Sprouted Wheat Galette Dough
Prep time
Total time
  • 215 g sprouted wheat flour
  • 100 g butter, very cold and diced
  • 85 g water (less if you use all-purpose flour, more if your flour is more thirsty than mine), ice cold
  • 3 g of salt
  1. Put flour and salt in the food processor and pulse once or twice
  2. Add the butter and pulse a a few times until the butter and flour form pea-size pieces
  3. Slowly add the water and mix until a dough forms
  4. Shape in a circle, wrap in plastic and put in the fridge for about an hour
These proportions will yield enough dough for one very large galette (11-inch) or two medium ones (9-inch) or, as is the case here, one 10-inch one and a very small one (I didn't measure, just used up all the leftover dough.)

This galette dough is adapted from a recipe I saw in Carla Bartolucci's excellent book on einkorn. I have used it already with many different kinds of grain and it never disappoints. The einkorn version is marvelous as well.
Recipe by Farine at http://www.farine-mc.com/2016/11/rooting-for-galette.html