Super Sprout™ Wheat Information and Baking Tips, Tips and Tricks
More About Einkorn
Events/Where to Find Us
More About Einkorn
Events/Where to Find Us
Where did it come from?
The origin of rye is somewhat contested, as there is not a clear line of human domestication of the cereal grain. Rye first came to be used by humans when they noticed it sprouting in their wheat and barley fields as a weed, and it thrived in conditions that other cereals struggled in. As with many other grains, it lost popularity when refined flours became more affordable, but has since made a resurgence due to its bold flavor and nutritional benefits. Rye's hardiness is one of its main characteristics and what made it so popular in regions where growing conditions were not ideal for wheat in places like Russia. This is why those areas have such a great tradition of rye breads to explore.
Why Choose Rye?
Studies suggest that whole rye bread has been shown to allow you to feel full longer than wheat bread. Rye also boasts increased levels of magnesium, phosphorus, copper, selenium and niacin (Whole Grains Council). So, if you’re looking for something to keep you going strong all day, or improve your overall gut health, consider including Rye bread in your diet. Even mixing a little whole grain rye as a percentage of your favorite recipe to gain some flavor and nutrition can give your regular routine a boost. Further, if you really want to unlock all the nutritional potential, give our Super Sprout™ Rye Flour a try. Our proprietary sprouting process enhances those naturally occurring micro-nutrients and enables the body to digest the whole grain flour more easily.
Should I use Rye all by itself?
You absolutely can, but you might get better results with a blend. It’s no surprise that a 100% Rye Loaf will be very dense. According to the Whole Grains Council, “Rye contains different proteins than wheat, which do not create the same cohesiveness in gluten bonds as wheat protein… the results are a denser loaf and a smaller crumb structure.” In fact, because of the genetically different proteins in rye than other grians, like wheat, the protein strands are not able to form a strong enough bond to each other and trap the gas required to allow bread to rise (and become less dense.) Therefore, many bakers use rye flour as a portion of a recipe in order to enhance the flavor profile and nutritional benefit of their bread or other creations, while allowing for a more normal rise and crumb structure by including some wheat flour.
On the next rye blog, we will explore the benefits of using Super Sprout™ Rye Flour in your sourdough starter, so be sure to check back!
Many customers find our Super Sprout™ Sprouted Wheat Flour, fall in love with the nutritional benefits and added flavor it offers, and want to give it a try in all their recipes! It is a flour all its own and it can be a bit different to work with but with a little practice a baker can really push the envelope with Super Sprout™ to realize its full potential of flavor and nutrition. In this blog we will share a few tips and tricks to make transitioning to baking with Super Sprout™ Wheat Flour a seamless process.
The very first thing a baker should know is that Super Sprout™ Wheat Flour is “thirstier” than a typical sifted white flour or whole wheat flour. We typically recommend adding 10% more water in baker’s percentages to your recipe. (If baker’s percentages are new to you, check out our blog on that here.) Listen to your 5 senses as you are baking. A 100% Super Sprout™ Wheat dough should be a bit more wet than whole wheat or white flour, so add water accordingly. The dough should feel wet and a bit slack when hydrated properly.
Our Super Sprout™ Wheat flour has a protein level of around 14%, which is higher than much of the flour that you would find at the grocery store, especially if you’re used to working with a white flour, such as all purpose. It is important to make sure that you mix the Super Sprout™ Wheat flour long enough to fully develop the gluten strands in the flour. In order to develop the gluten strands fully, you may need to mix your breads a bit longer, or try the stretch and fold method which is much less work (see Peter Reinhart’s explanation of this here: https://www.youtube.com/watch?v=1timJlCT3PM), so that you won’t over handle your bread, but it will be able to hold gas and fully rise.
Lastly, it is easy to be fooled into thinking that your Super Sprout™ Wheat loaf is “done” too quickly because it will turn a rich, brown color on top. When you’re baking with Super Sprout™ Wheat, in the last 10 minutes of the recipe’s bake time, take the loaf out and thump the bottom of the loaf. If it sounds hollow, it’s done. Make sure you are paying more attention to this hollow "thump" sound than the coloring to decide if your bread is done, since Super Sprout™ has more naturally available sugars and therefore caramelizes (getting darker on top) more quickly than a sifted all purpose or whole wheat flour would.
We hope that these tips help guide you as you begin to explore the beauty of baking with our Super Sprout™ Wheat Flour!
Are you a home baker that has recently started buying flour in bulk, or a bakery owner looking for ways to preserve the life of your flour? This blog is for you! Many customers have asked how best to preserve their organic flour and we’re here to answer with our best practices.
With individuals stuck at home across the country and grocery store shelves completely devoid of flour due to the pandemic, we at the Mill had the opportunity to meet a need for households and bakers across the country. Not only did we take great pride in meeting this need, we also had to opportunity to “meet” many incredible individuals through the web. Individuals who had never even heard of Lindley Mills, stumbled upon us in their search for quality, organic flour. Once such individual shared his elation upon finding our 100% Organic All Purpose and Bread Flours.
“I have been baking for about 52 years now. […] Down through the years, the world has changed in many ways, but as a bread baker, I have noticed that the recipes I used when I started baking have not been working like before. The difference is that the moisture content of the flour purchased from almost every source has decreased significantly. […] I am retired and only bake at home now, so I buy most of my flour at the grocery. So along comes COVID-19, people have panicked, and the grocery store shelves are devoid of flour. I hesitated for a while before ordering from you, but with no relief in sight, I ordered enough to make the shipping worthwhile. […] My order arrived a couple of days ago. I opened the bags and began parceling flour out into gallon sized food storage bags for refrigeration. What can I say? Your flour was like silk! This evening, I made a four loaf batch of white bread, and I had to add extra flour because of the high humidity, just like “the old days!” Also, the gluten content of the bread flour is strong enough for almost any style of bread. The all-purpose I bought from you seems to have exceptional quality as well.”
As many of us are cooped up in our homes baking for our families, neighbors, and communities, we wanted to share some recipes and resources you can check out to assist on your baking journey.
For some of our favorite recipes look here.
If you are looking for yeast-our local markets have had some, but that's not the case everywhere. You can always make a sourdough starter and grow your own wild yeast to power your bread. Some great resources for information on that include:
Sarah Owens' Sourdough
Peter Reinhart's Bread Revolution
Jeffrey Hammelman's Bread
(All should be available on amazon or at your favorite book seller-they are all classic's and a great addition to any baker's library!)
Have active dry yeast but need instant? Use 1.25 times the active yeast that your recipe calls for in instant yeast.
If you'd like to get the sourdough process going a little faster, you can feed your starter with a little bit of our Super Sprout™ Wheat or Super Sprout™ Rye flour. Either option, hydrated fully, will jump start your starter and get it going a little faster than usual.
We had a great time visiting with our friends from Mediterranean Deli in Chapel Hill! We've been working with them to provide the 100% Certified Organic Flour for their pitas for decades and had a great spread for all of our employees. Mediterranean Deli recently came by to interview Joe and Caroline for a documentary that's in the works!