Sprouted Grains
Sprouted Grain Recipes on this page:
- Whole Grain Spelt Waffles
- Sprouted Spelt Bread
- Sprouted Spelt Biscuits
- Sprouted Spelt Pancakes
- Sprouted Spelt Herbed Pizza Dough
Whole Grain Spelt Waffles
Take your enzymes prior to eating this food
(6 servings)
Ingredients
1 and 1/3 cup whole grain spelt flour *I use Sprouted Spelt but you can use 1/2 white spelt flour and 1/2 whole grain spelt flour
1 cup milk w/ 1 T vinegar added, let sit 5 min to curdle (makes more tender)
¼ tsp baking soda
2 large eggs
4 Tablespoons melted coconut oil
2 Tablespoons sugar
1 ½ teaspoons baking powder
¾ teaspoon salt
Instructions
Separate egg yolk and white
Beat egg white until stiff but not dry-reserve for last step
Beat egg yolks well
To Almond Milk add 1 T fresh lemon juice and let stand for 5 min (replaces buttermilk)
combine eggs and milk
add baking soda
add shortening
Combine salt and flour. Add to first mixture. Beat until smooth.
Sift baking powder lightly over the mixture and fold in quickly.
Fold in stiffly beaten egg whites.
Drop onto a greased hot waffle iron according to manufacturers directions.
** You can do this with Soy, Almond or Rice Milk.
Use REAL toppings like Real Maple Syrup or real fruit toppings with Real Whipped Cream, local RAW honey or agave nectar, Real fruit spread or REAL fruit and REAL whipped cream!
Sprouted Spelt Buttermilk Biscuits (non-dairy)
These biscuits are wonderful when made with sprouted spelt flour. You can use all white Spelt or do a combination of ½ whole grain spelt and ½ white spelt. They are non-dairy.
Ingredients
1 c whole grain spelt flour
1 c white spelt flour
2 ½ teaspoons baking soda
1 tsp salt
¼ cup plus 2 Tbs earth balance buttery spread
¾ cup Almond Milk w/ 1 Tbs fresh Lemon Juice
Instructions
Heat oven to 450 degrees. Put oven rack in center position..
Put 1 Tbs Lemon Juice in Almond Milk, it will curdle, that is good.
Mix flour, baking powder and baking soda and salt together
Cut butter/earth balance into flour until it is the size of small peas.
Make a well in the center of the dry ingredients; pour in almond milk/lemon juice mixture
Stir gently w/ a spoon and blend until mixture is clumping together. If it is too dry add a few drops of water or almond milk.
Transfer dough to a lightly floured board. Pat out in a circle about 8 inches in diameter and ½ inch thick. Cut w/ a biscuit cutter or small glass. Bake on center oven rack for about 10-12 minutes until tops are browned.
Whole Grain Sprout Bread
Take your enzymes prior to eating this food
2-3 loaf pan loaves or 4-6 pie pan round loaves, or about 20 sandwich sized buns
Need more help?
Watch the video, how to grow your own sprouts, free
This is a fun project. You need to start approximately 3 days in advance of your bread-making day to grow your sprouts. You need to be able to be home for about 4 hours to complete the bread process, it doesn’t take that long but you do have to punch down and knead 3 times plus your baking and mixing times. If you like to play with play dough you will enjoy this project.
Sprouts to use: Any grain sprouts – Spelt, Quinoa, Oat, Rye are good choices
To Sprout Grains:
Soak & sprout according to directions found on website: www.sproutpeople.com
To make the bread:
To soften yeast, combine in a large bowl:
2-½ cups warm filtered water put 1 Tbs honey or 1-2 dates in the water
2 scant Tbs (2 packages) organic active dry yeast
Allow the yeast to proof (bubble) for 5 minutes
Stir in:
½ cup oil
½ cup honey or agave nectar BEST - use about 10 soaked medjool dates, run through food processor
1 Tbs Sea Salt
2 cups Sprouted Grains – whole or lightly ground in your food processor
4 cups Sprouted Spelt flour (or ½ white spelt and ½ whole grain spelt
Beat well
Cover with a clean dishtowel and let this “sponge” sit 45-60 minutes
Stir down and gradually add: 3-4 cups spelt flour (½ white and ½ whole grain spelt)
Turn dough onto a lightly floured surface and knead until smooth (look in a cookbook if you don’t know how to knead the dough).
Place dough into a greased bowl (grease with coconut oil); turn it over and around to coat the whole of the dough. To really make a great place for your bread to rise, warm your oven for one minute at the lowest temp then turn it off. AFTER you turn off the oven, put a pan of boiling water on the bottom rack of the oven and your bowl of dough on the top rack. Cover dough with a towel.
Cover and let rise until double (60-90 minutes) After this amount of time rising, the dough should be soft but firm, like the Pillsbury dough boy, if you poke it in the “tummy” it should pop back out.
Knead dough down in the bowl, divide and shape into 2-3 oblong or round loaves, grease loaf by putting some coconut oil on your hands and gently rub the loaf. Put the dough back in your oven like the first time, with a new pan of boiling water. The oven should NOT be on when you put your loaves in. Let rise again, 60 minutes or until almost doubled Remove dough from oven and heat oven to 375.
Bake at 375 for 35-40 minutes. 15-20 minutes if you do small round loaves
For FANTASTIC sandwich buns, pat dough into a cookie sheet pan to almost the top of the pan. Cut into evenly sized squares with a pizza cutter. Let rise. Bake about 15 minutes at 375, check to see if the ones in the middle are cooked through. Remove from pan, cool, cut each bun in half and store in zip loc bags in freezer. ( I make these each week for my families lunches, they LOVE them.)
Remove loaves from pans and cool on wire racks. Seal in plastic to preserve. Best if eaten within 2 days. Can be stored in freezer for up to one week.
Basic Buttermilk Pancakes II
adapted from www.mrbreakfast.com
Take your enzymes before eating this food
(12 servings)
This makes a huge batch. Since we only have 3 people at home now, I make a batch of this batter, then I look outside to see which one of my neighbors is outside that early, then I take the batter over to them....funny how many of my neighbors are out on their porch early on Saturday and Sunday mornings!
Ingredients
3 cups white spelt flour
3 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
3 cups buttermilk (can use 3 cups non-fat milk or almond, or rice milk and put 1 Tbs lemon juice or mild vinegar in and let set 5 minutes to curdle, this reacts with the baking soda to make your pancakes fluffy)
1/2 cup almond or rice milk (soy milk is too strong tasting)
3 eggs
1/3 cup raw, unrefined, extra virgin coconut oil melted –put in a cup and set cup in hot water to melt the oil
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, beat together buttermilk, milk, eggs and melted butter.
2.) Heat a lightly oiled griddle or frying pan over medium high heat. You can flick water across the surface and if it beads up and sizzles, it's ready!
3.) Pour the wet mixture into the dry mixture, using a wooden spoon or fork to blend. Stir until it's just blended together. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Watch for air bubbles and then flip and brown. Serve hot.
SPECIAL NOTES:
Keep the wet and dry ingredients separate until just ready to fry. Do not over stir. Batter does not store well as if it sits, it will make thin pancakes instead of the beauteous thick puffs that come out when the batter is fresh.
It makes about 12 to 15 pancakes.
(You can stack them on a pan in a warm oven (200-degrees) as you are making them so they aren't all eaten up before the chef has a chance to eat.)
Use REAL toppings like Real Maple Syrup or real fruit toppings with Real Whipped Cream, local RAW honey or agave nectar, Real fruit spread.
Herb Spelt Pizza Dough
By dave – modified by Celeste
Created 2005-11-10 15:14
This is my current favorite pizza dough. It is a variation on a traditional pizza dough recipe that I modified to use whole grain sprouted spelt flour instead. The addition of herbs and spices to the dough really gives it wonderful flavor on its own, so you aren't depending as much on the toppings to bring the flavor to the party.
Preparation Time:
3 hours
Tools
Mixer with dough hook (optional)
Pizza peel
Pizza stone
Ingredients
1 3/4 cups warm water
1 tablespoon sugar
1 packet active dry yeast
6 cups sprouted spelt flour (you can use ½ white spelt and ½ whole grain spelt for lighter crust)
1/4 cup olive oil
1 tablespoon sea salt
1 tablespoon freeze-dried Italian Herbs (basil, oregano, etc)
1/2 teaspoon garlic powder or 1 tsp fresh minced garlic
corn meal for the peel ** you can use a baking paper for this and make your pizza dough directly on the baking paper and then put on the stone.
Instructions
Making the dough: Pour the warm water into the mixing bowl with the sugar and the yeast. When the yeast is active, mix in the first cup of flour. Mix in the olive oil, salt, herbs and spices. Add 4 1/2 cups of flour, 1/2 cup at at time, while continuing to mix the dough.
Kneading the dough: Sprinkle the last half a cup of flour out onto your kneading surface, turn out the dough and knead for about 6 minutes. Let it rest while you clean and grease your bowl. Continue kneading your dough till it feels smooth and springy.
Rising: Form the dough into a ball and place back in the greased bowl. Turn the dough so it is evenly coated with the oil. Cover it to keep it away from drafts. Let rise till it has doubled in size.
Preheat oven and stone: preheat your oven with the pizza stone in it at 475 for at least half an hour. It is vital that the stone be up to temperature before you start cooking the crust.
Shaping: Turn your dough out on a floured board. Punch it down and break up the large bubbles. Cut it into 2 even pieces for thick crust or 3 pieces for thin crust. Roll the pieces out to the desired size and thickness. Take a fork and jab your dough (known as docking) about every inch so that the crust does not inflate like a big old pita while prebaking.
Prebaking: Turn your oven back down to 400 degrees. Sprinkle your peel with some corn meal and place your first crust on it. Slide it onto your pizza stone and bake for about 10 minutes.
Top that sucker: Put on whatever you like, it's your pizza.
Bake the pizza: Slide the pizza back in and cook till the toppings are cooked to the desired state. By precooking the crust, you no longer have to be concerned with making sure the crust is fully cooked.
Notes
For an even more flavorful crust, let it rise in the refrigerator for at least 6 hours, taking it out 15 minutes before you are ready to roll it out.
If you pre-bake your crust you can cool it, wrap in plastic wrap and store in the freezer for 1-2 weeks. To cook, remove from freezer and let sit for about 10 minutes, put toppings on and cook on heated stone for about 20-30 minutes.