-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.
-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.