Not exact matches
Substituted a couple things for what I did / did not have — vegetable oil for the coconut, an equal mix of AP, 10
grain &
rye flours, knocked the maple syrup to 1/4 cup, and
added a 1/4 cup of dark chocolate chips.
When preparing these
grains according to traditional methods, such as those provided in Nourishing Traditions, the best idea is to
add one or more tablespoons of freshly ground
rye flour.
100 g) 225 g whole
grain rye flour 225 white wheat
flour (or bread
flour) 2 tablespoons of roasted
rye malt * 350 g water - 77 % hydration dough (pay attention to the water level, adjust it to your
flour's absorbance - if you
flour absorbs less water,
add less water in the beginning, it is easy to
add it more later if necessary) 9 g fine sea salt Fruit soaker 40 g dry apples, chopped to small pieces 100 g dry prunes 50 g rum Other 60 g chocolate chips (I used these) orange zest of 2 organic oranges 70 g roasted hazelnuts, chopped (roast them for 8 - 9 minutes at 230 °C / 446 °F) * if you don't have roasted
rye malt at hand, substitute it for cocoa powder but make sure you
add some (appr.
But don't forget that there are other options that can
add variety to your meals such as
rye, quinoa, millet, and brown rice
flour and sprouted
grain products.
When preparing these
grains according to traditional methods, such as those provided in Nourishing Traditions, the best idea is to
add one or more tablespoons of freshly ground
rye flour.
Another
grain that benefits from
added rye flour during soaking is sorghum, which is lower in phytic acid than wheat but lacking in phytase.