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Sprouted Wheat Flour Little Cheese Stuffed Bites

 

Sprouted Wheat Flour Little Cheese Stuffed Bites

Do you know that pillow soft, fluffy bread that you always dream of having? That one that just is a delight in texture, and you just crave for more? Now it’s your chance to impress everyone because these soft bites are a bit of work but so worth it! Once you make them, you’ll be hooked!

  • 120 ml room temperature water
  • 30 grams brown sugar or brown sugar alternative
  • 7 grams active dry yeast
  • 140 ml of aquafaba (should be roughly the total liquid from a regular size can of chickpeas)
  • 40 gram vegan butter, melted and slightly cooled
  • 300 grams Second Spring Sprouted Wheat Flour
  • 1 big pan of water filled 3/4 of capacity
  • 60 grams baking powder
  • 30 grams vegan cheese (preferably mozzeralla)
  • seasoning of preference
  1. 1. Combine the water, yeast and brown sugar in the bowl, mixing everything with a fork or a mixer. Set aside in a dark place for the yeast to activate, about 10 minutes. This is the most important step as it’s one of the key steps to make a fully final result – the yeast is very sensitive to light and the light breaks apart the cell membranes and destroys them!

  2. 2. After those 10 minutes, add on the aquafaba, the butter, salt and combine with a fork or gentle mixer.

  3. 3. Start adding the flour a few grams at the time until completely blended and even. Repeat until using all the flour and the dough is smooth and pulls away from the sides of the bowl. If needed, use a little more flour. You can use a big spoon and your hands for this or a mixer.

  4. 4. Cover with a kitchen towel and place in your oven with the light on, letting the dough rise for 1 hour. Once risen, remove the dough from the oven and preheat the oven to 200-220 degrees Celsius.

  5. 5. In a large pot or pan, bring the water to a boil while you get the little bites ready

  6. 6. Divide the dough into 4 parts so it’s easier to handle. Take small pieces of the dough and roll them into little rounded balls. Place them on a tray ready for the oven and press them slightly to flatten. Repeat until using all dough.

  7. 7. Once you have your little dough balls ready, your water should be boiling. Add the baking powder slowly (be careful as it looks like a gas/smoke explosion when you do it fast!) and then add all the bites at the same time to guarantee even cooking.

  8. 8. Boil them 40 seconds and you should see them floating. Then remove them from the water and place on a prepared baking sheet.

  9. 9. Place everything in the oven and bake for 10 minutes or until golden brown. Take the tray out, rotate them upside down to guarantee even baking and add your cheese on top, baking for another 10 minutes.

  10. 10. Once ready, take them out of the oven and season them with your favourite seasoning. You can also add your dip if you want but they are so soft and moist that you will want to have them as it is.

Appetizer, entree, Snack
australian, vegan
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Sprouted Wheat Butter Pecan Cookies

Sprouted Wheat Butter Pecan Cookies

Soft, rich and nutty, made with 100% sprouted whole wheat flour.

30 minutes

15 Cookies
Pairs perfectly with lazy afternoons.

This is not your average cookie! They are rich, buttery and wonderfully nutty – our take on the classic butter pecan flavour. The browned butter and toasted pecans compliment the sweet, mild and slightly nutty taste of the sprouted wheat flour. You can add regular melted butter and raw pecans, but I promise those two quick, easy steps throw these cookies right over the top! Sprouting improves the taste and texture of wheat and aids in digestibility. It also reduces bitterness, resulting in a mild and sweet whole grain flour.

ingredient tips & substitutions

  • Brown Butter – Don’t be intimidated if you’ve never made it before, browning butter is actually quick, easy, and definitely worth the extra step! If you’re in a pinch for time, regular melted butter works too.
  • Demerara Sugar – this is just a type of brown sugar with even more molasses. You can find it at most popular grocery stores or bulk ingredient stores, or you can swap any kind of brown sugar. 
  • Pecans –  we went for a butter pecan flavour, but you can swap in any nut or have a mix. If nut free, they would also be delicious with raisins, dried cranberries, chocolate chips etc.  

recipe notes

  • Allowing the dough to rest for 5 – 10 minutes lets it absorb the moisture properly. It helps the texture of the dough and the final cookie, so we don’t recommend skipping this step!
  • If your tray isn’t large enough, we suggest baking the cookies in two batches rather than swapping the trays halfway
  • Make sure they cool completely before transferring to an airtight container for storage. They are best if consumed within a few days 

Sprouted Wheat Butter Pecan Cookies

Soft, rich and nutty, made with 100% sprouted whole wheat flour.
Prep Time: 20 minutes
Cook Time: 8 minutes
Servings: 15 Cookies

What You'll Need:

  • cups Second Spring Sprouted Wheat Flour
  • ½ cup demerara or dark brown sugar
  • ½ cup butter, browned
  • 1 egg
  • tsp vanilla
  • ½ tsp salt
  • ½ tsp baking soda
  • ¾ cup chopped pecans, toasted

How To Make It:

  • Preheat the oven to 177°C. Line a baking tray with parchment paper.
  • To brown the butter, cube a generous ½ cup of butter (you lose a little while browning) and add it to a small pot. Heat on medium until golden brown and fragrant, stirring frequently. Immediately transfer the browned butter to a mixing bowl to cool (it will burn if left in the pot).
  • Next, spread the pecans in a single layer on the baking sheet and toast in the oven for about 5-10 minutes, until golden and fragrant (watch carefully!).
  • In the mixing bowl, whisk together brown butter and sugar until there are no lumps. Add egg and vanilla and beat until smooth.
  • Add sprouted wheat flour, salt and baking soda and mix until dough forms. Fold in pecans. Allow the dough to rest for 5-10 minutes at room temperature.
  • Drop heaping tablespoons (or use a cookie scoop) onto the baking tray and flatten slightly. Bake for 8-9 minutes, until the edges are lightly golden. Transfer to a wire rack to cool.

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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Sprouted Wheat Shortbread Cookies

Sprouted Wheat Shortbread Cookies

A classic, buttery shortbread cookie with a sprouted twist!
1 hour
15 Cookies
Enjoy with hot tea and twinkling lights.

We gave classic, buttery shortbread cookies a sprouted twist! This recipe is made with 100% whole grain sprouted wheat flour, but these are so tender, crumbly and melt-in-your-mouth that I promise no one will be able to tell that they’re whole grain. Sprouting improves the taste and texture of wheat and aids in digestibility. It also reduces bitterness, resulting in a mild and sweet whole grain flour.

This recipe is also incredibly versatile! Cut into any shape and decorate in different ways for a variety of fun, festive cookies. We sprinkled with coarse sugar for some sparkle, but these would also be delicious dipped in chocolate or with icing. You could even try sandwiching two cookies with your favourite jam or spread. 

ingredient tips & substitutions

  • We don’t recommend using a substitute for the icing sugar as it can alter the texture of the cookie
  • We have not tried using vegan butter in this recipe. If you try it, you may need to chill the dough for longer as vegan butter tends to melt easier.
  • Flavour variations: Swap the vanilla for almond extract or add some lemon zest in step 1!

recipe notes

  • For room temperature butter, take your butter out of the fridge and leave it on the counter for several hours before you intend to bake. You can speed this up a bit by cutting the butter into smaller cubes. We don’t recommend heating butter in the microwave because it makes it very easy to overheat. 
  • Chilling makes the dough easier to roll, but it also keeps the cookies from spreading in the oven so we don’t recommend skipping/shorting the chilling steps. This will allow your cookies to keep their beautiful cut out shapes!
  • Rolling between to pieces of parchment helps to keep the dough from sticking to your rolling pin. You can use these pieces to bake the cookies if you like. You can also use plastic wrap or very lightly flour dough (but be very careful with this option as adding too much flour can make the cookies dry). 
  • We unanimously preferred the cookies that were rolled to 1/3″ thick, but rolling thicker or thinner also results in delicious cookies! Thinner cookies will be crisp, while thicker cookies will be doughier. It’s all about your preference! If you roll different thicknesses, make sure to bake different cookies on separate trays as baking times may vary by a few minutes.

how to properly measure flour

A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is to fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust in small increments if necessary.

Can i make this recipe without a mixeR?

Yes, you can cream the ingredients by hand, but be prepared for an arm workout! Beat ingredients together in a large bowl with a wooden spoon. 

Sprouted Wheat Shortbread Cookies

A classic, buttery shortbread cookie with a sprouted twist!
Prep Time: 10 minutes
Cook Time: 8 minutes
Chilling Time: 40 minutes
Servings: 15 Cookies

What You'll Need:

  • 1 ⅔ cup Sprouted Wheat Flour (spooned & leveled, see notes above)
  • ¾ cup butter, room temperature
  • ½ cup powdered (icing) sugar
  • ½ tsp salt
  • ½ tsp vanilla
  • coarse sugar for sprinkling (optional)

How To Make It:

  • With a hand or stand mixer with the paddle attachment, cream together the butter, icing sugar, salt and vanilla until smooth and creamy.
  • Add sprouted wheat flour and mix on low just until combined. The flour should be fully incorporated, but try to avoid overmixing.
  • Wrap the dough in plastic wrap and shape into a rough disc. Chill for 30 minutes in the fridge.
  • Preheat the oven to  177°C. Line a baking tray with parchment paper or a silicone mat.
  • Place the dough between two pieces of parchment and roll to ⅓" thick. Rolling to ¼" think will result in a crispier shortbread, while ½" will be a more crumbly, doughy shortbread. Rotate the parchment as you roll for a more even thickness.
  • Using cookie cutters or a sharp knife, cut shortbread into desired shapes. Re-roll as needed until all the dough is cut. Sprinkle with coarse sugar, if using. Transfer cookies to the baking tray and place in the fridge for an additional 10 minutes (this helps the cookies hold their shape as they bake).
  • Take baking tray out of the fridge and place it directly into the oven. Bake for 7-10 minutes, until the bottoms are just lightly golden. Transfer to a wire rack to cool.

Notes

Once completely cool, you can also decorate by dipping in melted chocolate, sandwiching cookies with jam etc. 

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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Sprouted Wheat Carrot Muffins

Sprouted Wheat Carrot Muffins

Warm and fragrant carrot cake goodness inside a sprouted whole grain muffin!
35 minutes
12 Muffins
Enjoy with a steaming mug of tea.

Carrot muffins are an excellent excuse to eat carrot cake for breakfast! Made with nutty and sweet sprouted whole wheat flour and warm spices like cinnamon and nutmeg, this recipe is sure to be a crowd pleaser. It’s fluffy and moist, and has a wonderful blend of textures with the carrots, raisins and nuts. They’re simple to make and not too sweet, perfect to bake on a Sunday as breakfast or snacks throughout the week!

Sprouting improves taste and texture, reduces cook time, and aids in digestibility and bioavailability. Our Sprouted Wheat Flour is 100% whole grain Canadian wheat. 

ingredient tips & substitutions

  • Butter – For a dairy-free version you can use vegan butter. Coconut oil also works, but we all much preferred the taste and texture of the version made with butter.
  • Brown Sugar – We love the rich molasses flavour from the brown sugar in this recipe, but you can swap for another granulated sugar of choice.
  • Eggs – We have not tried this recipe with egg replacements (ie. chia egg, flax egg etc.) but we don’t see why it wouldn’t work. If you try it, please let us know!
  • Walnuts – You can easily substitute the walnuts for another nut of choice (pecans would be delicious) or even chocolate chips.
  • Raisins – You can swap for dried cranberries, or if you’re firmly on team ‘no raisins’ (we all know a few) you can simply leave them out.

recipe notes

  • We just used a regular sized cheese grater to grate the carrots and it produces a wonderful texture, no need to grate it finely.
  • You could also make this recipe as a loaf, but you’ll need to add about 20-30 minutes to the baking time. Simply bake until a toothpick comes out clean.
  • Once cool, store the muffins in an airtight container at room temperature. They are best when eaten within a few days.

Sprouted Wheat Carrot Muffins

Warm and fragrant carrot cake goodness inside a sprouted whole grain muffin!
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 12 muffins

What You'll Need:

  • 2 cups Second Spring Sprouted Wheat Flour (spooned & leveled, see notes above)
  • 1 ½ cups grated carrot (about 2 med-large carrots)
  • ¾ tsp baking soda
  • ¼ tsp salt
  • 1 ½ tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup brown sugar, packed
  • ½ cup butter, melted
  • 3 eggs
  • 1 tsp vanilla
  • cup chopped walnuts
  • ½ cup raisins

How To Make It:

  • Preheat oven to 190°C. Line a muffin tin with paper or silicone baking cups.
  • Peel and grate carrots, set aside.
  • In a large bowl, combine sprouted wheat flour, baking soda, salt, cinnamon and nutmeg.
  • In a separate bowl, combine brown sugar and butter until there are no lumps. Add eggs and vanilla and beat until smooth.
  • Add wet ingredients and carrot to the dry mixture and mix until fully combined. Fold in walnuts and raisins.
  • Divide batter evenly into 12 muffin cups and bake for 18-22 minutes, until a toothpick comes out clean. Remove from the tin and cool on a wire rack before serving.

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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Sprouted Wheat Pizza Dough

Sprouted Wheat Pizza Dough

Fluffy, flavourful crust with 100% sprouted wheat flour.

2.5 hours

2 Pizzas
Ready for all your favourite pizza toppings!

With this simple and tasty Sprouted Wheat Pizza Crust recipe, you’ll want to make pizza every night! Crisp on the bottom and chewy in the middle, or stretch thinner for a wonderfully crisp thin crust. Sprouted wheat flour has a rich and subtly sweet flavour, complimenting any of your favourite toppings. In the pizza pictured, we opted for something a little different as a base – homemade butter chicken sauce. We complimented it with sauteed onions, red peppers and lots of cheese. 

Sprouting wheat enhances taste, texture and digestibility. It also reduces bitterness (saponin) and converts complex carbs into simpler sugars. This results in a lighter, sweeter taste with a low glycemic index. Our sprouted wheat flour is freshly sprouted and finely stone ground from organic Canadian wheat. 

Can this recipe be made vegan?

Absolutely! Just swap out the honey for maple syrup or another sugar of choice. Don’t omit the sugar as it helps activate the yeast.

recipe notes

  • The dough can be made a day ahead and stored in the fridge after rising. It will develop a deeper yeast flavour and smell. Bring the dough back to room temperature before baking
  • Why pre-bake the dough? It makes sure that both your dough and your toppings are cooked to perfection. You don’t want a gummy dough or burnt toppings!
  • Don’t have a pizza pan? Use any baking sheet! No need to oil or flour the pan. If you’re using a pizza stone, dust lightly with cornmeal or flour. 

Sprouted Wheat Pizza Dough

Fluffy, flavourful crust with 100% sprouted wheat flour.
Prep Time: 10 minutes
Cook Time: 15 minutes
Rising time: 1 hour
Servings: 2 medium pizzas

What You'll Need:

  • 3 cups Second Spring Sprouted Wheat Flour
  • 1 cup warm water
  • 1 tbsp honey
  • 2 tbsp olive oil
  • tsp instant yeast (one packet)
  • 1 tsp salt
  • 1 tsp each of garlic powder and italian spices (optional)

How To Make It:

  • In a large bowl or stand mixer, combine water and honey. Stir until honey dissolves. Add olive oil, then flour, salt, yeast and spices (if using). Mix until fully combined.
  • Knead dough on a lightly floured surface or by mixer with dough hook attachment for several minutes, until smooth.
  • Divide the dough as needed. This recipe will make 2 medium regular crust, 2 large thin crust or several smaller pizzas. Place dough balls in a lightly oiled bowl, cover with a clean tea towel and allow it to rise in a warm area for 1 hour (a cold oven with just the light on works well). After rising, dough should be visibly puffy.
  • If you're not ready to make your pizza yet, cover the dough with plastic wrap and put it in the fridge. You can also make your dough the day before and allow it to rest in the fridge overnight (it will develop a stronger yeast flavour). If using the fridge, allow the dough to come to room temperature before baking.
  • Preheat oven to 204°C. Roll or stretch out dough to the desired size. If your pizza shrinks, allow it to rest a few minutes before stretching it out again. With your fingertips, make indents around the border to form the crust. Prick the dough several times with a fork to avoid large air bubbles.
  • Bake the dough for 5 minutes. Remove from the oven, top with your favourite toppings, and bake for another 10-15 minutes or until golden brown.

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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Bread Machine Sprouted Wheat Bread

organic sprouted banana bread

Bread Machine Sprouted Wheat Bread

Learn how to make simple, wholesome, fragrant and delicious Sprouted Wheat Bread in your bread machine!
3.5 hours
1 Loaf
Pairs perfectly with warm butter and homemade jam.
organic sprouted banana bread

It’s time to dust off that bread machine! You’ll have warm, fragrant, squishy, nourishing bread on your table with very minimal effort. You can set your machine and forget about it, but your machine,  ingredient measuring, climate etc. might be a little different than ours. So, we also outline a few simple tricks below to make sure your loaf is on track. This is a wonderful everyday bread, perfect for sandwiches, toast and dunking in soups. It also cooks up beautifully as grilled cheese or French toast!

This sprouted wheat bread really showcases the rich and naturally sweet flavour of sprouted wheat flour. Whole grain bread tends to be dense, but sprouted wheat flour results in a fluffy, moist texture. Sprouting also reduces bitterness (saponin) and converts complex carbs into simpler sugars. This results in a lighter, sweeter taste with a low glycemic index. Our sprouted wheat flour is freshly sprouted and finely stone ground from organic Canadian wheat. 

ingredient tips & substitutions

  • Cool water: you can use water that’s cool to the touch right from the tap, no need to cool it further. We don’t recommend warm water as the machine warms the ingredients and could make warm water too hot, killing the yeast.
  • Bread Machine Yeast: you can also use instant yeast. 
  • Honey: you can use another liquid or granulated sugar of choice. Swapping the honey will also make this recipe vegan.
  • Oil: any neutral oil such as vegetable, avocado or olive oil will work.

recipe tips

Every bread machine is slightly different, so you may need to make adjustments according to your machine. You can set this recipe and forget it and will still have a delicious loaf, but for more reliable results, here are a few tips and tricks:

  • The most accurate way to measure ingredients is by weight (flour and water are particularly important). If you don’t have a kitchen scale, it’s even more important that you check on your dough throughout the cycle.
  • The order you add the ingredients matters, add each ingredient as listed in the instructions. This ensures the yeast doesn’t react too early with liquid or salt. 
  • Don’t be afraid to open the lid and check on the dough during the kneading cycle. Check on the dough about 15 minutes into kneading. It should form a cohesive ball that sticks to the side and then pulls away cleanly. If it’s too dry (stiff and shaggy) add extra water 1 tsp at a time. Alternatively, if the dough is too wet (liquidy and not forming a ball), add extra flour 1 tsp at a time. Also at this time, scrape down the pan with a spatula if there is flour stuck in the corners.
  • When the machine has finished shaping and is about to begin the final rise, check your dough again. The timing can be tricky if your machine manual doesn’t list the stages of its cycle, but it’s usually about halfway through. Set a timer and listen for the mixing sounds. If your loaf fills the pan evenly from end to end, it’s good to go. If not, you can take it out of the pan and reshape it to help the bread rise evenly. 
  • To shape, pat the dough into a rectangle with the short side facing you. Roll the dough tightly and pinch the ends together or tuck them under. Flip the dough over so the seam is on the bottom and drag it along your counter a few times to create surface tension. It doesn’t have to be perfect! Sprouted flour benefits from higher hydration so the dough may be a bit tacky, use a little bit of water or oil on your hands if needed. 
  • When you reshape, you can also remove the mixing paddle so it doesn’t get baked into the bread.
  • We don’t recommend opening the lid during the final proof or bake cycle as it can let heat escape. 
  • Leaving your bread to cool in the pan can cause sogginess, we recommend removing it from the pan and cooling on a wire rack
Consistency during mixing – sticking to the sides but coming away clean
After machine shaping – it will rise more evenly if reshaped by hand to fill the pan

my machine has a whole wheat cycle, should i use that?

You can, but we recommend the basic setting. Although Sprouted Wheat Flour is whole grain, sprouting causes increased enzymatic activity. Every machine is a little different but a whole wheat setting is usually longer and may cause the sprouted loaf to overproof. 

Can i Make this recipe by hand?

Bread machines require less yeast because of longer rising times. We recommend this recipe if you’re making bread by hand.

Bread Machine Sprouted Wheat Bread

A wonderful everyday bread, perfect for sandwiches, toast and dunking in soups. It really showcases the rich and naturally sweet flavour of sprouted wheat flour.
Prep Time: 10 minutes
Cook Time: 3 hours
Servings: 1 loaf

What You'll Need:

  • 500g Second Spring Sprouted Wheat Flour (about 4 cups spooned & leveled, see notes above)
  • 350g (1½ cups) cool water
  • 1 ½ tsp bread machine or instant yeast
  • 2 tbsp honey
  • 1 ½ tsp salt
  • 2 tbsp oil

How To Make It:

  • Add water and honey to the pan of your bread machine. Stir until honey is dissolved. Add oil.
  • Add the sprouted wheat flour and salt. Make a small well in the flour and pour the yeast in the well.
  • Place the pan in the machine and close the lid. Select 900g (2lb) basic setting, and choose how dark you prefer the crust.
  • Every bread machine is a bit different. You can set it and forget it, but we highly recommend following the tips above (especially if it's your first time with this recipe).
  • Once the cycle is finished, remove the bread from the pan and allow it to cool before slicing.

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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Sprouted Wheat Chocolate Chip Cookies

Sprouted Wheat Chocolate Chip Cookies

Gooey and decadent, made with 100% sprouted whole grain wheat flour.
25 minutes
12 Cookies
Perfect for dunking and sharing!

Our philosophy on life is that delicious homemade chocolate chip cookies are always a good idea. For our Second Spring family, they are the pinnacle of comfort food. Let me tell you, these Sprouted Wheat Chocolate Chip Cookies flew off the cooling rack as fast as we could make them. They’re rich, gooey, not too sweet and feature 100% sprouted whole grain wheat flour. Sprouting improves taste and texture and aids in digestibility. It also reduces bitterness, so wheat flour tastes sweeter while its glycemic index is low. 

Parents out there, we give you full permission to not mention to your kiddos that these are full of sprouted whole grain goodness. The recipe is also simple to make, so what’s not to love? For a yummy summer treat, these would make amazing homemade ice cream sandwiches!

recipe notes

  • Allowing the dough to rest for 5 – 10 minutes lets it absorb the moisture properly. It helps the texture of the dough and the final cookie, so we don’t recommend skipping this step!
  • If your tray isn’t large enough, we suggest baking the cookies in two batches rather than swapping the trays halfway
  • The cookies will puff up as they bake and settle as they cool 
  • Make sure they cool completely before transferring to an airtight container for storage. They are best if consumed within a few days 

ingredient tips & substitutions

You can swap the brown sugar for coconut or panela (rapadura) sugar, although there might be a small change in taste and texture. If you’d like to get fancy, try a sprinkle of sea salt on top, or replace a portion of the chocolate chips with your favourite chopped nut. We haven’t tried making this recipe vegan, if you try it, give us a shout to let us know how it goes.
Have you made these Sprouted Wheat Chocolate Chip Cookies? We would love to hear about it! Feel free to leave us a comment below or tag us on social media @secondspringaustrailia.

Sprouted Wheat Chocolate Chip Cookies

Gooey and decadent, made with 100% sprouted whole grain wheat flour.
Prep Time: 15 minutes
Cook Time: 8 minutes
Servings: 12 Cookies

What You'll Need:

  • cups Second Spring Sprouted Wheat Flour
  • ½ cup brown sugar, packed
  • ½ cup butter, melted
  • 1 large egg
  • 1 tsp vanilla
  • ½ tsp salt
  • ½ tsp baking soda
  • ¾ cup chocolate chips

How To Make It:

  • Preheat oven to 177°C. Line a baking tray with parchment paper.
  • In a large bowl, whisk together sugar and melted butter until there are no lumps. Add egg and vanilla and beat until smooth and creamy.
  • Add sprouted wheat flour, salt and baking soda and mix until dough forms. Fold in chocolate chips. Allow the dough to rest for 5-10 minutes at room temperature.
  • Drop 12 heaping tablespoons (or use a cookie scoop) onto the prepared tray. Bake for 8-9 minutes, until the edges are lightly golden. Transfer to a wire rack to cool.

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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Sprouted Wheat Bread

Sprouted Wheat Bread

A wonderful everyday bread, perfect for sandwiches and toast. It showcases the rich and naturally sweet flavour of sprouted wheat flour.
2 hours & 10 minutes
1 loaf
Pairs perfectly with warm butter, fresh local honey or homemade jam

There really is nothing better than the smell of freshly baked bread. Baking homemade sprouted bread may seem intimidating, but this recipe is a great place to start if you’re new to baking with sprouted wheat or bread in general. You’ll have warm, squishy, nourishing bread on your table in no time. Honestly, once you taste it there’s no going back. This is a wonderful everyday bread, perfect for sandwiches, toast and dunking in soups. It also cooks up beautifully as grilled cheese or French toast! 

This sprouted wheat bread really showcases the rich and naturally sweet flavour of sprouted wheat flour. Whole grain bread tends to be dense, but sprouted wheat flour results in a fluffy, moist texture. Sprouting also reduces bitterness (saponin) and converts complex carbs into simpler sugars. This results in a lighter, sweeter taste with a low glycemic index. Our sprouted wheat flour is freshly sprouted and finely stone ground from organic Canadian wheat. You can learn more about our sprouted wheat flour here.

tips for making sprouted wheat bread

  • Add ingredients in the order listed in the instructions, this keeps the yeast separate from liquid until you knead.
  • Set a timer to knead for the times provided, under kneading could mean that your bread doesn’t rise properly.
  • Resist the urge to add extra flour! Sprouted flours are thirsty and the final texture will benefit from higher hydration. Because of this, your dough will be quite sticky. Don’t add too much flour when shaping and instead use a dough scraper or spatula if the dough sticks to your counter. If you’re still having trouble, try lightly oiling your hands.
Mixed 1 Minute
Kneaded 6 – 7 Minutes
Shaping the Dough

tips for A good rise

  • Sprouted bread benefits from a warm rise. Use a proofing box if you have one, or there are simple ways to improvise one. A cold oven with just the oven light on works well, as it’s slightly warmer than room temperature. Just remember to remove it before preheating the oven! A microwave with a small cup of boiling water also works.
  • If the top of the dough starts to look or feel dry at any time during rising, simply dampen the tea towel slightly then cover the dough with it again.
  • Rising time can vary depending on your rising temperature, dough temperature, the yeast you use, etc. To tell when your dough is ready, do a poke test rather than relying solely on the times provided. Give the dough a gentle poke. If it springs back quickly, give it a bit more rising time. If it springs back slowly, it’s ready to go. 
After Shaping
After Rising
After Baking

ingredient tips and substitutions

  • Warm Water: can be straight from the tap, no heating necessary. Simply let the water run until it is warm to the touch.
  • Instant Yeast: you can substitute active dry yeast but it must be dissolved in the liquid first. The rising time may also need to be increased.
  • Honey: you can use another liquid or granulated sugar of choice.
You can also try variations like topping with seeds for extra texture and nutrition. Simply choose your favourite seeds (flax, sunflower, sesame, poppy etc.) and roll the dough in them after shaping (before rising). 
 

Can i make vegan sprouted wheat bread?

Absolutely! Simply swap the honey for the same amount of your favourite liquid or granulated sugar of choice. Make the rest of the recipe as directed.

how to properly measure flour

A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is to fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust in small increments if necessary.

Can i make this recipe without a stand mixer?

Definitely, but be prepared for an arm workout! Mix the dough together in a large bowl with a wooden spoon until a sticky dough forms. Allow it to rest for 5 – 10 minutes (to help with stickiness), then knead the dough by hand on a lightly floured counter for about 10 – 12 minutes, until it is soft and smooth. 

To knead, fold the dough onto itself and use the heels of your hands to press it together. Move the dough a quarter turn and repeat. If the dough sticks to the counter, scrape it off with a bench scraper or spatula and add small amounts of flour as necessary. Careful, adding too much can make the dough dry. If you’re new to kneading, there are lots of great YouTube tutorials. Some electric hand mixers also come with dough hooks, you can use these like a stand mixer but it may require more kneading time. 

Sprouted Wheat Bread

A wonderful everyday bread, perfect for sandwiches, toast and dunking in soups. It really showcases the rich and naturally sweet flavour of sprouted wheat flour.
Prep Time: 20 minutes
Cook Time: 35 minutes
Rising Time: 1 hour 15 minutes
Servings: 1 loaf

What You'll Need:

  • 450 g Second Spring Sprouted Wheat Flour (about 3 ¾ cups, see notes above for properly measuring flour)
  • 2 ¼ tsp instant yeast (1 packet)
  • 1 ½ tsp salt
  • 1 ½ tbsp honey
  • 1 ⅓ cups warm water

How To Make It:

  • In the bowl of an electric mixer fitted with the dough hook, add warm water and honey. Stir until honey is dissolved.
  • Add sprouted wheat flour, then salt and yeast on top. Mix on low speed for 1-2 minutes, until a sticky dough forms. There can be dry spots remaining, but if there is still quite a bit of flour, scrape down the sides and mix for another minute.
  • Switch to medium speed and knead for 6-7 minutes. The dough should be soft, smooth and come away clean from the sides of the bowl.
  • Place dough onto a very lightly floured surface (any type of flour). Shape the dough into a rectangle with the short side facing you. The short side should be about the length of your loaf pan.
  • Working from the top to the bottom, roll the dough into a tight log, tightening the outside as you roll to create tension. Fold under both ends. Gently rock the dough back and forth so the dough is even and the right length for a loaf pan.
  • Place dough with the seam side down in a lightly oiled loaf pan. Cover with a tea towel so a skin doesn’t form.
  • Proof (rise) in a warm area for 60 - 75 minutes, until the dough has increased in size by about 80% and springs back slowly when gently poked. See notes above for warm area tips.
  • About 30 minutes before you anticipate your bread being ready, preheat the oven to 177°C. Fill a small oven-safe dish with at least a cup of water and place in the oven. This will create steam that will allow the bread to expand more and give it a nicer colour.
  • Bake for 35 minutes, until deeply golden brown. Let it cool in the pan for 5 minutes before transferring to a cooling rack. Allow it to cool before slicing and serving.

Notes

Optional: brush loaf with melted butter upon removal from the oven.
Store your fresh bread in a bread box or airtight container at room temperature. If you won't be enjoying it within a few days, it also freezes well! Freeze whole or sliced in an airtight container or freezer bag. 

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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Sprouted Wheat Cinnamon Rolls with Maple Cream Cheese Icing

Sprouted Wheat Cinnamon Rolls with Maple Cream Cheese Icing

Soft, fluffy decadent cinnamon rolls made with 100% sprouted whole grain wheat flour.
2 hours
12 Cinnamon Rolls
Enjoy warm with good coffee.

What could be better than a warm, fresh, gooey cinnamon roll on a lazy weekend morning? This recipe is made with 100% sprouted whole grain wheat flour and no refined sugar. Whole grains may not be what you’re used to using for soft and fluffy cinnamon rolls, but let me assure you the texture won’t disappoint! Sprouting wheat also aids in digestibility and makes grains taste lighter and sweeter, meaning less sugar is needed in the recipe. These are loaded with warm cinnamon and coconut sugar filling, and the simple maple cream cheese icing throws it right over the top. Sprouted wheat cinnamon rolls are just as decadent as you would expect, move aside Cinnabon! 

This recipe is a bit more involved, so we recommend reading the instructions and tips thoroughly before you begin. It will also require a little patience. There will be lots of delicious smells filling your home and making you want a cinnamon roll right now, but cutting corners will definitely affect the outcome with this one. Mix in a little extra love and these sprouted cinnamon rolls will be your new brunch favourite. Happy baking!

Ingredient Substitutions

  • Whole Milk: we use whole milk in this recipe because the dough requires the extra fat from the milk to stay rich and fluffy. You can also substitute 2%, but whole milk is preferred. If using skim or 1% milk, we recommend adding in some half-and-half or heavy cream, keeping the total amount of liquid the same. We have not tried this recipe with non-dairy milk, but coconut, cashew and soy should be good choices as they have the highest fat content. Note that using anything other than whole milk may change the flavour and texture slightly.
  • Instant Yeast: you can substitute active dry yeast, it must be dissolved in the liquid first. The rising time may also need to be increased. 
  • Honey: you can use another liquid or granulated sugar of choice. 
  • Coconut Sugar: you can also use brown sugar but coconut is preferred because it is unrefined and brings a delicious rich taste. It is available at most grocery stores and online.
  • Cream cheese: you can also use vegan cream cheese. Either way, the key is to make sure it is room temperature before using or it will be difficult to get the icing smooth.

tips for making sprouted cinnamon rolls

  1.  You can either warm the milk in the microwave or a pot on the stove. Heat slowly, in 10 – 20 second increments if using the microwave or use low on the stove, until the milk is warm to the touch (95°F or 35°C if you have a kitchen thermometer). It should feel like bath water, but not hot as that can kill the yeast. 
  2. Add ingredients in the order listed in the instructions. Thats: milk, honey, oil, flour, salt and then yeast on top. This keeps the yeast separate from the liquids until you begin kneading. 
  3.  Set a timer to knead for the times provided, under kneading could mean that your cinnamon rolls don’t rise properly.
  4. Pay attention to the dough consistency, it can indicate a problem early on! First, try mixing another minute because mixers can vary. If it’s still not coming together you may need to adjust ingredients. If your dough looks way too wet at the stages below, you may need to incorporate more flour a tsp at a time. If the dough looks way too dry, add more warm milk a tsp at a time. 
Mixed 1 Minute
Kneaded 6 – 7 Minutes
After 45 Minute Rise

5.  If the top of the dough starts to look or feel dry at any time during rising, simply dampen the tea towel slightly then cover the dough with it again.
6. Roll the dough into as tight of a log as you can! Use your thumbs to gently smooth and tighten the dough as you roll, creating surface tension. Once the rolls are cut, you can gently tighten individual rolls if necessary.
7. If you would like your cinnamon rolls browned all the way around rather than pull apart rolls, you can bake them on a parchment lined baking sheet. Once cut, place them on the baking sheet (or sheets) about 2 inches apart. Decrease the baking time to about 25 minutes, until golden (if using 2 trays, swap racks halfway through baking).
8. If you’re having trouble getting your icing smooth, the cream cheese was probably too cold. Heat the icing in the microwave for about 20 seconds and continue to beat.

Tightly rolled before baking
Pull apart rolls (casserole dish)
Baked on a baking sheet

how To Properly measure flour

A kitchen scale is recommended because it is the most accurate way to measure flour. However, if you are using cup measures the best method is to fluff up the flour with a spoon then spoon it into a measuring cup (don’t pack it down) until it’s over filled. Sweep the excess flour off the top with a straight edge (such as the handle of the spoon), again not packing down. This should get you pretty close to the gram weight, but pay attention to the textures described in the recipe and adjust in small increments if necessary. 

can i make this recipe without a stand mixer?

Definitely, but be prepared for an arm workout! Mix the dough together in a large bowl with a wooden spoon until a sticky dough forms. Allow it to rest for 5 – 10 minutes (to help with stickiness), then knead the dough by hand on a lightly floured counter for about 10-12 minutes, until it is soft and smooth. To knead, fold the dough onto itself and use the heels of your hands to press it together. Move the dough a quarter turn and repeat. If the dough sticks to the counter, scrape it off with a bench scraper or spatula and add small amounts of flour as necessary. Try not to add too much as it can make the dough dry. If you’re brand new to kneading, there are lots of great YouTube tutorials. Some electric hand mixers also come with dough hooks, which can be used the same as a stand mixer but it may require more kneading time. 

Sprouted Wheat Cinnamon Rolls with Maple Cream Cheese Icing

Soft, fluffy decadent cinnamon rolls made with 100% sprouted whole grain wheat flour.
Prep Time: 15 minutes
Cook Time: 30 minutes
Rising Time: 1 hour 10 minutes
Total Time: 1 hour 55 minutes
Servings: 12 Rolls

What You'll Need:

  • 450 g Second Spring Sprouted Wheat Flour (3 3/4 cups, see notes above for properly measuring flour)
  • 1 ⅓ cup whole milk, warm
  • 3 tbsp honey
  • ¼ cup canola oil
  • 1 ½ tsp salt
  • 2 ¼ tsp instant yeast (1 packet)

Filling

  • ¾ cup coconut sugar
  • 2 tbsp cinnamon
  • 1 ½ tbsp oil or melted butter

Icing

  • ½ cup cream cheese, room temperature (½ regular block)
  • 2 tbsp maple syrup
  • ¼ tsp vanilla extract
  • 1 tbsp milk or milk alternative

How To Make It:

  • In the bowl of a stand mixer fitted with the dough hook, add warm milk and honey. Stir until honey is dissolved.
  • Add oil, then sprouted wheat flour, salt, and yeast on top. Mix on low speed for 1 minute until a sticky dough forms.
  • Switch to medium speed and mix for 6-7 minutes, until the dough comes away clean from the sides of the bowl. The dough should be soft, smooth and quite sticky.
  • Cover the bowl with a clean tea towel and allow it to rise in a warm area for 45 minutes, a cool oven with just the light on works well as it is slightly warmer than room temperature.
  • In a small bowl, combine cinnamon and sugar for the filling. Prepare a large casserole dish by lightly coating in oil.
  • Scrape the dough onto a lightly floured counter and roll or pat the dough with your hands to form a 12x12 square.
  • Brush dough with melted butter, leaving a small border all the way around. Sprinkle cinnamon and sugar mixture evenly over the butter and rub it in with the back of a spoon.
  • Starting at the top (furthest away from you) roll the dough very tightly into a log, smoothing and tightening the outer skin as you roll.
  • With a sharp knife, cut into 12 even 1" slices. Place rolls into the casserole dish, they should be lightly touching. Cover the dish with the tea towel and allow it to rise for an additional 20-30 minutes.
  • Preheat the oven to 177°C. If your rolls are rising in the cool oven, remember to remove them before preheating and set on top of the oven.
  • Bake for 28 - 35 minutes, until lightly golden. Allow to cool for 10 minutes.
  • In the meantime, beat icing ingredients together until smooth. This is easiest with a hand or stand mixer, and the cream cheese must be room temperature to get it smooth. Spread over cinnamon rolls and serve.

Notes

Once completely cool, store cinnamon rolls covered in the fridge. 
We think these are best enjoyed warm! If reheating, place cinnamon roll in the microwave for 20-30 seconds. 

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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Sprouted Wheat Gingerbread Loaf

Sprouted Wheat Gingerbread Loaf

This warm, spicy loaf is perfect for curling up by the fire with a cup of tea.
1 hour
1 Loaf
Enjoy on a chilly day in front of a warm fire.

Warm gingerbread flavours are always in season, and this Sprouted Wheat Gingerbread Loaf is so moist and fluffy, no one would ever guess that it’s 100% sprouted whole grain. This wholesome loaf is wonderful just as it is, or warmed slightly with a healthy spread of good butter. The recipe is refined sugar free, whole grain, and made with simple ingredients that you probably already have on hand. If you don’t want to buy buttermilk specifically for the recipe, making your own is easy! Use the method below under the vegan substitutions with milk or almond milk. 

Sprouting wheat aids in digestibility and converts complex carbs into simple sugars, making sprouted whole grains taste lighter and sweeter (though the glycemic index is low). After sprouting and carefully drying, we stone grind the whole wheat kernel into a fine flour, meaning it still has all of its whole grain nutrition. 

I’ve also tried this recipe vegan, and none of the taste testers could tell the difference!

How to make vegan Sprouted Wheat Gingerbread Loaf:

  • 3 eggs = 1 tbsp chia powder & 2/3 cup water, mix and allow to sit for 5 minutes
  • 1/4 cup butter = 1/4 cup oil
  • 1 1/2 cups buttermilk = 1 cup + 7 tbsp unsweetened almond milk & 1 tbsp apple cider vinegar, mix and allow to sit for 5 minutes (it will become thick and develop lumps)

Sprouted Gingerbread Loaf

This warm, spicy loaf is perfect for curling up by the fire with a cup of tea.
Prep Time: 10 minutes
Cook Time: 50 minutes
Servings: 1 loaf

What You'll Need:

  • 3 cups Second Spring Sprouted Wheat Flour (plus an additional tbsp for pan preparation)
  • 2 tsp baking soda
  • ½ tsp salt
  • tsp cinnamon
  • tsp ginger
  • 2 tsp nutmeg
  • ¼ tsp cloves
  • 3 eggs
  • ½ cup molasses
  • ¼ cup butter, melted
  • cups buttermilk
  • 2 tsp vanilla

How To Make It:

  • Preheat oven to 149°C on convection bake setting* and position rack in the center of the oven. Prepare a loaf pan by brushing it with butter and dusting with about 1 tbsp of flour.
  • Sift flour, baking soda, salt and spices together.
  • In a separate bowl, lightly beat the eggs. Add the remaining wet ingredients and whisk to combine.
  • Mix wet and dry ingredients until well combined.
  • Bake for 45-55 minutes, until a toothpick comes out clean.
  • Let the loaf cool in the pan for 10-15 minutes, then run a butter knife or spatula around the sides and transfer to a cooling rack. Let it cool for another 10-15 minutes before slicing and serving.

Notes

*If you don't use convection bake setting, you need to rotate the loaf about halfway through to heat evenly, and may have an increased baking time.

Have you made this recipe? Tag @secondspringaustralia on Instagram!

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