Sprouted Flour Pancakes

  • 2 eggs, beaten
  • 1/2 c. coconut oil
  • 1/2 c. honey
  • 1 tsp. salt
  • 1/2 c. milk
  • 1/2 c. hot water
  • 2 T. yeast
  • 3-4 c. sprouted hard red or pastry flour

Mix together by hand or in stand mixer: eggs, oil, honey, salt, milk, and hot water. Add flour and yeast, and mix until dough pulls away from the sides of the bowl. Let dough rest for 10-15 minutes. Knead dough, and let ruse until double. Punch down, knead again, and let rise again until double. Make into desired side dinner rolls. Bake at 350 degrees for 20-25 minutes. Makes approx. 3 dozen dinner rolls.

Sprouted Hard Red Wheat Bread

  • 2 eggs, beaten
  • 1/2 c. coconut oil
  • 1/2 c. honey
  • 1 tsp. salt
  • 1/2 c. milk
  • 1/2 c. hot water
  • 2 T. yeast
  • 3-4 c. sprouted hard red or pastry flour

Mix together by hand or in stand mixer: eggs, oil, honey, salt, milk, and hot water. Add flour and yeast, and mix until dough pulls away from the sides of the bowl. Let dough rest for 10-15 minutes. Knead dough, and let rise until double. Punch down, knead again, and let rise again until double. Make into desired side dinner rolls. Bake at 350 degrees for 20-25 minutes. Makes approx. 3 dozen dinner rolls.

Sprouted Hard White Wheat Bread

  • 1/3 c. honey
  • 3 T. yeast
  • 1/3 c. coconut oil
  • 4 T. wheat gluten (optional)
  • 5 c. hot water
  • 14-15 c. sprouted hard white wheat flour

Mix by hand or in stand mixer 1-2 cups flour and all ingredients except yeast. Add 2 more cups flour and yeast. Continue adding flour until dough pulls away from side of mixer bowl. Knead for 10 minutes. Let rise until double, or 1 hour. Form into 4 loaves and put into bread pans. Let rise again until double. Bake at 325 degrees for 25-30 minutes.