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Rethink Your Wheat Bread: Sprouted Grain Bread

Have you been told that you're wheat intolerant? Does it frustrate you that you can't enjoy whole grain breads like you used to? Well, don't lose hope! Did you know that by simply sprouting your grains before you grind them into flour, it changes the chemical makeup of that grain? That's right! It actually tricks your body into thinking that the grain is a vegetable, and allows it to be digested much easier.

Why don't you try this simple sprouting method and start enjoying real whole grain bread again. Now, I'm not a doctor, so you'll want to start slow and experiment, but I've seen many people start enjoying sprouted bread after being wheat intolerant, and they're thriving!

Looking for the tools to get you started?
Check out our Bread Kit and Sprouting Supplies.

                           Anitra's Sprouted Wheat Bread Recipe:
Start by sprouting your wheat or spelt. To do this, take 2 large glass canning jars, fill them 2/3 of the way with grains, and fill with water. Allow to soak overnight. Then drain well, and continue rinsing 3-4 times during the day, making sure to drain well. In 1-2 days, your grains will sprout a little white tail. Now they're ready to dry!

Place your sprouted grains on dehydrating trays or bake on 180 degrees in your oven until completely dry. Grind your dry grains into flour, using your Wondermill Electric Mill. grinding your wheat into flour. Pour 6 cups of wheat kernels into your grinder along with 2 tablets of Vitamin C. 1000 mg. is ideal. This makes a natural dough enhancer, which gives your bread the fluff!

In your Bosch mixer, combine the following :

3 ¾ cups hot water              ½ cup oil
½ cup honey  or Xagave     ½ cup powdered milk
½ cup rolled oats                 2 tbsp. sea salt
4 cups of wheat flour

Mix gently for ½ minute just to incorporate the ingredients. Then add:

2 tbsp. Saf yeast                            

And enough flour until you can see the curve of the bowl. This is key—too much flour and your bread will be dry and crumbly. The dough will seem sticky and grainey, but as you let it knead for 10 more minutes, it will absorb all the water and be elastic and smooth. Allow your dough to rise for ½ hour in the bowl after it’s done kneading 10 mins.

Divide dough into 3 loaves. Prepare the loaf pans by lightly spraying them. Preheat the oven to 150 and when it’s reached that temperature, turn off the oven and place your loaf pans, uncovered onthe middle rack to rise. Rise about ½ hour or until doubled in bulk.  Turn the oven to 350 and bake until golden, usually about 35-40 minutes is perfect. Remove the pans from the oven and allow bread to cool 10 minutes in the pans. Then remove the loaves and let them cool on a cooling rack before slicing or storing.

Cornmeal & Chia Waffles...Start Your Day Off Deliciously!

  • 3/4 cup
    fresh cornmeal finely ground
  • 1/4 cup
  • 1/4 cup
    oats, ground
  • 1/2 teaspoon
  • 1 teaspoon
    baking powder
  • 1/2 cup
  • 1 cup
    hemp milk
  • 1 tablespoon
    coconut oil
  • 1 tablespoon
    maple syrup
  • 1 teaspoon
    vanilla extract

  1. Finely grind your cornmeal using your Wondermill Electric Mill on fine setting.
  2. Preheat waffle iron.
  3. Stir together the cornmeal, chia, ground oats, salt, and baking powder.  In a separate bowl, mix together the applesauce, hemp milk, coconut oil, maple syrup, and vanilla.  (The coconut oil needs to be at warm temperature or warmer to mix, so you may need to microwave it to get it to a liquid state.)
  4. Stir the wet ingredients into the dry to combine into a smooth batter.  Spray the waffle iron with baking spray even if it is nonstick, and pour batter into hot iron.  Follow the directions of your waffle iron, or wait until the iron stops steaming.
  5. Carefully remove waffles from iron, re-spray the waffle iron with cooking spray, and repeat.  This was enough batter to fill my waffle iron two and a half times, making 5 small waffles.
  6. To enjoy immediately, top with REAL maple syrup and the fruits of your choice.  Alternatively, slice into bars, freeze and take on your next run.

Ezekiel Bread from Scratch

Make your own Ezekiel Blend by combining a variety of beans and grains from your food storage. Did you know you can only purchase Ezekiel bread as a frozen loaf in the grocery store, and it usually costs around $6 a loaf? Well, now you can make it yourself and save a bundle.

Ezekiel Blend Recipe (enough for 20 loaves)
Mix all ingredients below and store in air tight container.

3 cup rye
3 cup barley
1 cup pinto beans
1 cup lentils
1 cup millet
3/4 cups soy beans

Don't have time to make it yourself?

CLICK HERE to order our special blend of Ezekiel Mix today!
FREE Recipe for Ezekiel Bread included!

Ezekiel Bread Recipe:

Using your WonderMill Electric Mill, grind 5 cups wheat kernels, 1 cup barley, ¼ cup pinto beans, ¼ cup soy beans, ¼ cup lentils, 1 cup rye, 1/3 cup millet and 2 Vitamin C tablets (1000 mg. total) into a fine flour.

Place 5 cups warm water, 3 tbsp. yeast, ½ cup honey, 1 stick of butter, 2 tbsp. salt and ½ the flour mixture in a mixing bowl, mixing until blended .Add ½ cup vital wheat gluten, 3 tbsp. Saf yeast, and gradually add in the rest of the flour, kneading to make a smooth dough, about 10 more minutes. Allow dough to rise ½ hour before shaping into 4 loaves.  Rise a second time for ½ hour, and bake at 350 for 35-40 minutes.


Butternut Ginger Curry Soup

Greetings from the beautiful canyonlands of  southern Utah.
This week we're enjoying beautiful scenery and majestic cliffs in Zions and Bryce Canyons for one last getaway before school starts up again for the kiddos.

Although we're on the move, I wanted to share one of my favorite soups with you. I just made this for lunch today, and served it up with roasted chicken sandwiches. It was a hit!

Butternut Ginger Curry Soup

1 Butternut Squash
1 Granny Smith Apple
1/2 yellow onion
3 tbsp. real maple syrup
1 tbsp. freshly grated ginger
1 tbsp. curry
1 tsp. salt
4 cups chicken stock
1/2 cup heavy cream

In a large stockpot or pressure cooker, cook the peeled squash, peeled apple, and onion with the chicken stock till tender. If using a pressure cooker, chunk all three ingredients and cook on high for 15 minutes. Transfer the mixture to a blender, and puree till smooth. Add the maple syrup, ginger, curry, and salt. Pour back into the large stockpot and add the heavy cream. Whisk till smooth, and serve topped with toasted pumpkin seeds.


Lemon Chicken Rice Soup in the Pressure Cooker

Step One: The Chicken

2 tablespoons butter 2 boneless, skinless chicken breasts

½ cup sliced celery 1/3 cup minced onions
1 tablespoon minced garlic 2 (14-ounce) cans chicken broth
½ cup diced carrots
1/3 cup uncooked long-grain or basmati white rice
Heat the butter in the pressure cooker over medium heat. Add the chicken, cook until browned on both sides, and then remove to a cutting board and mince it. Add the celery, onions, and garlic to the cooker and cook, stirring, until slightly softened, about 3 minutes. Pour in the chicken broth and add the carrots, rice, and bouillon. Stir to mix, return chicken breasts, and lock the lid in place. Bring to 15psi over high heat, immediately reduce the heat to the lowest possible setting to stabilize and maintain that pressure, and cook for 5 minutes. Remove from the heat and use the natural release method to depressurize. Carefully open the lid after the pressure drops.
Step Two: The Sauce
2 tablespoons butter 2 tablespoons all-purpose flour
½ teaspoon salt ½ teaspoon ground black pepper
1/8 teaspoon cayenne pepper 3 tablespoons fresh lemon juice
3 large eggs Lemon slices, for garnish
In a small saucepan, melt the butter over medium heat. Stir in the flour, salt, black pepper, and cayenne pepper until smooth. Slowly add 2 cups of the hot broth from the cooker, stirring constantly until the sauce is thickened, and then add the lemon juice. In a small bowl, beat the eggs until frothy. Gradually add a few tablespoons of this warm mixture into eggs and quickly mix, to prevent curdling. Gradually stir the thickened sauce back into the cooker. Very slowly, add the eggs mixture into the soup, stirring constantly. Do not add the eggs if the soup is boiling or too hot, or they will cook and separate instead of combining smoothly with the broth. Heat gently over low heat until the soup thickens enough to coat a spoon, but do not boil! Adjust the seasonings to taste, and transfer to a heated soup tureen. Garnish with the lemon. * Serves 4