THIS RECIPE SECTION IS DEDICATED TO SPROUTED FLOURS
but can be used after adaptations with normal traditional flours.
If you want later to learn more about Bread making and progress further go to Virtuous-Bread
or read Jane Mason Views on Baking with Sprouted Bread

 

 
 
 
             

Bread Making

Recipe for sprouted bread made with fresh berries.

It requires no added gluten but it will takes a little planning ahead to make the sprouted flour, the bread comes out fabulous. Do not pay attention to the dough texture though or it will be a flop.

You might want to cut the recipe in half or even smaller.

  • 15 cups wheat berries
  • 6 cups warm water
  • 3 Tbsp yeast
  • 2 Tbsp salt
  • 2/3 cup olive oil
  • 2/3 cup honey
 

Put the wheat berries in a large bowl and cover by several inches with warm water. Let sit 12 hours.

After 12 hours, pour into a colander lined with cloth . Let drain, then flip the ends of the cloth over the top of the grain just to help keep the moisture in and sprout for 12 hours. Rinse berries, then spread out on a towel or sheet and place in a dry spot. Once the surface moisture has dried off, you can put the berries into a large, flat container ( a sprouter is better) and stir them often until they are dry enough to grind. I test them by chewing a kernel - it should be close to as dry as before they were sprouted, or you will end up with goo in the Lexen Juicer Miller. This whole process usually takes me about 3 days.

One trick to the sprouting for this recipe is not to let the sprouts get any longer than barely poking out of the wheat berry. If you do, the gluten is changed into something else and your bread will be very gooey and heavy. The key is to dry them sufficiently quickly at first to stop the sprouting process. Once it stops, the rest of the drying can go more slowly.

Once your berries are sprouted but dry, grind them in Lexen Juicer Miller, and you are ready to start baking.

Put the yeast and 2 cups flour into the warm water. Stir well, then allow to sponge for 15 minutes. Then mix in the salt, oil, and honey. Mix in approximately 16-18 cups flour, until the dough is knead-able. In a machine of any kind, this means that it doesn't stick to the sides of the container. You can even do it by hand if you donot have a kneader.
Then add a little more flour, because the dough tends to be excessively moist. Knead thoroughly (I do 9 minutes in a Bosch kneader). If kneading by hand, try to add only enough flour to make it workable. Hand kneading always requires more flour than a machine, so you want to be careful not to add too much or the bread will be dry.

After kneading, form into a ball, oil or butter the ball, cover with a cloth, and let rise for 30 minutes. Punch down, shape into loaves, paint with melted butter or oil, and let rise another 30 minutes. Bake at 350.
Two-pound loaves usually take about 35 minutes. Smaller ones would take a little less. Bake until the bread sounds hollow when you tap it. Let cool completely before slicing - this is a very moist bread and will be gooey if you slice it hot.
Enjoy !


Tips for Baking with Sprouted Grain Flour

Important : When you try to make our bread with sprouted flour, please keep in mind that it is better to shape the dough flat like some oriental bread and prove it slowly before baking under high humidity at slow temperature (165°C) for 55 minutes.

         


The challenge, of course, is that because sprouting changes the nature of the macronutrients in grain, baking with sprouted grain flour is subtly different than baking with regular whole grain or all purpose flour that most home cooks are accustomed to using in their kitchens. It takes a wise and gentle hand to treat sprouted grain flour well, but it’s worth it. In general sprouted grain flour can replace white flour or whole grain flour at a 1:1 ratio.

 

Sprouted grain flours conveys a number a benefits unparalleled by their non-sprouted counterparts.

Sprouting grain accomplishes two primary goals:

-it reduces phytic acid an antinutrient that binds important minerals like zinc preventing their full absorption
-it fundamentally changes the nature of the carbohydrates present in grain converting them into vegetable sugars rather than difficult-to-digest starches. The resultant value in consuming sprouted grain is an increased ability to absorb the full spectrum of minerals present in grain coupled with better overall digestibility. The flavor is full, rich and well-suited to rustic dishes; The challenge, of course, is that because sprouting changes the nature of the macronutrients in grain, baking with sprouted grain flour is subtly different than baking with regular whole grain or all purpose flour that most home cooks are accustomed to using in their kitchens.
-It takes a wise and gentle hand to treat sprouted grain flour well, but it’s worth it.
 
  • Sprouted grain flour is best suited to rustic, dishes where the full flavor of grain is appreciated. If using sprouted grain flour as a thickener, you will need to use up to twice the amount you normally would use. Sprouted grain doesn’t cause liquids to thicken as readily as all purpose flour.
  • Sprouted grain flour produces a rustic, dense loaf of bread so it’s best used in multigrain breads where a chewy consistency is valued.
  • Sprouted grain does not require soaking since its enzyme inhibitors and phytic acid have been neutralized by sprouting. For this reason, sprouted grain flour is particularly well-suited to quick breads, cookies, pie crusts, scones and other recipes where soaking is not otherwise desirable.

Sprouted Bread (Machine Recipe)

1 ½ cups liquid (240 gr warm in micro 40 seconds -don’t use microwave to “cook” anything, just to lightly heat ).
1 ½ teaspoons Sea Salt (12 gr - optional)
¼ Cup Raw Organic Honey (80 gr)
1 packet Dry Yeast (20 gr)

1 packet 400 gr sprouted flour
Set your Bread Machine to Wheat Bread and Light Crust

Preheat – 1 min.
Knead 1 – 5 min. (stirring everything up)
Knead 2 – 20 min. ( kneading)
Rise 1 – 45 min.
Punch – 10 (about 10 seconds.)
Rise 2 – 0
Shape – 15 (This makes a total of 25 seconds.)
Rise 3 – 40 min.
Bake 33 min.
Keep warm – 0

Temp. 336 degrees


4 Days Sprouted Flour Bread (for home baking)
(Makes 1 large or 2 small loaves)

3 cups organic sprouted flour ( any one of our range ).

3 cups organic white (or brown) flour .
2 eggs, lightly beaten
1 teaspoon sea salt
1/5 cup raw honey
2 teaspoons aluminum-free baking soda (or fresh yeast)
1/5 cup organic butter mixed with buttermilk, melted

In a large bowl combine flour, yeast and salt. Add 1 6/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature.

•Mix flour and buttermilk into a dough 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 outclean.
NOTE: You may need to experiment with oven temperatures and time. We use a convection oven at 300 degrees for 50-55 minutes.

Some other flavours:
Apricot Almond –Add 1 tablespoon almond extract, 1 teaspoon vanilla extract, 1/2 teaspoon apricot oil (optional), 1/2 cup chopped organic, unsulfured apricots, and sprinkle top of loaf with sliced, organic crispy almonds before baking.

Cinnamon Raisin – Add 2 heaping tablespoons organic ground cinnamon, 1 tablespoon vanilla, 1 teaspoon cinnamon oil (optional), and 1 cup organic raisins.Lemon

Poppy Seed – Add 1 1/2 tablespoons lemon flavoring, 1 teaspoon vanilla, 1 tablespoon powdered organic lemon peel, 1 teaspoon lemon oil (optional), 1 tablespoon organic poppy seeds

Rosemary Walnut – Add 1 1/2 teaspoon ground organic rosemary, 1 1/2 teaspoon whole organic rosemary, and 1/2 teaspoon ground organic sage. Sprinkle top of loaf with chopped, organic crispy walnuts before baking.

Herb Loaf – Add 1 1/2 teaspoons organic dill, 1 teaspoon organic tarragon, 1/2 teaspoon each organic oregano, basil, and thyme.


Pumpernickel Bread (For Bread Machines)

Add all ingredients to bread pan in order given:
1-3/4 c. warm water
1-1/2 Tbsp. olive oil
2 Tbsp. Cane sugar
1-1/2 c. Breadlink Sprouted Rye Flour
2-1/2 c. Breadlink Sprouted Wheat or Spelt Flour
1/3 c. gluten
1/4 c. dry milk powder
1-2 Tbsp. caraway seeds
1-2 Tbsp. cocoa (more cocoa = darker colored bread)
1-1/2 tsp. salt
2 tsp. dry yeast
Add a little more water to dough as needed while it kneads.
Use Whole Wheat settings on machine.


Home making a sourdough loaf "NO KNEAD BREAD" technique for Sprouted Bakery Flours ( 2 days )

Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups Breadlink Sprouted bread organic flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

4. At least a half-hour before dough is ready, heat oven to 450 degrees F. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.

Yield: One 1½-pound loaf.


Sprouted Rye Sourdough Bread

Bring to a boil:
1/2 c. milk, water or kefir milk
2 Tbsp. honey
1 Tbsp. butter
Let cool to lukewarm and mix in until dissolved.
1 1/2 tsp. active yeast

In a large bowl, place:
2 c. Sprouted Rye sourdough starter
Add in yeast mix and whisk thoroughly.
Mix in until smooth:
1 c. Sprouted Wheat or Sprouted Spelt Flour

In a small bowl, mix together:
1 Tbsp. Sucanat or Rapadura
1 tsp. salt
1 tsp. baking SODA
Sprinkle over batter and gently fold in.

Let sit for 30 minutes in a warm place, covered with a damp cloth.
Stir into batter in 1/2 c. increments until too stiff to continue:
1-1 1/2 c. Sprouted Wheat or Sprouted Spelt Flour
Turn out on floured board or countertop and knead until dough is satiny and smooth, yet slightly tacky, adding flour as needed.
Place in greased and floured loaf pan and let rise until double in size
(about 1 hour). For a round loaf, place in a round casserole dish or place on a cookie sheet (loaf will flatten out without containment)
Bake at 375 for 20 minutes, then turn oven down to 325 and bake for another 30-35 minutes or until loaf is golden and sounds hollow when thumped.
Turn out on a rack or towel to cool. Rub top with butter for a soft crust.
Crisp crust is yummy but won’t slice well.


Sprouted Flour Bread (french recipe for home use)

Mix in equal quantities sprouted flour and normal flour. Add 10% corn (or potatoe flour) to compensate for the loss of glutten in the sprouting. Add 25 gr / kg of fresh yeast + about 700 gr of water / kg of finish dry flour mix. Salt to taste (15gr / kg is the normal use). Proove at 25°C twice ( you "knock it down" a first time ) Shape the bread in 350 gr loafs, rise again and bake at 240° for 25 minutes. Do not forget to put a water pan at the bottom of the oven while baking as you need as much humidity as possible.


Everyday Sprouted Bread (gluten added)

2 Tablespoons active dry yeast
Pinch sucanant or malted barley syrup
1 cup warm water
3/4 cup yogurt (plain) mixed with 1/4 cup luke warm water
1/2 cup malted barley syrup (can substitute honey)
3 to 4 Tablespoons butter (unsalted), melted, slightly cooled
6 to 7 cups mixed Summers sprouted flours:
4 c. sprouted spelt, 1 c. sprouted rye, and 2 c. sprouted wheat
5 Tablespoons gluten
handful of corn meal
handful of sunflower seeds
handful of rolled oats
1 Tablespoon sea salt
1 egg

1. Combine yeast, water and a pinch of sweetener in bowl, let stand until foamy.
2. Combine yogurt, malted barley syrup, slightly cooled melted butter and egg in a mixing pitcher, set aside.
3. Combine flour(s), salt, corn meal, oats and sunflower seeds in bowl.
4. Place half the flour in the mixer, add all liquids (yeast and yogurt mix), blend medium speed 3 minutes until smooth.
5. Add the remaining flour in small amounts until bowl sides are clean.
6. Empty mixer bowl on work surface and knead by hand until ready.
7. Rise in greased bowl.
8. Grease bread pans with butter for a crisp, golden crust.
9. Bake at 375 for 30 to 40 minutes.



Yeasted Buttermilk Bread
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 flourThis 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 for
30 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.


Sprouted Flour Sandwich Bread Recipe (Bread Machine)

1 1/2 cups warm water
1 1/2 teaspoons salt
1/4 to 1/2 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.
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.


Cookies & Biscuits

Sprouted Flour Brownies
3 cups organic sprouted flour
2 cups organic buttermilk
12 tablespoons organic butter, softened
1 1/2 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
3/4 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 9x13 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.


COOKIES

In a mixing bowl whisk together:
3/4 c. Breadlink Sprouted Spelt Flour
1/4 tsp. baking soda 1/4 tsp. baking powder
1/4 tsp. sea salt
Add and mix well:
1/2 c. soft butter or ghee
1/2 c. hazelnut butter
1/2 c. maple syrup
2 large eggs 1 tsp. vanilla extract
Add and mix well:
1 c. organic dried cranberries
1 c. chopped organic dried ginger
3/4 c. organic quinoa flakes
2/3 c. organic shredded coconut
1/2 c. chopped organic hazelnuts
Drop by teaspoonful onto a greased cookie sheet.
Bake at 350 for 12 minutes. Remove immediately & cool on rack.


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.


Julie's Pancakes
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.


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.


SCONES

Whisk together:
3/4 c. Sprouted Spelt or Sprouted Wheat Flour
1/4 c. tapioca flour
3 Tbsp. pure canne sugar
2 tsp. baking powder
1/4 tsp. cinnamon
Cut in (with a pastry blade or two knives):
3 Tbsp. cold butter
Add and stir until evenly dispersed:
1/2 c. currants or chopped raisins
1/2 c. chopped walnuts or pecans
Whip together:
1/3 c. liquid (water, diluted sour cream, juice or whatever!)
1 egg
Add liquid to flour and lightly mix.

Pour into a greased and floured scone pan or pat into an inch thick circle and cut across dough making 6 or 8 wedges.
Bake at 400 for 15 minutes or until lightly brown.


Sprouted Spelt Crackers

Whip together to mix and lighten:
2 c. Breadlink Sprouted Spelt Flour
1 1/2 tsp. onion or garlic powder
1/2 tsp. salt
Cut in with a pastry cutter or two knives:
1 stick cold or frozen butter
When mix resembles coarse crumbs, add in 6-8 Tbsp. cold water and knead with your hands until you form a dough ball.
Divide in two and roll out until 1/8' thick. Add flour to board and mix as needed.
Place on cookie sheet and cut into 1 inch squares.
Prick with fork. Sprinkle with salt or paprika.
Bake at 425 for 8-10 minutes or until lightly browned.
Variations: add other seasonings (dill, thyme, cayenne) or add red or green chili flakes or sprinkle with sesame seeds and roll them into the dough.


Pastas

SEE ALSO THIS PAGE

SOURDOUGH PASTA

INGREDIENTS - Makes 1-2 serves.

•1 cup Spelt flour.
•1/8 teaspoon Celtic sea salt.
•10 grams (2 teaspoons) lard.
•1/4 cup sourdough starter.
•Kefir whey or water.
•Olive oil.

INSTRUCTIONS : In a bowl mix the flour and salt, then finger in the lard. Add the starter and enough kefir whey or water to make a heavy dough. Knead for a few minutes, wrap in baking paper and put aside to prove for 8-24 hours.

Just before you are ready to make the pasta, knead the dough then roll out with a baking pin to about 2mm thick. Cut the dough into narrow strips with a sharp knife, or into pieces to make your favourite pasta shapes. You may cook the pasta immediately or put it aside to dry and cook later. A clothes rack makes a useful frame to hang strips of pasta.

Cook the pasta in vigorously boiling water for 5 minutes, then strain before returning to the saucepan and tossing with a teaspoon of olive oil. Serve with your favourite toppings.


Homemade Sprouted Whole Wheat Pasta

Ingredients:

•3 cups freshly ground sprouted whole wheat flour
•1 c whole wheat pastry flour
•5 eggs
•2 tablespoons high quality cold pressed extra virgin olive oil
•Spinach/Carrot juice (freshly juiced)
Pinch sea salt

Directions:

On a clean surface, make a mound of the 3 cups of sprouted whole wheat flour and 1 cup whole wheat pastry flour. Make an indentation in the mound and start adding eggs. You will have to get your hands messy for this!

Mixing : Add all eggs, oil and 1 tablespoon juice (if using) and then use a fork to carefully break the eggs and do an initial mix of the eggs. Now, with your fingers, start mixing in the flour without knocking down the walls. Just take your time. Once the dough is together enough to knead, knead it like bread dough for 5 minutes to incorporate. This is the time when you will likely need to add more liquid. I added the spinach carrot juice until the ball came together and was not hard or overtly dry. It took about 4 ounces.

Resting : Once the dough has come together, put in a plastic baggie, seal, and allow to rest for 30 minutes to 2 hours, depending on what your day is like.

Portioned : After resting, portion out some balls that equal about the amount that you think you want for your lasagna sheets. You can make any sort of pasta you wish.

Rolling out : Roll out sheets on a lightly floured board.

Drying : Hang up sheets and allow to dry until a bit stiff. Store in the refrigerator until use. I suggest using it as soon as possible as this flour has all of it’s oils and germ, not meant for super long term storage.

When ready to use, do not boil for long and do it right before you assemble your lasagna.


Others

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.


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.


Sprouted Flour Tortillas

Whisk together:
1 1/3 c. Sprouted Spelt Flour
2/3 c. tapioca flour
2 tsp. baking powder
pinch of salt
In a cup or glass, mix well:
10 Tbsp. water
4 Tbsp. grapeseed oil
Add oil mix to flour, mix well, then knead for several minutes. You may need to add a tsp. or more water as you work the dough.
Divide dough into six to eight balls. Pat into rounds and roll out with a rolling pin to make 6-8 inch tortillas. (It helps to rub oil on your hands when you handle the dough.)
Cook on a hot, oil-free griddle or cast iron pan for 1-2 minutes. Flip and cook other side.
Wrap cooked tortillas in a damp towel to soften. Store in plastic bags.
Makes six thick or eight thin tortillas.


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.


Chapatis – Indian Flat Bread with Sprouted Grain

Traditional Indian Flat bread is made with a mixture of hard whole wheat and soft whole wheat flour “atta”. In this recipe to make it more diabetic friendly. We are using half hard wheat flour and half whole wheat flour that has been sprouted, dried and milled. When grain has been sprouted the gluten is eaten by the sprouts and converted into maltose. Maltose has a very low glycemic index and is absorbed very slowly into the blood stream making it safe for a diabetic. You can try making this recipe with all sprouted grain flour but I seem to get a better texture using a mixture of sprouted grain and hard wheat flour.

Ingredients :
14 ounces hard whole wheat flour
14 ounces sprouted hard whole wheat flour
1 cup yogurt
1 1/4 cups water
teaspoon salt or to taste

Mix flour with salt. Add yogurt to flour. Slowly add water. You don’t want to add too much water. After kneading your dough should be the consistency of play-dough, smooth and elastic. You can knead the dough by hand or in a food processor with a chopper blade attached.

After the dough is needed place in an air tight container; you do not want the dough to dry out.

Let the dough rest on the counter for a few hours.

When you are ready to make the bread heat a cast iron skillet to medium low heat. On a separate burner place a cake cooling rack on top. Heat that burner to high. Take a golf ball size of dough and roll it into a ball in your hand. Flatten the dough and roll it out into a circle about 4 inches in diameter. Place the dough onto the cast iorn skillet. Heat just until the dough looks like it is starting to dry out. Flip it over and repeat. Using tongs or a spatula place the dough on the cooling rack above the burner turned to high heat. The combination of the high heat and the steam inside the chapati dough will make the chapati puff. Let it puff halfway and then flip it over and continue to let it puff. Be careful not to burn it! Remove from heat top with butter or enjoy plain. Serve immediately.

Tips: The key to making a successful Chapati is to not let the dough dry out. This means to make sure that you keep the dough covered and only roll out one chapati at a time. To ease the process of making chapatis you can buy chapati presses. You simple need to spray the press with a little olive oil and press. Chapati is then ready to be cooked


TRADITIONAL INDIAN HALWA

Serves- 4-6
Preparation time 45 minutes
Ingredients:

1 litre Milk
½ tsp lemon salt
6 tbsp white flour
2 tbsp Sprouted Wheat flour
1 cup Sugar
4 tbsp Desi Ghee
4-5 green cardimon
Garnish
Pistachios sliced
Almonds sliced

Method:
In a deep pan boil milk and add white flour, Sprouted Wheat flour and then lemon salt.

Stir lightly. let it boil for 5 minutes.

Paneer will separate and cook on low heat, constantly.
When paneer mixture is reduced to half, gradually put sugar, keep stirring slowly, otherwise lumps may form.
A smooth mixture will be formed.
When it is thick, add ghee & cook.

After 20-25 minutes, it will not stick to the pan & it will leave the sides and ghee.

Mix almond and walnut & take out & spread it in a dish evenly & cut into the desired shapes like diamond or square pieces.
Garnish with pistachios & almonds