Recent Seed and Sprout Recipes:

Naan (a quick Indian bread)

1 c. whole wheat flour

1 c. white flour

1 t. salt

2 T. oil

¾ c. warm water

1 ¼ t. yeast

1 T honey, sugar or agave

Mix water, yeast and sweet and wait until bubbles form. Mix with flour and oil. Knead until smooth and bouncy. Divide into balls of uniform size, flatten, dip bottoms in corn meal, and arrange on baking sheet and allow to double; bake at 375 until lightly browned, about 10 minutes depending upon size

Homemade Noodles:

1 c. whole wheat flour

1 c. white flour

½ t. salt

3 eggs

1 T. oil (I prefer olive)

(water)

Mix flours and salt. Make a well in the center. Break the eggs into it, and add the oil. With a fork, mix the eggs and oil as well as you can before beginning to incorporate the flour. Mix thoroughly before adding water, sprinkling only as much as you need to make the dough into a soft ball. Knead for 10 minutes. (If you make this in a food processor, 1 minute kneading is sufficient.) Roll out in several batches as thin as possible, and cut into strips. Cook in boiling salted water 10-15 minutes, depending upon thickness of noodles, or in broth, which will take longer. Drain. Toss in olive oil. (The Sprouts also had 1T of vegetarian ‘Better than Bouillon paste tossed with theirs last Friday.)