Improved Pizza Crust
Ingredients
- 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)
Servings:
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Instructions
- 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.
Recipe Notes
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.
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Spiced Pumpkin Biscuits
Ingredients
- 9 ounces sprouted flour (about 2 cups), plus extra your choice of flour
- 1 1/4 teaspoons pumpkin pie spice
- 1/3 cup plus 2 tablespoons full-fat buttermilk
- 5 tablespoons cold organic butter, cut into small pieces
- 2 1/2 teaspoons aluminum-free baking powder
- 1/2 teaspoon sea salt
- 3/4 cup organic canned pumpkin, or fresh baked pumpkin, pureed
- 3 tablespoons honey
Servings:
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Instructions
- Preheat oven to 400 degrees.
- Combine flour, baking powder, pumpkin pie spice, and salt in a large bowl.
- Cut in butter until mixture resembles coarse meal. Chill 10 minutes.
- Combine buttermilk and honey with whisk until well blended.
- Add canned pumpkin and blend well.
- Combine buttermilk, honey and pumpkin mixture with flour mixture until moist.
- Turn dough out onto a lightly floured surface; knead lightly 4 times.
- Roll dough into a ½-inch thick 9x5" rectangle and dust top with flour.
- Fold dough crosswise into thirds. Reroll dough and repeat process.
- Gently roll or pat to a ¾" thickness.
- Using a biscuit cutter, cut about 14 biscuits from dough.
- Place biscuits 1 inch apart on a baking sheet lined with parchment paper.
- Bake at 400 degrees for 14 minutes or until golden.
- Remove from pan.
- Cool 2 minutes on wire racks.
- Serve warm with lots of butter.
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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 Lentil Flour Lemon Cookies
Ingredients
- 3/4 cup organic butter, softened
- 1 cup coconut sap sugar (or sweetener of choice)
- 2 tablespoons honey
- 1 egg, pastured or organic
- 2 1/2 cups sprouted lentil flour (or sprouted flour of choice)
- 1 teaspoon each: baking soda, ground ginger, allspice, and lemon zest
- Pinch of sea salt
Servings:
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Instructions
- Preheat oven to 375 degrees.
- Line a cookie sheet with parchment.
- Cream butter, sugar, and honey in a large bowl. Beat in the egg.
- Gradually sift the flour, salt, baking soda, ginger and allspice together. Stir into the creamed mixture. Add the lemon zest and mix thoroughly.
- Form the dough into 30 or so balls (about 1 rounded tablespoon each). Space them about 1" apart on the cookie sheet and flatten slightly with a spatula. Sprinkle additional sugar on top.
- Bake for 10 minutes until the cookies are light brown. Cool on wire rack.
- Sprinkle with cinnamon (optional) for an extra zing.
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Sprouted Honey Whole Wheat Bread
Ingredients
- 2 cups warm filtered water
- 1/4 cup olive oil
- 2-4 tsp honey
- 1 1/2 tsp sea salt
- 6-7 cups sprouted whole wheat flour
- 1 1/2 tbsp dry active yeast
- 1 1/2 tbsp vinegar
Servings:
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Instructions
- Measure ingredients into bowl, liquids first, then dry ingredients, using only half the flour and adding yeast last.
- Mix gently until the flour is moistened. Continue mixing, adding flour until the dough comes away from the sides and bottom of bowl.
- Knead according to your machine directions (8–10 minutes if kneading by hand).
- Check thoroughness of kneading using the window pane test (see March newsletter). Knead more if needed.
- Divide dough into portions and deflate
- Shape into loaves or rolls and place in greased pans.
- Let rise until doubled or 1" above pan.
- Bake at 350 degrees for 30 minutes or until 190 degrees internal temperature.
- Cool on racks.
- Slice after 15 minutes, store or freeze after 3–5 hours.
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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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Maria’s Cherry Pie
Ingredients
Crust
- 3 medium russet potatoes
- 1 1/2 cups sprouted spelt flour
- 1/2 tsp salt
Filling
- 1/2 cup honey
- 3 tbsp sprouted corn flour
- 1/4 tsp salt
- 5 cups whole pitted sour cherries or dark sweet cherries (about 2lbs whole unpitted cherries)
- 1 tsp fresh lemon juice (if using sour cherries) or 3 tbsp fresh lemon juice (if using dark sweet cherries) and zest if desired
- 1/2 tsp vanilla extract
Servings:
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Instructions
Crust
- Boil potatoes until soft, skin and mash.
- Stir in salt and begin to stir in flour. Continue to stir and knead in flour until you have formed a dough that you can roll out.
Filling
- Stir all ingredients together.
- Preheat oven to 375. Divide dough in half. Roll out one half for the bottom crust and place in a 9” pie pan.
- Pour in filling and dot with 2 tablespoons cubed butter.
- Roll out the other half for the top, place over filling, pinch edges, and cut a large X with a sharp knife on top.
- Brush with milk, sprinkle with sugar if desired, and bake for approximately 60 minutes. Enjoy!
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Interesting Home Made Yeast Recipes
Ingredients
- 100g (1cup) +50g (1/2 cup) flour
- 100ml (6tbsp) oil
- 100ml (6tbsp) water
- 10g (2tsp) honey
Servings:
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Instructions
Yeast Starter
- Place the 100g of flour, oil, water, and honey in a bowl.
- Mix well and knead, adding a little more flour as needed to keep the dough from sticking to your fingers. Let rest at least 2 days near a radiator.
- Add the remaining 50g of flour and knead again; let rest another 2 days. Your starter is ready to use.
Homemade Yeast
- Make a thin batter of flour and lukewarm water.
- Let it stand in a warm place until it ferments and is full of bubbles. 2 cups of this liquid yeast is equal to 1 cup of old yeast.
- Yeast is good when it is foamy and full of beads, has a brisk pungent odor and has a snap and vim1. It is bad when it has an acid odor, is watery and has a tin film on top.
Recipe Notes
- vim: lively or energetic spirit; enthusiasm; vitality.
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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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Yeasted Buttermilk Bread
Ingredients
- 4 cups spelt, kamut® or hard winter wheat flour
- 1 1/2 cup butter, melted
- 1/4 cup warm water
- 1 package dry yeast
- 2 tbsp honey
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup unbleached white flour
Servings:
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Instructions
- Combine flour, 1 cup buttermilk and butter in a food processor until a ball forms. If dough is too thick, add more buttermilk, but it should be thick enough to form a ball. Place in a bowl, cover with a towel and leave in a warm place for 12-24 hours.
- Combine water, yeast and honey in a small bowl and leave for 5 minutes or until it bubbles. Add salt and baking soda and mix well. Place half the flour mixture, half the yeast mixture and ½ cup unbleached white flour in a food processor. Process until a smooth ball forms. Repeat with the other half of dough, yeast mixture and white flour.
- Knead the two balls together briefly and place in a buttered bowl. Cover with a towel and let rise 2 hours, until doubled in bulk.
- Punch down, cut the dough in half and process each half in a food processor for30 seconds each.
- Form into loaves and place in buttered loaf pans (preferably stoneware). Cover with a towel and let rise 1-2 hours, until doubled.
- Bake for 30 minutes at 350 degrees.
- Cool on racks.
Recipe Notes
This is a good compromise bread that can be sliced and used for sandwiches.
Yeast is used, but the flour is soaked in buttermilk first.
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