12 Steps to Whole Foods

Replacing White Flour with Whole Grains
* Sourdough Whole-Grain Bread and Variations (2)
If you don’t have a sourdough starter, please see the topic “Sourdough Start” under “Robyn Recommends” on
GreenSmoothieGirl.com.
Mix in a Bosch or other mixer:
4 C water
½ C sourdough starter + 1 Tbsp. yogurt or kefir
Add 3 C whole-grain flour and mix well. Add another 6+ C flour (including 1 C any type of bean flour) or until
the dough is quite thick, gluten develops, and the dough pulls away from the sides of the mixer.
Cover the dough and let it rest overnight (to rise, but also to soak the grains to eliminate phytates), ideally at
78°. Then stir it down and add:
1 Tbsp. salt
¼ C extra virgin olive oil
optional: ½ C honey (raw)
Let it rest for 30 min. Preheat the oven to 425º and preheat a baking stone (or loaves will flatten).
Shape the dough into two round loaves and let them rise for 20 min. on the stone (I put ground cornmeal on the
stone to keep the bread from sticking).
Bake the loaves for 20 min. at 425º, then lower the heat to 375º for 25 min. Spray the loaves with water before
and during baking. Cool the loaves on a rack.
Variations
• Pretzels
Roll the dough into “snakes” and form them into pretzel shapes. Sprinkle them with, or roll them in,
coarse sea salt, then let rise for 20 min. Bake for 12-15 min. at 425°.
• Navajo Tacos
Flatten fist-sized balls of dough coated with olive oil and bake for 15-20 min. at 425°.
• Focaccia bread
Press the dough into an olive-oiled cookie sheet (coat both sides of the loaf) about 1" thick. Sprinkle
with Parmesan cheese and herbs such as Spice Hunter brand Garlic Herb Bread and, optionally, press
dried tomatoes and chopped pumpkin seeds into dough. Bake for 20 min. at 425° in the middle (not top)
of the oven. Cut into squares and dip in balsamic vinegar/olive oil/Italian herbs.
270 12 Steps to Whole Foods
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