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.

Tags: cinnamon rolls, spelt flour, sprouted

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