Delicious & Easy to Make Sprouted Sandwich Bread
Ingredients
- 1 cup warm whole fat milk
- 1 tablespoon organic sugar
- 6 tablespoons organic butter, melted
- 1 teaspoon sea salt
- 1 packet active dry yeast (or 2 1/2 teaspoons)
- 2 large organic eggs
- 4 cups (gluten-containing) sprouted flour of choice
- olive oil for bowl
Servings: slices
Units:
Instructions
- Combine the milk, sugar, butter, salt, and yeast in the bowl of a stand mixer fitted with the hook attachment and mix to combine well.
- Add the eggs and mix until well blended.
- Add the flour and mix until the dough pulls together well (not more than 1 minute). NOTE: It’s important not to over mix sprouted flour or the gluten bonds that form quickly will break down and your dough won’t rise.
- Flour your hands and remove the dough from the mixer. Stretch and fold it inward 3-4 times in your hands. Place back into bowl that has been greased with olive oil. Flip to coat both sides and cover with plastic wrap. Allow to rise in a warm spot until doubled in size. About 1-1 ½ hours.
- Generously grease a loaf pan with soft butter. Punch down dough slightly, then lift out of bowl. Stretch and fold dough inward 3-4 times in your hands, shaping it for your loaf pan. Place in pan, cover with plastic wrap and let rise again. About 1 hour.
- Place loaf pan in preheated 375-degree oven and bake for about 30 minutes being careful not to burn top. Remove from oven and let bread sit for 10 minutes before removing from pan to wire rack to cool completely.
- Slices beautifully and makes great sandwich bread and toast.
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Winter Stew
Ingredients
- 1 pound venison, beef, or bison, cubed
- 1/3 cup organic sprouted white wheat or sorghum flour
- 1 teaspoon Freshly ground black pepper
- 2 teaspoons sea salt
- 2 tablespoons olive oil
- 2 medium organic onions, diced
- 8 ounces bacon, diced (nitrate/nitrite free)
- 6 cloves organic garlic, diced
- 1 pound organic mushrooms, quartered
- 1 cup dry red wine
- 4 cups beef broth
- 3 tablespoons organic tomato paste
- 1 bunch Fresh Thyme
- 1 sprig fresh rosemary
- 2 bay leaves
- 1/2 cup fresh parsley chopped
Servings:
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Instructions
- Place cubed meat in a medium bowl and add flour, salt, and pepper. Toss well until all meat is coated.
- Warm oil in a Dutch oven or heavy soup pot over medium heat. Add bacon and fry until crisp. Add onions and garlic. Saute all until onions are translucent (6-10 minutes).
- Add the meat and cook about 7 minutes. Stir in the mushrooms and continue to cook another 10 minutes.
- Pour in wine, broth, and tomato paste. Stir well. Add herbs. Return mixture to a simmer. Reduce heat to medium low and simmer, uncovered, about 50 minutes or until meat is tender.
- Remove herbs. Sprinkle top with fresh parsley and serve warm over sprouted brown rice or mashed potatoes.
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Sprouted Lavash
Ingredients
- 1 teaspoon instant yeast
- 350 grams warm filtered water (about 90 degrees)
- 50 grams olive oil
- 680 grams Sprouted Ancient Grain Baking Mix (or sprouted red or white wheat flour)
- 25 grams sea salt
- 1/4 teaspoon ground cayenne
Servings:
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Instructions
- Preheat oven to 325 degrees.
- In a stand mixer bowl, add yeast to water and let sit in a warm area for 10 minutes.
- Add the rest of the ingredients to the bowl. Using the dough hook attachment, blend ingredients until dough pulls away from the side of the bowl.
- Remove dough from bowl onto a floured surface and divide into 4 uniform sections. Chill dough for 1 hour.
- Roll each section of dough as thinly (about 1/8”) as possible on a floured surface. I usually roll into an unstructured rectangle. Transfer the rolled dough sheets onto 2 parchment-lined baking sheets (I lightly brush the parchment with olive oil). Lightly brush the tops of each dough sheet with olive oil and sprinkle with flaked sea salt.
- Bake until golden brown (bakes quickly – around 6-9 minutes). I bake one pan at a time for even browning. Remove from oven and cool completely. Break into pieces. Great as crackers for cheeses, dips, and soups.
Recipe Notes
Note: This is another fabulous but simple recipe from Chef Banjo who loves to bake with our sprouted flours.
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Roasted Pumpkin and Sweet Potato Pilau
Ingredients
- 2 cups peeled organic pumpkin, cubed (about 12 ounces)
- 1 1/2 cups peeled organic sweet potato, cubed (about 1 medium)
- 2 tablespoons olive oil
- 1 cup organic sweet onion, diced
- 1/3 cup organic celery, diced
- 2 teaspoons organic garlic, minced
- 4 cups organic chicken stock or bone broth
- 1 cup sprouted organic brown rice
- 2 teaspoons fresh sage, chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon sea salt
- 1 bay leaf
Servings:
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Instructions
- Preheat oven to 400 degrees F.
- Arrange pumpkin and sweet potato in an even layer on a parchment-lined sheet pan. Bake for 35 minutes or until tender and just until vegetables begin to brown, stirring once. Remove from oven and set aside.
- Heat oil in a large saucepan over medium-high heat. Add onion, celery, and garlic to pan. Saute about 3 minutes or until onion is tender. Add broth and remaining ingredients to onion mixture, stirring to combine. Bring to a boil.
- Cover, reduce heat, and simmer 50 minutes or until rice is done and liquid is mostly absorbed. Remove from heat and discard bay leaf.
- Add pumpkin mixture and stir gently to combine. Serve warm.
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Sprouted Quinoa with Butternut Squash and Red Bell Pepper
Ingredients
- 2 tablespoons olive oil
- 1 cup peeled organic butternut squash, coarsely chopped
- 2/3 cup organic red bell pepper, chopped
- 1/2 cup sweet organic onion, finely diced
- 1 1/2 teaspoons seeded organic jalapeño pepper, finely diced
- 1 organic garlic clove, minced
- 1 1/3 cups organic chicken stock or bone broth
- 1 cup sprouted organic quinoa, uncooked
- 1/2 teaspoon sea salt
- 2 tablespoons organic green onion, thinly sliced
Servings:
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Instructions
- Heat oil in a large saucepan over medium-high heat. Add squash and next 4 ingredients. Saute about 5 minutes.
- Stir in broth, quinoa, and salt. Bring to a boil.
- Cover, reduce heat, and simmer 20 minutes or until the liquid is absorbed.
- Sprinkle the quinoa mixture with thinly sliced green onions and serve warm.
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Buckwheat Salad with Fresh Herbs & Vegetables
Ingredients
- 1 cup sprouted organic buckwheat groats
- 2 cups filtered water
- 1/2 teaspoon sea salt
- 1 medium organic tomatillo, diced
- 12 large green olives, pitted and roughly chopped
- 1 small organic yellow bell pepper, diced
- 1 cup organic broccoli florets, chopped
- 1/4 cup organic red onion, finely chopped
- 1/4 cup chopped toasted pecans (or walnuts)
- 1/2 cup fresh dill, chopped
- 2 tablespoons fresh mint, chopped
- juice of one lime
- 2 tablespoons White Wine Vinegar
- 2-3 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground black pepper
Servings:
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Instructions
- In a saucepan, bring water and salt to a boil. Add buckwheat groats. Cover saucepan, reduce heat to simmer and cook about 10 minutes or until water is absorbed. Remove lid and let groats cool at least 30 minutes.
- In a large bowl add all ingredients. Toss well to combine.
- Serve right away or refrigerate overnight. Lightly toss again if refrigerated for more than 2 hours.
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Mimi’s Mexican Cornbread
Ingredients
- 1 1/2 cups Sprouted Yellow Corn Meal
- 1 cup organic cream-style corn
- 1/2 cups cheddar cheese, grated
- 1/4 cup Monterrey Jack cheese, shredded
- 1 medium organic onion, chopped
- 2 large eggs, preferably pastured
- 1/2 cup olive oil
- 1/4 cup organic whole milk
- 1 4 oz. can organic chopped green chilis
- sea salt to taste
Servings:
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Instructions
- Preheat oven to 350 degrees.
- Mix all ingredients together in a large bowl, then pour into a lightly buttered 9 x 13” glass or ceramic dish or a 10-inch cast iron skillet.
- Bake for 45-50 minutes. Great with spicy grilled chicken and pork tenderloin.
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Simple Rustic Sourdough Flatbread
Ingredients
- 3 1/2 to 4 cups organic sprouted red wheat flour
- 1 teaspoon salt
- 1 cup sourdough starter
- 1 tablespoons olive oil
- Additional olive oil
Servings:
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Instructions
- In a stand mixer with dough hook attached, mix 3 cups of flour with the salt.
- In a large measuring cup or small mixing bowl with a pouring spout, combine the sourdough starter, water, and 2 tablespoons olive oil.
- With the mixer running, slowly pour the starter mixture into the flour and salt mixture. Mix for about 1 minute or until a very wet dough forms.
- Slowly add additional flour, ¼ cup at a time, and allow to mix about 30 seconds after each addition. The dough should feel moist and almost sticky when ready.
- Oil a bowl with olive oil and place the dough in the bowl to rise for 8-12 hours.
- After the dough has risen, punch it down and place on a lightly oiled counter. Divide the dough into 16 equal pieces, and with oiled hands, form each piece into a ball. Let the dough balls rest for 1-2 hours.
- Heat a heavy cast iron over medium low heat. With oiled hands, gently press one ball of dough into a disk, then continue to turn and stretch the dough into a flat round.
- Place the dough round on the hot skillet and allow to cook on the first side for about 2 minutes, or until it no longer looks moist on top. Flip the bread over and cook an additional minute or so until spotted brown. Repeat with each dough ball.
- Place cooked flatbreads on a cooling rack and cover with a tea towel until all the flatbreads are finished. Enjoy!
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Warm Pumpkin Salad with Bacon & Sprouted Pumpkin Seeds
Ingredients
Pumpkin
- 1 Medium Pumpkin To roast
- 1/2 Teaspoon salt
- 1 1/2 Tablespoon olive oil
Vinaigrette
- 1/4 Cup maple syrup
- 3 Tablespoons apple cider vinegar
- 1/3 Cup extra virgin olive oil
- 1/2 Teaspoon salt
- 1/4 Teaspoon ground pepper
Salad
- 6 Ounces Baby Arugula
- 4 Slices (1/4 Pound) bacon Cooked and Crumbled
- 1/2 Cup Pepitas Shelled pumpkin seeds
- 2 Ounces Pecorino Romano Cheese Shaved with a vegetable peeler
Servings:
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Instructions
- Preheat oven to 375F.
- To prepare pumpkin, toss pumpkin with olive oil and salt. Place on a foil-lined baking sheet and roast 15 to 25 minutes, until tender. Set aside.
- To prepare vinaigrette, combine maple syrup and vinegar in a small saucepan and bring to boil over medium heat. Remove from heat and whisk in olive oil. Stir in salt and pepper. (Makes about 1 cup. Leftovers can be refrigerated in a covered container up to a week).
- To prepare salad, combine arugula with about 1/4 cup vinaigrette. Toss well. Top with roasted pumpkin, bacon, pepitas and cheese. Serves 4.
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TYH Sprouted White Wheat Pizza
Ingredients
- 1 packet yeast
- 1 1/3 cups warm water
- 3 1/2 cups TYH White Wheat Flour plus more as needed
- 2 Tablespoon olive oil
- 3/4 teaspoon salt
- 1 Tablespoon granulated Sugar
- TYH Sprouted Cornmeal for dusting pan
Servings:
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Instructions
- In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes of until the yeast is foamy and dissolved. This is called "proofing" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast. Add flour, olive oil, salt, and sugar. Mix by hand or with the dough hook on low speed for 1 minute.
- Once all of the ingredients are mixed, knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F).
- For the warm environment, I heat up my oven to 200F. Then, I turn the oven off and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, I close the oven door to trap warmish air inside with the rising dough.
- Depending on your type of yeast, your dough will have doubled in size in about 1 - 2 hours. I use Red Star Platinum and my dough took 1 hour, 20 minutes.
- Punch the dough down to release the air.
- Divide the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered for 15 minutes. You may freeze one of the dough balls at this point to use at a later time.
- Preheat oven to 475F degrees. Allow to heat for at least 30 full minutes. Every inch of your oven needs to be very, very hot. Grease and dust 2 baking sheets with nonstick spray or with olive oil. Sprinkle with cornmeal (preferred for flavor and texture).
- Prepare your favorite toppings.
- After 15 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or on a silicone baking mat. You could also do this directly on your cornmeal lined pizza pan. Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
- Lift the edge of the dough up to create a lip around the edges. I simply pinched the edges up to create the rim like this. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Let rest for 15 minutes before topping.
- Top with your favorite toppings and bake for 12-15 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.
- Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.
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Whole Grain Salad
Ingredients
- 1 cup Sprouted Kamut
- 1 cup Sprouted Millet
- 1 cup Sprouted Sorghum
- 1 bunch Kale (stems removed and chopped)
- 1/4 cup Fresh Squeezed Lemon Juice
- 1 cup olive oil
- Salt & Pepper to taste
Servings:
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Instructions
- Cook grains in separate pots, using a 3:1 ratio of water to grains. Cooking time will vary; cook till desired doneness. Strain water off grains and cool completely.
- Add kale, olive oil, lemon juice, salt and pepper to grains. Let sit for at least an hour. Refrigerate until ready to serve.
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Sprouted Black Bean Salsa
Ingredients
- 1 Cups cooked and cooled TYH Sprouted Black Beans
- 1 Can organic corn, drained
- 1 medium tomato, diced
- 1 green bell pepper, diced
- 1/2 Cup red onion, diced
- 1 clove garlic, minced
- 2 Tbsp fresh cilantro, chopped
- 1/4 Cup olive oil
- 1/4 Cup red wine vinegar
- 2 Tbsp fresh lime juice
- Salt and freshly ground black pepper
Servings:
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Instructions
- *Please soak TYH Sprouted Black Beans for 12-24 hours to rehydrate and cut cooking time
- In a large bowl, combine beans, corn, tomatoes, bell pepper, onion, garlic, and cilantro.
- Add olive oil, red wine vinegar, and lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Stir to combine.
- Cover and chill for 30 minutes or overnight prior to serving to allow flavors to blend.
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Jose’s Black Beans and Rice
Ingredients
Black Beans:
- 1 pound sprouted black beans
- 6 thick bacon slices, diced
- 1 large yellow onion, chopped
- 3 garlic cloves, chopped
- 1 red bell pepper, chopped
- 2 quarts chicken stock
- 2 bay leaves
- 1 teaspoon sea salt
- 1/2 teaspoon ground cumin
Fried Plantain and Mojo
- lard
- 1 plantain, cut into ½" cubes
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1 tablespoon fresh orange juice
- 1/2 cup olive oil
Sofrito
- 7 garlic cloves
- 2 shallots, coarsely chopped
- 1 green bell pepper, coarsely chopped
- 1 cup fresh cilantro, chopped
- 1 tablespoon olive oil
- 1 tablespoon smoked paprika
- 2 tablespoons tomato sauce
- 2 tablespoons roasted red bell peppers, chopped
- 1 tablespoon tomato paste
- Hot cooked sprouted brown rice
Servings:
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Instructions
- Prepare Beans: Place beans in a large Dutch oven; add filtered water to depth of 2 inches above beans. Bring to a boil.
- Boil 1 minute; cover, remove from heat, and let stand 1 hour. Drain.
- Cook bacon in Dutch oven over medium heat, stirring often, 8–10 minutes or until crisp.
- Remove bacon and drain on paper towels; reserve drippings in Dutch oven.
- Add onion, 3 garlic cloves, and red bell pepper to hot drippings; cook, stirring often, 10 minutes or until tender.
- Add stock, next 3 ingredients, and beans; bring to a boil over medium-high heat.
- Reduce heat to medium-low. Simmer, stirring occasionally, 2 hours or until beans are tender.
- Meanwhile, prepare Plantain: Melt lard to depth of 1 inch in a 10" cast–iron skillet; heat to 340 degrees.
- Fry plantain 2–3 minutes or until golden.
- Drain on paper towels.
- Prepare Mojo: Stir together 2 garlic cloves and next 3 ingredients.
- Heat ½ cup olive oil in a small skillet over medium heat 2 3 minutes; whisk into juice mixture. Add salt and pepper to taste.
- Prepare Sofrito: Pulse 7 garlic cloves and next 3 ingredients in a food processor until finely chopped.
- Saute garlic mixture in 1 tablespoon hot olive oil (or coconut oil) in a medium saucepan over medium–high heat 5–7 minutes.
- Add paprika and next 3 ingredients; sauté 1 minute.
- Spoon desired amount hot cooked sprouted brown rice onto individual serving plates. Top each with 1 cup black bean mixture and 1 tablespoon Sofrito.
- Drizzle each with a tablespoon Mojo. Sprinkle with bacon and plantain cubes.
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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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Quinoa: An Ancient Food Back in Fashion
Ingredients
- 1 tablespoon olive oil
- 1 organic onion, chopped
- 1 organic clove garlic, minced
- 3/4 cup sprouted quinoa
- 1 1/2 teaspoons curry powder
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 1/2 cups homemade or organic chicken stock
- 1 14 oz. can organic garbanzo beans, drained and rinsed
- 1/2 cup toasted pine nuts
- 1/2 cup raisins, soaked in hot water and drained (optional)
Servings:
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Instructions
- Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes.
- Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock.
- Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender.
- Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins.
- Serve warm or cold.
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Pita Bread
Ingredients
- 2 cups warm water (105-115 degrees), divided
- 2 teaspoons maple sugar or honey
- 1 package Active Dry yeast
- 6 cups sprouted red wheat or spelt flour
- 1 1/2 teaspoons Celtic salt
- 3 tablespoons olive oil
Servings:
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Instructions
- Preheat oven for one hour at 500 degrees.
- Combine ¼ cup warm water, sugar and yeast. Stir until yeast dissolves. Let stand about 5 minutes.
- Combine 4 cups flour and salt. Add oil, yeast mixture and remaining 1 ¾ cups of water, stirring until smooth.
- Add enough of remaining flour to form moderately stiff dough, mixing well to blend.
- Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes (about 4-5 minutes by mixer).
- Add more flour, one tablespoon at a time if dough is too sticky.
- Make a ball with dough and place in a greased bowl, turning to coat both sides.
- Cover and let rise in a warm place until doubled (about 1-1 ½ hours).
- Divide dough into 12 equal portions.
- Shape each portion into a smooth ball.
- Pat each ball into a 5-inch circle. Place circles on parchment lined baking sheets.
- Let rise uncovered in a warm place until doubled in bulk.
- Bake for 4 to 6 minutes or until lightly browned. Cool pita rounds on racks.
Recipe Notes
You can add your favorite herbs to this dough for a delectable aroma and enhanced taste.
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Anthony’s Signature Sauce & Ricotta Pasta
Ingredients
- 1 pound cherry tomatoes, halved
- 4 tablespoons olive oil
- 2 tablespoons chopped fresh thyme
- 4 garlic cloves, sliced
- • Pinch of crushed red pepper
- 1 bunch basil leaves, torn
- 4 ounces ricotta cheese, crumbled
- Sea salt and pepper to taste
- 16 ounces Sprouted Fettuccine or Rigatoni
Servings:
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Instructions
- Put the tomatoes in a roasting pan with the oil, thyme, garlic, and red pepper. Season with salt and pepper.
- Roast in a 400 degree preheated oven for 15-20 minutes until the tomatoes have softened and released their juices.
- Meanwhile cook the sprouted pasta in a large saucepan of salted boiling water until al dente. Drain and return to the pan.
- Stir the tomatoes with all their pan juices and most of the basil leaves into the pasta and toss gently until combined.
- Season with salt and pepper and spoon into serving bowls.
- Chop the remaining basil, mix into the ricotta and season with salt and pepper.
- Spoon into a small dish for guests to spoon onto the pasta.
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Homemade Sprouted Pasta
Ingredients
- 2/3 cup sprouted KAMUT flour
- 2/3 cup sprouted red wheat flour
- 2/3 cup almond or coconut flour
- 1/2 teaspoon fine sea salt
- 2 eggs, preferably pastured or organic
- 1 tbsp olive oil
Servings:
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Instructions
- In a bowl, stir together dry ingredients. Add eggs and olive oil.
- Mix dough until a ball is formed.
- Place dough on a floured surface and knead about 2 minutes.
- Don't overwork the dough. Cover with plastic wrap or towel and let dough rest 15-20 minutes.
- Roll dough out thin (1/4" or thinner), cut strips of pasta 1/4" wide with a pizza wheel.
- Bring 8 quarts of water to boil in a large pot. Season with sea salt to taste.
- Add pasta to boiling water and cook 3-4 minutes.
- Remove to bowl or platter and add your favorite sauce, butter, or olive oil and enjoy!
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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:
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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:
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Ingredients
- 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
Base (for 2 pizzas)
- 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
Servings:
Units:
Instructions
- 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.
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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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Warm Lentil-and-Potato Salad
Ingredients
- 1/2 cup dried sprouted lentils
- 2 lbs small red potatoes, halved
- 6-8 bacon slices
- 3 tbsp olive oil
- 2 large shallots, finely chopped
- 1 celery rib, sliced
- 2 garlic cloves
- 2-3 tbsp whole grain Dijon mustard
- 1 1/2 cups loosely packed fresh flat-leaf parsley leaves
- basil leaves for garnish
Servings:
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Instructions
- Bring lentils and 4 cups of salted water to a boil in a heavy 2-quart saucepan over medium-high heat. Reduce heat to low; simmer 20-25 minutes or just until tender.
- Cook potatoes in boiling salted water to cover, 15 minutes or just until tender.
- Drain the lentils and potatoes.
- Cook bacon in a large skillet over medium heat until crisp.
- Remove bacon and drain on paper towels, reserving 2 tablespoons of drippings in skillet.
- Crumble bacon and set aside.
- Add olive oil to hot drippings in skillet, and heat over medium heat. Sauté shallots, celery and garlic in hot olive oil mixture 3 minutes.
- Remove from heat and stir in vinegar and mustard. Season with salt and pepper to taste.
- Gently stir in lentils, potatoes, bacon, and parsley.
- Garnish with basil leaves, if desired.
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Wild Salmon with Roasted Red Pepper Cream Sauce and Sprouted Pasta
Ingredients
- 6 tbsp olive oil
- 1/4 cup dry white wine
- 1 tbsp garlic powder
- 1 1/2 tsps dried oregano
- 1/2 tsp each seasoned salt, paprika, and chili powder
- 1-1/2 lbs wild salmon fillet, sliced into 5-6 serving pieces or 1 1/2 pounds sea scallops or wild shrimp http://vitalchoice.com and http://uswellnessmeats.com
- 1 lb sprouted pasta
- roasted red pepper cream sauce
- chopped fresh parsley
Roasted red pepper cream sauce
- 1 large jar of roasted red peppers (or you may char your own-3 large)
- 1/2 cup pine nuts
- 1/2 cup grated parmesean cheese
- 1/4 cup olive oil
- 1 tbsp chopped garlic
- 1 cup heavy cream
Servings:
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Instructions
- Whisk first 7 ingredients in a large bowl.
- Mix in salmon.
- Refrigerate overnight.
- Cook pasta in large pot of boiling salted water until tender but still firm to bite.
- Drain well.
- Meanwhile, heat heavy large skillet over medium-high heat.
- Remove salmon from marinade.
- Add to skillet and cook just until red in center, about 2 minutes each side.
- Bring pepper cream sauce to a simmer in another large skillet.
- Add your cooked pasta to the sauce and toss to coat.
- Season to taste with salt and pepper.
- Transfer to a large bowl.
- Arrange salmon servings atop pasta.
- Drizzle any pan juices over salmon.
- Sprinkle with parsley and serve.
Roasted red pepper cream sauce
- Put all ingredients except cream into food processor.
- Process until blended thoroughly, almost smooth.
- Place in large skillet.
- Add cream and blend well.
- Season with salt and pepper.
- Follow directions above.
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Sprouted Flour Pizza Crust
Ingredients
- 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)
Servings:
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Instructions
- 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.
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