Delicious and fluffy sprouted wheat pancakes, perfect for the start of your family's Saturday morning.

Ingredients:

Directions:

Mix the combined liquid ingredients quickly into the combined dry ingredients until blended.

Drop batter in ¼ cupfuls onto a heated greased griddle. Cook until bottoms are golden and small bubbles start to form on top, 3-4 minutes. Flip and cook until the other side is browned, 1-2 minutes.

Serve topped with maple syrup. 4 to 6 servings.

Compliments of Essential Eating Cookbook

Sprouted Flour Pizza Crust

Ingredients:

Directions:

Place all ingredients in a large bowl or food processor and mix well. Remove the dough from the bowl and knead it into a ball on a lightly floured surface. Coat the bowl with olive oil; place the dough back in the bowl and turn it once to coat with oil. Cover the bowl with a dish towel and let it stand for 30 minutes or until the dough doubles in size. Place it on a greased baking pan and add your toppings.

Bake 8-12 minutes at 500 degrees.

Sprouted Flour Sandwich Bread Recipe (Bread Machine)

Ingredients:

Directions:

Add all ingredients to bread machine in order listed.

Set machine on wheat/light/1.5-lb loaf.

Sprouted Flour Brownies

Ingredients:

Directions:

Mix sprouted flour and buttermilk into a soft dough. Set aside. Place softened butter and Sucanat in large bowl and cream. Add eggs and vanilla. Blend well. Add baking powder, salt and cocoa powder and mix well. Pull dough into small pieces and add to bowl. Blend well but do not over mix. Spoon batter into a buttered and floured 9x13 pan. Sprinkle top generously with chopped nuts.

Bake in a 350 degree oven for about an hour or until a toothpick comes out clean.

Sweet Spelt Muffins

Ingredients:

Directions:

Preheat oven to 400°F.

In a medium bowl, combine dry and liquid ingredients; mix lightly. Fill 12 paper-lined or greased muffin cups. Bake 15 - 18 minutes or until light brown. Remove and cool on wire rack.

Recipe courtesy of Essential Eating Sprouted Baking

New York Rye Bread Recipe (Bread Machine)

Ingredients:

Directions:

All ingredients should be at room temperature before starting. Add all ingredients in the order suggested by your bread machine cycle and process on the basic cycle according to your manufacturer's directions. Let loaf cool for 15 minutes before slicing.

Millet Whole Wheat Bread Recipe (Bread Machine)

Yield 1 ½ lb. loaf

Ingredients:

Directions:

Add all ingredients in the order listed above, and process on the whole bread cycle according to the manufacturer's directions.

Let loaf cool for 15 minutes before slicing.

Honey Spice Kamut® Spelt Bread

Yield 2 loaves

Ingredients:

Directions:

In a small bowl, stir together water and yeast. Cover and set aside for 7 to 10 minutes, until foamy.

In a medium mixing bowl, mix together soy milk, oil, honey, and egg. Set aside.

In a large mixing bowl, stir together Anita's Organic Kamut® Flour, cinnamon, nutmeg, and salt. Combine milk mixture and yeast mixture, and mix thoroughly. Gradually stir in Anita's Organic Fine Grind Spelt Flour.

Turn dough onto a lightly floured surface, and knead for 4 to 5 minutes, or until the dough is slightly elastic. Place dough in a lightly oiled bowl, cover dough with a damp towel, and let rise for 1 to 2 hours, or until doubled in size.

Lightly spray or brush a large baking sheet with oil. Punch down dough and divide in half. Shape each half into an oblong loaf and place loaves on baking sheet, about three inches apart. Cover with a damp towel and let rise for 1 to 2 hours, or until doubled in size.

Preheat oven to 350F. Bake loaves for about 45 minutes, or until they sound hollow when tapped. Let cool for 10 minutes, then transfer loaves to a wire rack and cool completely before slicing.

Corn Bread

Ingredients:

Directions:

Preheat oven to 400F.

Combine Anita's Organic Corn Flour, salt, baking soda and Anita's Organic Non-Alum Baking Powder in a bowl. Mix well. Pour into a lightly oiled 8-inch-square baking pan.

Bake in a 400-degree oven for 20 to 25 minutes, until toothpick inserted in the centre comes out clean.

Buckwheat Millet Bread (Bread Machine)

Ingredients:

Directions:

Add ingredients in the order listed above, and process on the basic bread cycle according to the manufacturer's directions.

Let cool for 15 minutes before slicing.

Basic French Bread (Bread Machine)

Yield 1 1/2 lb. loaf

Ingredients:

Directions:

Add all the ingredients to bread machine baking pan in the order listed above, and process on the basic bread cycle according to the manufacturer's directions.

Let loaf cool for 15 minutes before slicing.

Barley Bread

Ingredients:

Directions:

Dissolve yeast in warm water and place in large mixing bowl. Stir in honey and let sit until yeast becomes foamy (activated).

In a separate bowl, combine the three flours and add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover with a damp towel and set aside to rise for 1 hour, until the dough has doubled in size.

Punch dough down and carefully fold in olive oil, salt and 1/2 c remaining flour. Gradually fold in more flour until dough starts to come away from the sides of the bowl. Place dough on a lightly floured surface and knead well for at least 10 minutes. Add more flour as necessary.

Place dough in a lightly oiled mixing bowl and toss dough to coat with oil. Cover with a damp towel and let rise until doubled. Punch dough down again and shape into 2 domed round loaves. Cut a cross in the centre. Place on an oiled baking sheet, cover and let rise till doubled, 45 to 60 minutes. Bake at 350F for 50 minutes, or until browned. Remove from pan and cool loaves on a wire rack for 15 minutes before slicing.

Whole Wheat Bread (Manual Recipe)

Ingredients:

Directions:

Follow yeast activation instructions with water (or mix active yeast in water). Into the water-yeast mixture, stir in salt, cider vinegar, oil, molasses, and egg. Gradually add whole wheat flour. Mix well. Knead forever J (the longer, the better – minimum 8 minutes).
Kneading notes: The dough should be smooth and elastic. Dough may be slightly sticky but must be able to kneaded. You may need to add additional flour.

Set dough in lightly greased bowl, and roll dough ball to coat in oil. Cover with a damp towel, and set bowl in a draft-free area. Let rise until doubled in size (usually 45 minutes – 1 hour).

Divide dough into 3 equal amounts, gently shape into loaves and put each into medium sized loaf pans. Cover with a damp towel and let rise until doubled in size (again, about 45 minutes – 1 hour). Dough should rise to a few inches above loaf pans.

Transfer to preheated 350F oven, and bake for 30 minutes, until browned and hollow sound is evident when tapped. Let cool for 15 minutes before slicing.

Adapted from Deaf Smith Country Cookbook, this recipe was submitted by an Anita's Organic bread artisan.

100% White Whole Wheat Bread (Bread Machine)

Ingredients:

Directions:

Ensure water is warm to the touch, and all remaining ingredients are at room temperature.

Add all ingredients in the order listed above, and process on the whole wheat bread cycle according to the manufacturer's directions.

Let loaf cool for 15 minutes before slicing.

Whole Grain Whole Wheat Bread (Bread Machine)

Ingredients:

Directions:

Ensure water is warm to the touch, and all remaining ingredients are at room temperature.

Add all ingredients in the order listed above, and process on the whole wheat or basic bread cycle according to the manufacturer's directions.

Let loaf cool for 15 minutes before slicing.