Open-Faced Sprouted Beer Bread Burger
- 1 package Sprouted Beer Bread Mix OR Sprouted Gluten-Free Beer Bread Mix from HealthyFlour.com
- 12 oz bottle beer (not light)
- 1/4 cup organic butter, melted
- White Oak Pastures Grassfed Beef
- garlic aioli
- provolone cheese
- Sump'n Hot Gourmet Sauce
- Preheat oven to 350°.
- In a medium bowl, dump entire package of beer bread mix, 1 12-oz. bottle of beer, gluten-free beer or hard cider, and ¼ cup butter or 3 tablespoons coconut oil, melted.
- Stir until blended.
- Pour in greased loaf pan and bake at 350° for 50 minutes or until toothpick inserted in middle comes out clean.
- Prepare your favorite hamburger mix, using White Oak Pastures Grassfed Beef or other local grassfed beef. Patty and grill burgers to desired doneness.
- Slice bread and serve burger on beer bread with garlic aioli, provolone, arugula, and Sump'n Hot Gourmet Sauce.
Where to Buy:
Find sprouted and sprouted gluten-free beer bread mixes here on healthyflour.com!
For White Oak Pastures grassfed beef, visit www.whiteoakpastures.com.
Find Sump'n Hot Gourmet Sauce here: www.sumpnsauces.com.
- Add 1/2 cup shredded cheddar cheese and 1 chopped jalapeno pepper
- Add 1/2 teaspoon each dried oregano, tarragon, and thyme for herb beer bread
Improved Pizza Crust
- 1 cup plus 3 tablespoons water
- 3 tablespoons olive oil
- 3 cups sprouted flour (red wheat or spelt works best)
- 1 1/2 teaspoons sea salt
- 1 1/2 teaspoons honey
- 1 packet dry active yeast
- 2 tablespoons dried herbs of choice (optional)
- Place all ingredients in a food processor and mix well.
- Continue to blend for about 2 minutes.
- Let dough rise in processor bowl for about 1 hour.
- Remove dough from bowl and spread with fingers onto a baking sheet or pizza pan that has been lightly bushed with olive oil.
- Let dough rest for 15–20 minutes. Load with favorite toppings.
- Bake at 450 degrees for 12–15 minutes.
- Let pizza rest for about 5 minutes before cutting.
I like to preheat my oven for 1 hour with a pizza stone on the bottom shelf. Preheating for this length of time helps heat to evenly distribute throughout your oven for even baking of your crust.
Gerri’s Sprouted Whole Wheat Flour Pizza Dough
- 20 oz. (567 grams) sprouted whole grain red wheat flour (approx.. 4 ½ cups)
- 4 oz. (11 grams) salt (1 ½ teaspoons fine grind, 2 ¼ teaspoons kosher or coarse sea salt)
- 11 oz. (3 grams or 1 teaspoon) instant yeast; or .14 oz. (4 grams or 1 ¼ teaspoons) active dry yeast dissolved in 2 oz. (56 grams) of warm water. NOTE: take the water from the total water weight
- 18.5 oz. (522 grams) water, room temperature (if using active dry yeast, remember to deduct 2 oz. of this water and use it to activate the yeast).
- If using an electric mixer, use the paddle attachment (not the dough hook); otherwise mix by hand in a bowl with a big spoon.
- Combine all the ingredients and mix for about two minutes on slow speed, or until all the flour is hydrated and you have a wet, sticky mass of shaggy dough.
- Let the dough rest for 5 minutes, then resume mixing on medium speed for two additional minutes (or by hand – dip your hands in water to use wet hands to mix the dough in the bowl).
- The dough will firm up somewhat and become smooth, but it will still be very sticky.
- Make an oily circle on your work counter (olive oil is suggested) and transfer the dough to the oiled spot.
- Rub some oil on your hands and then stretch and fold the dough from all four sides.
- Flip the dough over, cover it with the dough bowl and let it rest on the oiled spot.
- Repeat this stretch and fold step every 5 minutes until you have performed 4 of them.
- Each time you do these folds (sometimes called intermittent mixing or folding) the dough will get a little stronger and less sticky, but will still be very soft and somewhat sticky at the end.
- After all the stretch and folds, return the dough to an oiled bowl, cover the bowl with plastic wrap and let the dough rise for 90 minutes at room temperature. (if you are not planning to use the dough on the same day, place the bowl in the refrigerator after 30 minutes until the day you plan to use it – up to 3 days).
- After 90 minutes of proofing, divide the dough into 8 oz. dough balls.
- Use a small amount of oil on your hands to form the dough balls.
- Place them on a lightly oiled sheet pan, or on a pan that has been covered by a silicon baking pad (Silpat) and lightly oil that.
- Lightly brush the dough balls with olive oil and cover them loosely with plastic wrap (or use a dough box).
- These dough balls will be ready to use in one hour.
- If you need more time than that, refrigerate the dough until one hour before you need them and then let them sit at room temperature.
- They will be good for about 2 to 2 ½ hours at room temperature before they over-proof, depending on how cold they are. NOTE: If using cold, undivided dough that has been held in the refrigerator overnight in the bowl, divide it into balls 1 ½ hours before you plan to make the pizzas and follow the same procedure as above.
- Bake the pizzas as you would using your regular dough (in a hot, hot oven!), topped with your favorite ingredients.
- Use flour on your hands when stretching the balls into pizza crusts – they will be sticky but will stretch fairly easily.
- Use whatever dough forming technique you are comfortable with and use enough flour under the peel to allow you to easily slide the pizzas into the oven.
NOTE: You can replace up to 3 oz. (85 grams) of sprouted wheat flour with another sprouted flour. If you try to replace more than that amount (more than 15% of the total flour) the dough will be too fragile to shape easily. You should also reduce the total water to 18 oz. (510 grams) if making this substitution.
Ana Sofia’s Pizza
So, here it is my pizza recipe!!! It’s really simple!!!! I also sent you some pictures from the process. I didn’t send a picture of myself because I am shy and I don’t want to have my face in the newsletter(LOL). I hope you’ll understand this!!! Of course, you can change what you want 😉 So here is the story: I was in Rome last summer and was really surprised with their pizzas. The ingredients are fantastic and most of the pizzas were made in a traditional fired wood oven. I found that one of the most amazing traditional places to eat a nice pizza in Rome was in the Trastevere neighborhood. You can eat a big, big pizza for just 8 euros and share it with your friends, love, or family! However, in all the city you can eat fantastic slices of pizza for a couple of euros, while you are checking the sights. I was really inspired with their fresh ingredients. Of course, if you eat in a big pizza chain it’s not that great. First, the “base“ it’s not so yummy and the “topping ingredients“ are not fresh, and I can say that most of them come straight from the package or can! Surprising, in Italy, big pizza chains don’t exist! So, going back to my story: I was missing the flavor of these homemade Italian pizzas and I decided to make one at home, with fresh ingredients but using the normal oven so I went to the supermarket and I bought, for the topping:
- 3 oz. mozzarella cheese (whole milk fresh), sliced
- 1/2 cup organic tomato sauce (or homemade)
- 3 oz. feta cheese, crumbled
- 1 zucchini, sliced thin
- 1 red pepper, sliced thin or chopped
- fresh basil and oregano, chopped
- 5 cups sprouted wheat or spelt flour (plus extra for kneading surface)
- 1 tbsp sea salt
- 3 tbsp olive oil
- 1 tbsp sugar
- 10 oz. plus 4 tbsp warm filtered water (80 degrees)
- 1 package or 1/2 tsp dry active yeast
- Put the flour and the sugar into a large bowl. Mix them. Then, make a hole in the middle of the flour.
- In a small bowl, mix the yeast, olive oil, and salt in ¼ cup of warm water.
- After that you have to put the mixture of the warm water with the yeast in the hole. After that, add the remainder of the warm water (except the 4 tablespoons).
- Mix, mix, and mix until it looks like a “plasticine“ ball (knead well). But be careful because when you mix this ball, you need to put a bit of flour on the table and on your hands. Otherwise it’s going to be sticky and you cannot mix the ball with your hands. NOTE: If your dough is too dry add 1 tablespoon of water during the kneading process until you get the consistency you want; not too sticky, but not dry).
- Split this in two balls and leave to rest in a bowl for 2 hours (inside the oven, but the oven must be off. The important thing is that the balls need to rest to grow more and to be ready to be used). NOTE: cover the dough with plastic wrap or a damp tea towel and let it rise to double in volume, about 1 to 1 ½ hours in a warm spot in your kitchen.
- Punch down a ball of dough and using your fingers stretch your pizza dough to the shape and thinness you like. Spread on the tomato sauce, arrange cheeses and veggies, sprinkle with fresh herbs and bake.
- Ana suggested preheating your oven to 220 degrees and baking for 20 minutes. Note From Peggy: I’m thinking she may have meant 420 degrees, but I recommend at least preheating your oven to 380 degrees.
- If you’re only going to bake one pizza, you can wrap ½ of your dough in plastic wrap or place in an airtight glass container once you’ve completed the kneading process and place in the refrigerator overnight. Just bring it out to your warm spot to rise 2 hours or more before you’re ready to bake with it. Try making bread sticks or maybe herbed pinwheels for variety with the second half of dough.
Nutty Cucumber Sandwich
- 1/2 cup fresh snow pea pods, trimmed
- 8 slices tyh sprouted whole wheat bread with oats
- 3 oz soft goat cheese (chevre)
- 1/2 cup raw sunflower seeds
- 1/2 of a medium cucumber, peeled and thinly sliced
- 1 medium tomato, thinly sliced
- 1 avocado mashed, lightly salt and pepper to taste
- In a saucepan cook the pea pods in lightly salted boiling water for 2 minutes.
- Drain; rinse with cold water. Drain again. Cut on angle for sandwich.
- Place raw sunflower seeds on baking sheet drizzle with olive oil,place in 425 degree oven till roasted–about 5–8 minutes (watch closely they burn quickly).
- Spread one side of bread slice with goat cheese. The other side with mashed avocado.
- Sprinkle the bread slices with the roasted sunflower seeds, gently pressing nuts into the cheese/avocado.
- Top with cucumber, tomato, and pea pods. Sprinkle lightly with salt.
- Top with remaining bread slices. Makes 4 servings. (Leave off the cheese for vegan)
Sprouted Flour Pizza Crust
- 1 1/8 cups water
- 3 tbsp olive oil
- 3 cups sprouted flour
- 2 tbsp vital gluten (optional)
- 1 1/2 tsp sea salt
- 1 1/2 tsp honey
- 1 packet dry active yeast
- 2 tbsp dried herbs of choice (optional)
- Place all ingredients in a large bowl or food processor and mix well.
- Remove the dough from the bowl and knead it into a ball on a lightly floured surface.
- Coat the bowl with olive oil; place the dough back in the bowl and turn it once to coat with oil.
- Cover the bowl with a dish towel and let it stand for 30 minutes or until the dough doubles in size.
- Place it on a greased baking pan and add your toppings.
- Bake 8-12 minutes at 500 degrees.
Amber’s Sprouted Flour Sandwich Bread Recipe
- 1 1/2 cups warm water
- 1 1/2 teaspoons salt
- 1/4 - 1/2 cup honey can use as little as 1 tablespoon
- 3 tablespoons vital gluten (optional)
- 4 cups sprouted flour
- 1 packet dry active yeast
- Add all ingredients to bread machine in order listed.
- Set machine on wheat/light/1.5-lb loaf.