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Super Easy and Irresistible Sprouted Irish Soda Bread

Super Easy and Irresistible Sprouted Irish Soda Bread
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Super Easy and Irresistible Sprouted Irish Soda Bread
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Ingredients
  • 3 cups sprouted organic flour of choice
  • 1 tablespoons aluminum-free baking powder
  • 1/3 cup organic sugar (or sweetener of choice)
  • 1 teaspoon sea salt
  • 1 organic or pastured egg, lightly beaten
  • 2 cups whole organic buttermilk
  • 1/4 cup organic butter, melted
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Instructions
  1. Preheat oven to 325 degrees. Grease a 9x5” glass or ceramic loaf pan.
  2. Combine flour, baking powder, sugar, salt, and baking soda in a large bowl.
  3. Whisk together egg and buttermilk and pour into flour mixture, mixing just until moistened.
  4. Stir in butter and pour dough into prepared pan.
  5. Bake 65-70 minutes or until a toothpick inserted in center comes out clean. Cool completely on a wire rack.
  6. Wrap in foil and leave at room temperature for at least 3 hours or overnight.
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Herbed Cracker Bread

Herbed Cracker Bread
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Herbed Cracker Bread
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Ingredients
  • 2 cups sprouted organic gluten-free flour (your choice)
  • 1/3 cup grated parmesan cheese
  • 2 teaspoons dried herbes de Provence
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon organic sugar
  • 1 1/2 teaspoons coarsely ground black pepper
  • 3/4 teaspoon sea salt
  • 1/2 cup organic sour cream
  • 2 tablespoons organic butter, melted
  • 1 large organic or pastured egg
  • 3 tablespoons sprouted organic yellow cornmeal
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Instructions
  1. Preheat oven to 350 degrees.
  2. Combine flour and the next 6 ingredients in a large bowl, stirring with a whisk.
  3. Combine sour cream, butter and egg well. Add egg mixture to flour mixture. Stir to form a soft dough. Turn dough out onto a lightly floured surface. Knead 7 or 8 times.
  4. Divide dough in half. Place 1 dough portion on each of 2 baking sheets lightly greased with butter and sprinkled with 1 ½ tablespoons cornmeal. Turn to coat top of dough. Roll each portion into a 12 x 8-inch rectangle about 1/8 inch thick.
  5. Bake for 15 minutes or until browned and crisp. Remove from pan and cool completely on wire rack. Break each sheet into 12 crackers.
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Super Simple Rice Pudding

Super Simple Rice Pudding
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Super Simple Rice Pudding
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Ingredients
  • 3 cups cooked sprouted brown rice
  • 1 1/2 cups organic sugar
  • 2 teaspoons vanilla
  • 1/2 cup sprouted brown rice flour
  • 3 large organic or pastured eggs, lightly beaten
  • 1/2 cup organic butter, melted
  • 2 1/4 cups whole organic milk, divided
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Instructions
  1. Preheat oven to 350 degrees F.
  2. Mix rice, flour, and sugar. Add ¼ cup of milk to moisten.
  3. Add eggs and blend well
  4. Add butter and 2 cups of milk. Mix well.
  5. Pour into a buttered 2-quart baking dish. Bake until center looks almost solid; about 25-30 minutes.
  6. Remove from oven and let set for 10 minutes to thicken further. Serve with a pat of butter, heavy cream, or a sprinkle of nutmeg.
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Delicious Shrimp & Sprouted Grits

Delicious Shrimp & Sprouted Grits
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Delicious Shrimp & Sprouted Grits
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Ingredients
Ingredients for Shrimp
  • 2 pounds large wild-caught shrimp, peeled and deveined
  • 2 4 oz cans organic mushrooms, undrained
  • 1/2 teaspoons sea salt
  • 1/2 teaspoon organic lemon pepper
  • 1/2 cup organic butter, melted
  • 1 tablespoon fresh organic lemon juice
  • 3/4 cup organic bottled chili sauce
  • 1/3 tablespoon dried oregano
Ingredients for Grits
  • 2 cups sprouted yellow corn grits
  • 1 quart filtered water
  • 1 quart organic heavy cream
  • salt and pepper to taste
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Instructions
  1. Combine water and cream with a generous amount of salt and pepper in a medium sauce pan. Bring to a boil. Stir in grits and reduce heat to medium.
  2. Cover and stir frequently until grits are tender, about 20 minutes. Set aside and keep warm.
  3. Preheat oven to 350 degrees. Place shrimp in bottom of a lightly buttered 9 x 13” glass or ceramic dish.
  4. Mix all other shrimp ingredients well and pour over shrimp.
  5. Bake for 40 minutes. Serve in bowls over grits, with salad and sourdough bread.
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Sproutastic Baked Oatmeal

Sproutastic Baked Oatmeal
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Sproutastic Baked Oatmeal
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Ingredients
  • 2 cups sprouted rolled oats
  • 1/2 cups packed brown sugar or coconut sap sugar
  • 1/3 cup organic raisins or dried cranberries
  • 2 tablespoons Chopped Toasted Walnuts
  • 1 teaspoons aluminum-free baking powder
  • 1 1/2 cups whole organic or raw milk
  • 1/2 cup unsweetened organic apple sauce
  • 2 tablespoons organic butter, melted (plus more to grease baking dish)
  • 1 large egg, preferably pastured or organic, lightly beaten
  • dash of cinnamon or nutmeg (optional)
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Instructions
  1. Preheat oven to 375°. Liberally grease an 8x8” glass or ceramic baking dish with butter.
  2. Place first 5 ingredients in a large bowl. Stir to combine.
  3. In a separate bowl, combine the milk, applesauce, butter, and egg. Add to oat mixture and stir well to thoroughly combine all.
  4. Pour mixture into greased baking dish and bake for about 20-24 minutes. Serve warm topped with cream, crème fraich, or butter.
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Sprouted Baked Pretzel

This recipe uses the Sprouted Flour Pizza Crust recipe. Find the recipe here.

 

 

Sprouted Baked Pretzel
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Rating: 4.25
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Sprouted Baked Pretzel
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Ingredients
  • 1 TYH recipe pizza crust dough, made with sprouted red wheat flour - Get the recipe.
  • 3 tbsp baking soda
  • 1/4 cup organic butter, melted
  • 2 tbsp sesame seeds
  • coarse sea salt or Himalayan salt (optional)
Servings:
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Instructions
  1. Preheat oven to 425 degrees.
  2. Prepare pizza dough using the recipe found here.
  3. Turn pizza dough out onto a lightly floured surface and knead until smooth (2-3 minutes). Place in a lightly greased bowl, turning to grease top.
  4. Cover dough with plastic wrap and let rise in a warm place (85%), free from drafts, 1 hour or until doubled in bulk.
  5. Divide dough into 8 equal pieces. Roll each piece into a 16-inch-long rope on lightly floured surface keeping unused dough covered with a damp towel.
  6. Form each rope into a U-shape on a parchment paper-lined baking sheet.
  7. Fold or twist each end down diagonally and tuck under dough, forming pretzel shape.
  8. Cover with a damp towel; let stand 15 minutes.
  9. Fill a 3 ½ quart saucepan with water and stir in baking soda. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer.
  10. Gently lower 2 pretzels into simmering water mixture. Cook 10 seconds on each side. Transfer to a lightly greased wire rack.
  11. Repeat procedure with remaining pretzels.
  12. Transfer pretzels to parchment paper-lined baking sheet.
  13. Brush generously with melted butter and sprinkle with sesame seeds and sea or Himalayan salt, if desired. Bake for 12-15 minutes or until golden brown and thoroughly cooked.
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Strawberry Covered Sprouted Popcorn

Strawberry Covered Sprouted Popcorn
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Strawberry Covered Sprouted Popcorn
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Ingredients
  • 1/2 cup organic freeze-dried strawberries
  • 1/3 cup organic sugar
  • 3/4 teaspoon sea salt
  • 1/2 cup organic sprouted popcorn
  • 3 tablespoon coconut oil
  • 3 tablespoon organic butter, melted
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Instructions
  1. Place strawberries and sugar in a food processor; cover and process until finely ground. Transfer to a small bowl, add salt; set aside.
  2. In a large pot over medium heat, cook popcorn kernels and oil until oil begins to sizzle. Cover and shake for 2-3 minutes or until popcorn stops popping.
  3. Transfer to a large bowl; toss with melted butter. Add strawberry mixture and toss to coat. Continue spritzing and tossing until popcorn is coated.
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Open-Faced Sprouted Beer Bread Burger

burger

Open-Faced Sprouted Beer Bread Burger
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Alabama, Georgia, and Florida in one bite!
Open-Faced Sprouted Beer Bread Burger
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Alabama, Georgia, and Florida in one bite!
Ingredients
  • 1 package Sprouted Beer Bread Mix OR Sprouted Gluten-Free Beer Bread Mix from HealthyFlour.com
  • 12 oz bottle beer (not light)
  • 1/4 cup organic butter, melted
  • White Oak Pastures Grassfed Beef
  • garlic aioli
  • provolone cheese
  • arugula
  • Sump'n Hot Gourmet Sauce
Servings:
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Instructions
  1. Preheat oven to 350°.
  2. In a medium bowl, dump entire package of beer bread mix, 1 12-oz. bottle of beer, gluten-free beer or hard cider, and ¼ cup butter or 3 tablespoons coconut oil, melted.
  3. Stir until blended.
  4. Pour in greased loaf pan and bake at 350° for 50 minutes or until toothpick inserted in middle comes out clean.
  5. Prepare your favorite hamburger mix, using White Oak Pastures Grassfed Beef or other local grassfed beef. Patty and grill burgers to desired doneness.
  6. Slice bread and serve burger on beer bread with garlic aioli, provolone, arugula, and Sump'n Hot Gourmet Sauce.
Recipe Notes

Where to Buy:

Find sprouted and sprouted gluten-free beer bread mixes here on healthyflour.com!

For White Oak Pastures grassfed beef, visit www.whiteoakpastures.com.

Find Sump'n Hot Gourmet Sauce here: www.sumpnsauces.com.

Variations:

  • Add 1/2 cup shredded cheddar cheese and 1 chopped jalapeno pepper
  • Add 1/2 teaspoon each dried oregano, tarragon, and thyme for herb beer bread

 

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Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins

Buttermilk-Poppy Seed Muffins
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Buttermilk-Poppy Seed Muffins
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Ingredients
  • 2 cups sprouted flour (your choice)
  • 1 cup maple sugar
  • 1 tablespoon orange zest
  • 1 1/2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup whole buttermilk, preferably organic
  • 3 large eggs, preferably pastured
  • 2 tablespoons poppy seeds
  • 1 teaspoon vanilla extract
  • 1/2 cup organic butter, melted
  • Orange Glaze
Orange Glaze
  • 1 cup Powdered rapadura
  • 1 teaspoon vanilla
  • 2 tablespoons orange juice
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Instructions
  1. Preheat oven to 375 degrees.
  2. Combine first 6 ingredients in a large bowl; make a well in center of mixture.
  3. Whisk together buttermilk and next 3 ingredients in a medium bowl. Add buttermilk mixture to flour mixture, stirring just until dry ingredients are moistened. Stir in melted butter.
  4. Spoon batter into a lightly greased or lined 12–cup muffin pan, filling three–fourths full.
  5. Bake at 375 degrees for 20 to 25 minutes or until a wooden pick inserted in center comes out clean.
  6. Cool in pan for 5 minutes. Remove muffins from pan to a wire rack and drizzle with Orange Glaze.
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Sprouted Millet Herbed Muffins

Sprouted Millet Herbed Muffins

Sprouted Millet Herbed Muffins
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Sprouted Millet Herbed Muffins
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Ingredients
  • 3 cups sprouted millet flour (can use wheat flour or a ½ and ½ combination)
  • 2 cups whole organic buttermilk
  • 3 organic or pastured eggs, lightly beaten
  • 1 teaspoon sea salt
  • 2 teaspoons baking soda
  • 1/4 cup organic butter, melted
  • 1 1/2 teaspoons dried dill
  • 1 teaspoon dried tarragon
  • 1/2 teaspoon each, dried oregano, basil, and thyme
Servings:
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Instructions
  1. In a large bowl mix flour and buttermilk into a batter.
  2. Thoroughly blend in remaining ingredients.
  3. Pour into well-buttered muffin tins or use muffin liners.
  4. Bake at 350 degrees approximately 35–45 minutes, or until a toothpick inserted in the middle of a muffin comes out clean.
Recipe Notes

NOTE: Check muffins at 30 minutes to ensure they’re not over browning on top. Do the toothpick test at this time. If need to bake longer place a sheet of aluminum foil loosely on top to prevent further browning.

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Chicken & Cornbread Dressing

Chicken & Cornbread dressing

Chicken & Cornbread Dressing
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Chicken & Cornbread Dressing
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Ingredients
  • 1 cup chopped organic sweet onion
  • 1 cup chopped organic celery
  • 1 tablespoon dried sage (or 2 tbsp. fresh)
  • 1 teaspoon each salt and pepper
  • 2 tablespoons butter or lard
  • 2 cups sprouted yellow corn flour or cornmeal
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder (aluminum-free)
  • 2 cups whole buttermilk (organic or raw)
  • 1/2 cup sprouted flour (your choice)
  • 2 large organic or pastured eggs, lightly beaten
  • 1/4 cup organic butter, melted
  • 2 tablespoons organic sugar (optional)
  • 2 cups chopped cooked chicken
Servings:
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Instructions
  1. Preheat oven to 425 degrees.
  2. Saute onion, celery, and sage in butter or lard in a 12" cast-iron skillet over medium heat 8–10 minutes or until tender.
  3. Remove from skillet.
  4. Stir together corn flour, baking soda and powder, salt and pepper, flour, sugar, buttermilk, eggs, and melted butter just until moistened.
  5. Stir in onion mixture and chicken just until blended.
  6. Pour batter into hot 12" skillet.
  7. Bake at 425 degrees for 25–30 minutes or until golden brown.
Recipe Notes

NOTE: A fresh garden salad makes this a great springtime supper.

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Sprouted Yeasted Waffles

Sprouted Yeasted Waffles

Sprouted Yeasted Waffles
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Sprouted Yeasted Waffles
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Ingredients
  • 1 packet (or 2 1/2 teaspoons) active dry yeast
  • 3/4 cup warm water (about 80 degrees)
  • 3 eggs, pastured or organic
  • 3 cups whole organic milk
  • 1 cup sprouted yellow cornmeal
  • 2 cups sprouted red wheat flour
  • 1 1/2 teaspoons sea salt
  • 1 1/2 teaspoons coconut sap sugar (or sugar of choice)
  • 3/4 cup organic butter, melted
  • 1/2 teaspoon baking soda
  • • Olive or coconut oil for greasing waffle iron
Cider Syrup:
  • 1 1/2 cups coconut sugar (or brown sugar)
  • 1 1/2 teaspoons apple cider vinegar
  • 2 cups organic apple cider
  • 2 cinnamon sticks (or 1 tablespoon ground cinnamon stirred into sugar thoroughly before adding liquids)
  • 2 tablespoons organic butter
Servings:
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Instructions
  1. In a small bowl stir together yeast and water. Let stand until foamy, about 5 minutes.
  2. In a large bowl whisk together eggs and milk. In a medium bowl blend cornmeal, flour, salt, and sugar.
  3. Add yeast mixture to eggs and milk and blend. Whisk in dry ingredients, then the butter.
  4. Cover the bowl and let batter stand on counter about 1 hour. (You could also place batter in frig overnight for a stronger fermented taste. Remove from frig and let batter warm up on counter next morning for at least 30 minutes before cooking.)
  5. Stir baking soda into batter.
  6. Preheat waffle iron and brush lightly with coconut or olive oil.
  7. Cook waffles until golden brown - about 4-5 minutes.
  8. Keep finished waffles in a single layer on a large baking sheet in a 200 degree oven to stay crisp.
  9. Combine all syrup ingredients in a medium saucepan.
  10. Bring to a boil and reduce until liquid coats the back of a spoon - 10-15 minutes.
  11. To serve - butter up your waffles, drizzle with cider syrup and dig in!
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Peggy’s Best Batter Bread Recipe

Peggy's Best Batter Bread Recipe

Peggy's Best Batter Bread Recipe
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Peggy's Best Batter Bread Recipe
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Ingredients
  • 3 cups organic sprouted flour (your choice)
  • 2 cups organic whole buttermilk or kefir (possibly more)
  • 3 organic eggs, slightly beaten
  • 1 teaspoon sea salt
  • 1/3 cup honey
  • 2 teaspoons baking soda
  • 1/4 cup organic butter, melted
  • • Herbs, spices, or fruit of choice
Servings:
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Instructions
  1. Mix flour and buttermilk into a batter in a large bowl.
  2. Thoroughly blend in remaining ingredients. If you end up with a dough instead of batter, add additional buttermilk one tablespoon at a time until you have a nice, thick batter (not nearly as thin as pancake batter).
  3. Pour into a well-buttered and floured 9x5 plus a smaller loaf pan (I always doubled the recipe which makes 3 9x5 loaves of bread, so you will have extra batter for a smaller loaf pan or a few muffins if making a single recipe).
  4. Bake at 350° for 50 minutes or until a toothpick inserted in the middle comes out clean.
  5. Cool slightly and remove from loaf pan. Cool completely on a wire rack.
  6. Great for slicing and toasting.
Recipe Notes

MY FAVORITE ADDED EXTRAS:
• Apricot Almond - add 1 tablespoon almond extract, 1 teaspoon vanilla extract, 1/2 teaspoon apricot oil (optional), 1/2 cup chopped organic, unsulfured apricots. Sprinkle top of loaf with sliced almonds before baking.
• Cinnamon Raisin - add 2 heaping tablespoons ground cinnamon, 1 tablespoon vanilla extract, 1 teaspoon cinnamon oil (optional), and 1 cup organic raisins.
• Lemon Poppy Seed - add 1 1/2 tablespoons lemon extract, 1 teaspoon vanilla, 1 teaspoon lemon oil (optional), 1 tablespoon poppy seeds
• Rosemary Walnut - add 1 1/2 teaspoons ground organic rosemary, 1 1/2 teaspoons whole rosemary, 1/2 teaspoon ground sage. Sprinkle top of loaf with 1/2 cup chopped walnuts before baking.
• Herb Loaf - add 1 1/2 teaspoons organic dill, 1 teaspoon organic tarragon, 1/2 teaspoon each organic oregano, basil, and thyme.

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Sprouted Sally Lunn

Sprouted Sally Lunn
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Sprouted Sally Lunn
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Ingredients
  • 1 cup warm organic whole milk (100-110°)
  • 1 envelope Active Dry yeast
  • 1 teaspoon organic sugar
  • 4 cups sprouted red wheat flour
  • 1/4 cup organic sugar
  • 1 teaspoon sea salt
  • 3 large organic or pastured eggs, lightly beaten
  • 1/2 cup warm water (100-110°)
  • 1/2 teaspoon baking soda
  • 1/2 cup organic butter, melted
Servings:
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Instructions
  1. Preheat oven to 400°.
  2. Stir together first 3 ingredients in a 2-cup glass measuring cup; let stand 5 minutes.
  3. Stir together flour and next 2 ingredients in a large bowl.
  4. Stir in eggs until well blended (Dough will look shaggy.)
  5. Stir together warm water and baking soda.
  6. Stir yeast mixture, soda mixture, and melted butter into flour mixture until well blended.
  7. Spoon batter into a well-buttered tube pan.
  8. Cover with plastic wrap and let rise in a warm place (80-85°), 45 minutes to 1 hour or until doubled in bulk.
  9. Carefully place pan in preheated oven. Try not to agitate dough.
  10. Bake 25-30 minutes or until a wooden pick inserted in center comes out clean.
  11. Remove from pan to a wire rack, and cool 30 minutes before slicing.
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Fresh Fruit Cobbler

Fresh Fruit Cobbler

Fresh Fruit Cobbler
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Fresh Fruit Cobbler
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Ingredients
Cobbler
  • 2 cups organic berries or sliced fruit of choice
  • 1 cup water
  • 1/2 cup organic sugar or honey
Dumplings
  • 1 cup sprouted flour of choice (or use sprouted yellow corn flour for a unique flavor)
  • 1/2 cup organic butter, melted
  • 1/2 cup organic sugar
  • 1/2 cup whole organicmilk
  • 1 large organic or pastured egg
Servings:
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Instructions
  1. Bring the berries, water, and honey to a boil.
  2. Simmer approximately 45 minutes.
  3. Heat oven to 350 degrees.
  4. Mix all the ingredients for the dumplings.
  5. Pour hot berries in a pan.
  6. Spoon the dumpling mixture over the berries.
  7. Cook for 45 minutes until top is golden brown and most of the juices are absorbed into the dumplings.
  8. Serve warm with ice cream.
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Sesame Seed Soft Pretzels

Sesame seed soft pretzels

Sesame Seed Soft Pretzels
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Sesame Seed Soft Pretzels
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Ingredients
  • 1 TYH recipe pizza crust dough, made with sprouted wheat flour
  • 3 tbsp baking soda
  • 1/4 cup organic butter, melted
  • 2 tbsp sesame seeds
  • 2 teaspoons coarse sea salt or Himalayan salt
Servings:
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Instructions
  1. Preheat oven to 425 degrees.
  2. Turn pizza dough out onto a lightly floured surface and knead until smooth (2-3 minutes). Place in a lightly greased bowl, turning to grease top.
  3. Cover dough with plastic wrap and let rise in a warm place (85%), free from drafts, 1 hour or until doubled in bulk.
  4. I place my dough next to or on top of my Bunn coffee maker that stays warm 24/7.
  5. Divide dough into 8 equal pieces. Roll each piece into a 16-inch-long rope on lightly floured surface keeping unused dough covered with a damp towel.
  6. Form each rope into a U-shape on a parchment paper-lined baking sheet.
  7. Fold or twist each end down diagonally and tuck under dough, forming pretzel shape.
  8. Cover with a damp towel; let stand 15 minutes.
  9. Fill a 3 ½ quart saucepan with water and stir in baking soda. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer.
  10. Gently lower 2 pretzels into simmering water mixture. Cook 10 seconds on each side. Transfer to a lightly greased wire rack.
  11. Repeat procedure with remaining pretzels.
  12. Transfer pretzels to parchment paper-lined baking sheet.
  13. Brush generously with melted butter and sprinkle with sesame seeds and sea or Himalayan salt. Bake for 12-15 minutes or until golden brown and thoroughly cooked.
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TYH’s Bread Recipe

TYH’s Bread Recipe
Votes: 14
Rating: 3.07
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(Makes 1 large, or 2 small loaves) This is a great batter bread that will result in a wonderful bread for slicing and toasting. Not suitable for sandwiches. If your dough runs on the dry side, increase your liquid 2 tablespoons at a time until you get the consistency you want.
TYH’s Bread Recipe
Votes: 14
Rating: 3.07
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(Makes 1 large, or 2 small loaves) This is a great batter bread that will result in a wonderful bread for slicing and toasting. Not suitable for sandwiches. If your dough runs on the dry side, increase your liquid 2 tablespoons at a time until you get the consistency you want.
Ingredients
  • 3 cups organic sprouted flour ( you can use gluten containing or gluten-free flour)
  • 2 cups organic whole buttermilk (can substitute water or non-dairy liquid of choice)
  • 3 eggs, lightly beaten
  • 1 tsp sea salt
  • 1/3 cup raw honey
  • 2 tsp aluminum-free baking soda
  • 1/4 cup organic butter, melted
Servings:
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Instructions
  1. Mix flour and buttermilk into a batter by hand, in electric stand mixer or in food processor.
  2. Thoroughly blend in remaining ingredients.
  3. Pour into a well-buttered and floured loaf pan.
  4. Bake at 350 degrees for 1-1 ½ hours, or until a toothpick comes out clean.
Recipe Notes

NOTE: You may need to experiment with oven temps and time. You can tent the loaf tops with foil and lower temp to 325 degrees for a longer baking time if center is doughy and tops brown before center is done.

Our favorite flavors:

Apricot Almond – add 1 Tbsp. almond extract, 1 tsp. vanilla extract, ½ tsp. apricot oil (optional), ½ cup chopped organic, unsulfured apricots, and sprinkle top of loaf with sliced, organic crispy almonds before baking.

Cinnamon Raisin – add 2 heaping Tbsp. organic ground cinnamon, 1 Tbsp. vanilla, 1 tsp. Cinnamon oil (optional), and 1 cup organic raisins

Lemon Poppy Seed – add 1 ½ Tbsp. lemon flavoring, 1 tsp. vanilla, 1 Tbsp. powdered organic lemon peel, 1 tsp. lemon oil (optional), 1 Tbsp. organic poppy seeds

Rosemary Walnut – add 1 ½ tsp. ground organic rosemary, 1 ½ tsp. whole organic rosemary, and ½ tsp. ground organic sage. Sprinkle top of loaf with chopped, organic crispy walnuts before baking.

Herb Loaf – add 1 ½ tsp. organic dill, 1 tsp. organic tarragon, ½ tsp. each organic oregano, basil, and thyme.

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