Super Sprout Rye Brownie Recipe

Super Sprout™ Rye pairs really well with deep chocolate flavors and can make an incredible dessert for any occasion. This chocolatey brownie is rich in flavor and nutrition and would pair well with a scoop of vanilla ice cream. These brownies are super easy to whip up from scratch.

Jana's Super Sprout™ Spelt Sandwich Loaves


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)


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!!

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)


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!


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



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).




-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


-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.