Sour Cream Bread
Ingredients
- 1 package active dry yeast
- 3 tablespoons water
- 1/4 cup + 2 tablespoons warm water (105–110 degrees)
- 16 ounces whole fat sour cream
- 1 tablespoon Celtic salt
- 1/4 teaspoon baking soda
- 4 cups sprouted red wheat flour
Servings:
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Instructions
- Preheat oven to 375 degrees. Dissolve yeast and sugar in warm water in a small mixing bowl; let stand 5 minutes or until bubbly.
- Combine sour cream, salt, and baking soda in a large mixing bowl; add the yeast mixture, mixing well.
- Gradually add flour and mix well.
- Turn dough out on a lightly floured surface and knead about 2 minutes until smooth and elastic.
- Shape into a ball; place in a greased bowl, turning to grease top.
- Cover and let rise in a warm place (85 degrees), for about 1 ½ hours or until doubled in bulk.
- Punch dough down and divide in half.
- Place each half in a buttered 9x5x3" loaf pan.
- Cover and let rise for 1 hour or until doubled in bulk.
- Bake at 375 degrees for 35–40 minutes. NOTE: I like to preheat my oven to 450 degrees for 1 hour. Immediately upon placing dough pans in oven I turn it off and turn it back on at 375 degrees. Helps ensure a wonderfully chewy crust.
Recipe Notes
I preheat my oven at 400 degrees for one hour. Immediately upon placing loaves in oven I reset oven to 375 degrees.
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Olive Baguettes
Ingredients
- 2 packages active dry yeast
- 1 3/4 cups warm water (105-115 degrees)
- 4 1/2 cups sprouted red wheat or spelt flour
- 2 teaspoons Celtic salt
- 1 6- oz. jar ripe olives, drained and coarsely chopped (kalamata olives work well, too)
- 2 teaspoons chopped fresh rosemary
- 1/4 cup cool water
Servings:
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Instructions
- Preheat oven to 425 degrees.
- In large bowl, sprinkle yeast over warm water.
- Let stand until foamy, about 5 minutes. Stir to dissolve yeast.
- Stir in 2 cups sprouted flour and 1 ¾ teaspoons salt to make a sponge.
- Cover with a kitchen towel and let stand 20 minutes or until sponge is frothy.
- Stir olives, rosemary and 2 cups sprouted flour into sponge to make a soft dough.
- Turn out onto a lightly floured surface.
- Knead until smooth and elastic, about 8-10 minutes (or about 5 minutes in electric mixer).
- Add part or all of the remaining ½ cup flour one tablespoon at a time if dough is too sticky. Shape dough into a ball.
- Grease a large bowl.
- Add dough and turn to coat both sides.
- Cover and let rise in a warm place until almost doubled in volume (about 1 hour).
- Punch down dough and divide in half.
- On a lightly floured surface roll half of dough into a 17" x 6" rectangle. Starting from long side, roll up jelly-roll fashion.Tuck ends under to form a loaf (about 16" x 2 ¼ ").
- Place on a parchment lined baking sheet and repeat process with second half of dough.
- Place baguettes 3 inches apart on baking sheet.
- Cover loaves and let rise in a warm place until doubled in volume (about 1 hour).
- In a small cup stir together ¼ cup cool water and remaining ¼ teaspoon salt.
- Gently brush over loaves. Make several slashes over top of each loaf with a sharp knife.
- Bake for 30 minutes or until crust is browned and bread sounds hollow when tapped.
- Remove loaves from pan to wire rack and cool.
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Walnut-Fig Bread
Ingredients
- 1 1/4 cups warm water (85-100°)
- 1 tablespoon honey
- 1 tablespoon active dry yeast
- 3 cups sprouted red wheat flour, plus more for dusting
- 1 cup sprouted rye flour
- 2 cups chopped dried figs
- 2 tablespoons fennel seeds
- 2 tablespoons Celtic salt
- 1 cup toasted and chopped walnuts
Servings:
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Instructions
- Pre-heat oven to 375°.
- Stir warm water, honey, and yeast together in a small bowl until yeast is dissolved.
- Let stand about 5 minutes until bubbly.
- Place flours, 1 cup of dried figs, fennel seeds, and salt in a large bowl.
- Add yeast mixture and blend with hands until a ragged dough forms.
- Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Transfer dough to a clean bowl that has been coated lightly with olive oil.
- Cover loosely with plastic wrap.
- Let dough rise in a warm place until doubled in bulk (about 1 hour).
- Turn out dough onto a lightly floured surface and knead in the walnuts and remaining cup of figs.
- Shape dough into a ball.
- Pull seams in toward bottom to stretch and smooth the top.
- Brush a baking sheet lightly with olive oil.
- Place dough on sheet. Loosely cover with a tea towel or oiled plastic wrap.
- Let dough rise again in a warm place until almost doubled in bulk.
- Bake bread about 30 minutes until light golden brown.
- Loosely tent with foil and bake another 20-30 minutes.
- Bread is done when an instant-read thermometer inserted in the bottom registers 180°, or when a toothpick inserted in bottom comes out clean, or if bread sounds hollow when tapped.
- Transfer bread to a wire rack and cool completely before slicing.
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Sprouted Whole Wheat Challah
Ingredients
- 1 1/2 cups lukewarm water
- 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze)
- 1 1/2 teaspoons sea salt
- 1/4 cup coconut oil
- 1/4 cup honey
- 4 1/2 cups organic sprouted red wheat flour
- 1 tablespoon active dry yeast
- • Optional topping: sesame, poppy, or anise seeds, dried rosemary or dill
Servings:
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Instructions
- Preheat oven to 350°.
- Place all ingredients in your bread machine and process on the dough cycle (my machine requires the liquid ingredients to be added first).
- Alternatively, mix the liquid ingredients in a stand mixer or by hand.
- Then add in the flour and knead until a smooth, uniform dough is formed.
- Allow to rise for 2 hours or until it has doubled in bulk.
- Lightly flour a work surface.
- Divide the dough in half and shape as desired.
- If not using loaf pans, you can place the braided dough on parchment-lined baking sheets.
- Cover the dough and allow to rise for 45 minutes.
- Whisk the reserved egg white with a tablespoon of water in a small bowl.
- If you are using white flour for the challah, whisk a whole egg for the glaze to give the dough more color.
- Brush the challah with the glaze and sprinkle with desired topping.
- Bake for 30 minutes - less for smaller loaves - until the loaves sound hollow when tapped on the bottom or register 195° with an instant read thermometer.
- Let cool on a wire rack.
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Sprouted Whole Wheat Challah
Ingredients
- 1 1/2 cups lukewarm water
- 5 large egg yolks (reserve one white for bread glaze or use one whole egg for glaze)
- 1 1/2 tsp sea salt
- 1/4 cup coconut oil
- 1/4 cup honey
- 4 1/2 cups organic sprouted whole wheat flour or any other flour
- 1 tbsp active dry yeast
- optional topping: seasame seeds, poppy seeds, anise seeds, dried rosemary or dill
Servings:
Units:
Instructions
- Place all ingredients in the bread machine and process on the dough cycle (my machine requires the liquid ingredients to be added first).
- Alternatively, mix the liquid ingredients in a stand mixer or by hand then add in the flour and knead until a smooth, uniform dough is formed.
- Allow to rise for 2 hours or until it has doubled in bulk.
- Preheat oven to 350 degrees.
- Lightly flour a work surface.
- Divide the dough in half and shape as desired. If not using loaf pans, you can place the braided dough on parchment-lined baking sheets.
- Cover the dough and allow to rise for 45 minutes.
- Whisk the reserved egg white with a tablespoon of water in a small bowl.
- If you are using white flour for the challah, whisk a whole egg for the glaze to give the dough more color.
- Brush the challah with the glaze and sprinkle with desired topping.
- Bake for 30 minutes—less for smaller loaves—until the loaves sound hollow when tapped on the bottom or registers 195 degrees with an instant read thermometer.
- Let cool on a wire rack
Recipe Notes
from: www.realfoodddigest.com by: Lisa Rose
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Walnut-Fig Bread
Ingredients
- 1 1/4 cups warm water (85-100 degrees)
- 1 tbsp honey
- 1 tbsp active dry yeast
- 3 cups sprouted red wheat flour, plus more for dusting
- 1 cup sprouted rye flour
- 2 cups chopped dried figs
- 2 tbsp fennel seeds
- 2 tbsp Celtic salt
- 1 cup cup toasted and chopped walnuts
Servings:
Units:
Instructions
- Pre-heat oven to 375°. Stir warm water, honey, and yeast together in a small bowl until yeast is dissolved. Let stand about 5 minutes until bubbly.
- Place flours, 1 cup of dried figs, fennel seeds, and salt in a large bowl. Add yeast mixture and blend with hands until a ragged dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
- Transfer dough to a clean bowl that has been coated lightly with olive oil. Cover loosely with plastic wrap. Let dough rise in a warm place until doubled in bulk (about 1 hour).
- Turn out dough onto a lightly floured surface and knead in the walnuts and remaining cup of figs. Shape dough into a ball. Pull seams in toward bottom to stretch and smooth the top.
- Brush a baking sheet lightly with olive oil. Place dough on sheet. Loosely cover with a tea towel or oiled plastic wrap. Let dough rise again in a warm place until almost doubled in bulk.
- Bake bread about 30 minutes until light golden brown. Loosely tent with foil and bake another 20-30 minutes. Bread is done when an instant-read thermometer inserted in the bottom registers 180°, or when a toothpick inserted in bottom comes out clean, or if bread sounds hollow when tapped. Transfer bread to a wire rack and cool completely before slicing.
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