Sprouted Kamut Flour Recipes

SPROUTED GRAIN EASY ARTISAN BREAD

Steps:

• Combine warm water, yeast and salt in a very large mixing bowl.
• Add flour.
• Using a wooden spoon, mix thoroughly, but no kneading is necessary.
• If using the kamut-emmer flour mixture, add up to 1/2 cup more flour, if needed.
• The dough should be wet and sticky.
• Loosely cover the bowl with plastic wrap, to prevent from drying out.
• Leave out in a warm place to rise to double or triple the original size.
• This should take an hour or more.
• Using a wooden spoon, gently mix the dough by turning it around in the bowl and pressing down on it to make it collapse and let go of its built up gas.
• Prepare two large or three regular bread loaf pans by spraying with olive oil spray.
• Using the wooden spoon, transfer the dough to the loaf pans in equal amounts.
• Smooth out in the pans as best you can.
• Make diagonal slices in the top with a knife, if desired.
• Spray the top of the dough with olive oil spray to prevent drying out.
• Put the loaf pans in a warm place (such as next to the burner that vents the oven's heato rise.
• Preheat the oven to 350 375 degrees Fahrenheit.
• When the dough has risen just above the top of the pan, gently transfer the pans to the oven.
• Bake for 40 to 50 minutes, until the loaves are browned and tapping on the loaves results in a hollow sound.
• Remove pans from oven.
• Turn the loaves out from the pans and set them on a cooling rack.
• Spray the tops with olive oil spray.
• Freeze loaves that you don't plan to eat immediately.

KAMUT FLOUR BREAD FOR BREAD MACHINE (WHEAT-FREE)

Steps:

• Combine the first three dry ingredients (flour, salt, xanthan gum).
• Combine the liquid ingredients (oil, honey, water) in a microwaveable bowl. Warm in microwave using 30 second increments until you can mix the liquids. Do not overheat - warm to the touch is best - hot water will kill the yeast.
• Add the liquid ingredients, dry ingredients, and yeast in the order specified by your bread machine manufacturer (mine is liquid on bottom, dry next, and yeast on top).
• Use a basic bread and light crust setting.
• Enjoy!

SPROUTED FLOUR PIZZA CRUST

Steps:

• Preheat oven to 425 F/218 C. Mix all sprouted flour pizza crust ingredients in a bowl with your hands until the dough pulls away from the sides of the bowl. Gather dough together with your hands and press into a ball.
• Knead dough in bowl 10 times to make smooth then divide dough in half. On lightly floured surface roll each half into a 13 inch circle. Place on pizza pan (use parchment paper to cover if you have only aluminum ones). Turn up edges 1/2 inch and pinch.
• Brush circles with 2 Tbl of olive oil.
• Bake sprouted flour pizza crusts for 10 minutes. Remove from oven and add add desired toppings. Try this easy, no cook pizza sauce. Bake for 5-10 minutes until it looks done.
• Serve and enjoy!
• Refrigerate any leftovers you may not have used. This pizza crust will last for several days in the refrigerator, and you can even freeze it if you desire to make pizza at a later date.