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To Your Health Sprouted Flour Co.

Olive Baguettes

Olive Baguettes

Olive Baguettes
Votes: 0
Rating: 0
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Olive Baguettes
Votes: 0
Rating: 0
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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:
Units:
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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Roasted Sweet Potato & Onion Tart

onion tart

Roasted Sweet Potato & Onion Tart
Votes: 1
Rating: 5
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Roasted Sweet Potato & Onion Tart
Votes: 1
Rating: 5
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Ingredients
  • 3 cups ¾-inch-cubed sweet potatoes (about 1 ½ lb.)
  • 1 cup red onion, chopped
  • 2-3 tbsp olive oil or coconut oil
  • 1 teaspoon coarsely ground black pepper
  • 6 cooked bacon slices, crumbled
  • 1/4 cup chopped fresh parsley
  • 1 TYH pie crust dough
  • 2 cups shredded Gruyere cheese
  • 1 1/2 cups light cream, preferably raw (or organic half-n-half)
  • 4 large eggs, preferably pastured
  • 1 teaspoon chopped fresh rosemary
  • 1/2 teaspoon sea salt
Servings:
Units:
Instructions
  1. Preheat oven to 425 degrees.
  2. Toss together first 4 ingredients in a large bowl.
  3. Arrange mixture in a single layer in a parchment-paper lined baking pan.
  4. Bake 20 minutes or just until potatoes are tender, stirring after 10 minutes. Cool completely in pan on a wire rack. Stir in bacon and parsley.
  5. Roll out pie-crust dough into a 12-inch circle.
  6. Fit pie-crust into a 10-inch diameter tart pan. Press into fluted edges if desired. Trim off any excess pie-crust along edges.
  7. Line pie-crust with parchment paper and fill with pie weights or dried beans. Place on a baking sheet.
  8. Bake at 425 degrees for 12 minutes.
  9. Remove weights or beans and bake 5 more minutes. Cool completely on baking sheet on a wire rack. Reduce oven temperature to 350 degrees.
  10. Layer half of sweet potato mixture and half of cheese in tart shell. Repeat layers once.
  11. Whisk together light cream and next 3 ingredients. Pour over cheese.
  12. Bake at 350 degrees on lowest oven rack for 35-40 minutes or until set. Cool tart on a wire rack (about 15 minutes).
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