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

Peter Reinhart’s Super Sprout™ Bread Recipe Adapted for Whole Grain EINKORN

Ingredients:

-8 oz (227g) Super Sprout™ Wheat Flour

-8 oz (227 g) Whole Grain EINKORN Flour

-1 teaspoon salt(7g)

-1 1/2 teaspoons instant yeast (4.5 g)

-14.5 oz (411 g) room temperature water

 

Instructions: Incorporate all ingredients until combined and mix for 2 minutes. Remove dough to lightly oiled work surface and perform a stretch and fold. Keep covered and continue to stretch and fold every 5 minutes until 4 total stretch and folds have been completed. (These intervals can be extended up to 20 minutes.) After the final stretch and fold, cover and let rise for 60-90 minutes. Shape for sandwich or hearth baking, cover and let rise for 60-80 minutes. For hearth bread, bake at 450°F with steam for 30-35 minutes. For a sandwich loaf bake at 375°F for 45-55 minutes.

Peter Reinhart’s Super Sprout™ Bread Recipe Adapted for Whole Grain Blue Emmer

Ingredients:

-8 oz (227g) Super Sprout™ Wheat Flour

-8 oz (227 g) Whole Grain Blue Emmer Flour

-1 teaspoon salt(7g)

-1 1/2 teaspoons instant yeast (4.5 g)

-14.5 oz (411 g) room temperature water

 

Instructions: Incorporate all ingredients until combined and mix for 2 minutes. Remove dough to lightly oiled work surface and perform a stretch and fold. Keep covered and continue to stretch and fold every 5 minutes until 4 total stretch and folds have been completed. (These intervals can be extended up to 20 minutes.) After the final stretch and fold, cover and let rise for 60-90 minutes. Shape for sandwich or hearth baking, cover and let rise for 60-80 minutes. For hearth bread, bake at 450°F with steam for 30-35 minutes. For a sandwich loaf bake at 375°F for 45-55 minutes.

Whole Grain Blue Emmer Chocolate Chip Cookies

Ingredients:

-3 heaping cups Whole Grain Blue Emmer Flour

-1 teaspoon baking soda

-1 teaspoon salt

-1 cup (2 sticks) butter, softened

-3/4 cup granulated sugar

-3/4 cup packed brown sugar

-1 teaspoon vanilla extract

-2 large eggs

-2 cups (12-ounce package) semi-sweet chocolate morsels

 

Instructions: Preheat oven to 375°F. Combine flour, baking soda, and salt in small bowl. Beat butter, granulated sugar, brown sugar, and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture, only beat until combined. Fold in morsels . Let dough rest in refrigerator for 3 hours for best results. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes; let cool for 3 minutes and remove to wire racks to cool completely.

Peter Reinhart’s Super Sprout™ Bread Recipe Adapted for Spelt

Ingredients:

4.8 oz (137g) Super Sprout™ Spelt Flour

11.2 oz (317 g) Super Sprout™ Wheat Flour

1 teaspoon salt(7g)

1 1/2 teaspoons instant yeast (4.5 g)

14.5 oz (411 g) room temperature water

 

Instructions: Incorporate all ingredients until combined and mix for 2 minutes. Remove dough to lightly oiled work surface and perform a stretch and fold. Keep covered and continue to stretch and fold every 5 minutes until 4 total stretch and folds have been completed. (These intervals can be extended up to 20 minutes.) After the final stretch and fold, cover and let rise for 60-90 minutes. Shape for sandwich or hearth baking, cover and let rise for 60-80 minutes. For hearth bread, bake at 450°F with steam for 30-35 minutes. For a sandwich loaf bake at 375°F for 45-55 minutes.

Peter Reinhart’s Super Sprout™ Bread Recipe Adapted for RYE

Ingredients:

4.8 oz (137g) Super Sprout™ RYE Flour

11.2 oz (317 g) Super Sprout™ Wheat Flour 1 teaspoon salt(7g)

1 1/2 teaspoons instant yeast (4.5 g)

14.5 oz (411 g) room temperature water

 

Instructions: Incorporate all ingredients until combined and mix for 2 minutes. Remove dough to lightly oiled work surface and perform a stretch and fold. Keep covered and continue to stretch and fold every 5 minutes until 4 total stretch and folds have been completed. (These intervals can be extended up to 20 minutes.) After the final stretch and fold, cover and let rise for 60-90 minutes. Shape for sandwich or hearth baking, cover and let rise for 60-80 minutes. For hearth bread, bake at 450°F with steam for 30-35 minutes. For a sandwich loaf bake at 375°F for 45-55 minutes.

Peter Reinhart’s Super Sprout™ Bread Recipe Adapted for EINKORN

Ingredients:

8 oz (227g) Super Sprout™ Wheat Flour

8 oz (227 g) Super Sprout™ EINKORN Flour

1 teaspoon salt(7g)

1 1/2 teaspoons instant yeast (4.5 g)

14.5 oz (411 g) room temperature water

 

Instructions: Incorporate all ingredients until combined and mix for 2 minutes. Remove dough to lightly oiled work surface and perform a stretch and fold. Keep covered and continue to stretch and fold every 5 minutes until 4 total stretch and folds have been completed. (These intervals can be extended up to 20 minutes.) After the final stretch and fold, cover and let rise for 60-90 minutes. Shape for sandwich or hearth baking, cover and let rise for 60-80 minutes. For hearth bread, bake at 450°F with steam for 30-35 minutes. For a sandwich loaf bake at 375°F for 45-55 minutes.