Peter Reinhart’s Bread Revolution tackles baking with even more “weird flours” with a special emphasis on sprouted grains and heirloom grains (though there is also some recipe for a bread made from ground up grape seeds). Many of these recipes are only for the die-hard (and I do not include myself in this group, so draw what conclusions you will about the recipes), but many are quite accessible.
What I really love are the sprouted whole wheat pancakes. If you’ve ever made pancakes with whole wheat flour you’ll know that while healthy, they really aren’t as good as pancakes with white flour. The sprouted wheat pancakes don’t present this problem–they are tender, light, 100% whole wheat and still 100% delicious. Apparently sprouted whole wheat is even BETTER for you than whole wheat so, eat up!
Sprouted Whole Wheat Pancakes
- 1 cup + 1 T sprouted whole wheat flour (4.5 oz/128g)
- 1/4 t salt
- 1/2 t baking soda
- 1t sugar
- 1 1/2 cups buttermilk (12 ounces/340g)
- 1 egg (1.75oz/50g)
- 2T melted butter (1 oz/28.5g), plus more for the griddle.
Mix the dry ingredients together, then mix the wet ingredients together, then stir the wet mix into the dry until just combined. Note: The batter is fairly thin. Make pancakes! (I like to add blueberries).