Peter Reinhart's Sprouted Whole Wheat Focaccia Recipe - Lindley Mills Organic Flour

Name: Peter Reinhart's Sprouted Whole Wheat Focaccia Recipe - Lindley Mills Organic Flour
Ingredients: sprouted whole wheat flour 100% 2.5# (1.134 kg); salt 1.5% 0.6 oz. (17 g) (2 1/2 teaspoons); instant yeast 1.75% 0.3 oz. (8.5 g) (1 Scant tablespoon) (or use 2% fresh yeast); Water (room temp.) 100% 2.5# (1.134 kg) (or 110% for dried fruit variation) (2.75# or 1.247 kg); Dried fruit (suggested golden raisins and dried cranberries blend but currants, dried apricots, figs, etc. are also good) 50% 1.25# (567 g)

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Peter Reinhart's recipe for sprouted whole grain wheat focaccia using Super Sprout sprouted whole grain wheat flour.

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Ingredients

sprouted whole wheat flour 100% 2.5# (1.134 kg)
salt 1.5% 0.6 oz. (17 g) (2 1/2 teaspoons)
instant yeast 1.75% 0.3 oz. (8.5 g) (1 Scant tablespoon) (or use 2% fresh yeast)
Water (room temp.) 100% 2.5# (1.134 kg) (or 110% for dried fruit variation) (2.75# or 1.247 kg)
Dried fruit (suggested golden raisins and dried cranberries blend but currants, dried apricots, figs, etc. are also good) 50% 1.25# (567 g)