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Super Easy Beignets

Super Easy Beignets
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Makes a lot of beignets. I store the dough in my fridge and take out enough for a few whenever I want fresh light pillows from heaven with my morning coffe
Super Easy Beignets
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Makes a lot of beignets. I store the dough in my fridge and take out enough for a few whenever I want fresh light pillows from heaven with my morning coffe
Ingredients
  • 2.25 teaspoons active dry yeast
  • 1.12 cups warm water about 110°F)
  • 0.5 cup organic sugar
  • 1 teaspoon sea salt
  • 2 eggs preferably organic or pastured
  • 1 cup Organic evaporated milk
  • 6 cups sprouted white wheat flour plus more for rolling dough
  • 0.25 cup naturally rendered lard melted
  • 1 quart coconut oil, avocado oil, beef tallow, or lard for frying
  • Organic confectioner’s sugar for dusting
Servings:
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Instructions
  1. In a large bowl dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk. Blend well (I use my stand mixer). Mix in 4 cups of the flour and beat until smooth.
  2. Add the shortening and remaining 2 cups of flour*. You can cover and chill the dough from here if you want to fry it up later.
  3. Generously flour counter. Roll out dough 1/8-inch thick. Cut into 2 1/2-inch squares using a pizza wheel. Fry in 360° hot oil. Beignets will pop up quickly. Turn to brown both sides, about 30 seconds to 1 minute per side. Only fry a few at a time to keep your oil hot. Drain on paper towels.
  4. Dust generously with confectioner’s sugar or place hot beignets in a zip lock filled with sugar and shake well to coat. Serve warm. Heavenly!
  5. *You should only need 6 cups of sprouted flour, depending on how shaggy your dough is after adding the 6th cup. I add 6 cups then refrigerate the dough. It is always just right the next morning and I use a generous amount of flour on my rolling surface to perfect the dough.
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Sour Cream Bread

Sour Cream Bread

Sour Cream Bread
Votes: 7
Rating: 2.86
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Sour Cream Bread
Votes: 7
Rating: 2.86
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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
  1. Preheat oven to 375 degrees. Dissolve yeast and sugar in warm water in a small mixing bowl; let stand 5 minutes or until bubbly.
  2. Combine sour cream, salt, and baking soda in a large mixing bowl; add the yeast mixture, mixing well.
  3. Gradually add flour and mix well.
  4. Turn dough out on a lightly floured surface and knead about 2 minutes until smooth and elastic.
  5. Shape into a ball; place in a greased bowl, turning to grease top.
  6. Cover and let rise in a warm place (85 degrees), for about 1 ½ hours or until doubled in bulk.
  7. Punch dough down and divide in half.
  8. Place each half in a buttered 9x5x3" loaf pan.
  9. Cover and let rise for 1 hour or until doubled in bulk.
  10. 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

Olive Baguettes

Olive Baguettes
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Olive Baguettes
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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
  1. Preheat oven to 425 degrees.
  2. In large bowl, sprinkle yeast over warm water.
  3. Let stand until foamy, about 5 minutes. Stir to dissolve yeast.
  4. Stir in 2 cups sprouted flour and 1 ¾ teaspoons salt to make a sponge.
  5. Cover with a kitchen towel and let stand 20 minutes or until sponge is frothy.
  6. Stir olives, rosemary and 2 cups sprouted flour into sponge to make a soft dough.
  7. Turn out onto a lightly floured surface.
  8. Knead until smooth and elastic, about 8-10 minutes (or about 5 minutes in electric mixer).
  9. 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.
  10. Grease a large bowl.
  11. Add dough and turn to coat both sides.
  12. Cover and let rise in a warm place until almost doubled in volume (about 1 hour).
  13. Punch down dough and divide in half.
  14. 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 ").
  15. Place on a parchment lined baking sheet and repeat process with second half of dough.
  16. Place baguettes 3 inches apart on baking sheet.
  17. Cover loaves and let rise in a warm place until doubled in volume (about 1 hour).
  18. In a small cup stir together ¼ cup cool water and remaining ¼ teaspoon salt.
  19. Gently brush over loaves. Make several slashes over top of each loaf with a sharp knife.
  20. Bake for 30 minutes or until crust is browned and bread sounds hollow when tapped.
  21. Remove loaves from pan to wire rack and cool.
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Walnut-Fig Bread

Walnut-Fig Bread

Walnut-Fig Bread
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Walnut-Fig Bread
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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:
Units:
Instructions
  1. Pre-heat oven to 375°.
  2. Stir warm water, honey, and yeast together in a small bowl until yeast is dissolved.
  3. Let stand about 5 minutes until bubbly.
  4. Place flours, 1 cup of dried figs, fennel seeds, and salt in a large bowl.
  5. Add yeast mixture and blend with hands until a ragged dough forms.
  6. Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
  7. Transfer dough to a clean bowl that has been coated lightly with olive oil.
  8. Cover loosely with plastic wrap.
  9. Let dough rise in a warm place until doubled in bulk (about 1 hour).
  10. Turn out dough onto a lightly floured surface and knead in the walnuts and remaining cup of figs.
  11. Shape dough into a ball.
  12. Pull seams in toward bottom to stretch and smooth the top.
  13. Brush a baking sheet lightly with olive oil.
  14. Place dough on sheet. Loosely cover with a tea towel or oiled plastic wrap.
  15. Let dough rise again in a warm place until almost doubled in bulk.
  16. Bake bread about 30 minutes until light golden brown.
  17. Loosely tent with foil and bake another 20-30 minutes.
  18. 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.
  19. Transfer bread to a wire rack and cool completely before slicing.
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Sprouted Whole Wheat Challah

Sprouted Whole Wheat Challah

Sprouted Whole Wheat Challah
Votes: 11
Rating: 2.09
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Sprouted Whole Wheat Challah
Votes: 11
Rating: 2.09
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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:
Units:
Instructions
  1. Preheat oven to 350°.
  2. Place all ingredients in your bread machine and process on the dough cycle (my machine requires the liquid ingredients to be added first).
  3. Alternatively, mix the liquid ingredients in a stand mixer or by hand.
  4. Then add in the flour and knead until a smooth, uniform dough is formed.
  5. Allow to rise for 2 hours or until it has doubled in bulk.
  6. Lightly flour a work surface.
  7. Divide the dough in half and shape as desired.
  8. If not using loaf pans, you can place the braided dough on parchment-lined baking sheets.
  9. Cover the dough and allow to rise for 45 minutes.
  10. Whisk the reserved egg white with a tablespoon of water in a small bowl.
  11. If you are using white flour for the challah, whisk a whole egg for the glaze to give the dough more color.
  12. Brush the challah with the glaze and sprinkle with desired topping.
  13. 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.
  14. Let cool on a wire rack.
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French Market Beignets

French Market Beignets
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French Market Beignets
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Ingredients
  • 1 cup whole organic or raw milk
  • 2 tablespoons organic butter or lard
  • 1 tablespoon muscavado or coconut sap sugar
  • 1 tablespoon organic sugar
  • 1 package active dry yeast
  • 1 large egg, preferably pastured or organic
  • 3 cups sprouted red wheat flour
  • 1 teaspoon sea salt
  • 1 teaspoon ground nutmeg
  • Coconut oil, beef tallow, or lard
  • Powdered rapadura
Servings:
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Instructions
  1. Combine milk, butter or lard, and sugars in a saucepan; cook over low heat until butter melts, stirring often.
  2. Cool to about 105°.
  3. Transfer mixture to a large bowl.
  4. Stir in yeast; let stand 5 minutes. Stir in egg.
  5. Combine flour, salt, and nutmeg; add 1/2 cup to yeast mixture.
  6. Beat at medium speed with electric mixer until smooth (about 1 minute).
  7. Stir in enough of remaining flour mixture to make a soft dough.
  8. Place dough in a well-greased bowl,turning to grease top.
  9. Cover and let dough rise in a warm place (85°) about 1 hour or until doubled in bulk.
  10. Punch down dough; turn out onto a lightly floured surface and knead 4 or 5 times.
  11. Roll dough to a 15 x 12" rectangle; cut into 20 3" squares (I use a pizza wheel).
  12. Cut each square in half diagonally, forming triangles.
  13. Place on a floured surface; cover and let rise in a warm place for 30 minutes or until doubled in bulk.
  14. Melt oil or fat to a depth of 3" in a Dutch oven.
  15. Heat to 375°.
  16. Fry beignets, 4 or 5 at a time, about 1 minute on each side or until golden brown.
  17. Drain well on paper towels; sprinkle with powdered rapadura or maple sugar.
  18. Serve warm. Yield: 40 beignets.
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Sprouted Whole Wheat Challah

Whole Wheat Callah

Sprouted Whole Wheat Challah
Votes: 6
Rating: 3.83
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I like to bake the braided challah dough in 2 loaf pans or 1 large and 4 small.
Sprouted Whole Wheat Challah
Votes: 6
Rating: 3.83
You:
Rate this recipe!
Print Recipe
I like to bake the braided challah dough in 2 loaf pans or 1 large and 4 small.
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
  1. Place all ingredients in the bread machine and process on the dough cycle (my machine requires the liquid ingredients to be added first).
  2. 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.
  3. Allow to rise for 2 hours or until it has doubled in bulk.
  4. Preheat oven to 350 degrees.
  5. Lightly flour a work surface.
  6. 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.
  7. Cover the dough and allow to rise for 45 minutes.
  8. Whisk the reserved egg white with a tablespoon of water in a small bowl.
  9. If you are using white flour for the challah, whisk a whole egg for the glaze to give the dough more color.
  10. Brush the challah with the glaze and sprinkle with desired topping.
  11. 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.
  12. Let cool on a wire rack
Recipe Notes

from: www.realfoodddigest.com by: Lisa Rose

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Walnut-Fig Bread

Walnut-Fig Bread
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I love this bread with blue cheese and fig preserves.
Walnut-Fig Bread
Votes: 0
Rating: 0
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I love this bread with blue cheese and fig preserves.
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
  1. 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.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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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