Preparation time: 60 minutes
Country: USA
Recipe for: 6 persons
Complexity: 
Appetizer
Chef Francesca Bencivenga
Ingredients
1 1/4 cup warm water • 1 oz yeast • 2 tablespoons extra-virgin olive oil • 1 tablespoon liquid honey • salt to taste • 2 cups grains • 3 cups flour
METHOD
Mix 1 1/4 Cups warm water with 1 oz yeast. Allow to froth for 5”. Add 2 tablespoons olive oil, 1 tablespoon liquid honey, salt, 2 cups sprouting grains lightly ground in the mixer (kamut or whole grain or spelt), 2 cups flour (any mix). Work with your hands & place in a bowl, cover with a cloth & let it sit for 50” in a warm place. Punch down & add 1 cup flour. Turn out onto a floured surface & knead. Divide into two & either form loaves & place on an oven proof plate, or into oven tins. Slightly paint the top of each with your fingers dipped into some olive oil, sit again for 1 hour. Bake in a hot oven 180° for 45” to 50” & if necessary take out of tins for the last 10” & put upside down on the oven rack to finish baking. Check to not over bake.
