Naturally Leavened Bread

September 18, 2010 | Posted in: Autumn Foods & Recipes, Foods & Recipes

Place in mixing bowl:

• 4 cups barley, spelt, wheat, or kamut flour (or combine some or all of these)

• 1 t. natural salt

Combine and process in Vita-mix or blender:

• 1 c. sprouted grains (to sprout grains, simply pre-soak them overnight.  They will swell and just begin to sprout by morning.)

• 1-1/2 c. water

Add to the flour and mix well.  If dough is too sticky, add just a little more flour, just enough to shape dough–do not add too much as it will make the bread dry.  Form into a loaf and place in bread pan or on cookie sheet.

Cover with towel and place in a warm spot for 6 to 8 hours.  Bake 1 hour at 350 degrees.

Naturally leavened bread enhances digestion and mineral absorption.  You may need to experiment to get the results you like, and it is worth it!  The diversity of flora that is provided in naturally leavened breads helps to combat yeast infection and keep our intestinal tract strong.