HOW TO ADAPT A WHEAT BREAD RECIPE TO SPELT
The gluten in Spelt is very different than the gluten in wheat, Spelt gluten is much more sensitive. To bake great bread with Spelt, adjust your wheat bread recipes this way:
Use 25 % less water.
Mix the dough slowly, gently, and only for a short time. Do NOT over-mix! The Spelt dough will be slightly sticky when it’s ready for the oven.
Use 25 % less water.
Mix the dough slowly, gently, and only for a short time. Do NOT over-mix! The Spelt dough will be slightly sticky when it’s ready for the oven.
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A NOTE ABOUT COOKING LENTZ ORGANIC BERRIES
Resurgent Grains Spelt Berries, Emmer Berries, Einkorn Berries and Black Nile Barley Berries.
TOTAL COOK TIME: 60-90 Minutes
RATIO: 3 cups water to 1 cup grain
Place 3 cups water in a 2-quart pan with lid. After bringing water to a boil, add 1 cup grain and reduce to a simmer. Add 1/2 teaspoon salt halfway through cooking (30-45 minutes) and add more water if needed.
Pour off remaining liquid and let stand 5 minutes before serving.
TOTAL COOK TIME: 60-90 Minutes
RATIO: 3 cups water to 1 cup grain
Place 3 cups water in a 2-quart pan with lid. After bringing water to a boil, add 1 cup grain and reduce to a simmer. Add 1/2 teaspoon salt halfway through cooking (30-45 minutes) and add more water if needed.
Pour off remaining liquid and let stand 5 minutes before serving.
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SOFT PRETZELS
An Adaptation by Lentz Spelt Kitchens
ingredients:
2-1/4 tsps. active dry yeast (1 package)
1 tbsp. sugar
1 cup warm water (110°)
1 tbsp. unsalted butter, melted and slightly cooled
2-1/2 cups flour – we used a mixture of ½ white and ½ Resurgent Grains Organic Spelt flour
1 tsp. salt
Additional Ingredients:
7 cups water
1/3 cup baking soda
1 large egg
1 tsp. water
Coarse sea salt, for sprinkling
In a large bowl, add the yeast and sugar. Gently pour the warm water over it and let proof until foamy, about 5 minutes.
Whisk in the melted butter; then stir in the flour and salt until well combined. Using floured hands, form dough into a moist ball and place in a lightly greased bowl. Cover with a damp cloth and let rise in a warm place until doubled in size; about 1 hour.
Bring 7 cups water and 1/3 cup baking soda to a slight boil; reduce heat to medium low and leave on simmer. Preheat oven to 425°. Cover a baking sheet with parchment paper and set a wire rack over another baking sheet.
Once dough has doubled in size, divide into 12 equal portions. Keep in covered bowl while you work with one portion at a time. Roll and stretch a portion of dough into a 22-inch rope with your hands, working from the center to the ends. Twist the rope into a pretzel shape. Gently dip the pretzel into the hot baking soda solution for 30 seconds and then transfer to the wire rack. Repeat with 5 more portions of the dough. You are going to bake 6 at a time.
Transfer 6 pretzels to the parchment-lined baking sheet. Whisk together the egg and 1 tsp. water. Brush the egg wash over the tops and sides of each pretzel and immediately sprinkle generously with coarse salt.
Place on top rack of oven and bake until pretzels are golden, 12-14 minutes, rotating baking sheet halfway through baking time. Prepare the second batch of 6 pretzels while these are baking.
Serve with mustard or cheese sauce. Enjoy!
Click here to shop our store for Resurgent Grains Organic Spelt Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| soft_pretzels.pdf |
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AMISH EINKORN BREAD
An Adaptation by Lentz Spelt Kitchens
Ingredients:
2 cups very warm water
¼ cup sugar
1 ½ tsp. yeast
¼ cup oil
1 ½ tsp. salt
5-6 cups flour – we used a mixture
of ½ bread flour and ½ Resurgent Grains Organic Einkorn Flour
Add sugar to water. Dissolve.
Add yeast and stir gently. Proof for approximately 5 minutes or until foamy.
Add oil and stir, then add salt and ½ of the flour. Stir. Continue to add flour until you have a smooth, non-sticky dough.
Turn out onto floured surface and knead until elastic, approximately 5-6 minutes. Place dough in greased bowl. Cover with a warm wet cloth and proof for 1 hour until doubled in size.
Turn out onto floured surface and knead. Divide into 2 sections. Flatten ball into thick slab, roll up like a log, tuck in ends and place into a greased loaf pan, or shape into a round loaf and fit into a cake pan. Cover with a moist towel. Let rise 45 minutes.
Bake in a 350° oven for 30 minutes.
Remove from pan quickly or loaf with become soggy.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| amish_einkorn_bread.pdf |
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BLACK NILE BARLEY BREAD
An Adaptation by Lentz Spelt Kitchens
Ingredients:
1 cup + 2 tbsp. water
1 tbsp. olive oil
3 cups Resurgent Grains Organic Einkorn Flour
1 cup Resurgent Grains Organic Black Nile
Barley Flour
1 ½ tsp. yeast
2 tsp. brown sugar
1 tsp. salt
¼ cup sunflower seeds
Place all ingredients, except sunflower seeds, in a bread machine per the manufacturer’s directions.
Select the dough or fruit and nut cycle on your bread machine. When machine beeps add the sunflower seeds.
When dough cycle is complete, remove the dough to a floured surface and punch down. The dough will be sticky. Shape and fit into an oiled loaf pan.
Cover and let rise for 45 minutes. Make a deep cut across the top and dust with flour.
Preheat oven to 425°. Let rest for 10 minutes. Bake for 15 minutes and then lower oven temperature to 400° and bake for 20 more minutes or until loaf sounds hollow when you tap it.
Remove to a wire rack to cool.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| barley_bread.pdf |
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EINKORN & BUTTERNUT SQUASH SALAD w/ SUNFLOWER SEEDS
A Recipe by Lentz Spelt Kitchens
Ingredients:
7 cups water
1 tsp. salt, plus more to taste
1 ½ cups Resurgent Grains Organic Einkorn Berries
3 tbsp. unsalted butter
1 yellow onion, finely diced
3 cups peeled diced (1/2-inch) butternut squash (approx. 1 lb.)
Freshly ground pepper, to taste
2 tbsp. white cooking wine
1 cup dried cranberries
½ cup roasted and salted sunflower seeds
Resurgent Grains Organic Camelina Seeds
Bring the water and 2 tsp. salt to a boil in a large saucepan over high heat. Add the einkorn berries, reduce heat to low, cover and simmer, stirring occasionally, until tender, about 20 minutes. Drain off and reserve the excess water.
In the same pan over medium heat, melt the butter until foaming. Add the onion and cook until just tender, 2-3 minutes. Add the squash, season with salt and pepper and cook, stirring occasionally, until tender, 12-15 minutes. Add the thyme and cook for 30 seconds. Stir in the cooking wine and cranberries. Fold in the einkorn berries and sunflower seeds. Add more cooking water if needed. Adjust the seasoning with salt and pepper. Sprinkle with camelina seeds and serve immediately. Serves 6 to 8.
Click here to shop our store for Resurgent Grains Organic Einkorn Berries and Organic Camelina Seed all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| einkorn_and_butternut_squash_salad_with_sunflower_seeds.pdf |
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CHRISTMAS STAR TWISTED BREAD
An Adaptation by Lentz Spelt Kitchens
Ingredients:
1 tbsp. SAF instant yeast
¼ cup warm water (110 – 115°)
¾ cup warm whole milk (110 – 115°).
We used Cashew Milk and it was delicious!
1 large egg
¼ cup butter, softened. We used Earth Balance!
¼ cup granulated sugar
1 tsp. salt
3 cups Resurgent Grains Organic Einkorn Flour + generous dusting
¾ cup seedless raspberry jam
2 tbsp. butter, melted
Confectioners’ sugar
Dissolve yeast in warm water until foamy. In another bowl, combine milk, egg, Earth Balance, sugar and salt; add yeast mixture and 3 cups einkorn flour. Beat on medium speed until have formed soft dough.
Turn onto a generously floured surface and knead gently until smooth and elastic (dusting with more einkorn flour as needed); about 6-8 minutes. Place in a greased bowl; turning once to grease top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide into four portions. Roll one portion into a 12-inch circle. Place on a greased 14-inch round pan (a pizza pan would work). Spread with one-third of the jam to within ½ inch from edge. Repeat twice, layering dough and jam, and ending with final portion of dough.
Place a 2 ½ inch round cutter on top of the dough in center of circle (do not press down). With a sharp knife, make 16 evenly spaced cuts from round cutter to edge of dough, forming a starburst. Remove cutter; grasp two strips and rotate twice outward. Pinch ends together. Repeat with remaining strips.
Cover with plastic wrap; let rise until almost doubled, about 30 minutes. Preheat oven to 375°. Bake until golden brown, 18-22 minutes. (Watch during final 5 minutes for any dripping.) Remove from oven; brush with melted butter, avoiding areas where jam is visible. Cool completely on a wire rack. Dust with confectioners’ sugar
Yield: 16 servings
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| christmas_star_twisted_bread.pdf |
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EMMER ENGLISH MUFFIN BREAD
An Adaptation by Lentz Spelt Kitchens
Ingredients:
4 teaspoons yeast
2 tablespoons organic sugar
¾ cup warm water (105-110°)
1 teaspoon sea salt
5 cups Resurgent Grains Organic Emmer Flour
1 cup + 2 tablespoons warm milk (105-110°)
½ teaspoon baking soda
Place all ingredients in a bowl and using a mixer (or stirring by hand) thoroughly combine. Your dough will be sticky.
Using a spatula sprayed with cooking spray, scrape down the sides of your bowl to get all the dough. Scoop the dough into two greased 8-inch loaf pans and place in a warm place to rise for about 1 hour.
When the dough has doubled in size, bake in a 375° oven for 20-25 minutes until done. Enjoy toasted!
Would also be wonderful made with Organic Spelt or Einkorn Flour.
Click here to shop our store for Organic Resurgent Grains Emmer Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| emmer_english_muffin_bread.pdf |
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EINKORN BANANA BREAD
An Adaptation by Lentz Spelt Kitchens
Ingredients:
2 cups Resurgent Grains Organic Einkorn Flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. nutmeg
½ tsp. cinnamon
¼ tsp. salt
½ cup butter
½ cup brown sugar
¼ cup granulated sugar
1 tsp. vanilla
2 eggs, beaten
2 medium overripe bananas, mashed
Preheat oven to 300° F (175 degrees C). Lightly grease a 9x5 inch loaf pan.
In a large bowl, combine flour, baking soda, baking powder, nutmeg and cinnamon.
In a separate bowl, cream together butter and sugars. Stir in eggs, mashed bananas and vanilla until well blended.
Stir banana mixture into flour mixture; stir just to moisten. Pour batter into prepared loaf pan.
Bake in a preheated oven for 65 minutes or until a toothpick inserted in the center of loaf comes out clean. Let cool in pan for 10 minutes, and then turn out onto a wire rack.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| lentz_einkorn_bread.pdf |
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DELICIOUS EMMER BAGUETTES
An Adaptation by Lentz Spelt Kitchens
Ingredients:
2 ½ cups Resurgent Grains Organic Spelt Flour
2 ½ cups Resurgent Grains Organic Emmer Flour
2 tsp salt
1 ½ tsp. dry yeast
2 tablespoons olive oil
1 tsp sugar
1 & 2/3 cups lukewarm water
Optional toppings: 1 beaten egg, Resurgent Grains Camelina Seeds, sesame seeds, onion flakes, garlic salt.
Mix all ingredients just until completely blended; then knead to a smooth dough. Cover and let rise in a warm place for 60 minutes.
Turn dough out onto a lightly floured surface and divide into three equal pieces. With your hands roll each piece into a long loaf shape and then twist it (just like you’re ringing water out of dishrag). Place all three baguettes on a greased baking sheet.
If desired brush loafs with beaten egg and add desired coating.
Cover and let rest about 15 minutes long at room temperature.
Heat the oven to 475°. Place baguettes in preheated oven and bake for 16-18 minutes.
When done, remove and let cool on a wire rack.
Click here to shop our store for Resurgent Grains Organic Emmer Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
2 ½ cups Resurgent Grains Organic Spelt Flour
2 ½ cups Resurgent Grains Organic Emmer Flour
2 tsp salt
1 ½ tsp. dry yeast
2 tablespoons olive oil
1 tsp sugar
1 & 2/3 cups lukewarm water
Optional toppings: 1 beaten egg, Resurgent Grains Camelina Seeds, sesame seeds, onion flakes, garlic salt.
Mix all ingredients just until completely blended; then knead to a smooth dough. Cover and let rise in a warm place for 60 minutes.
Turn dough out onto a lightly floured surface and divide into three equal pieces. With your hands roll each piece into a long loaf shape and then twist it (just like you’re ringing water out of dishrag). Place all three baguettes on a greased baking sheet.
If desired brush loafs with beaten egg and add desired coating.
Cover and let rest about 15 minutes long at room temperature.
Heat the oven to 475°. Place baguettes in preheated oven and bake for 16-18 minutes.
When done, remove and let cool on a wire rack.
Click here to shop our store for Resurgent Grains Organic Emmer Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| emmer_baguettes.pdf |
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BRAIDED EINKORN BREAD
An Adaptation by Lentz Spelt Kitchens
Ingredients:
3 cups + 1 tbsp. Resurgent Grains Organic Einkorn Flour
1 tsp dry yeast
1 cup lukewarm water
2 tbsp. sugar
¼ tsp. salt
4 tbsp. olive oil
1 beaten egg
Sesame or Camelina Seeds
Mix yeast with ½ cup water and 1 tsp. sugar. Set aside for about 10 minutes or until the yeast bubbles.
In a mixer bowl, add the flours, remaining sugar, remaining water, oil, salt and yeast mix. Mix on slow speed for 2-3 minutes – the mixture should be soft, smooth and a bit sticky.
Place dough in a lightly greased bowl, cover and let stand for 30-35 minutes or until the dough has doubled in size. Then knead the dough lightly between your hands until there is no more air in the dough.
Braid or roll and place in a greased bread pan. Cover with parchment paper and let stand in pan for another 30-35 minutes.
Preheat oven to 350°.
Brush bread with beaten egg and sprinkle with sesame seeds.
Bake for 30 minutes or until golden brown.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| braided_einkorn_bread.pdf |
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HEARTY, FRESH GROUND SPELT, BARLEY & RYE BREAD
Courtesy of John Holloran using Lentz Berries
(John used Lentz Spelt Berries)
Grind Spelt, Barley and Rye Berries until you reach the measurements below. If you prefer to use flour instead of grinding your own berries, use the measurements below.
Ingredients:
4 cups Resurgent Grains Spelt Flour
1 cup Resurgent Grains Black Nile Barley Flour
1 cup Rye Flour
1 tbsp. salt
1 tsp yeast
3 cups cold water
Mix the flours together with the salt and yeast. Using a strong wooden spoon or spatula, add 3 cups cold water just until all the flour is incorporated (about 50 strokes) – it will be sticky.
Cover bowl with a lid or plastic wrap and put into the refrigerator for 2 days.
Lightly flour the dough, turn it out onto a floured piece of parchment. Cover with a non-stick cloth or plastic wrap. Let dough warm up to room temperature.
Preheat a pizza stone, large Dutch oven or covered casserole in a 450°- 475° oven.
Just before baking, slash top of dough with a sharp knife.
Placing baking stone, Dutch oven or casserole in oven and place approximately 4 oz. of water in bottom of oven to create steam.
Bake for 30 minutes, then turn temperature down to 425° and bake for another 25-30 minutes.
Cool of a wire rack – it’s best to eat after 4-6 hours of cooling/drying.
Click here to shop our store for Resurgent Grain Organic Spelt Berries, Spelt Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| hearty_fresh_ground_spelt_barley___rye_bread.pdf |
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FARRO AND GREENS FRITTATA
An Adaptation by Lentz Spelt Kitchens
Ingredients:
2 tbsps olive oil
1 large shallot, minced
2 cups chopped leafy greens (kale, spinach or swiss chard, w/out ribs)
2 cloves garlic, minced
9 large eggs
3 tbsps whole milk
3 green onions, thinly sliced, white and green parts only (about 3 tbsp)
½ tsp salt
¼ tsp pepper
½ cup cooked farro (Resurgent Grains Organic Emmer Berries)
¼ cup freshly-grated Parmesan cheese, plus more to sprinkle on top.
Preheat oven to 400°
Heat oil in a 10-12 inch oven-proof skillet over medium heat. Add the shallot, greens and a pinch of salt and pepper and cover. Cook, stirring occasionally, until greens are wilting and shallot is golden brown, about 4-5 minutes. Fold in the garlic and cook uncovered for an additional 1 minute.
In a large bowl, whisk together the eggs, milk, green onions, salt, and pepper. Fold in the farro, greens, and Parmesan cheese. Pour the mixture into the skillet. Sprinkle Parmesan cheese on top. Place in the oven and bake until set and golden op top, about 12-14 minutes.
Let cool for 5 minutes before serving. Enjoy – it’s delicious!
Click here to shop our store for Resurgent Grains Organic Emmer Berries and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| farro_and_greens_frittata.pdf |
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EINKORN WAFFLES
An Adaptation by Lentz Spelt Kitchens
Ingredients:
2 cups Resurgent Grains Organic Einkorn Flour
2 eggs
1 ¾ cups unsweetened cashew milk
6 Tbsp vegetable oil
1 Tbsp sugar
¼ tsp salt
½ tsp vanilla extract
Preheat waffle iron.
Beat eggs in large bowl, add in flour, milk, oil, sugar, salt and vanilla and beat until smooth.
Spray waffle iron with non-stick cooking spray. Pour generous ¼ cup mix onto hot waffle iron and cook until golden brown. Serve hot.
Yields: 6-8 waffles.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| einkorn_waffles.pdf |
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EINKORN BISCOTTI
An Adaptation by Lentz Spelt Kitchens
Ingredients:
2 ¼ cups Resurgent Grains Organic Einkorn Flour
¼ cup sugar
1 tsp baking powder
¼ tsp salt
1/3 cup mashed ripe banana (about 1 banana)
1 tbsp vegetable oil
1 tsp vanilla extract
1 large egg
1/3 cup chopped pecans, toasted
Preheat oven to 350°.
Combine flour, sugar, baking powder and salt into a bowl; set aside. Combine banana, oil, egg and vanilla in another bowl and then add flour mixture and pecans.
Dough will be very sticky. Turn dough out onto a surface liberally dusted with flour; shape dough into two 8-inch-long rolls.
Place the rolls on a baking sheet prepared with cooking spray and flatten to ½-inch thickness.
Bake at 350° for 23 minutes. Remove from oven and cool for 10 minutes. Cut into 12 diagonal slices. Place slice, cut sides down, on baking sheet. Reduce oven temp. to 250°; bake 15 minutes. Turn over and bake for an additional 15 minutes. Remove to cool completely on wire racks.
NOTE: They will be slightly soft in center, but will harden as they cool.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
2 ¼ cups Resurgent Grains Organic Einkorn Flour
¼ cup sugar
1 tsp baking powder
¼ tsp salt
1/3 cup mashed ripe banana (about 1 banana)
1 tbsp vegetable oil
1 tsp vanilla extract
1 large egg
1/3 cup chopped pecans, toasted
Preheat oven to 350°.
Combine flour, sugar, baking powder and salt into a bowl; set aside. Combine banana, oil, egg and vanilla in another bowl and then add flour mixture and pecans.
Dough will be very sticky. Turn dough out onto a surface liberally dusted with flour; shape dough into two 8-inch-long rolls.
Place the rolls on a baking sheet prepared with cooking spray and flatten to ½-inch thickness.
Bake at 350° for 23 minutes. Remove from oven and cool for 10 minutes. Cut into 12 diagonal slices. Place slice, cut sides down, on baking sheet. Reduce oven temp. to 250°; bake 15 minutes. Turn over and bake for an additional 15 minutes. Remove to cool completely on wire racks.
NOTE: They will be slightly soft in center, but will harden as they cool.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| einkorn_biscotti.pdf |
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EINKORN PASTA
A Recipe by Lentz Spelt Kitchens
Ingredients:
1-cup Resurgent Grains Organic Einkorn Flour
1 egg
pinch of salt
Knead together.
Flatten in pasta maker or roll thin, 1/8 -1/4” depending on preference.
Make the pasta of your choice; spaghetti, linguini, ravioli, lasagna, etc.
Yields approximately 4 servings.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
1-cup Resurgent Grains Organic Einkorn Flour
1 egg
pinch of salt
Knead together.
Flatten in pasta maker or roll thin, 1/8 -1/4” depending on preference.
Make the pasta of your choice; spaghetti, linguini, ravioli, lasagna, etc.
Yields approximately 4 servings.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| einkorn_pasta.pdf |
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EINKORN SPAETZLE
A Recipe by Lentz Spelt Kitchens
Ingredients:
2-cups Resurgent Grains Organic Einkorn Flour
4 egg
1/3 cup milk (can use milk of your choice)
2 tsp salt
Boil large pot of salted water – at least 1 tsp., add more to your taste.
Spray Spaetzle maker with cooking oil and place over your pot of water. Fill Spaetzle maker cup and run back and forth over Spaetzle grate. Boil until it floats – this will happen very quickly.
Pull out and drain.
You can serve with melted butter at this point or sauté´ in butter and then serve.
Yields: 6 servings
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
2-cups Resurgent Grains Organic Einkorn Flour
4 egg
1/3 cup milk (can use milk of your choice)
2 tsp salt
Boil large pot of salted water – at least 1 tsp., add more to your taste.
Spray Spaetzle maker with cooking oil and place over your pot of water. Fill Spaetzle maker cup and run back and forth over Spaetzle grate. Boil until it floats – this will happen very quickly.
Pull out and drain.
You can serve with melted butter at this point or sauté´ in butter and then serve.
Yields: 6 servings
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| einkorn_spaetzle.pdf |
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SPAETZLE GRAVY
A Recipe by Lentz Spelt Kitchens
Ingredients:
Sauté 8 oz. sliced mushrooms and 1 lb. Grass-Fed Organic Ground Beef in Earth Balance, dust liberally with Resurgent Grains Organic Einkorn Flour (to thicken). Add 2 cups milk and stir until thickened. Salt and pepper to taste. Serve with Einkorn Spaetzle.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| einkorn_spaetzle.pdf |
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SLOW COOKER BLACK NILE BARLEY CASSEROLE with GROUND TURKEY
An Adaptation by Lentz Spelt Kitchens
Ingredients:
½ cup Resurgent Grains Black Nile Barley; soak overnight in enough water to cover berries.
1 tsp olive oil
1 ¼ pound ground turkey
1 medium onion, chopped
1 red pepper, chopped
Seasoning Mixture: Mix together in a small bowl (can be adjusted to your own taste/heat preference)
1 tbsp chili powder
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp oregano
½ tsp paprika
1 ½ tsp ground cumin
1 tsp salt
1 tsp black pepper
1 (15 oz) can corn, drained
1 (14.5 oz) can diced tomatoes, drained
1 (15 oz) can black beans, drained and rinsed
3 cups low-sodium chicken broth
Optional toppings: cheese, salsa, sour cream, avocado, tortilla chips.
Heat oil in large pan over medium high heat. Add turkey, onion and pepper and sauté until turkey is cooked. Stir in seasoning mixture and cook for an additional 2 minutes.
Place Black Nile Barley, corn, tomatoes, beans, meat mixture and chicken broth into a 6 quart slow cooker and cook on low for approximately 5 hours or until barley is tender.
If you are using cheese, stir in a cup or so and cover until melted.
You can serve with optional toppings; as a dip with tortilla chips or eat as a casserole! It’s really yummy!
Click here to shop our store for Resurgent Grains Organic Black Nile Barley Berries and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| slow_cooker_black_nile_barley_casserole.pdf |
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BUTTERMILK PANCAKES
Courtesy of Jim Smith using Lentz Flours
(Jim used Emmer Flour)
1 cup Resurgent Grains Organic Flour (Spelt, Emmer, Einkorn or Black Nile Barley)
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 cup buttermilk
2 tbsp. melted butter
1 tsp. salt
1 tbsp. sugar
Mix all ingredients together - enjoy the pancakes!
1 1/2 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 cup buttermilk
2 tbsp. melted butter
1 tsp. salt
1 tbsp. sugar
Mix all ingredients together - enjoy the pancakes!
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EINKORN CREPES
Courtesy of Lentz Spelt Kitchens
Ingredients:
1/2 cup Resurgent Grains Organic
Einkorn Flour
Pinch of salt
2 large eggs
1 tbsp Earth Balance, melted
1 cup unsweetened Almond milk
Mix flour and salt in a large bowl. Make a well in center of flour mixture and add eggs, melted butter and half of the milk into the well. With a whisk or wooden spoon, gradually stir the flour into liquid mixture. While stirring gradually add more liquid until the consistency is that of cream. When all liquid is added, beat or whip to remove all lumps. Pour one fourth cup of the crepe batter (no more than 1/4 cup) into preheated pan. Cook both sides on low heat until lightly browned.
Cooked in a Teflon coated crepe pan, no pre-greasing needed.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
1/2 cup Resurgent Grains Organic
Einkorn Flour
Pinch of salt
2 large eggs
1 tbsp Earth Balance, melted
1 cup unsweetened Almond milk
Mix flour and salt in a large bowl. Make a well in center of flour mixture and add eggs, melted butter and half of the milk into the well. With a whisk or wooden spoon, gradually stir the flour into liquid mixture. While stirring gradually add more liquid until the consistency is that of cream. When all liquid is added, beat or whip to remove all lumps. Pour one fourth cup of the crepe batter (no more than 1/4 cup) into preheated pan. Cook both sides on low heat until lightly browned.
Cooked in a Teflon coated crepe pan, no pre-greasing needed.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| einkorn_crepes.pdf |
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EINKORN BROT
Courtesy of Wild Leaven Bakery
Read about Andre Kempton in our blog post
Mix 1 part fresh milled Resurgent Grains Organic Whole Grain Einkorn Flour, 1 part spring water.
Let sit for 30 min.
Add 1 part Einkorn sourdough starter (use coarse ground flour) and pure salt to taste.
Put dough in a well-buttered baking pan or glass and let rise in a cool place.
Bake until golden brown and hollow sounding when knocked on. Sometimes it could take 2-3 hrs, depending on the heat of oven.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and our other fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Let sit for 30 min.
Add 1 part Einkorn sourdough starter (use coarse ground flour) and pure salt to taste.
Put dough in a well-buttered baking pan or glass and let rise in a cool place.
Bake until golden brown and hollow sounding when knocked on. Sometimes it could take 2-3 hrs, depending on the heat of oven.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and our other fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
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SPELT BAGELS
An adaptation by Lentz Spelt Kitchens
Ingredients:
1-cup warm water (80 degrees)
3 cups Resurgent Grains Organic
Spelt Flour
1 ½ tbsp. organic sugar
1 tsp. salt
2 ¼ tsps.yeast (one package)
Toppings:
1 beaten egg
Try garlic salt, sesame seeds, onion flakes or powder, Resurgent Grains Camelina Seeds.
If using a mixer, put warm water in mixer bowl and dissolve yeast for about 10 minutes. Add all remaining ingredients, using dough hook, mix until dough is smooth and elastic.
If using the special program on your bread machine, follow those directions to mix the dough.
When the dough is mixed, place on a floured surface and divide into 8 pieces.
Roll each portion into a smooth ball and make a hole in the center with your thumb then stretch slightly to shape into a bagel.
Grease a baking sheet and place the 8 bagels on it, cover and allow to rise for 10 minutes in a warm place.
Bring 2 quarts of water with 2 tbsps. of sugar added to it to a rolling boil. Remove from heat and place bagels, a few at a time into water and simmer for approximately 4 minutes, turning the bagels once. Remove from water and place on baking sheet.
Brush each bagel with beaten egg and season with your choice of toppings.
Bake in a 400-degree oven for 20 to 25 minutes and cool on a wire rack.
Click here to shop our store for Resurgent Grains Organic Spelt Flour and Camelina Seeds and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
1-cup warm water (80 degrees)
3 cups Resurgent Grains Organic
Spelt Flour
1 ½ tbsp. organic sugar
1 tsp. salt
2 ¼ tsps.yeast (one package)
Toppings:
1 beaten egg
Try garlic salt, sesame seeds, onion flakes or powder, Resurgent Grains Camelina Seeds.
If using a mixer, put warm water in mixer bowl and dissolve yeast for about 10 minutes. Add all remaining ingredients, using dough hook, mix until dough is smooth and elastic.
If using the special program on your bread machine, follow those directions to mix the dough.
When the dough is mixed, place on a floured surface and divide into 8 pieces.
Roll each portion into a smooth ball and make a hole in the center with your thumb then stretch slightly to shape into a bagel.
Grease a baking sheet and place the 8 bagels on it, cover and allow to rise for 10 minutes in a warm place.
Bring 2 quarts of water with 2 tbsps. of sugar added to it to a rolling boil. Remove from heat and place bagels, a few at a time into water and simmer for approximately 4 minutes, turning the bagels once. Remove from water and place on baking sheet.
Brush each bagel with beaten egg and season with your choice of toppings.
Bake in a 400-degree oven for 20 to 25 minutes and cool on a wire rack.
Click here to shop our store for Resurgent Grains Organic Spelt Flour and Camelina Seeds and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| spelt_bagels.pdf |
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SPELT BREAD
Courtesy of Alpine Bakery Company
Ingredients:
3-2/3 cups Resurgent Grains Spelt Flour
3/4 cup unbleached flour
2 tsps salt
2 tbs flax seed
1/4 cup honey
1/8 cup molasses
4 tsps SAF Instant Yeast
1-1/2 tbs shortening
1-1/2 cups warm water
Put warm water in mixer bowl and dissolve yeast
for about 10 minutes. Add all remaining ingredients, using dough hook, mix until dough is smooth and elastic.
Cover bowl with a cloth and keep in a warm place
until double in size.
Shape into loaf and place in a 9x5 greased loaf pan.
Put loaf pan in warm place covered and let let rise.
Bake @ 350 for about 30-35 minutes.
Click here to shop our store for Organic Spelt Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
3-2/3 cups Resurgent Grains Spelt Flour
3/4 cup unbleached flour
2 tsps salt
2 tbs flax seed
1/4 cup honey
1/8 cup molasses
4 tsps SAF Instant Yeast
1-1/2 tbs shortening
1-1/2 cups warm water
Put warm water in mixer bowl and dissolve yeast
for about 10 minutes. Add all remaining ingredients, using dough hook, mix until dough is smooth and elastic.
Cover bowl with a cloth and keep in a warm place
until double in size.
Shape into loaf and place in a 9x5 greased loaf pan.
Put loaf pan in warm place covered and let let rise.
Bake @ 350 for about 30-35 minutes.
Click here to shop our store for Organic Spelt Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| spelt_bread.pdf |
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EMMER AND CANNELLINI BEAN SOUP
An adaptation by Lentz Spelt Kitchens
Ingredients:
Two 15-½ oz cans Cannellini Beans (drained & rinsed)
1 cup Resurgent Grains Emmer Berries,
soak for two hours & drain
1 cup tomato puree
2 garlic cloves
½ cup chopped celery
1 cup chopped carrot
1-½ cup chopped onion
Fresh rosemary
Olive oil
Salt & pepper
Boil Emmer Berries in salted water for 30 minutes. Drain and set aside.
In a saucepan add 2 cups water, 1 garlic clove, 1 twig fresh rosemary, olive oil and 1 can Cannellini Beans, salt & pepper and bring to a boil. Blend Cannellini Beans until creamy. Set aside.
In another saucepan; sauté the celery, carrot, onion & crushed garlic clove in olive oil for approx. 10 minutes, then add tomato puree. Lower heat and add second twig of rosemary.
Add Cannellini mixture one ladleful at a time into sautéed mixture until you have a creamy soup consistency. Add cooked Emmer and second can of Cannellini Beans. Keep heat on low until warmed through. Season with salt and pepper. Serve hot. Delicious with our Spelt Dinner Rolls.
Click here to shop our store for Resurgent Grains Organic Emmer Berries and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| emmer_and_bean_soup.pdf |
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SPELT DINNER ROLLS
An adaptation by Lentz Spelt Kitchens
Ingredients:
5 cups Resurgent Grains Organic
Spelt flour
1 ½ tsp. salt
1 cup 2% reduced fat milk (regular milk okay)
3 eggs
2 tbsp. yeast
½ cup warm water
½ cup softened butter
¼ cup + 2 tbsp. honey
Dissolve 2 tbsp. yeast in ½ cup warm water, whisk together and set aside for about 10 minutes.
Mix together the softened butter and honey until creamy and then beat in 3 eggs. Add in milk and yeast and mix together.
Add 4 ½ cups of the spelt flour and the salt and mix well. The dough will be sticky.
Knead the dough while adding the last ½ cup of flour. The dough is ready to proof (rise) when you can touch your finger to the dough and it comes away clean.
Leave the dough in the bowl, cover with a towel and let rise for 1 hour.
Turn the dough out on a floured surface and knead to get the air out (a few minutes), cover with a towel and let rest for a few minutes.
Separate the dough into 24 equal pieces and shape into balls, place into a buttered 13x9-inch pan (sides and bottom).
Cover the pan with a towel and let rise for 1 hour.
Bake in a 350° oven for 25-30 minutes. Brush tops with melted butter when done.
Click here to shop our store for Resurgent Grains Organic Spelt Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| spelt_dinner_rolls.pdf |
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SPELT FLAKE RAISIN COOKIES
An adaptation by Lentz Spelt Kitchens
Ingredients:
½ cup + 6 tbsp. butter, softened
¾ cup packed brown sugar
½ cup organic sugar
2 eggs
1 tsp. vanilla
1-1/2 cups Resurgent Grains Organic Emmer flour
1 tsp. cinnamon
1 tsp. baking soda
½ tsp. salt
3 cups dry oatmeal
1 cup raisins
Heat oven to 350°. In a large bowl, beat butter and sugars together on medium speed until creamy. Add eggs and vanilla; beat well.
Add combined Lentz Emmer flour, baking soda, cinnamon and salt; mix well. Add oatmeal and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheet.
Bake for approx. 9 minutes. Cool for 1 minute, then remove from cookie sheet to wire rack.
Enjoy!
Click here to shop our store for Resurgent Grains Organic Emmer Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
½ cup + 6 tbsp. butter, softened
¾ cup packed brown sugar
½ cup organic sugar
2 eggs
1 tsp. vanilla
1-1/2 cups Resurgent Grains Organic Emmer flour
1 tsp. cinnamon
1 tsp. baking soda
½ tsp. salt
3 cups dry oatmeal
1 cup raisins
Heat oven to 350°. In a large bowl, beat butter and sugars together on medium speed until creamy. Add eggs and vanilla; beat well.
Add combined Lentz Emmer flour, baking soda, cinnamon and salt; mix well. Add oatmeal and raisins; mix well.
Drop dough by rounded tablespoonfuls onto ungreased cookie sheet.
Bake for approx. 9 minutes. Cool for 1 minute, then remove from cookie sheet to wire rack.
Enjoy!
Click here to shop our store for Resurgent Grains Organic Emmer Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| spelt_flake_raisin_cookies.pdf |
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CHUNKY PEANUT BUTTER CHOCOLATE CHIP COOKIES
An adaptation by Lentz Spelt Kitchens
Ingredients:
1 cup chunky peanut butter
1 cup organic sugar
1 cup softened butter
2 large eggs
2 tsp. vanilla
1 tsp. baking powder
1 tsp. baking soda
3 cups Resurgent Grains Emmer Flour
1 ½ - 2 cups dark chocolate chips
In a large bowl, beat the peanut butter, sugar, butter, eggs and vanilla together until blended, then add in the baking powder and soda. Gradually add in the Emmer flour stirring well after each addition.
Fold in chocolate chips.
Preheat oven to 350°. Place spoonfuls of dough on a prepared cookie sheet. Press down center with fork or spoon to flatten.
Bake for 11-13 minutes until golden brown on top. Let set for a minute then remove to a cooling rack. Enjoy!
Click here to shop our store for Resurgent Grains Organic Emmer Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| peanut_butter_chocolate_chip_cookies.pdf |
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EINKORN PITA BREAD
An adaptation by Lentz Spelt Kitchens
Ingredients:
2 -3 cups Resurgent Grains Organic
Einkorn Flour
1 packet yeast (approx. 2 ¼ tsp.)
¾ cup warm water
1 ½ tsp. salt
In a mixing bowl, combine with your hands 2 ½ cups of the Einkorn flour, salt, yeast and water. Add more flour as you need to until the dough forms into a ball then knead for a few minutes.
(NOTE: you may need more than 3 cups of flour or you may want to add some Spelt flour to get to dough to bind together).
Divide the dough into 12 balls of roughly the same size. On lightly floured parchment paper, roll balls into ¼-inch-thick circles.
Preheat oven to 500° and insert a baking stone. While oven and baking stone heat up let pitas rest for 30 minutes. Place as many pitas on your stone as can comfortably fit and bake for about 4 minutes. They should puff up and cook quickly!
They are delicious stuffed, dipped in hummus or with other dips and cheeses! They pair nicely with our Camelina Oil Hummus with Roasted Red Peppers!
Click here to shop our store for Resurgent Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| einkorn_pita_bread.pdf |
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CAMELINA OIL HUMMUS WITH ROASTED RED PEPPERS
An adaptation by Lentz Spelt Kitchens
Ingredients:
15oz can chickpeas, drained & rinsed
2 tbsp fresh squeezed lemon juice
2 cloves fresh garlic, peeled
½ tsp cumin
1/3-1/2 cup Lentz Camelina Oil
5 leaves fresh chopped basil
Salt and pepper to taste
Chopped roasted red peppers
Place the chickpeas, whole garlic cloves, cumin and lemon juice in a food processor or blender and pulse until well blended. Pour 1/3 cup Camelina Oil in slowly and pulse between pours to blend evenly. Taste mixture and add Camelina Oil a tablespoon at a time, blending between each tablespoon until it’s to your taste.
Transfer mixture to a serving bowl.
Add the basil, season with salt and pepper and top with chopped red pepper in the center.
It pairs very well with our Einkorn Pita bread!
Click here to shop our store for Resurgent Grains Organic Lena Camelina Oil and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe
| camelina_oil_hummus.pdf |
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CHEESE BLINTZES
An adaptation by Lentz Spelt Kitchens
Ingredients:
3 eggs
1-1/4 cups milk or milk alternative
¾ cup Resurgent Grains Organic Einkorn Flour
1tbsp sugar
½ tsp salt
Beat eggs till lemon-colored. Stir in milk.
Whisk together dry ingredients. Add to egg mixture and stir until smooth.
Drop by ¼ cups onto moderately hot buttered griddle. Turn pan to spread batter evenly. Flip when you see bubbles on the sides and cake appears firm. The cooking time is pretty quick. Don’t let them burn!
Roll up some jam and sprinkle with powdered sugar for a delicious treat!
For a savory version, add less or no sugar.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe
3 eggs
1-1/4 cups milk or milk alternative
¾ cup Resurgent Grains Organic Einkorn Flour
1tbsp sugar
½ tsp salt
Beat eggs till lemon-colored. Stir in milk.
Whisk together dry ingredients. Add to egg mixture and stir until smooth.
Drop by ¼ cups onto moderately hot buttered griddle. Turn pan to spread batter evenly. Flip when you see bubbles on the sides and cake appears firm. The cooking time is pretty quick. Don’t let them burn!
Roll up some jam and sprinkle with powdered sugar for a delicious treat!
For a savory version, add less or no sugar.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe
| swedish_pancakes.pdf |
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ORGANIC EMMER PIZZA DOUGH
An adaptation by Lentz Spelt Kitchens
Ingredients:
2 cups Resurgent Grains Emmer Flour
4 tsp. Xanthan Gum
1 pkg. (1/4 oz) active dry yeast
1 cup warm water (110 degrees F)
2 tbsp. olive oil
1 tsp. salt
2 tsp. sugar
In a small bowl, dissolve yeast in 1 cup warm water. Let stand approximately 10 minutes.
In a large bowl, combine Emmer flour, Xanthan Gum, olive oil, salt, sugar and the yeast mixture.
Beat together until a stiff dough has formed. (Please note: Dough will be a bit sticky.)
Cover and let rise until doubled in size, about 30 minutes. Meanwhile, preheat oven to 350 degrees F.
Turn dough out onto a well floured baking stone or pan. Press dough with hands into a round shape.
Top with your favorite sauce and toppings and bake in a preheated oven until golden brown, about 20 minutes.
Click here to shop our store for Resurgent Grains Organic Emmer Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| emmer_pizza_dough.pdf |
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CRUNCHY GRANOLA
An adaptation by Lentz Spelt Kitchens
Ingredients:
3 cups rolled oats
1cup Lentz Spelt Rolled Flakes
4 rice cakes, crumbled (flavored rice cakes are okay)
1 cup puffed rice or puffed millet
1 cup sliced almonds (flavored almonds are okay)
1 cup sunflower seeds (or hulled pumpkin seeds)
½ cup canola oil
¾ cup maple syrup
2 tbsp. brown sugar
½ tsp. cinnamon
1 tsp. salt
1 cup golden raisins (or any other dried fruit of your choice)
Preheat oven to 325°F.
In a large bowl, stir together the oats, spelt, rice cakes, millet, almonds, and pumpkin seeds. In a small bowl, whisk together the oil, syrup, brown sugar, cinnamon, and salt. Add the syrup mixture to the dry ingredients, and stir to blend.
Divide the mixture between two large baking sheets, spreading it in an even layer. Bake the granola for 20 minutes. Stir and bake for 15 minutes more, or until lightly browned. Cool for 20 minutes, then stir in the raisins.
Granola can be stored for up to one month in a cool, dry cupboard. Granola can be stored in freezer for up to one year.
Click here to shop our store for Organic Lentz Spelt Flakes and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
3 cups rolled oats
1cup Lentz Spelt Rolled Flakes
4 rice cakes, crumbled (flavored rice cakes are okay)
1 cup puffed rice or puffed millet
1 cup sliced almonds (flavored almonds are okay)
1 cup sunflower seeds (or hulled pumpkin seeds)
½ cup canola oil
¾ cup maple syrup
2 tbsp. brown sugar
½ tsp. cinnamon
1 tsp. salt
1 cup golden raisins (or any other dried fruit of your choice)
Preheat oven to 325°F.
In a large bowl, stir together the oats, spelt, rice cakes, millet, almonds, and pumpkin seeds. In a small bowl, whisk together the oil, syrup, brown sugar, cinnamon, and salt. Add the syrup mixture to the dry ingredients, and stir to blend.
Divide the mixture between two large baking sheets, spreading it in an even layer. Bake the granola for 20 minutes. Stir and bake for 15 minutes more, or until lightly browned. Cool for 20 minutes, then stir in the raisins.
Granola can be stored for up to one month in a cool, dry cupboard. Granola can be stored in freezer for up to one year.
Click here to shop our store for Organic Lentz Spelt Flakes and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| crunchy_granola.pdf |
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FARRO AND CANNELLINI BEAN SOUP
A recipe from Harvest Home by Richard Scheuerman and Maria Ellis.
Ingredients:
1 lb. Dried Cannellini or white navy beans
1 smoked ham hock
2 onions, coarsely chopped
2 tbsps. olive oil
3 garlic cloves, finely chopped
1 cup Farro (Resurgent Grains Spelt or Emmer Berries)
5 cups chicken broth
1 quart water
6 sage leaves
2 tsps. salt
1 bay leaf
½ tsp. black pepper
8 carrots cut into half-inch pieces
1 lb. kale leaves coarsely chopped
Cover beans and ham with water in a pot and bring to a boil. Remove from heat and let stand for 1 hour. Drain beans in colander and rinse. Set aside ham hock. Cook onion with oil 4 to 5 minutes in an 8-quart pot over low heat.; stir occasionally until softened. Add garlic and stir 1 minute. Add beans, Farro, broth, water, ham hock and seasonings. Simmered uncovered for about 30 minutes; then add carrots and kale. Simmer for an additional 30 minutes or until beans are tender. Shred ham hock and add to soup.
Click here to shop our store for Resurgent Grains Organic Spelt or Emmer Berries and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
1 lb. Dried Cannellini or white navy beans
1 smoked ham hock
2 onions, coarsely chopped
2 tbsps. olive oil
3 garlic cloves, finely chopped
1 cup Farro (Resurgent Grains Spelt or Emmer Berries)
5 cups chicken broth
1 quart water
6 sage leaves
2 tsps. salt
1 bay leaf
½ tsp. black pepper
8 carrots cut into half-inch pieces
1 lb. kale leaves coarsely chopped
Cover beans and ham with water in a pot and bring to a boil. Remove from heat and let stand for 1 hour. Drain beans in colander and rinse. Set aside ham hock. Cook onion with oil 4 to 5 minutes in an 8-quart pot over low heat.; stir occasionally until softened. Add garlic and stir 1 minute. Add beans, Farro, broth, water, ham hock and seasonings. Simmered uncovered for about 30 minutes; then add carrots and kale. Simmer for an additional 30 minutes or until beans are tender. Shred ham hock and add to soup.
Click here to shop our store for Resurgent Grains Organic Spelt or Emmer Berries and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| farro_and_cannellini_bean_soup.pdf |
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LEMON BARLEY WATER
A recipe from Harvest Home by Richard Scheuerman and Maria Ellis.
Connoisseurs of British royal doings attribute Queen Elizabeth's longevity and healthy complexion to her daily dose of barley water, also the official drink at Wimbledon.
Ingredients:
6 cups water
1/2 cup honey
3/4 cup pearl or hulled Black Nile Barley Berries
grated zest and juice of two lemons
Rinse barley in sieve or fine strainer until cold water runs clear. Place grain in saucepan with 6 cups of water and grated lemon zest, bring to boil, and simmer for 10 minutes. Strain into bowl or pan and discard barley. Add honey and dissolve by stirring. Stir in lemon juice and allow mixture to cool. Refrigerate and serve chilled in glasses.
Click here to shop our store for Organic Lentz Black Nile Barley Berries and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
6 cups water
1/2 cup honey
3/4 cup pearl or hulled Black Nile Barley Berries
grated zest and juice of two lemons
Rinse barley in sieve or fine strainer until cold water runs clear. Place grain in saucepan with 6 cups of water and grated lemon zest, bring to boil, and simmer for 10 minutes. Strain into bowl or pan and discard barley. Add honey and dissolve by stirring. Stir in lemon juice and allow mixture to cool. Refrigerate and serve chilled in glasses.
Click here to shop our store for Organic Lentz Black Nile Barley Berries and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| lemon_barley_water.pdf |
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EINKORN BREAD
The Einkorn loaf pictured was baked in a Zojirushi bread machine
using the basic cycle with a medium crust setting.
Ingredients:
4 cups Resurgent Grains Organic Einkorn Flour
2 tbsp. sugar
1 ¼ tsp. sea salt
2 tsp. active dry yeast
3 tbsp. melted butter
¾ cup milk
¼ cup water
Place the first 4 dry ingredients into bread machine in order as listed above.
Melt butter on low heat; add milk and water until lukewarm (95-105°). Pour over dry mixture and turn on bread machine.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
4 cups Resurgent Grains Organic Einkorn Flour
2 tbsp. sugar
1 ¼ tsp. sea salt
2 tsp. active dry yeast
3 tbsp. melted butter
¾ cup milk
¼ cup water
Place the first 4 dry ingredients into bread machine in order as listed above.
Melt butter on low heat; add milk and water until lukewarm (95-105°). Pour over dry mixture and turn on bread machine.
Click here to shop our store for Resurgent Grains Organic Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| lentz_einkorn_bread.pdf |
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LENTZ PANCAKES
Made from scratch using Lentz flours.
Ingredients:
1 egg
1 cup milk
1 cup Resurgent Grains flour (Spelt, Emmer, Einkorn or Black Nile Barley)
2 tsp. baking powder
2 tbsp. oil
1 tsp. salt
2 tbsp. sugar
In a mixing bowl stir all ingredients until smooth. Lightly grease griddle, preheat to 375°. Pour 1/4 cup batter onto hot greased griddle. Cook until bubbles begin to break. Turn and cook until lightly browned.
Makes approx. 8 five-inch pancakes.
Click here to shop our store for Resurgent Grains Organic Flours and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
1 egg
1 cup milk
1 cup Resurgent Grains flour (Spelt, Emmer, Einkorn or Black Nile Barley)
2 tsp. baking powder
2 tbsp. oil
1 tsp. salt
2 tbsp. sugar
In a mixing bowl stir all ingredients until smooth. Lightly grease griddle, preheat to 375°. Pour 1/4 cup batter onto hot greased griddle. Cook until bubbles begin to break. Turn and cook until lightly browned.
Makes approx. 8 five-inch pancakes.
Click here to shop our store for Resurgent Grains Organic Flours and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| lentz_pancakes.pdf |
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The following recipes were created by Baker Steve for Lentz Spelt Farms. For more information on Baker Steve, go to our Bits and Pieces page or click on this link: /bits-and-pieces.html
*****
LENTZ BLACK NILE BARLEY MUFFINS
by Stephen Caudill (Baker Steve), Grain Artisan, Kettle Falls, Wash.
Winner of the Washington Wheat Growers Association Baking Award
Ingredients:
400 grams ( ~4 cups) Resurgent Grains Black Nile Barley Flour
60 grams ( ~1/4 cup) Organic Sugar
20 grams (1 tbsp + 2 tsp) Baking Powder
3.6 grams ( ~ 3/4 tsp) Salt
400 grams (~1 3/4 cups) Soy or Nut Milk
140 grams (~1/2 cup) Agave Nectar
80 grams (~1/3 cup) Cooking Oil
120 grams Flax gel made from:
24 grams (~4 tsp) Golden Flax Meal
96 grams (~1/3 cup) water
Preheat oven to 350°. Grease standard muffin tins or line with muffin papers.
Stir together Golden Flax Meal and water. Set aside to thicken for 10 minutes. Seed gel is an emulsifier and is used in place of eggs. Eggs can be used in this recipe with an equivalent weight. 120 grams of eggs would be 1 large egg plus 1 extra-large egg.
Whisk together flour, sugar, baking powder, and salt.
Combine milk, agave, oil, and flax gel.
Fold Dry ingredients into the milk mixture.
Using a #10 scoop (3/8 cup), fill prepared muffin tins.
Bake about 20 minutes (internal temperature of 200°).
Yield: 16 standard-sized muffins
Note: Baker Steve advocates baking by weights rather than measuring cups to get consistent results. His recommendation for a source of kitchen scales is www.Oldwillknotscales.com.
The original Baker Steve's formula:
Black Nile Barley Flour 100%
Oil 20%
Organic Sugar 15%
Agave Nectar 35%
Salt 0.9%
Baking Powder 5%
Soy or Nut Milk 100%
Flax gel (replaces eggs) 30%
[Golden flax meal] [6]%
[Water] [24]%
A baker's formula comes as close to a standardized product as is possible with land-race grains. The measurements are based on the amount of flour used in the recipe as the 100%. For example, in our recipe, we used 400g of flour. The oil is 20%, so 20% of 400g is 80g.
Click here to shop our store for Resurgent Grains Organic Black Nile Barley Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
400 grams ( ~4 cups) Resurgent Grains Black Nile Barley Flour
60 grams ( ~1/4 cup) Organic Sugar
20 grams (1 tbsp + 2 tsp) Baking Powder
3.6 grams ( ~ 3/4 tsp) Salt
400 grams (~1 3/4 cups) Soy or Nut Milk
140 grams (~1/2 cup) Agave Nectar
80 grams (~1/3 cup) Cooking Oil
120 grams Flax gel made from:
24 grams (~4 tsp) Golden Flax Meal
96 grams (~1/3 cup) water
Preheat oven to 350°. Grease standard muffin tins or line with muffin papers.
Stir together Golden Flax Meal and water. Set aside to thicken for 10 minutes. Seed gel is an emulsifier and is used in place of eggs. Eggs can be used in this recipe with an equivalent weight. 120 grams of eggs would be 1 large egg plus 1 extra-large egg.
Whisk together flour, sugar, baking powder, and salt.
Combine milk, agave, oil, and flax gel.
Fold Dry ingredients into the milk mixture.
Using a #10 scoop (3/8 cup), fill prepared muffin tins.
Bake about 20 minutes (internal temperature of 200°).
Yield: 16 standard-sized muffins
Note: Baker Steve advocates baking by weights rather than measuring cups to get consistent results. His recommendation for a source of kitchen scales is www.Oldwillknotscales.com.
The original Baker Steve's formula:
Black Nile Barley Flour 100%
Oil 20%
Organic Sugar 15%
Agave Nectar 35%
Salt 0.9%
Baking Powder 5%
Soy or Nut Milk 100%
Flax gel (replaces eggs) 30%
[Golden flax meal] [6]%
[Water] [24]%
A baker's formula comes as close to a standardized product as is possible with land-race grains. The measurements are based on the amount of flour used in the recipe as the 100%. For example, in our recipe, we used 400g of flour. The oil is 20%, so 20% of 400g is 80g.
Click here to shop our store for Resurgent Grains Organic Black Nile Barley Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| lentz_black_nile_barley_muffins.pdf |
***********************************************************************************************************************************
LENTZ EMMER HAWAIIAN SUNRISE MUFFINS
by Stephen Caudill (Baker Steve), Grain Artisan, Kettle Falls, Wash.
Winner of the Washington Wheat Growers Association Baking Award
Ingredients:
315 grams (~2 ½ cups) Resurgent Grains Emmer Farro Flour
110 grams (~½ cup) Organic Sugar
16 grams (~1 tbsp) Baking Powder
3 grams (~½ tsp) Salt
50 grams (~½ cup) Coconut (finely grated, unsweetened)
90 grams (~½ cup) Coconut Milk (cream from top)
3 grams (~½ tsp) Vanilla Extract
200 grams Banana (mashed) ~2 medium-size bananas
262 grams (~1 cup) Pineapple Juice
125 grams Flax Gel
25 grams (~4 tsp) Flax Meal
100 grams (~½ cup) Water
57 grams (~½ cup) Macadamia Nuts (toasted pieces)
Preheat oven to 350° (325° convection oven). Grease standard muffin tins or line with muffin papers.
Stir together flax meal and water. Set aside to thicken for 10 minutes. Seed gel is an emulsifier and is used in place of eggs. Eggs may be used in this recipe with an equivalent weight. 125 grams of eggs would be about 2 extra large eggs.
Whisk together flour, sugar, baking powder, salt, and shredded coconut.
Combine coconut milk, vanilla, banana, juice, and flax gel.
Fold dry ingredients into the milk mixture. Fold in nuts.
Using a #12 scoop (1/3 cup), fill prepared muffin tins.
Bake about 20 minutes (internal temperature of 200°)
Yield: 12 standard-size muffins
Note: Baker Steve advocates baking by weights rather than measuring cups to get consistent results. His recommendation for a source of kitchen scales is www.Oldwillknotscales.com.
The original Baker Steve's formula:
Emmer Flour---------------------- 100%
Organic Sugar---------------------- 35%
Baking Powder----------------------- 5%
Salt------------------------------------ 0.9%
Coconut Milk---------------------- 28.6%
Vanilla Extract------------------------ 1%
Banana----------------------------- 63.5%
Pineapple Juice------------------ 83.3%
Flax Gel----------------------------- 39.7%
[Golden Flax Meal]----------------- [8]%
[Water]-------------------------------- [32]%
Macadamia Nuts------------------- 18%
A Baker’s Formula comes as close to a standardized product as is possible with land-race grains. The measurements are based on the amount of flour used in the recipe as the 100%. For example, in our recipe, we used 315g of flour. The sugar is 35%, so 35% of 315g is 110g.
Click here to shop our store for Resurgent Grains Organic Emmer Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
315 grams (~2 ½ cups) Resurgent Grains Emmer Farro Flour
110 grams (~½ cup) Organic Sugar
16 grams (~1 tbsp) Baking Powder
3 grams (~½ tsp) Salt
50 grams (~½ cup) Coconut (finely grated, unsweetened)
90 grams (~½ cup) Coconut Milk (cream from top)
3 grams (~½ tsp) Vanilla Extract
200 grams Banana (mashed) ~2 medium-size bananas
262 grams (~1 cup) Pineapple Juice
125 grams Flax Gel
25 grams (~4 tsp) Flax Meal
100 grams (~½ cup) Water
57 grams (~½ cup) Macadamia Nuts (toasted pieces)
Preheat oven to 350° (325° convection oven). Grease standard muffin tins or line with muffin papers.
Stir together flax meal and water. Set aside to thicken for 10 minutes. Seed gel is an emulsifier and is used in place of eggs. Eggs may be used in this recipe with an equivalent weight. 125 grams of eggs would be about 2 extra large eggs.
Whisk together flour, sugar, baking powder, salt, and shredded coconut.
Combine coconut milk, vanilla, banana, juice, and flax gel.
Fold dry ingredients into the milk mixture. Fold in nuts.
Using a #12 scoop (1/3 cup), fill prepared muffin tins.
Bake about 20 minutes (internal temperature of 200°)
Yield: 12 standard-size muffins
Note: Baker Steve advocates baking by weights rather than measuring cups to get consistent results. His recommendation for a source of kitchen scales is www.Oldwillknotscales.com.
The original Baker Steve's formula:
Emmer Flour---------------------- 100%
Organic Sugar---------------------- 35%
Baking Powder----------------------- 5%
Salt------------------------------------ 0.9%
Coconut Milk---------------------- 28.6%
Vanilla Extract------------------------ 1%
Banana----------------------------- 63.5%
Pineapple Juice------------------ 83.3%
Flax Gel----------------------------- 39.7%
[Golden Flax Meal]----------------- [8]%
[Water]-------------------------------- [32]%
Macadamia Nuts------------------- 18%
A Baker’s Formula comes as close to a standardized product as is possible with land-race grains. The measurements are based on the amount of flour used in the recipe as the 100%. For example, in our recipe, we used 315g of flour. The sugar is 35%, so 35% of 315g is 110g.
Click here to shop our store for Resurgent Grains Organic Emmer Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| lentz_emmer_hawaiian_sunrise_muffins.pdf |
******************************************************************************************************************************
LENTZ EMMER APPLESAUCE COFFEE CAKE
by Stephen Caudill (Baker Steve), Grain Artisan,Kettle Falls, Wash.
Winner of the Washington Wheat Growers Association Baking Award
Ingredients:
315 grams (~2 1/2 cups) Resurgent Grains Organic Emmer Flour
151.8 grams (~2/3 cup) Organic Sugar
15.8 grams (~1 tbsp + 1/4 tsp) Baking Powder
2.8 grams ( ~1/2 tsp) Salt
87.3 grams (~1/2 cup) Cooking Oil
375.8 grams (~1 1/2 cups) Applesauce
94.5 grams Flax gel
18.9 grams (~3 tbsp) Golden Flax Meal
75.6 grams (1/3 cup) water
Topping:
75 grams (~1/2 cup) Yellow “D” sugar (brown sugar)
35 grams (~1/3 cup) Walnut (meal)
100 grams (~1/4 cup) Earth Balance™ buttery spread
Preheat oven to 350° (convection oven 325°). Grease 9”x 9” cake pan.
For topping, combine walnuts and sugar in food processor and pulse until nuts are a coarse meal, add Earth Balance™.
Stir together Golden Flax Meal and water. Set aside to thicken for 10 minutes. Seed gel is an emulsifier and is used in place of eggs. Eggs can be used in this recipe with an equivalent weight. 94.5 grams of eggs would be 1 medium and 1 large egg.
Whisk together flour, sugar, baking powder, and salt.
Combine oil, applesauce and flax gel.
Fold Dry ingredients into the applesauce mixture.
Pour into prepared cake pan. Top with topping mixture.
Bake about 40 minutes (internal temperature of 200°).
Cool slightly and cut into 16 squares.
Note: Baker Steve advocates baking by weights rather than measuring cups to get consistent results. His recommendation for a source of kitchen scales is www.Oldwillknotscales.com.
The original Baker Steve's formula:
Emmer Flour------------------------100%
Organic Sugar---------------------48.2%
Baking Powder------------------------5%
Salt------------------------------------- 0.9%
Applesauce-----------------------119.3%
Oil--------------------------------------27.7%
Flax Gel--------------------------------30%
[Golden Flax Meal]------------------[6]%
[Water]---------------------------------[24]%
Emmer Flour------------------------100%
Organic Sugar---------------------48.2%
Baking Powder------------------------5%
Salt------------------------------------- 0.9%
Applesauce-----------------------119.3%
Oil--------------------------------------27.7%
Flax Gel--------------------------------30%
[Golden Flax Meal]------------------[6]%
[Water]---------------------------------[24]%
A Baker’s Formula comes as close to a standardized product as is possible with land-race grains. The measurements are based on the amount of flour used in the recipe as the 100%. For example, in our recipe, we used 315g of flour. The Flax Gel is 30%, so 30% of 315g is 94.5g.
Click here to shop our store for Resurgent Grains Organic Emmer Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| emmer_applesauce_coffee_cake.pdf |
******************************************************************************************************************************
LENTZ SPELT OR EMMER APPLE MUFFINS
by Stephen Caudill (Baker Steve), Grain Artisan,Kettle Falls, Wash.
Winner of the Washington Wheat Growers Association Baking Award
Ingredients:
315 grams (~3 cups) Resurgent Grains Emmer Farro Flour
OR
315 grams (~2 ½ cups) Resurgent Grains Spelt Farro Flour
110.2 grams (~½ cup) Sugar
15.7 grams (~1 tbsp) Baking Powder
2.8 grams (~½ tsp) Salt
1.3 grams (~¾ tsp) Cardamom Powder
2.2 grams (~1 ¼ tsp) Coriander
59.9 grams (~¼ cup) Oil
126 grams Flax Gel
25.2 grams (~4 ¼ tsp) Flax Meal
100.8 grams (~3 ½ oz) Water
349.7 grams (~11 oz) Apple Juice (for Emmer Flour)
299.3 grams (~9 ½ oz) Apple Juice (For Spelt Flour)
144.9 grams (~½ cup) diced apple (one small)
Yellow “D” sugar for topping(brown sugar)
Preheat oven to 350° (325° convection oven). Grease standard muffin tins or line with muffin papers.
Stir together flax meal and water. Set aside to thicken for 10 minutes. Seed gel is an emulsifier and is used in place of eggs. Eggs may be used in this recipe with an equivalent weight. 126 grams of eggs would be about 2 extra large eggs.
Whisk together flour, sugar, baking powder, salt, cardamom and coriander.
Combine oil, apple juice and flax gel.
Fold dry ingredients into the juice mixture. Fold in diced apple.
Using a #12 scoop (~¼ cup), fill prepared muffin tins. Sprinkle with Yellow “D” sugar.
Bake about 20 minutes (internal temperature of 200°)
Yield: 12 standard sized muffins
Note: Baker Steve advocates baking by weights rather than measuring cups to get consistent results. His recommendation for a source of kitchen scales is www.Oldwillknotscales.com.
315 grams (~3 cups) Resurgent Grains Emmer Farro Flour
OR
315 grams (~2 ½ cups) Resurgent Grains Spelt Farro Flour
110.2 grams (~½ cup) Sugar
15.7 grams (~1 tbsp) Baking Powder
2.8 grams (~½ tsp) Salt
1.3 grams (~¾ tsp) Cardamom Powder
2.2 grams (~1 ¼ tsp) Coriander
59.9 grams (~¼ cup) Oil
126 grams Flax Gel
25.2 grams (~4 ¼ tsp) Flax Meal
100.8 grams (~3 ½ oz) Water
349.7 grams (~11 oz) Apple Juice (for Emmer Flour)
299.3 grams (~9 ½ oz) Apple Juice (For Spelt Flour)
144.9 grams (~½ cup) diced apple (one small)
Yellow “D” sugar for topping(brown sugar)
Preheat oven to 350° (325° convection oven). Grease standard muffin tins or line with muffin papers.
Stir together flax meal and water. Set aside to thicken for 10 minutes. Seed gel is an emulsifier and is used in place of eggs. Eggs may be used in this recipe with an equivalent weight. 126 grams of eggs would be about 2 extra large eggs.
Whisk together flour, sugar, baking powder, salt, cardamom and coriander.
Combine oil, apple juice and flax gel.
Fold dry ingredients into the juice mixture. Fold in diced apple.
Using a #12 scoop (~¼ cup), fill prepared muffin tins. Sprinkle with Yellow “D” sugar.
Bake about 20 minutes (internal temperature of 200°)
Yield: 12 standard sized muffins
Note: Baker Steve advocates baking by weights rather than measuring cups to get consistent results. His recommendation for a source of kitchen scales is www.Oldwillknotscales.com.
The original Baker Steve's formula:
Emmer/Spelt Flour----------------------------100
Sugar----------------------------------------------- 35
Baking Powder----------------------------------- 5
Salt------------------------------------------------- 0.9
Cardamom Powder--------------------------- 0.4
Coriander---------------------------------------- 0.7
Oil--------------------------------------------------- 19
Apple Juice (Emmer)------------------------111
Apple Juice (Spelt)-----------------------------95
Flax Gel--------------------------------------------40
[Golden Flax Meal]-----------------------------[8]
[Water]------------------------------------------- [32]
Apple (small diced)----------------------------46
Emmer/Spelt Flour----------------------------100
Sugar----------------------------------------------- 35
Baking Powder----------------------------------- 5
Salt------------------------------------------------- 0.9
Cardamom Powder--------------------------- 0.4
Coriander---------------------------------------- 0.7
Oil--------------------------------------------------- 19
Apple Juice (Emmer)------------------------111
Apple Juice (Spelt)-----------------------------95
Flax Gel--------------------------------------------40
[Golden Flax Meal]-----------------------------[8]
[Water]------------------------------------------- [32]
Apple (small diced)----------------------------46
A Baker’s Formula comes as close to a standardized product as is possible with land-race grains. The measurements are based on the amount of flour used in the recipe as the 100%. For example, in our recipe, we used 630 grams of flour. The sugar is 35%, so 35% of 630g is 220.5g.
Click here to shop our store for Resurgent Grains Organic Spelt or Emmer Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| lentz_spelt_or_emmer_apple_muffins.pdf |
******************************************************************************************************************************
EINKORN MUFFINS
by Stephen Caudill (Baker Steve), Grain Artisan,Kettle Falls, Wash.
Winner of the Washington Wheat Growers Association Baking Award
Ingredients:
500 grams Resurgent Grains Organic Einkorn Flour
5 grams Dry instant yeast
10 grams Salt
40 grams Agave Nectar
450 grams Water
32.5 grams Oil
-If using oil decrease water by 32.5 grams
Preheat oven to 350° (325° convection oven). Grease standard muffin tins or line with muffin papers.
Combine flour and dry instant yeast, set aside. Add agave nectar to most of the water; then mix together the flour and water mixture; let rest (autolyse) for 20 minutes, then add salt and the remaining water.
Using a #12 scoop (~¼ cup), fill prepared muffin tins. Proof (let rise) for ~1 hour.
Bake about 20 minutes or until internal temperature is 200°.
Yield: 12 standard sized muffins
Note: Baker Steve advocates baking by weights rather than measuring cups to get consistent results. His recommendation for a source of kitchen scales is www.Oldwillknotscales.com.
The original Baker Steve's formula:
Einkorn Flour--------------------- 100
Salt-------------------------------------- 2
Dry Instant Yeast--------------------1
Agave Nectar-------------------------8
Water--------------------------------- 90
Oil------------------------------------- 6.5
Einkorn Flour--------------------- 100
Salt-------------------------------------- 2
Dry Instant Yeast--------------------1
Agave Nectar-------------------------8
Water--------------------------------- 90
Oil------------------------------------- 6.5
A Baker’s Formula comes as close to a standardized product as is possible with land-race grains. The measurements are based on the amount of flour used in the recipe as the 100%. For example, in our recipe, we used 500 grams of flour. The salt is 1%, so 1% of 500g is 5g.
Click here to shop our store for Organic Lentz Einkorn Flour and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| lentz_einkorn_muffins.pdf |
******************************************************************************************************************************
LENTZ CAMELINA MUFFINS
by Stephen Caudill (Baker Steve), Grain Artisan,Kettle Falls, Wash.
Winner of the Washington Wheat Growers Association Baking Award
Ingredients:
400 grams Resurgent Grains Organic Emmer Flour
100 grams Rye Flour
2.5 grams Thyme
7 grams Dry Instant Yeast
10 grams Salt
30 grams Resurgent Grains Camelina seed/meal
600 grams Water
5.5 grams Lemon Zest
Preheat oven to 350° (325° convection). Grease standard muffin tins or line with muffin papers.
Combine flours, camelina seed/meal and yeast with water; let rest (autolyse) for 20 minutes.
Add thyme, lemon zest and salt.
Using a #12 scoop (1/3 cup), fill prepared muffin tins. Proof for ~ 1 hour.
Bake about 20 minutes (internal temperature of 200°).
Yield: 12 standard-size muffins
Note: Baker Steve advocates baking by weights rather than measuring cups to get consistent results. His recommendation for a source of kitchen scales is www.Oldwillknotscales.com.
The original Baker Steve's formula:
Emmer Flour------------------------ 80
Rye Flour----------------------------- 20
Thyme------------------------------- 0.5
Dry Instant Yeast----------------- 1.4
Salt---------------------------------- 0.02
Camelina seed/meal-------------- 7.5
Water------------------------------- 120
Lemon Zest-------------------------- 1.1
Emmer Flour------------------------ 80
Rye Flour----------------------------- 20
Thyme------------------------------- 0.5
Dry Instant Yeast----------------- 1.4
Salt---------------------------------- 0.02
Camelina seed/meal-------------- 7.5
Water------------------------------- 120
Lemon Zest-------------------------- 1.1
A Baker’s Formula comes as close to a standardized product as is possible with land-race grains. The measurements are based on the amount of flour used in the recipe as the 100%. For example, in our recipe, we used 500g of total flours. The water is 120%, so 120% of 500g is 600g.
Click here to shop our store for Resurgent Grains Organic Emmer Flour and Lena Camelina Seed and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| lentz_camelina_muffins.pdf |
Click to set custom HTML
******************************************************************************************************************************
LENTZ EMMER COOKIES - ALMOND BUTTER w/STRAWBERRY JAM
by Stephen Caudill (Baker Steve), Grain Artisan,Kettle Falls, Wash.
Winner of the Washington Wheat Growers Association Baking Award
Winner of the Washington Wheat Growers Association Baking Award
Ingredients:
250 grams Resurgent Grains Organic Emmer Farro Flour
250 grams Resurgent Grains Organic Spelt Flakes
250 grams Water #1 (hot)
14 grams Salt
50 grams Arrowroot Powder
275 grams Almond Butter
50 grams Almond Meal (tstd)
110 Safflower Oil
5 grams Almond Extract
150 grams Flax Gel
30 grams Flax Meal
120 grams Water
255 grams Agave Nectar
25 grams Organic Sugar
155 grams Water #2
2.5 grams Stevia Powder (stir into Water #2)
Preheat oven to 350° (325° convection oven).
Stir together flax meal and water. Set aside to thicken for 10 minutes. Seed gel is an emulsifier and is used in place of eggs. Eggs may be used in this recipe with an equivalent weight. 130 grams of eggs would be about 2 extra large eggs.
Combine Emmer Flakes and Water #1 and allow to soften - approx. 1 hour.
Combine safflower oil and almond extract. Cream together the oil mixture with the almond meal,
Agave nectar and organic sugar.
Fold in the flax gel. Fold in the soaked Emmer flakes.
Stir in water #2 (with Stevia mixed into it).
Blend in the dry ingredients (Emmer flour, arrowroot and salt).
Place by spoonful’s onto prepared cookie pan. Press with tines of fork. (Optional-To add Strawberry Jam, use the back of a spoon and press into center of cookie, put dollop of jam into depression).
Bake about 20 minutes (internal temperature of 200°)
Yield: 3 doz. Cookies.
250 grams Resurgent Grains Organic Emmer Farro Flour
250 grams Resurgent Grains Organic Spelt Flakes
250 grams Water #1 (hot)
14 grams Salt
50 grams Arrowroot Powder
275 grams Almond Butter
50 grams Almond Meal (tstd)
110 Safflower Oil
5 grams Almond Extract
150 grams Flax Gel
30 grams Flax Meal
120 grams Water
255 grams Agave Nectar
25 grams Organic Sugar
155 grams Water #2
2.5 grams Stevia Powder (stir into Water #2)
Preheat oven to 350° (325° convection oven).
Stir together flax meal and water. Set aside to thicken for 10 minutes. Seed gel is an emulsifier and is used in place of eggs. Eggs may be used in this recipe with an equivalent weight. 130 grams of eggs would be about 2 extra large eggs.
Combine Emmer Flakes and Water #1 and allow to soften - approx. 1 hour.
Combine safflower oil and almond extract. Cream together the oil mixture with the almond meal,
Agave nectar and organic sugar.
Fold in the flax gel. Fold in the soaked Emmer flakes.
Stir in water #2 (with Stevia mixed into it).
Blend in the dry ingredients (Emmer flour, arrowroot and salt).
Place by spoonful’s onto prepared cookie pan. Press with tines of fork. (Optional-To add Strawberry Jam, use the back of a spoon and press into center of cookie, put dollop of jam into depression).
Bake about 20 minutes (internal temperature of 200°)
Yield: 3 doz. Cookies.
Note: Baker Steve advocates baking by weights rather than measuring cups to get consistent results. His recommendation for a source of kitchen scales is www.Oldwillknotscales.com.
The original Baker Steve's formula:
Emmer Flour---------------------------------50
Emmer Flakes-------------------------------50
Arrowroot Powder--------------------------10
Salt---------------------------------------------2.8
Almond Butter-------------------------------55
Almond Meal--------------------------------10
Safflower Oil---------------------------------22
Flax Gel---------------------------------------30
[Flax Meal]------------------------------------[6]
[Water]----------------------------------------[24]
Almond Extract--------------------------------1
Agave Nectar--------------------------------51
Organic Sugar--------------------------------5
Waters(1&2)---------------------------------81
Stevia Powder-----------------------------0.5
Emmer Flour---------------------------------50
Emmer Flakes-------------------------------50
Arrowroot Powder--------------------------10
Salt---------------------------------------------2.8
Almond Butter-------------------------------55
Almond Meal--------------------------------10
Safflower Oil---------------------------------22
Flax Gel---------------------------------------30
[Flax Meal]------------------------------------[6]
[Water]----------------------------------------[24]
Almond Extract--------------------------------1
Agave Nectar--------------------------------51
Organic Sugar--------------------------------5
Waters(1&2)---------------------------------81
Stevia Powder-----------------------------0.5
A Baker’s Formula comes as close to a standardized product as is possible with land-race grains. The measurements are based on the amount of Emmer flour + Emmer Flakes used in the recipe as the 100%. For example, in our recipe, we used 500 grams of flour and flakes. The sugar is 5%, so 5% of 500g is 25g.
Click here to shop our store for Resurgent Grains Organic Emmer Flour and Spelt Flakes and all our fine products!
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
Courtesy of Lentz Spelt Farms and Resurgent Grains.
Click below for a printable version of this recipe:
| lentz_emmer_applesauce_coffee_cake.pdf |