Sprouted flour can be substituted in most baked goods recipes.
Sprouted flour is a healthier version of flour because the grains are allowed to sprout before they are dehydrated and ground into a fine powder. This means that the entire grain is used instead of processing the flour, which takes out part of the healthy ingredients from the grains. Sprouted flour can be made at home with the use of a flour mill or purchased from many grocery and health food stores. It has a whole grain taste that is less bitter than regular whole-wheat flour because of the sprouting process. Add this to my Recipe Box.
Instructions
1. Mix sprouted flour in place of whole wheat, bread or all-purpose flour into bread recipes. The amount of flour is the same as it would be using any other type of flour. Allow to rise in the same way that you would with the other types of flours. Use sprouted wheat flour in bread recipes because it has a higher level of gluten than spelt or other sprouted flours. This means that it has more elasticity so it can be kneaded better.
2. Add sprouted flour to dessert recipes such as cookies or cakes in place of all-purpose flour. The ratio stays the same in these types of recipes. You can use sprouted wheat or spelt flour in dessert recipes because they do not require a rising process.
3. Make pasta out of sprouted flours by mixing the flour with eggs and water until it is slightly wet in texture. Knead together well before rolling flat with a rolling pin. Allow to dry for a few minutes before cutting into pasta shapes. Sprinkle flour over the finished product so that it does not stick together. Boil as you would normal pasta. Fresh pasta does not take as long to make as dried, so boil for 4 to 5 minutes before serving with your favorite sauce.
4. Store sprouted flour in a refrigerator or pantry. Pantry storage lasts up to four months, while storing in the refrigerator can last for up to eight months.
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