Free Recipes from Grainmix.com

5 c hot water (120 degrees)
½ c chia seeds
½ c flax seeds
2 ¼ c. grainmix (¼ c each grain mixed. Amaranth, hulled barley, hulled buckwheat, kamut, millet, oat groats, red quinoa, long grain brown rice, rye berries)
6 c white wheat
½ c warm water (110 degrees)
1 t coconut sugar crystals
2 T Red Star Dry Active Yeast (Not instant)
¼ c coconut oil
2/3 c honey
1 heaping T Realsalt
1 T Bragg's apple cider vinegar
½ c gluten
¼ c coconut oil for greasing pans and mat

Mix hot water, chia, and flax in blender with fork. Do not turn blender on yet. Set aside to gel 15 minutes. This can be soak over night or up to 4 days in the refrigerator.
Mix grains and grind into flour.
Stir warm water, sugar and yeast in Bosch mixer or big mixing bowl.
Blend gel on high speed.
Pour gel mixture, oil, honey, salt, vinegar, 6 c flour, and gluten in Bosch mixer with the yeast. Mix on speed one until incorporated.
Let dough rest (sponge) 15 minutes. (optional)
Set timer for 8 minutes.
Mix on speed one while gradually adding 3 cups more flour. Change to speed two and continue adding flour until dough cleans sides of bowl. It works to knead by hand 8 minutes. Just add flour as you knead.
Stop mixer only long enough to feel dough. Dough sticks to clean fingers, but not floured fingers.
While kneading grease pans with coconut oil.
Hand knead out bubbles and divide by pinching or cutting. No stretching.
Form loaves by rolling dough in oil and pinching bottom to make a round top. Place in oiled pans.
Cover with plastic and let rise up to 50 minutes.
Preheat oven to 400 degrees. Place loaves on center rack. After closing oven change temperature to 350. Bake 30 min.
Thermometer stuck in the end reads 180 degrees when done.
Let cool 5 minutes before dumping out of pans.
When cool, put in plastic bags.
Freeze unused loaves immediately.


	Strawberry Glaze 2 c fresh or frozen strawberries 1/8 c agave


	Spinach Salad Wash and spin 3 cups spinach Add 1 cup salad sprouts Add 1 cup broccoli sprouts Toss with Italian dressing from our recipe


	Sprouted Cereal 18 cup sprouted grains You can keep the soaked raisins and nuts in the refrigerator 1 T Tropical Traditions coconut 1 T soaked raisins (If you forget to soak you can still use them) 1 T soaked almonds 1 T soaked sunflower seeds Just add and eat.


	NEW!! IMPROVED!! 9 GRAIN BREAD Grind the flour: 3 cups grainmix with 8 cups wheat 6 cups water (110 degrees) 8 cups flour 1/3 cup gluten 3 Tablespoons saf yeast 1/3 cup coconut oil 2/3 cup honey 2 Tablespoons lecithin 2 heaping Tablespoons Real Salt 8 cups more flour 2 Tablespoons dough enhancer Add in this order water, flour, gluten, and yeast Mix just enough to make pancake batter consistency Let sit 15 minutes and bubble up (called "sponge") Add oil, honey, lecithin, and salt Set timer for 10 minutes and begin to knead on speed number 1 (As you add flour change to speed number 2) Adding flour until dough is not sticky and cleans sides of bowl (The amount of flour varies, so stop mixer for a second and feel the dough.) After kneading for 8 minutes add the dough enhancer When timer rings place oil on your hands and form into loaves Place into oiled bread pans (Extra long - 2 lbs per loaf / regular pans - 1 1/2 pounds per loaf) Put the pans in plastic bags Let rise until double in size (About 1 hour) Place in cold oven (Careful not to bump) Bake at 325° for about 25 minutes If under baked it will be doughy. If over baked it will be dry and hard. It's done when a thermometer stuck in the end reads 180°.


	PANCAKES OR WAFFLES 1 cup coconut milk 1 egg (free range organic) 2 Tablespoons coconut oil 1 teaspoon Rumford Baking Powder 1/4 teaspoon Real Salt 1 cup grainmix flour (Grainmix flour consists of 1 cup of each of these grains: amaranth, hulled barley, millet, whole oat groats, brown rice, and rye. Combine together with 6 cups whole hard white wheat and grind into flour.) Wisk the egg, milk and oil. Add the baking powder, salt and flour. Wisk until smooth. Make pancakes or waffles. Preheat and oil the pan with coconut oil. Note: The reason we recommend coconut oil for all cooking is that it is more nutritious and withstands the high temperatures.


	Cabbage and Carrot Salad Grated cabbage gratted carrots sprout mixture consisting of alfalfa, fenegreek, clover, and broccoli Mix and serve with Italian dressing


	Bean Sprouts Marinate the sprouts in Italian dressing Serve on a leaf of lettuce or kale Top with guacamole

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