12 Steps to Whole Foods

Replacing White Flour with Whole Grains
No-Knead Sourdough Dill Bread and Variation (2)
I like making this bread because it takes very little of my time. You never touch the dough, so if it’s sticky, it
doesn’t matter, because you pour it into the pans using a rubber spatula.
5 C whole-wheat flour (optionally, ½ spelt or kamut; also optionally, up to 1 C of this amount can be
white bean flour)
1 C sourdough starter
¼ C kefir
1½ C water
2 eggs (organic, free-range)
2 tsp. sea salt
C coconut oil, melted
2 Tbsp. agave (raw, organic)
2 Tbsp. dried dill weed
2 Tbsp. dried onion flakes
Mix the flour, sourdough start, kefir, onion flakes, and water in a bread mixer, then let stand overnight. In the
morning, stir the dough down. Add the remaining ingredients and mix well. Use a rubber spatula to pour the
batter into two oiled bread loaf pans.
Cover and let them rise for 60 min. (in a slightly warm oven if room temperature is cold). Bake at 350° for 50
min. until the tops are browned. Serve warm, thick slices with butter.
Rye Bread Variation
• Substitute 2 C of rye flour for half of the whole wheat
• Add 2 Tbsp. caraway seeds (ground in coffee grinder if you don’t want the seed crunch)
• Omit the agave
Kamut Sourdough Pita Pockets
Preheat oven and baking stone to 500º. Follow the recipe above to make the dough. Then divide dough into
fist-sized portions. Roll out each portion until it is ¼" think and coat all portions in cornmeal to keep them from
sticking. Once oven and stone are HOT, toss pitas onto the baking stone and bake for 4 min. Pitas should puff
up nicely. Cool on a wire rack. Makes 16 pitas.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 269