Lindley Mills' Super Sprout™ Sprouted Whole Grain Wheat Bread recipe was recently featured in Peter Reinhart's latest book Bread Revolution (Oct 21, 2014).
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Super Sprout™ Wheat Recipes
Simple Super Sprout™ Gems Recipe
Quick and Easy: 100% Organic Sprouted Whole Grain Wheat Bread Recipe using Super Sprout™ Flour
Peter Reinhart's Super Sprout™ Sprouted Whole Wheat Bread Recipe
Super Sprout™ Sprouted Whole Wheat Buttermilk Pancake Recipe
Super Sprout™ Sprouted Whole Wheat Bread Recipe
Peter Reinhart's Sprouted Whole Wheat Focaccia Recipe
Super Sprout™ Sprouted Wheat Chocolate Chip Cookies Recipe
Einkorn Recipes
Einkorn Chocolate Chip Cookie Recipe
Peter Reinhart's Super Sprout™ Bread Recipe Adapted for Einkorn
Peter Reinhart's Super Sprout™ Bread Recipe Adapted for Whole Grain Einkorn
100% Organic Unbleached All-Purpose Flour Recipes
Lindley Mills Buttermilk Cinnamon Chip Scones
Oat Bran Muffin Mix Recipes
Grits Recipes
100% Organic Stoneground, Old-Fashioned Yellow Corn Grits
Lindley Mills' Old-Fashioned Shrimp and Grits Recipe
Rye Recipes
Peter Reinhart's Super Sprout™ Bread Recipe Adapted for Rye
Spelt Recipes
Peter Reinhart's Super Sprout™ Bread Recipe Adapted for Spelt
Jana Strevey's Super Sprout™ Spelt English Muffins
Jana Strevey's Super Sprout™ Spelt Sourdough Pizza
Jana Strevey's Super Sprout™ Spelt Sandwich Loaves
Whole Grain Blue Emmer Recipes
Whole Grain Blue Emmer Chocolate Chip Cookies
Peter Reinhart's Super Sprout™ Bread Recipe Adapted for Whole Grain Blue Emmer
Jana's Super Sprout™ Spelt Sandwich Loaves
Ingredients
Dry Ingredients
4 C Super Sprout™ Spelt Flour
3 C Super Sprout™ Whole Grain Wheat Flour
2 T Sea Salt
Wet Ingredients
4 C Warm Water (almost)
1/2 C Honey OR mix of molasses, maple syrup and honey
3/4 C Starter (1:1 hydration)
Directions
Mix Dry Ingredients together. Mix Wet Ingredients together. Add wet slowly to dry. Do 'stretch n fold' kneading.
Cover and either set in refrigerator or on the counter Over-Night.
In the morning 'stretch n fold' to get rid of big holes. Form loaves for each well-oiled 9.25x5.25 pan. Cover with light weight tea towel and put in the oven with the oven light turned on. Let rise (proof) until double. Take out of oven, preheat oven to 350* F. Score top of each loaf and bake for 40 minutes. Enjoy!!
Jana's Super Sprout™ Sourdough Pizza
1 C Starter
1 C warm Water
1 T Olive Oil
1 teas. Sea Salt
2 C Super Sprout™ Spelt
2 teas. Italian Seasoning (optional)
Directions
In medium bowl put starter and warm water, mix well.
Separate bowl combine flour, salt and seasoning. Add to Starter Water. Knead adding flour if it's too sticky.
Coat large bowl with Olive Oil, put dough/starter Ball into oiled bowl. Cover with plastic wrap. Let rise in warm (lit) oven for 5 hours.
Oil cast iron skillet (including sides).
Put risen dough ball into greased skillet, press close to edge. Cover with lid, and let rest for an hour.
Preheat oven to 550*F. Remove lid and Add toppings to pizza on stove. Start cooking pizza on Med High heat for 3 minutes. Put in preheated oven for 12 minutes or til golden and cheese melted.
Carefully remove Cast Iron skillet from oven.... Enjoy!
Jana's Super Sprout™ Spelt English Muffins
Ingredients:
NIGHT Before Make the Sponge:
1 1/4 C Starter
2 C Super Sprout™ Wheat Flour
2 C Super Sprout™ Spelt Flour
2 C Whole Milk (warmed)
2 T Honey or Coconut Sugar
Next Morning:
Mix the following Dry Ongredients.
1 C Super Sprout™ Wheat Flour
1 C Super Sprout™ Spelt flour
1 1/2 teas. Sea Salt
2 teas. Baking Soda
Directions:
Knead together with the 'over night sponge' until soft and not sticky. Let dough rise til double (in lit oven). Usually about 90 minutes. Turn dough onto floured board, pat or roll to 1/2" thick. Cut with 4" biscuit cutter, put circles on parchment covered baking sheets. Cover with towel, let rise 45-60 minutes. Pre-Heat cast iron griddle or skillet (dry). Cook muffins very low heat, 6-8 min/side (flipping to keep from burning).
Lindley Mills’ Old-Fashioned Shrimp & Grits Recipe
Ingredients:
Grits:
-2 cups chicken broth
-1 cup milk
-½ cup Lindley Mills Stoneground, Old Fashioned Yellow Corn Grits
-¼ tsp salt
-1 cup shredded cheddar cheese
Sautéed Shrimp:
-1 cup diced bacon
-1 pound medium shrimp, peeled and deveined
-¾ cup chopped green pepper
-¾ cup chopped red pepper
-½ cup chopped onion 2 tsp (or to taste) hot pepper sauce Sliced green onions, bacon, and extra cheddar cheese for garnish
Directions: To prepare grits, bring chicken broth and milk to a boil in a large saucepan. Stir in Lindley Mills Stoneground, Old Fashioned Yellow Corn Grits and salt and return to a boil. Continue to stir grits as needed until they are thick, about 25 minutes. Once grits are cooked, stir in cheddar cheese and keep warm. To prepare shrimp, cook bacon in a skillet or the microwave until crisp. Reserve 2 tablespoons of bacon fat to cook the shrimp in. In a skillet or saucepan add your bacon fat, shrimp, red and green peppers, and onion. Cook until vegetables are tender and shrimp are pink. Add hot pepper sauce if desired. Serve shrimp mixture over warm cheese grits garnished with green onions, cheddar