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Einkorn Sprout Bread

Try this heritage wheat recipe


Used with permission from growseed.org 
Recipe from Einkorn: A Taste of Ancient Days by Eli Rogosa

Stage 1 - growth

Sourdough sprout bread connects us to the nourishing life-processes of growth. Making sourdough: A week before baking, mix a tablespoon of flour and of water, adding more each day. Keep at room temperature. Add a spoonful of buttermilk or fresh lemon juice to encourage fermentation. Two days before baking: soak einkorn grains overnight. Rinse daily.

Stage 2 - making the dough

Blend together equal units of sourdough and sprouted grains, leaving the grains partially whole. Mix together in a bowl with 2 units of einkorn flour and seasalt to taste. Adjust amount of flour so dough holds together well. Knead lightly. Add raisins, nuts or maple syrup for a festive sweet bread, or grated carrots, etc. (Add more sprouts for a Bavarian-type bread. More flour for sandwich bread.)

Stage 3 - forming the loaf

Brush olive oil and sprinkle flour in a bread pan. Flatten and roll or fold dough several times to form a loaf. Place in pan. Slow-ferment in refrigerator overnight. Take out next day, let warm to room temperature, dust top with flour and bake.

 

 

Learn More About Heritage Wheat

That wheat your great-grandmother used to bake bread and cookies? It’s still available, thanks to farmers who are growing heritage pre-1960s bread wheats.

Organizations like the Massachusetts-based Heritage Wheat Conservancy (www.growseed.org) and Canada’s Heritage Wheat Project (www.grassrootsolutions.com) are working to grow and preserve wheats like einkorn, emmer, red fife, and ladoga.

Some of these primitive varieties of wheat, particularly the easy-to-digest einkorn, have even shown promise in terms of being tolerated by people with gluten sensitivities.

 

 

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