Sprouted Flour, Buttermilk Bread
Ingredients
- 3 cups organic sprouted flour ( I used soft wheat berries – see how-to post)
- 2 cups organic whole buttermilk (I had raw buttermilk in the freezer-happily)
- 3 eggs, lightly beaten (pastured is best)
- 1 teaspoon sea salt (here's a good one)
- ⅓ cup raw honey (local to you is best)
- 2 teaspoons aluminum-free baking soda
- ¼ cup organic butter, melted (grass-fed is best)
Instructions
- Mix flour and buttermilk into a batter by hand.
- Thoroughly blend in remaining ingredients. Pour into a well-buttered and floured loaf pan. (The original recipe implied one loaf pan, but mine spilled over quite a bit. In the future, I’d use one regular and one mini, or perhaps just two regular ones.)
- Bake at 350 degrees for 1-1 ½ hours, or until a toothpick comes out clean.
Notes
You may need to experiment with oven temps and time. You can tent the loaf tops with foil and lower temp to 325 degrees for a longer baking time if center is doughy and tops brown before center is done.
Recipe by Grain Mill Wagon at https://www.grainmillwagon.com/sprouted-flour-buttermilk-bread/