Sprouted Grain Bread
4 tablespoons room-temperature butter
4 tablespoons room-temperature maple syrup
1 ½ cups room-temperature water
4 cups sprouted whole wheat ﬂour
1 ½ teaspoons sea salt
2 teaspoons yeast
Bread, in Bread Machine:
Place the wet ingredients in a bread maker and add the dry ingredients on top, ending with the yeast.
Set the program for the basic rapid cycle and press Start.
Bread, by Hand:
If you prefer to mix by hand, place the dry ingredients in a large bowl, then add the wet ingredients. Mix until the dough comes together and forms a rough ball. Remove dough from bowl and knead about 8 minutes until it is smooth and elastic. Grease the bowl with olive oil and return dough to bowl. Cover with a dry dish towel and let rise in a warm place until double, about one hour. Punch down the dough, form it into a loaf, and place in a greased loaf pan. Let rise again, until double. Preheat oven to 350°F. Bake 35-38 minutes and test for doneness (see below). Remove from pan and cool on wire rack.
Sprouted Brown Rice Vegetable Risotto
2 quarts vegetable broth
½ pound asparagus, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
1 cup ﬁnely chopped onion
2 cloves garlic, ﬁnely chopped
2 cups uncooked sprouted brown rice
2 carrots, trimmed and chopped
2 zucchini, trimmed and chopped
½ cup fresh or frozen and thawed peas
⅔ cup grated Parmesan cheese
1 tablespoon butter
Sea salt and pepper to taste
In a medium pot cover broth and bring to a simmer. Heat oil in a medium pot over medium heat. Add onion and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes. Add rice and cook, stirring gently, until toasted and fragrant, 4 to 5 minutes.
Add 1 cup of the hot broth and cook, stirring constantly, adjusting the cooking to a simmer until liquid is almost absorbed. Repeat process, adding about ½ cup of the broth each time, until rice is just beginning to get tender, about 25 minutes. Add asparagus and carrots, continuing the process with the broth. When rice is just al dente and asparagus and carrots are just tender, add zucchini and cook 5 minutes more. (If broth gets low, add water as needed.) Stir peas into rice and cook until hot throughout, 2 to 3 minutes more. Add cheese, butter, salt and pepper and stir to combine. Add about ½ cup more liquid to ﬁnished risotto before serving, if necessary for desired texture.