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Interesting article on ancient wheat grain in Smithsonian. Recipe & source for gluten-free grains
Joined: Dec 12, 2005
Posted to Thread #21612 at 4:11 pm on Feb 13, 2012
Recipe for einkorn sprout bread, by Eli Gogosa
(Makes two loaves)
STEP 1: ADVANCE PREPARATION
Five days before baking, mix 1 tablespoon (T) non-chlorinated water (spring water, distilled water, well water or rain water, NOT tap water) with 1 T einkorn flour in a bowl. (Both einkorn flour and einkorn grain are available at natural foods stores or from growseed.org. Optional: Add 1 T cultured butter milk to encourage fermentation.) Cover but don’t refrigerate. Each following day, mix in another 1 T einkorn flour and 1 T non-chlorinated water. Keep the bowl at room temperature until the mixture has started to bubble. This is sourdough starter. Two days before baking, soak 1 cup einkorn grain in the non-chlorinated water overnight in a covered bowl. The next day pour off the water. Rinse daily and keep covered. The grains might start sprouting rootlets.
STEP 2: MAKING THE BREAD DOUGH
In a food processor, blender or hand-crank food mill, blend the soaked grains briefly so they are the consistency of chunky oatmeal. Mix the starter, 1 cup blended grain and 4 cups einkorn flour, 1 teaspoon (t) sea salt and 1 3/4 cups warm water. (If you are concerned that you may not have sufficient starter, add 1 t yeast. Optional: For sweeter, festive bread, add some chopped dates and walnuts to taste and 1/2 cup maple syrup in place of 1/2 cup water.) Add more flour if the dough is too sticky or more water if too dry. Knead the dough until it forms a ball that springs back when you poke it. Shape the dough into two loaves—flatbreads, boules or standard bread-pan loaves. Refrigerate overnight in bread pans or on a baking sheet greased with olive oil and dusted with einkorn flour.
STEP 3: BAKING
The next day, let the two loaves warm to room temperature for 1/2 hour. Dust the surfaces of the loaves with einkorn flour. Slash if desired. Preheat the oven to 400 degrees. Turn down the oven to 350 degrees. Bake the loaves at 350 degrees for 45 minutes or until the tops of the crusts are golden brown. Turn the oven off, but keep the loaves inside for another 1/2 hour before taking them out.
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Other messages in this thread:
- 21612. Interesting article on ancient wheat grain in Smithsonian. Recipe & source for gluten-free grains [LINK] - MarilynFL - 4:11pm on 02/13/12 (2)
- Except from the article in Smithsonian: An Amber Wave [NT] [LINK] - MarilynFL - 4:12pm on 02/13/12
- Fascinating, Marilyn, thanks! Link is safely stored on Diigo. [NT] - Lana in FL - 3:23am on 02/15/12