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:
Units:
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 Lavash
Ingredients
- 1 teaspoon instant yeast
- 350 grams warm filtered water (about 90 degrees)
- 50 grams olive oil
- 680 grams Sprouted Ancient Grain Baking Mix (or sprouted red or white wheat flour)
- 25 grams sea salt
- 1/4 teaspoon ground cayenne
Servings:
Units:
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 bowl onto a floured surface and divide 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
Note: This is another fabulous but simple recipe from Chef Banjo who loves to bake with our sprouted flours.
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Amber’s Bread Machine Recipe
Ingredients
- 1 3/4 cups warm filtered water
- 1 tablespoon to 1/4 cup molasses or honey
- 1 tablespoon sea salt
- 2-3 tablespoons vital gluten (optional) Only add if you're using a low protein flour such as barley or rye
- 4 cups sprouted red wheat or spelt flour
- 1 packet dry active yeast (don't use rapid rise yeast)
Servings:
Units:
Instructions
- Add all ingredients in the order listed to your bread machine.
- Set on whole wheat/1.5 lb. loaf/medium crust. Some bread machine settings are limited, so just set the ones you have on your machine.
Recipe Notes
Remember when bread machines were very expensive and then most folks who purchased one or received one as a gift tried it a couple of times and got rid of it? Well, you can find most of those great machines at your local thrift store for $5–10. Now that’s a bargain, and what the heck if you only use it a couple of times and take it back for the next person. I love my bread machine! It’s simple and easy for making sure I’ve always got fresh sprouted bread in the house
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Sprouted Honey Whole Wheat Bread
Ingredients
- 2 cups warm filtered water
- 1/4 cup olive oil
- 2-4 tsp honey
- 1 1/2 tsp sea salt
- 6-7 cups sprouted whole wheat flour
- 1 1/2 tbsp dry active yeast
- 1 1/2 tbsp vinegar
Servings:
Units:
Instructions
- Measure ingredients into bowl, liquids first, then dry ingredients, using only half the flour and adding yeast last.
- Mix gently until the flour is moistened. Continue mixing, adding flour until the dough comes away from the sides and bottom of bowl.
- Knead according to your machine directions (8–10 minutes if kneading by hand).
- Check thoroughness of kneading using the window pane test (see March newsletter). Knead more if needed.
- Divide dough into portions and deflate
- Shape into loaves or rolls and place in greased pans.
- Let rise until doubled or 1" above pan.
- Bake at 350 degrees for 30 minutes or until 190 degrees internal temperature.
- Cool on racks.
- Slice after 15 minutes, store or freeze after 3–5 hours.
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Emily’s Mom’s Sticky Buns
Ingredients
Preparing the topping
- 1/2 butter, melted
- 1 cup muscovado sugar
- 1/2 cup maple sugar
- 1/2 cup crispy pecans or 1 1/2 cups shredded organic coconut (or combination)
Making the dough
- 5 1/2-6 1/2 cups organic sprouted wheat flour (or combination sprouted wheat and spelt flour)
- 3/4 cup muscovado sugar
- 1 tsp salt
- 6 3/4 tsp dry active yeast (3 packets)
- 1/2 cup butter softened
- 1 cup warm filtered water
- 3 pastured eggs
- 2 tbsp extra butter
- 1/2 cup coconut sap sugar or sucanat
Servings:
Units:
Instructions
- Butter 2 9" square or round pans
- Make topping: heat butter, sugar and maple syrup in a saucepan to dissolve sugar. Pour into 2 greased pans. Sprinkle with pecans and coconut.
- Make dough: mix 1 ¼ cups flour, sugar, salt, and yeast. Add soft butter using mixer. Gradually add water and beat 2 minutes on medium. Add eggs with ¼ cup flour and beat 2 minutes on high.
- Add remaining flour to dough; knead 8-10 minutes. Half dough.
- Lightly flour surface. Roll out dough with rolling pin to approximately 9"x14" rectangle.
- Brush on half of extra butter and sprinkle on coconut sap sugar.
- Roll from short end to get tube 9" long. Cut into 1" buns.
- Place buns into pans close together with sides touching. Let rise about 2 hours – keep warm and covered.
- Bake at 375 degrees for 20–25 minutes.
- Invert onto plate immediately upon removing from oven. Apply all yummy goo to buns that might have stuck to the pans.
Recipe Notes
Note: Sometimes topping overflows in oven; but beware putting bun pans on another surface as this takes away heat from the tops of the buns. Place a drip pan on lower rack instead.
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