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To Your Health Sprouted Flour Co.

Pita Bread

Pita Bread

Pita Bread
Votes: 21
Rating: 3.67
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Pita Bread
Votes: 21
Rating: 3.67
You:
Rate this recipe!
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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:
Units:
Instructions
  1. Preheat oven for one hour at 500 degrees.
  2. Combine ¼ cup warm water, sugar and yeast. Stir until yeast dissolves. Let stand about 5 minutes.
  3. Combine 4 cups flour and salt. Add oil, yeast mixture and remaining 1 ¾ cups of water, stirring until smooth.
  4. Add enough of remaining flour to form moderately stiff dough, mixing well to blend.
  5. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes (about 4-5 minutes by mixer).
  6. Add more flour, one tablespoon at a time if dough is too sticky.
  7. Make a ball with dough and place in a greased bowl, turning to coat both sides.
  8. Cover and let rise in a warm place until doubled (about 1-1 ½ hours).
  9. Divide dough into 12 equal portions.
  10. Shape each portion into a smooth ball.
  11. Pat each ball into a 5-inch circle. Place circles on parchment lined baking sheets.
  12. Let rise uncovered in a warm place until doubled in bulk.
  13. 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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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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Amber’s Bread Machine Recipe


Amber's Bread Machine Recipe
Votes: 325
Rating: 3.08
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This recipe makes a great sandwich bread.
Amber's Bread Machine Recipe
Votes: 325
Rating: 3.08
You:
Rate this recipe!
Print Recipe
This recipe makes a great sandwich bread.
Ingredients
  • 1 3/4 cups warm filtered water
  • 1 tablespoon to 1/4 cup molasses or honey
  • 1 tablespoon sea salt
  • 2-3 tablespoons vital gluten (optional) Only add if you're using a low protein flour such as barley or rye
  • 4 cups sprouted red wheat or spelt flour
  • 1 packet dry active yeast (don't use rapid rise yeast)
Servings:
Units:
Instructions
  1. Add all ingredients in the order listed to your bread machine.
  2. Set on whole wheat/1.5 lb. loaf/medium crust. Some bread machine settings are limited, so just set the ones you have on your machine.
Recipe Notes

Remember when bread machines were very expensive and then most folks who purchased one or received one as a gift tried it a couple of times and got rid of it? Well, you can find most of those great machines at your local thrift store for $5–10. Now that’s a bargain, and what the heck if you only use it a couple of times and take it back for the next person. I love my bread machine! It’s simple and easy for making sure I’ve always got fresh sprouted bread in the house

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