Taste of Thoughts® Sprouted Flour Dough
Taste of Thoughts sprouted flour dough can be a base for Pirozhki, Belyashi, and other similar meals.
Ingredients
- 3 cups warm water
- ½ cup dry milk (optional)
- 1 tsp fructose
- 1/3 cup olive oil
- 2 eggs
- 2 tsp salt
- 1 bag 5/16 oz. (8.75g) active dry yeast for whole-grain flour
- 7 cups Wheat Sprouted Flour
Directions
- Combine 1/3 cup of warm water, yeast and fructose. Set aside in a warm place until bubbles appear on the surface (about 20 minutes).
- Mix all the dough ingredients together and start kneading the dough. In the beginning, it is sticky, so dust your hands with a little bit of flour periodically. You may also wet your hands with olive oil to avoid stickiness. Knead the dough until it becomes smooth and elastic.
- Cover it with a cloth and let it stand at a warm room temperature for 4-5 hours or overnight.
- By then, the dough should be doubled in size. Knead it again lightly, cover it, and leave for a second rise for an hour or two.
- After making pirozhki or belyashi, you’ll leave it for a third rise for about 30 minutes.
- This amount is enough for 22-25 pieces.
- If you don’t use it immediately, simply freeze the rest. Then, you only need to unfreeze it at warm room temperature for several hours the next time.
Find the recipe and watch the video here:
How to Make Low Glycemic Belyashi
