Sprouted Red Wheat Lavash Crackers
(Simple way to keep crackers on hand at all times)
Ingredients
- 1 teaspoon instant yeast
- 1 1/2 cups warm filtered water
- 3 1/2 tablespoons good olive oil
- 5 1/2 cups organic sprouted red wheat flour
- 3 1/2 teaspoons sea salt
- 1/4 teaspoon ground cayenne
Servings:
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Instructions
- Preheat oven to 325 degrees.
- In a stand mixer bowl, add yeast to water and let sit in a warm area for 10 minutes.
- Add the rest of the ingredients to the bowl. Using the dough hook attachment, blend ingredients until dough pulls away from the side of the bowl.
- Remove dough from the bowl onto a floured surface and divide it into 4 uniform sections. Chill dough for 1 hour.
- Roll each section of dough as thinly (about 1/8”) as possible on a floured surface. I usually roll into an unstructured rectangle. Transfer the rolled dough sheets onto 2 parchment-lined baking sheets (I lightly brush the parchment with olive oil). Lightly brush the tops of each dough sheet with olive oil and sprinkle with flaked sea salt.
- Bake until golden brown (bakes quickly – around 6-9 minutes). I bake one pan at a time for even browning. Remove from oven and cool completely. Break into pieces. Great as crackers for cheeses, dips, and soups.
Recipe Notes
This is another fabulous but simple recipe from Chef Banjo who loves to bake with our sprouted flours.
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Sprouted Bourbon Peach Cobbler
Ingredients
Fruit
- 12 cups peach slices (about 3 pounds)
- 1/2 cup packed organic light brown sugar (or coconut sap sugar)
- 3 tablespoons organic sprouted flour of choice
- Pinch of sea salt
- 3 tablespoons bourbon or 2 teaspoons vanilla extract
Topping
- 1 cup organic sprouted white wheat flour (can substitute g-f sprouted flour*)
- 3/4 cup organic sprouted red wheat flour (can substitute g-f sprouted flour*)
- 3 tablespoons organic sugar or sweetener of choice
- 2 teaspoons aluminum-free baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 6 tablespoons very cold unsalted organic butter, cut into small pieces
- 1 cup organic whole buttermilk plus more for brushing
- 2 teaspoons coarse sugar for sprinkling
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Instructions
- Preheat oven to 375 degrees. Grease a 9”x13” glass or ceramic baking dish.
- Combine peaches, brown sugar, 3 tablespoons flour, and pinch of salt in a large bowl. Transfer to the baking dish. Drizzle with bourbon or vanilla. Tightly cover with foil and bake until the fruit is steaming. About 20-30 minutes.
- Meanwhile, whisk the other flours, sugar, baking powder and soda, and salt in a large bowl. Add butter and rub with your fingers or use a pastry cutter until the pieces are smaller in size, but visible.
- When the peaches are steaming, add buttermilk over the flour mixture and stir with a fork until just combined. Dollop the topping on top of the hot fruit. Lightly brush the dough with buttermilk and sprinkle with coarse sugar.
- Bake until golden brown, 35-40 minutes. Let cool about 15 minutes before serving. Great with vanilla ice cream!
Recipe Notes
*Baker’s note: I recommend sprouted sorghum flour for a gluten-free version to get the same taste profile as sprouted wheat flour.
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Quick and Easy Sprouted Crackers
Ingredients
- 5 cups organic sprouted red wheat flour (organic Sprouted Sorghum Flour makes great gluten-free version)
- 2 1/4 cups organic whole buttermilk, thin yogurt, or kefir
- 1/2 cup organic unsalted butter, melted (plus extra for greasing sheet pans)
- 1 tablespoon aluminum-free baking powder
- 2 teaspoons sea salt
Servings:
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Instructions
- Lightly butter 2 large baking sheets. Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms. (For fermented crackers, place dough in bowl and tightly cover. Leave on counter overnight to add richness to the flavor. Return to stand mixer and proceed with directions.)
- Add melted butter, baking powder, salt, and variation ingredients (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 very close together on the buttered baking sheets.
- For DRIED crackers place in oven on lowest possible temperature (150-170°). Leave in oven all day or overnight until completely dried. Will be crispy and full of flavor.
- For BAKED crackers place in oven preheated to 300°. Bake until lightly browned on top, about 35-45 minutes. Reduce heat to 200° and let crackers continued to bake until completely dried and crispy (2-2 ½ hours).
- Peggy's Favorite Variations (add to basic recipe): •Rosemary/Walnut – 2 rounded tablespoons of ground rosemary, 1 tablespoon dried rosemary leaves, and ¼ teaspoon of walnut oil or flavoring. •Sesame/Poppy Seed – 2 tablespoons each of sesame and poppy seeds. •Cinnamon – 4 tablespoons ground cinnamon, ½ teaspoon cinnamon oil, and ¾ cup organic sugar. •Cracked Pepper – 2 tablespoons of cracked peppercorns. •Herbed – 1 ½ tablespoons dried dill, 1 teaspoon each basil, thyme, oregano, and tarragon.
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Simple Rustic Sourdough Flatbread
Ingredients
- 3 1/2 to 4 cups organic sprouted red wheat flour
- 1 teaspoon salt
- 1 cup sourdough starter
- 1 tablespoons olive oil
- Additional olive oil
Servings:
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Instructions
- In a stand mixer with dough hook attached, mix 3 cups of flour with the salt.
- In a large measuring cup or small mixing bowl with a pouring spout, combine the sourdough starter, water, and 2 tablespoons olive oil.
- With the mixer running, slowly pour the starter mixture into the flour and salt mixture. Mix for about 1 minute or until a very wet dough forms.
- Slowly add additional flour, ¼ cup at a time, and allow to mix about 30 seconds after each addition. The dough should feel moist and almost sticky when ready.
- Oil a bowl with olive oil and place the dough in the bowl to rise for 8-12 hours.
- After the dough has risen, punch it down and place on a lightly oiled counter. Divide the dough into 16 equal pieces, and with oiled hands, form each piece into a ball. Let the dough balls rest for 1-2 hours.
- Heat a heavy cast iron over medium low heat. With oiled hands, gently press one ball of dough into a disk, then continue to turn and stretch the dough into a flat round.
- Place the dough round on the hot skillet and allow to cook on the first side for about 2 minutes, or until it no longer looks moist on top. Flip the bread over and cook an additional minute or so until spotted brown. Repeat with each dough ball.
- Place cooked flatbreads on a cooling rack and cover with a tea towel until all the flatbreads are finished. Enjoy!
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Sprouted Whole Wheat Challah
Ingredients
- 1 1/2 cups lukewarm water
- 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze)
- 1 1/2 teaspoons sea salt
- 1/4 cup coconut oil
- 1/4 cup honey
- 4 1/2 cups organic sprouted red wheat flour
- 1 tablespoon active dry yeast
- • Optional topping: sesame, poppy, or anise seeds, dried rosemary or dill
Servings:
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Instructions
- Preheat oven to 350°.
- Place all ingredients in your bread machine and process on the dough cycle (my machine requires the liquid ingredients to be added first).
- Alternatively, mix the liquid ingredients in a stand mixer or by hand.
- Then add in the flour and knead until a smooth, uniform dough is formed.
- Allow to rise for 2 hours or until it has doubled in bulk.
- Lightly flour a work surface.
- Divide the dough in half and shape as desired.
- If not using loaf pans, you can place the braided dough on parchment-lined baking sheets.
- Cover the dough and allow to rise for 45 minutes.
- Whisk the reserved egg white with a tablespoon of water in a small bowl.
- If you are using white flour for the challah, whisk a whole egg for the glaze to give the dough more color.
- Brush the challah with the glaze and sprinkle with desired topping.
- Bake for 30 minutes - less for smaller loaves - until the loaves sound hollow when tapped on the bottom or register 195° with an instant read thermometer.
- Let cool on a wire rack.
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