Re: How many eat a low carb diet?now flatbread

[Guest guest]

can you share your flat bread recipe with sprouted grains?

Becky

>

> > >> I

> >am curious as to how people have benefitted from a low carb diet.

<<

> >

> >LOL, well, I lost over 110 pounds in 16 months, feel great, have

no

> >cravings, have tons of energy, lost my lifetime of IBS.... and

the list goes

> >on.

> >

> >Christie

> >

> >

> >

> >

> >

[Guest guest]

At 09:22 AM 9/18/2004, you wrote:

>can you share your flat bread recipe with sprouted grains?

>Becky

The recipe is from: Flatbreads & Flavors, A

Bakers Atlas by Alford and Naomi Duguid. I just love the book and

have used many of the recipes in it.

Hunza Sprouted Wheat Breads

makes 12 - 7 inch rounds about 1/4 of an inch thick.

Ingredients:

6 cups hard wheat berries

Spring water for soaking

1.5 cups unsulfured dried apricots

1 tbsp salt

In a large bowl soak the berries for 18 hours, leave room for the berries

to expand.

Then drain berries and set them back on the counter to sprout and cover

with a towel and/or lid [block the

light and keep out critters]

Every 12 hours rinse and drain the berries until they have started to

sprouted. Rinse and drain more often and watch them carefully. When the

rootlets are 1/3 the length of the berries, rinse for the last time and lay

them out on a large towel to dry. I find a sheet over a large bath towel

works good and is easier to pick the berries back up off of. You want them

fairly dry or your dough will be very sticky and hard to work with.

Using your food processor, add to it, 2.5 cups of the berries, 1/4 cup of

apricots and 1/2 tsp of salt. Run until it forms a ball. Empty onto a work

surface and process the rest in the same manner.

Knead the dough for 2 to 3 minutes then let it rest for at least an hour.

[Can go into the fridge for up to 48 hours at this point]

Preheat oven to 325F and oil 2 - 10 " x 14 " baking sheets.

Divide the dough into 3 and set 2 aside. Divide again into 4 pieces and pat

into rounds, roll out to be about 7 " in diameter. Put on baking sheets,

cover and let rest 20 minutes. Then bake for 25 minutes, prepare the next

set while the first one are in the oven. Cool on a rack. serve warm or cold.

These sound like a lot of work, but it is so spaced out that you don't

really work at them.

The bread are slightly sweet and although I love the texture, I do prefer

savory breads. At times I use cheese and herbs instead of dried fruit.

Have fun and let me know how you do with them.

Bright Blessings,

Kim