This is what Johnson and Wales Chef Peter Reinhart had to say about baking with Super Sprout™ Sprouted Whole Grain Wheat Flour. "Quite possibly, the best 100% whole wheat bread I’d ever had. No sugar or honey, no oil, no pre-ferment, and no long, extended fermentation- just flour, water, salt, and yeast. Suddenly, the artisan playbook no longer applied."
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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Peter Reinhart's Super Sprout™ Bread Recipe Adapted for Einkorn
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Peter Reinhart's Super Sprout™ Bread Recipe Adapted for Whole Grain Blue Emmer
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!
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).