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Sour Dough English Muffins

Sour Dough English Muffins

Sour Dough English Muffins
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Sour Dough English Muffins
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Ingredients
Preferment:
  • 3/4 - 1 cup of sourdough starter
  • 1 teaspoon maple sugar
  • 1 1/4 cups filtered water
  • 2 cups sprouted red wheat flour
Dough:
  • 2 cups sprouted wheat or spelt flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon sea salt
  • All of preferment
Servings:
Units:
Instructions
  1. Make the preferment 14–18 hours before mixing the dough. Leave out on counter.
  2. Mix the dough: Mix baking soda and salt into preferment. Knead in 1 to 2 cups of flour; stop adding flour as soon as dough is workable.
  3. Do a quick knead for 5 minutes. Do not add too much flour! This can be sloppy.
  4. Flour your work surface and roll out dough with a rolling pin until about ½ to ¾ inch thick.
  5. Cut out muffins with a cookie cutter or inverted glass; place on cornmeal-sprinkled parchment.
  6. Cover and keep somewhere warm; let rise for 1 hour – longer if they are not warm.
  7. Preheat frying pan on medium low. When you add butter it should sizzle.
  8. Butter your pan MINIMALLY.
  9. Cook muffins 4 minutes – down side should get brown.
  10. Flip muffins and depress SLIGHTLY if needed to flatten down side.
  11. Cook 4 minutes on other side.
  12. Adjust stove heat if muffins cook too fast/slow.
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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:
Units:
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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Homemade Sprouted Pasta

Homemade Sprouted Pasta
Votes: 7
Rating: 3.29
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Homemade Sprouted Pasta
Votes: 7
Rating: 3.29
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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:
Units:
Instructions
  1. In a bowl, stir together dry ingredients. Add eggs and olive oil.
  2. Mix dough until a ball is formed.
  3. Place dough on a floured surface and knead about 2 minutes.
  4. Don't overwork the dough. Cover with plastic wrap or towel and let dough rest 15-20 minutes.
  5. Roll dough out thin (1/4" or thinner), cut strips of pasta 1/4" wide with a pizza wheel.
  6. Bring 8 quarts of water to boil in a large pot. Season with sea salt to taste.
  7. Add pasta to boiling water and cook 3-4 minutes.
  8. Remove to bowl or platter and add your favorite sauce, butter, or olive oil and enjoy!
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Sprouted Yeasted Waffles

Sprouted Yeasted Waffles

Sprouted Yeasted Waffles
Votes: 1
Rating: 5
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Sprouted Yeasted Waffles
Votes: 1
Rating: 5
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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:
Units:
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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Sprouted Sally Lunn

Sprouted Sally Lunn
Votes: 0
Rating: 0
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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:
Units:
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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French Market Beignets

French Market Beignets
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Rating: 0
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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:
Units:
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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Lori’s Sprouted Wheat Bread

Lori's Sprouted Wheat Bread

Lori's Sprouted Wheat Bread
Votes: 9
Rating: 3.67
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Lori's Sprouted Wheat Bread
Votes: 9
Rating: 3.67
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Ingredients
  • 19 ounces sprouted red wheat flour
  • 9 grams Celtic sea salt (1 ¾ teaspoon of this particular type of salt)
  • 2 teaspoons instant yeast
  • 2 cups plus 1-2 tablespoons of lukewarm water to make a slightly sticky finished dough ball.
Servings:
Units:
Instructions
  1. I make the dough in a bread machine.
  2. Once all of the flour is incorporated in the bread machine I add 2 tablespoons of softened organic unsalted butter and let that mix in and let the dough knead, but take it out before it rises.
  3. I put the dough into an oiled bowl and flip it oiled side up.
  4. Cover with a piece of wax paper and then foil lightly enough so it can breathe.
  5. Let it rise in the refrigerator overnight which improves the texture dramatically.
  6. Then I bring it to room temperature, dump it out of the bowl onto a very lightly floured board, press it down gently to remove bubbles, then form it into a loaf by rolling it onto itself, pinching as I go.
  7. I place it in a greased 11 ¾ by 4 ½ inch loaf pan.
  8. Cover with a damp towel, let rise until 1 ¼” above the top of the pan, and bake at 375 degrees in a preheated oven until internal temp reaches 190 degrees, about 40 minutes at our high altitude.
  9. Amazing bread!
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