Recipe for Sprouted Superfood Sourdough Bread by Glenn Family Bakery

SARASOTA (WWSB) - Sprouted Superfood Sourdough Bread

1C AP, 1C Bread Flour

2/3 C Water

Pinch Salt

1/3 C Starter

Using dough hook in mixer add all ingredients until dough forms a ball. It will look shiny. Place in greased bowl cover with towel until doubled in size. Add .25 C sprouted mix knead into dough roll dough in superfood seeds to cover outside, we place seed into bowl drop in bread and roll around, form into shape we do a football shape or round boule, rise again (over night rise in the fridge is best ) or until risen again on counter and bake)

Superfood Seed Mix

Chia, hemp, flax, sunflower, pepita, sesame

Sprouted Mix

1 C sprouting mix including

Adzuki

Mung Bean

Garbanzo

Green Lentils

Kamut

Spelt

Rinse and cover with water, let soak 2 days and drain. When sprouts have a small beard ( like you would see to start a seed for the garden) grind in food mill or food processor. Add to bread mixture.

Form Bread into any shape you would like we do a large football shape. Bake on sprayed/corn meal dusted parchment at 400 until golden brown turning 1 x.

Wild Yeast Starter

¼ C organic unbleached flour

¼ water

Place into mason jar or Tupperware cover with cheese cloth and place rubber band around lid

Leave on your counter. Feed every day with same mix for 10 days. Pour into a clean container and place in fridge. Feed everyday for 7 more days…ITS READY!! To keep your starter alive feed 1x a week or after each use.