Sprouted Lemon Poppyseed Bread

I’ve been having lots of fun experimenting with sprouting.  I had a few requests last Summer at the Farmers’ Market for sprouted/soaked products.  Since I like to accommodate each and every one of the food preferences that come my way, I wanted to oblige.  In my experiments this Winter, I have been pretty excited to find out that I can convert several of my recipes to soaked, whole grain, rather than flour-based, recipes.  Since I also promised a recipe for that lemon zest you put aside after making the miso-mustard sauce recipe, here you go…and, by the way, if you would like to see a video version, you can watch it here: http://www.minimalistmenu.com/node/51

Before I start the recipe, though, don’t be overwhelmed by the prospect of sprouting quinoa, please.  I am a total sprouting novice and it’s super simple.  Directions are included in the recipe.  Seriously, it’s really simple.  You do have to plan a day in advance if you don’t already have sprouted quinoa, but once you realize how easy it is, you’ll just have it ready all the time:)

You can adjust the amount or type of sweetener to your taste.  You can also fold in berries or other fruit.  I’m sure you could go up, as well, but I have never tried…

  • 1 cup quinoa
  • 1/2 cup water, or more as necessary
  • 1 Tablespoon flax seeds or chia seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 2-3 teaspoons grated lemon rind (don’t leave this out – it’s not optional!!  Turn it into a different flavor if you don’t have lemon rind!!!)
  • 1/3 cup sweetener, coconut nectar, maple syrup, honey, agave, etc. (add 2 additional Tablespoons for a slightly sweeter bread)
  • 2 Tablespoons oil
  • 2 teaspoons lemon extract
  • 1 teaspoon vanilla
  • 2 Tablespoons poppy seeds
  • 1/2 cup applesauce

Rinse the quinoa in a strainer until the water no longer looks soapy (that’s the saponin; you want to remove that anytime you make quinoa), then put in a small bowl and cover with filtered water for 2-4 hours.  Pour back into the strainer, rinse, and leave (over a bowl to catch the dripping water) for 12 hours.   Depending on the room temperature, it may be sprouted already!  If it hasn’t sprouted yet, or you like the sprouts longer, rinse with filtered water, drain, and leave for another 12 hours.  When the sprouts have grown to the desired length, rinse again and either use right away or leave to dry out, then store in a covered jar in the fridge.

Preheat oven to 400 degrees.  Grease two loaf pans.  I prefer stainless for this; if you are using glass, you’ll need to turn the temp down to 350 degrees midway through baking.  Place the sprouted quinoa, water, flaxseeds, oil, and sweetener in a blender and process on high until smooth.  Add remaining ingredients, except poppy seeds and applesauce, and mix on low until thoroughly incorporated.  Fold in poppy seeds and applesauce.  Pour into loaf pans.  Optionally, you can cover them with foil and this will create more of a soft, steamed bread.  My kids don’t notice the difference, but I do.   Note: the bread won’t reach the foil and you can reuse it many times.  Bake for 22-25 minutes, or until center is firm and springy and the edges are browned and pulling away from the sides of the pan.  Enjoy!!

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3 Comments »

  1. […] recipes on my blog use soaked and/or sprouted grains; Sprouted Lemon Poppyseed Bread is a fun […]

  2. LC said

    Hi Julia,
    I made this as a lemon blueberry loaf (altering a bit to suit our sensitivities). I have to say it was very easy and soooo gooood! Such a nice moist, spongy texture. Next I’m going to try Cranberry Orange. I’m considering following that with chocolate, but not quite sure how to adjust for the cocoa.
    Thanks for the great resource on gluten free baking. I’m hoping to catch your next class.
    LC

    • adaba said

      Great! Glad it worked out! To make chocolate, you could just blend in chocolate chips; between the power of the vitamix and the heat it generates, I think it would incorporate them well. Or, you could add cocoa powder to your liking and just use more water to make sure you have a pourable texture. Enjoy!

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