Sarah Kornbrot Inspired Recipes: A Culinary Journey with Bread

Sarah Kornbrot, though perhaps not a widely recognized name in mainstream culinary circles, represents a particular approach to baking – focused on whole grains, simplicity, and health-conscious ingredients. This article explores recipes inspired by that ethos, emphasizing the use of wholemeal flour, seeds, and a minimalist approach to create delicious and nutritious bread-based meals. These recipes are perfect for home bakers of all skill levels who want to incorporate more wholesome ingredients into their daily diet.

The Philosophy Behind Sarah Kornbrot Inspired Baking

Before diving into specific recipes, it’s crucial to understand the underlying principles that inform this style of baking:

* **Whole Grains are Key:** Prioritize whole wheat flour, rye flour, spelt flour, or other whole grains over refined white flour. These flours retain the bran and germ of the grain, providing significantly more fiber, vitamins, and minerals.
* **Simplicity is Strength:** Avoid overly complicated recipes with dozens of ingredients. Focus on a few high-quality components that complement each other.
* **Health and Nutrition:** Reduce the amount of added sugar, unhealthy fats, and excessive salt. Incorporate seeds, nuts, and dried fruits for added nutritional value and flavor.
* **Texture and Flavor:** Embrace the slightly denser and more robust texture of whole grain bread. Experiment with different flavor combinations to create unique and satisfying loaves.
* **Respect for Tradition:** Draw inspiration from traditional bread-making techniques, such as sourdough fermentation, which enhances flavor and digestibility.

Recipe 1: Sarah’s Seeded Whole Wheat Loaf

This recipe is a cornerstone of Sarah Kornbrot inspired baking. It’s a simple yet flavorful loaf that showcases the goodness of whole wheat flour and a variety of seeds.

**Ingredients:**

* 500g Whole Wheat Flour
* 350ml Warm Water (about 105-115°F / 40-46°C)
* 7g (1 packet) Active Dry Yeast
* 1 tbsp Honey or Maple Syrup
* 1 tsp Salt
* 2 tbsp Olive Oil
* 2 tbsp Mixed Seeds (sunflower, pumpkin, flax, sesame)
* Optional: 1 tbsp Rolled Oats for topping

**Instructions:**

1. **Activate the Yeast:** In a small bowl, combine the warm water, yeast, and honey. Stir gently and let it sit for 5-10 minutes, or until foamy. This indicates that the yeast is active.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the whole wheat flour and salt.
3. **Add Wet Ingredients:** Pour the yeast mixture and olive oil into the dry ingredients. Mix until a shaggy dough forms.
4. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. You can also use a stand mixer with a dough hook.
5. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
6. **Shape the Loaf:** Gently punch down the dough to release the air. Shape it into a loaf and place it in a greased 9×5 inch loaf pan.
7. **Second Rise:** Cover the loaf pan with plastic wrap or a damp towel and let it rise for another 30-45 minutes, or until almost doubled in size.
8. **Preheat Oven:** Preheat your oven to 375°F (190°C).
9. **Add Seeds:** Brush the top of the loaf with water and sprinkle with the mixed seeds and rolled oats (if using).
10. **Bake:** Bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. An internal thermometer should read about 200-210°F (93-99°C).
11. **Cool:** Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely before slicing and serving.

**Tips and Variations:**

* **For a softer crust:** Brush the top of the loaf with melted butter or olive oil after baking.
* **Add dried fruit:** Incorporate 1/2 cup of chopped dried cranberries, raisins, or apricots into the dough for added sweetness and texture.
* **Experiment with flours:** Replace some of the whole wheat flour with rye flour or spelt flour for a different flavor profile.
* **Sourdough version:** Replace the active dry yeast with 1 cup of active sourdough starter and adjust the water accordingly. The rising times will be longer.

Recipe 2: Whole Wheat Seeded Crackers

These crackers are a healthy and delicious alternative to store-bought versions. They’re perfect for snacking, serving with cheese, or adding to a charcuterie board.

**Ingredients:**

* 1 cup Whole Wheat Flour
* 1/4 cup Rolled Oats
* 1/4 cup Mixed Seeds (sunflower, pumpkin, flax, sesame)
* 1/4 tsp Salt
* 1/4 tsp Garlic Powder (optional)
* 1/4 cup Olive Oil
* 1/4 cup Water

**Instructions:**

1. **Preheat Oven:** Preheat your oven to 350°F (175°C).
2. **Combine Dry Ingredients:** In a large bowl, whisk together the whole wheat flour, rolled oats, mixed seeds, salt, and garlic powder (if using).
3. **Add Wet Ingredients:** Add the olive oil and water to the dry ingredients. Mix until a dough forms.
4. **Roll Out Dough:** Place the dough between two sheets of parchment paper. Roll it out thinly, about 1/8 inch thick.
5. **Cut Crackers:** Use a pizza cutter or knife to cut the dough into squares, rectangles, or any shape you prefer.
6. **Transfer to Baking Sheet:** Carefully transfer the parchment paper with the crackers to a baking sheet.
7. **Bake:** Bake for 12-15 minutes, or until the crackers are golden brown and crispy. Watch them closely, as they can burn easily.
8. **Cool:** Let the crackers cool completely on the baking sheet before serving.

**Tips and Variations:**

* **Add herbs:** Incorporate 1 tablespoon of chopped fresh herbs, such as rosemary, thyme, or oregano, into the dough.
* **Spice it up:** Add a pinch of red pepper flakes for a bit of heat.
* **Different seeds:** Experiment with different seed combinations, such as poppy seeds, chia seeds, or hemp seeds.
* **Cheese crackers:** Add 1/4 cup of grated Parmesan or cheddar cheese to the dough.

Recipe 3: Whole Wheat Pizza Dough

A healthy and flavorful pizza crust made with whole wheat flour. Top with your favorite vegetables and lean proteins for a complete and satisfying meal.

**Ingredients:**

* 300g Whole Wheat Flour
* 200ml Warm Water (about 105-115°F / 40-46°C)
* 7g (1 packet) Active Dry Yeast
* 1 tsp Honey or Maple Syrup
* 1 tsp Salt
* 1 tbsp Olive Oil

**Instructions:**

1. **Activate the Yeast:** In a small bowl, combine the warm water, yeast, and honey. Stir gently and let it sit for 5-10 minutes, or until foamy.
2. **Combine Dry Ingredients:** In a large mixing bowl, whisk together the whole wheat flour and salt.
3. **Add Wet Ingredients:** Pour the yeast mixture and olive oil into the dry ingredients. Mix until a shaggy dough forms.
4. **Knead the Dough:** Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. You can also use a stand mixer with a dough hook.
5. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a damp towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
6. **Preheat Oven and Prepare Pizza Stone (Optional):** Preheat your oven to 450°F (232°C). If using a pizza stone, place it in the oven while it preheats. This will help create a crispy crust.
7. **Shape the Dough:** Gently punch down the dough to release the air. Divide the dough in half (for two smaller pizzas) or leave it whole (for one large pizza). On a lightly floured surface, roll out the dough to your desired thickness and shape.
8. **Transfer to Baking Sheet or Pizza Stone:** Carefully transfer the dough to a baking sheet lined with parchment paper or directly onto the preheated pizza stone.
9. **Add Toppings:** Spread your favorite pizza sauce over the dough. Add your desired toppings, such as vegetables, cheese, and lean proteins.
10. **Bake:** Bake for 12-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
11. **Cool and Serve:** Let the pizza cool for a few minutes before slicing and serving.

**Tips and Variations:**

* **Par-bake the crust:** For a crispier crust, par-bake the dough for 5-7 minutes before adding the toppings.
* **Add herbs to the dough:** Incorporate 1 tablespoon of dried Italian herbs into the dough for added flavor.
* **Use different flours:** Replace some of the whole wheat flour with semolina flour for a more traditional pizza crust texture.
* **Sourdough pizza dough:** Use a sourdough starter for a tangier and more complex flavor. This will require a longer fermentation time.

Recipe 4: Whole Wheat Pancakes

Start your day with these healthy and delicious whole wheat pancakes. They’re a great source of fiber and can be customized with your favorite toppings.

**Ingredients:**

* 1 cup Whole Wheat Flour
* 1 tsp Baking Powder
* 1/2 tsp Baking Soda
* 1/4 tsp Salt
* 1 tbsp Honey or Maple Syrup
* 1 Egg
* 1 cup Milk (or non-dairy milk alternative)
* 2 tbsp Melted Butter or Olive Oil

**Instructions:**

1. **Combine Dry Ingredients:** In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
2. **Combine Wet Ingredients:** In a separate bowl, whisk together the honey, egg, milk, and melted butter.
3. **Combine Wet and Dry Ingredients:** Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are okay.
4. **Heat Griddle or Pan:** Heat a lightly oiled griddle or non-stick pan over medium heat.
5. **Pour Batter:** Pour 1/4 cup of batter onto the hot griddle for each pancake.
6. **Cook Pancakes:** Cook for 2-3 minutes per side, or until golden brown and cooked through.
7. **Serve:** Serve immediately with your favorite toppings, such as fruit, syrup, yogurt, or nuts.

**Tips and Variations:**

* **Add fruit to the batter:** Incorporate 1/2 cup of blueberries, bananas, or chopped apples into the batter.
* **Spice it up:** Add 1/4 teaspoon of cinnamon or nutmeg to the batter.
* **Make them vegan:** Replace the egg with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water. Let it sit for 5 minutes to thicken.
* **Buttermilk pancakes:** Replace the milk with buttermilk for a tangier flavor and a fluffier texture.

Recipe 5: Whole Wheat Muffins

These muffins are a perfect grab-and-go breakfast or snack. They’re packed with whole grains and can be customized with your favorite fruits, nuts, and spices.

**Ingredients:**

* 1 1/2 cups Whole Wheat Flour
* 1 tsp Baking Powder
* 1/2 tsp Baking Soda
* 1/4 tsp Salt
* 1/2 cup Sugar (or alternative sweetener like maple syrup or coconut sugar)
* 1 Egg
* 1/2 cup Milk (or non-dairy milk alternative)
* 1/4 cup Melted Butter or Olive Oil
* 1 tsp Vanilla Extract
* 1 cup Add-ins (such as blueberries, chocolate chips, nuts, or dried fruit)

**Instructions:**

1. **Preheat Oven and Prepare Muffin Tin:** Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease it well.
2. **Combine Dry Ingredients:** In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
3. **Combine Wet Ingredients:** In a separate bowl, whisk together the sugar, egg, milk, melted butter, and vanilla extract.
4. **Combine Wet and Dry Ingredients:** Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are okay.
5. **Add Add-ins:** Gently fold in your desired add-ins.
6. **Fill Muffin Cups:** Fill each muffin cup about 2/3 full.
7. **Bake:** Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
8. **Cool:** Let the muffins cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

**Tips and Variations:**

* **Chocolate chip muffins:** Add 1 cup of chocolate chips to the batter.
* **Blueberry muffins:** Add 1 cup of blueberries to the batter.
* **Banana nut muffins:** Add 1 cup of mashed bananas and 1/2 cup of chopped nuts to the batter.
* **Spice muffins:** Add 1 teaspoon of cinnamon, nutmeg, or allspice to the batter.
* **Bran muffins:** Replace 1/2 cup of the whole wheat flour with bran flakes.

Recipe 6: Whole Wheat Pasta Dough

Making your own pasta is easier than you think, and using whole wheat flour adds a nutty flavor and extra fiber.

**Ingredients:**

* 200g Whole Wheat Flour
* 2 Large Eggs
* 1 tbsp Olive Oil
* Pinch of Salt

**Instructions:**

1. **Combine Dry Ingredients:** On a clean work surface, mound the whole wheat flour and salt. Make a well in the center.
2. **Add Wet Ingredients:** Crack the eggs into the well. Add the olive oil.
3. **Combine Ingredients:** Using a fork, gradually incorporate the flour into the eggs, starting from the inside of the well. Continue until a shaggy dough forms.
4. **Knead the Dough:** Use your hands to knead the dough for 8-10 minutes, or until it is smooth and elastic. The dough may be a bit drier than pasta made with all-purpose flour, but don’t add too much water. The gluten needs to develop.
5. **Rest the Dough:** Wrap the dough in plastic wrap and let it rest at room temperature for at least 30 minutes. This allows the gluten to relax, making it easier to roll out.
6. **Roll Out the Dough:** Using a pasta machine or a rolling pin, roll out the dough to your desired thickness. For pasta shapes like spaghetti or fettuccine, roll the dough very thinly.
7. **Cut the Pasta:** Use a pasta machine or a knife to cut the dough into your desired shape.
8. **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the pasta and cook for 3-5 minutes, or until al dente. Fresh pasta cooks much faster than dried pasta.
9. **Serve:** Drain the pasta and serve immediately with your favorite sauce.

**Tips and Variations:**

* **Use a pasta machine:** A pasta machine makes the process of rolling out the dough much easier and more consistent.
* **Add herbs to the dough:** Incorporate 1 tablespoon of chopped fresh herbs, such as basil or parsley, into the dough.
* **Freeze the pasta:** You can freeze fresh pasta for later use. Arrange the pasta in a single layer on a baking sheet and freeze for about 30 minutes, or until firm. Then, transfer the pasta to a freezer bag or container.
* **Different flour blends:** Experiment with combining whole wheat flour with semolina flour or all-purpose flour for a different texture.

Recipe 7: Whole Wheat Bread Pudding

A comforting and delicious way to use up leftover whole wheat bread.

**Ingredients:**

* 6 cups Cubed Whole Wheat Bread (slightly stale)
* 3 cups Milk (or non-dairy milk alternative)
* 1/2 cup Sugar (or alternative sweetener)
* 4 Eggs
* 1 tsp Vanilla Extract
* 1/2 tsp Cinnamon
* 1/4 tsp Nutmeg
* 1/2 cup Raisins or Dried Cranberries (optional)
* 2 tbsp Melted Butter

**Instructions:**

1. **Preheat Oven and Prepare Baking Dish:** Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
2. **Arrange Bread Cubes:** Arrange the bread cubes in the prepared baking dish.
3. **Combine Wet Ingredients:** In a large bowl, whisk together the milk, sugar, eggs, vanilla extract, cinnamon, and nutmeg.
4. **Pour Over Bread:** Pour the milk mixture evenly over the bread cubes. Gently press down on the bread to ensure it is soaked.
5. **Add Raisins:** Sprinkle with raisins or dried cranberries (if using).
6. **Drizzle with Butter:** Drizzle with melted butter.
7. **Bake:** Bake for 45-50 minutes, or until the bread pudding is golden brown and set. A knife inserted into the center should come out clean.
8. **Cool:** Let the bread pudding cool for a few minutes before serving.

**Tips and Variations:**

* **Add chocolate chips:** Incorporate 1/2 cup of chocolate chips into the bread pudding.
* **Use different spices:** Experiment with different spices, such as cardamom or ginger.
* **Add nuts:** Sprinkle with chopped nuts, such as pecans or walnuts, before baking.
* **Serve with a sauce:** Serve the bread pudding with a warm caramel sauce, vanilla sauce, or fruit compote.

Tips for Success with Whole Grain Baking

* **Hydration is Key:** Whole grains absorb more liquid than refined flours. You may need to add a little extra water to your recipes to achieve the desired consistency.
* **Kneading Time:** Whole wheat dough often requires a bit more kneading than white flour dough to develop the gluten properly. Don’t be afraid to knead it for a few extra minutes.
* **Rising Time:** Whole grain doughs tend to rise slower than white flour doughs. Be patient and allow them ample time to rise in a warm place.
* **Don’t Overmix:** Overmixing can lead to tough baked goods. Mix until just combined, and avoid overworking the dough.
* **Experiment:** Don’t be afraid to experiment with different flours, seeds, and flavor combinations to create your own unique whole grain recipes.
* **Freshness Matters:** Use fresh, high-quality ingredients for the best results.
* **Invest in a Good Bread Knife:** A serrated bread knife will make slicing your homemade bread much easier.

Conclusion: Embracing the Goodness of Whole Grains

Inspired by the principles of Sarah Kornbrot’s approach, incorporating whole grains into your baking can be a rewarding experience. These recipes offer a starting point for exploring the delicious and nutritious world of whole grain bread-based meals. By embracing simplicity, prioritizing health, and experimenting with different flavors and textures, you can create wholesome and satisfying baked goods that nourish your body and soul. So, get baking and enjoy the goodness of whole grains!