March 2007

Cecilia's Everyday Sprouted Bread

     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

 

Cecilia's Everyday Sprouted Bread (Continued)

     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.

 

 

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