(Picture forthcoming.) After looking for a decent, whole-grain substitute for pastry I developed this recipe. While it’s a far cry from the trans-fat, white-flour stuff you’ll find in the freezer section of your local grocery store, it’s a nourishing substitute. You can substitute any whole-grain flour for the sprouted spelt flour but be forewarned that whole grains that are not allowed to sprout, sour or soak are rich in antinutrients like phytic acid which ultimately render them difficult to digest while diminishing the bioavailability of minerals and vitamins contained in the grain.
sprouted spelt puff pastry
By November 2, 2008Published:
(Picture forthcoming.) After looking for a decent, whole-grain substitute for pastry I developed this recipe. While it's a far …
- 12 oz Freshly Ground Sprouted Spelt Flour (plus more for dusting)
- 1 ½ Teaspoons Real Salt or Celtic Sea Salt
- 12 oz Butter from Grass-fed Cows
- 6 oz Filtered Water
- First, mix 4 oz melted butter into the spelt flour then add the cool filtered water and continue to mix the dough. Refrigerate for 10 minutes.
- Dust your counter, remove the dough from the fridge and set on the counter. Roll out the edges of the dough and place the butter in the middle of the dough. Fold the edges of the dough over the butter so that the butter is completely enveloped by the dough. Pound it down slightly with your rolling pin. Set it in the fridge for 10 minutes.
- Remove it from the fridge and roll it out, fold it in thirds and set it in the fridge for 10 minutes. Continue this process for 6 to 8 more turns.
- The pastry is now ready to be used!