and let it stand for 30 minutes or
    until the dough doubles in size.
  • Place it on a greased baking pan and add your toppings.
  • Bake 8-12 minutes at 500 degrees.

13. The Kendrick Family Einkorn Biscuit Recipe

  • 3 cups sprouted einkorn flour
  • 3 teaspoons baking powder
  • 2 teaspoons salt
  • 4 Tablespoons butter or lard
  • 1/8 teaspoon baking soda
  • 1 cup thin villi culture yogurt (can substitute buttermilk, cultured milk, or kefir)

Preheat oven to 375 degrees.

Step 1.  Mix together flour, salt and baking powder.  You can sift it into a bowl, or you can just put in the bowl and whisk together well. (If you prefer to use a food processor, you first put in dry ingredients and pulse a couple of times for 5 seconds each time.)
Step 2.  Cut or rub in 4 Tablespoons butter or lard until it’s a small seed like consistency. (You can also cut this in with a Food Processor as well.)
Step 3.  Put 1/8 teaspoon baking soda in the bottom of a glass measuring cup.  Add the 1 cup of thin yogurt, buttermilk or cultured milk and stir well – until you can see the bubbles on the top, which means that the soda and the liquid have begun to act with each other.
Step 4.  Mix the liquid into the dry ingredients stirring to mix well, but not over stirring. (If you use the Food Processor, do not over mix).
Step 5.  Turn the dough out on floured parchment paper.  Roll out lightly and cut with a biscuit cutter.  (Yes, you can use a glass or a mason jar — only it presses the dough down so your biscuits may not rise as high.  Also remember to flour your cutter before each cut.)
Step 6:  Bake in a 375 degree oven for about 15 to 20 minutes.  They will brown lightly on top.
Step 7:  Enjoy with butter, honey, jam, or with eggs, sausage and sausage gravy.
This recipe for sprouted einkorn flour was submitted by Suzanne of www.realfoodlifestyle.com . Suzanne is a fan of To Your Health Sprouted Flour Co. and has designed several great recipes using our sprouted flours, including some that are GAPS friendly. Here’s Suzanne’s history behind her biscuit recipe:

Country Biscuits — a 200+ Year Old Tradition Revived w/ Einkorn

In the 1780′s, the Revolutionary War having been won, Patrick Kendrick Sr., his wife and family and members of the Horton family moved 400 miles from Stafford, VA. to the Southwestern part of the Appalachian mountains in the Clinch Valley. The log cabin they built was a part of the home I grew up in during the 1950′s and 60′s.  It’s where I developed my love of real food, gardening, raw milk, homemade butter, buttermilk and biscuits - Most of all biscuits. On Sundays, my grandmother, Corrie, would make biscuits and I stood right there watching her every  move.  Sometimes she would let me sift the flour and dry ingredients, sometimes I got to stir the dough.  Always, I got to taste it. I love raw dough, and can tell from one taste whether the end product will turn out. It all started there with little bits of dough from the blue and white enameled metal bowl that was our “biscuit bowl”.

Corrie learned to make biscuits from her mother, and the tradition has been carried forward from mother to daughter or granddaughter.  As far as I know, the roots of this recipe probably go back before the 1800′s.

14. TYH’s Bread Recipe

(Makes 1 large, or 2 small loaves)

This is a great batter bread that will result in a wonderful bread for slicing and toasting. Not suitable for sandwiches. If your dough runs on the dry side, increase your liquid 2 tablespoons at a time until you get the consistency you want.

  • 3 cups organic sprouted flour ( you can use gluten containing or gluten-free flour)
  • 2 cups organic whole buttermilk (can substitute water or non-dairy liquid of choice)
  • 3 eggs, lightly beaten
  • 1 teaspoon sea salt
  • 1/3 cup raw honey
  • 2 teaspoons aluminum-free baking soda
  • ¼ cup organic butter, melted

Mix flour and buttermilk into a batter  by hand, in electric stand mixer or in food processor. Thoroughly blend in remaining ingredients. Pour into a well-buttered and floured loaf pan. Bake at 350 degrees for 1-1 ½ hours, or until a toothpick comes out clean. NOTE: You may need to experiment with oven temps and time. You can tent the loaf tops with foil and lower temp to 325 degrees for a longer baking time if center is doughy and tops brown before center is done.

Our favorite flavors:

Apricot Almond – add 1 Tbsp. almond extract, 1 tsp. vanilla extract, ½ tsp. apricot oil (optional), ½ cup chopped organic, unsulfured apricots, and sprinkle top of loaf with sliced, organic crispy almonds before baking.

Cinnamon Raisin – add 2 heaping Tbsp. organic ground cinnamon, 1 Tbsp. vanilla, 1 tsp. Cinnamon oil (optional), and 1 cup organic raisins

Lemon Poppy Seed – add 1 ½ Tbsp. lemon flavoring, 1 tsp. vanilla, 1 Tbsp. powdered organic lemon peel, 1 tsp. lemon oil (optional), 1 Tbsp. organic poppy seeds

Rosemary Walnut – add 1 ½ tsp. ground organic rosemary, 1 ½ tsp. whole organic rosemary, and ½ tsp. ground organic sage. Sprinkle top of loaf with chopped, organic crispy walnuts before baking.

Herb Loaf – add 1 ½ tsp. organic dill, 1 tsp. organic tarragon, ½ tsp. each organic oregano, basil, and thyme.

15. TYH’s Sprouted Crackers

5 cups organic sprouted flour
2 1/4 cups organic whole buttermilk or yogurt
1/2 cup organic unsalted butter, melted
1 tablespoon aluminum-free baking powder
2 teaspoon sea salt

  • Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms. Add melted butter, baking powder, salt, and flavoring (see below). Blend well.
  • Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface.
  • Using a knife or pizza wheel, cut crackers into squares.
  • Place close together on a lightly buttered baking sheet and place in oven on lowest possible temperature
    (around 150-200 degrees).
  • Leave in until completely dried (several hours). Will be crispy and yummy.
  • For older ovens, if your lowest temp is 200 degrees, prop door open very slightly (less than 1 inch)
    and dry at least over night.
  • Food dehydrators work great, too, as well as a wonderful sunny day as long as you cover your crackers to
    keep bugs and dust away.

Variations:

Rosemary/Walnut – to basic recipe add 2 rounded tablespoons of ground rosemary,
1 tbsp. dried rosemary leaves, and 1/4 tsp. of walnut oil.

Sesame/Poppy Seed – add 2 Tbsp. each of Sesame and Poppy Seeds.

Cinnamon – add 4 Tbsp. ground cinnamon, 1/2 tsp. cinnamon oil, and 3/4 cup sucanat or rapadura.

Cracked Pepper – add 2 Tbsp. of cracked black, green, or pink peppercorns.

Herbed – add 1 1/2 Tbsp. dried dill, 1 tsp. each basil, thyme, oregano, and tarragon.

16. Wild Sourdough Bread

Starter – 2 cups of sprouted rye flour mixed with 2 cups of filtered water. You want to use non–chlorinated, non–florinated water (reverse osmosis), but not dead water (distilled). Mix well in a large bowl (needs to hold at least 1 gallon ), cover with a thin tea towel or cheesecloth and place on your back porch, balcony or some other safe place outdoors. Leave for 24 hours. Bring your starter in, pour it into a clean bowl (same size) and add 1 cup of sprouted rye flour and 1 cup of filtered water. Cover and outdoors it goes again. Repeat the transferring to a clean bowl and feeding process for at least 5 days, but up to 7 days (I fed my first starter for 7 days, my subsequent starter for 5 days). Your starter will begin to bubble between days 2–3 and take on a pleasing wine aroma by day 5–6.

You can also make your starter with sprouted wheat or spelt flour. I discovered that my wheat starter was not quite as active as my rye starter and I haven’t tried spelt yet.

Bread – A recipe is a guideline at best for me so I haven’t really measured how much flour I’ve used in a recipe yet. I promise to get better at this because I know many of you like to be precise.

Remove a pint of your starter (You can start the feeding process over at this point by adding 1 cup each of flour and filtered water to the pint of starter, or you can put the pint of starter in the refrigerator until you get ready to feed it again for further bread making). Place the remainder of starter in a clean bowl. Add 1 cup of filtered water to it, 5–7 cups of sprouted flour (I use sprouted wheat flour ) and 2 tablespoons of salt. Mix until your dough is thick enough to get your hands in it and knead for 7–10 minutes. Your dough should not be too thick so after adding 4 cups of flour, add your remaining flour a ¼ cup at a time. Once your dough has been kneaded enough it will take on an elasticity. It will not be as glossy as a regular flour bread dough, but the elasticity will be evident.

Let your dough rest for about 5–10 minutes. Cut it into 2 pieces and shape it to fit 2 buttered bread pans (I use ceramic breads pans by Emile Henry). Brush tops with olive oil, cover pans loosely with plastic wrap and allow to rise (I usually leave overnight for convenience, but the rising process may take only
4-6 hours depending on the temperature in your home
).

Preheat your oven to 350 degrees for at least 30 minutes before baking. Place your pans on a granite or pizza stone in the bottom of your oven, or place on a rack in the lowest position of your oven, and bake for about 1 hour. Remove bread from pans immediately after taking them from your oven. Let loaves cool on cooling rack before slicing.

17. Yeasted Buttermilk Bread

(From “Nourishing Traditions”, by Sally Fallon Morell)

4 cups spelt, kamut® or hard winter wheat flour
1-1 1/2 cups buttermilk, warm
1/2 cup butter, melted
1/4 cup warm water
1 package dry yeast
2 tablespoons honey
1 teaspoon salt
1/2 teaspoon baking soda
1 cup unbleached white flour

This is a good compromise bread that can be sliced and used for sandwiches.
Yeast is used, but the flour is soaked in buttermilk first.

  • Combine flour, 1 cup buttermilk and butter in a food processor until
    a ball forms. If dough is too thick, add more buttermilk, but it should
    be thick enough to form a ball. Place in a bowl, cover with a towel
    and leave in a warm place for 12-24 hours.
  • Combine water, yeast and honey in a small bowl and leave for 5 minutes
    or until it bubbles. Add salt and baking soda and mix well. Place half
    the flour mixture, half the yeast mixture and ½ cup unbleached white
    flour in a food processor. Process until a smooth ball forms. Repeat
    with the other half of dough, yeast mixture and white flour.
  • Knead the two balls together briefly and place in a buttered bowl.
    Cover with a towel and let rise 2 hours, until doubled in bulk.
  • Punch down, cut the dough in half and process each half in a food
    processor for30 seconds each.
  • Form into loaves and place in buttered loaf pans (preferably stoneware).
    Cover with a towel and let rise 1-2 hours, until doubled.
  • Bake for 30 minutes at 350 degrees.
  • Cool on racks.

18. Yummy Chocolate Chip Cookies

  • 2 ¼ cups sprouted wheat or spelt flour
  • 1 teaspoon aluminum-free baking soda
  • 1 teaspoon sea salt
  • 1 cup raw or organic butter, softened
  • ¾ cup date or maple sugar
  • ¾ cup rapadura or coconut sap sugar
  • 1 teaspoon vanilla extract
  • 2 large pastured eggs
  • 2 cups organic chocolate chips, chopped dark chocolate, or carob chips
  • 1 cup crispy walnuts, chopped

Preheat oven to 375 degrees. Combine flour, baking soda and salt in a small bowl. Beat butter, sugars and vanilla in a large bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in chocolate or carob and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake 9-11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks. Yummy!