1 cups water

4 cups whole grain organic spelt flour

1 tablespoon apple cider vinegar

Mix together; lay plastic wrap over top of dough to prevent drying out.  Cover bowl with damp cloth.  Let stand for 12-24 hours

Next day

Mix together.  Let sit until yeast dissolves.

1/2 cup warm water

1 package yeast (2 1/2 tsp)

Add:

2/3 cup raw cane sugar

1 cup unseasoned mashed potatoes

2/3 cup coconut oil

2 eggs

1 1/2 teaspoons salt

2 cups flour ( or enough to make dough easy to handle)

sprouted dough mix

Mix all together until dough is elastic, about 3 minutes.  Place in greased bowl; turn greased side up.  Cover bowl tightly; refrigerate at least 8 hours but no longer than 5 days.

Punch dough down. Divide in half.¬† Roll into rectangle, 15×9 inches, on lightly floured surface; spread with organic (room temp) butter ( about 2 tablespoons).¬† Mix 1/4 cup raw cane sugar and 2 teaspoons ground cinnamon; sprinkle over rectangle.¬† Roll up tightly.¬† Pinch edge of dough into roll to seal well.¬† Stretch roll to make even.¬† Cut into 1 1/2 inch slices.¬† Place slightly apart in greased square pan or in medium muffin cups.¬† Let rise until double, about 40 minutes.

Heat oven to 375.  Bake until until golden brown, 20-25 minutes.  Optional: glaze while warm.