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To Your Health Sprouted Flour Co.

Candace’s Sprouted Spelt Bread

Candace's Sprouted Spelt Bread
Votes: 122
Rating: 3.21
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Candace's Sprouted Spelt Bread
Votes: 122
Rating: 3.21
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Ingredients
  • 3 cups sprouted spelt flour
  • 1 1/2 teaspoons sea salt
  • 1/4 teaspoon dry active yeast
  • 1 1/2 cups filtered water
Servings:
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Instructions
  1. Mix all ingredients in a glass or ceramic bowl.
  2. Stir until all is moist.
  3. Cover and leave on the counter for 12, 24, or up to 36 hours to allow it to ferment.
  4. Place a Dutch oven with cover or cloche in your oven and preheat to 500 degrees.
  5. While oven is heating, place a linen cloth on the counter and sprinkle with flour; scoop wet dough from bowl and let it plop onto the floured cloth.
  6. Sprinkle the top with flour and pat into a rectangle.
  7. Fold in all sides and turn over.
  8. When the oven is hot, drop dough into Dutch oven or cloche, cover and bake 30 minutes.
  9. Remove the Dutch oven or cloche cover and bake an additional 15 minutes.
  10. This is amazing crusty, soft on the inside, NY deli bread.
  11. Keeps well on the counter with cut side down.
  12. Marvelous toasted.
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Maria’s Multigrain Hot Cereal

Maria's Multigrain Hot Cereal
Votes: 6
Rating: 4
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Maria's Multigrain Hot Cereal
Votes: 6
Rating: 4
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Ingredients
  • 1/2 cup sprouted rolled oats
  • 2 tablespoons whole sprouted buckwheat
  • 1 tablespoon whole sprouted millet
  • 1 tablespoon sprouted seasame seeds
  • 1 tablespoon flax seeds or chia seeds
  • 1 tablespoon sprouted spelt flour
  • 1 tablespoon sprouted barley flour
  • 1 tablespoon sprouted brown rice flour
  • 1/4-1/2 teaspoon ground ginger
  • 1/4-1/2 teaspoon cinnamon
  • salt to taste
  • fresh fruit and milk
Servings:
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Instructions
  1. The night before, mix the grains, seeds and flours together in a bowl.
  2. Stir in 1 cup of water and let sit at room temperature overnight.
  3. The next morning, bring ¾ cup of water to boil. Add in the soaked grains, ginger, cinnamon and salt and stir to blend.
  4. Reduce heat to medium, bring back to boil, stirring to thicken and to prevent sticking.
  5. Because the grains have soaked overnight as soon as the mixture is warm and thickened to desired consistency, it is done.
  6. The longer you cook it, the thicker it will become.
  7. Remove from heat, pour into bowl or bowls, top with your favorite fruit and milk if desired (for a sweeter cereal, add some honey or maple syrup) and enjoy!
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Julie’s Apple Cake

Julie’s Apple Cake

Julie’s Apple Cake
Votes: 0
Rating: 0
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Julie’s Apple Cake
Votes: 0
Rating: 0
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Ingredients
  • 1/2 cup sprouted wheat flour
  • 1/4 cup sprouted spelt flour
  • 3/4 teaspoon baking powder
  • 1 Pinch of sea salt
  • 4 large appes
  • 2 large eggs at room temperature, preferably pastured
  • 3/4 cup palm, date, or maple sugar
  • 1/2 teaspoon vanilla extract
  • 4 tbsp each melted butter and coconut oil cooled to room temperature
Servings:
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Instructions
  1. Preheat the oven to 350 degrees and adjust the oven rack to the center of oven.
  2. Heavily butter an 8- or 9-inch spring form pan and place it on a baking sheet.
  3. In a small bowl, whisk together the flours, baking powder, and salt.
  4. Peel and core the apples, then dice them into 1-inch pieces.
  5. In a large bowl, beat the eggs until foamy then whisk in the sugar, rum and vanilla. Whisk in half of the flour mixture, then gently stir in half of the melted butter mixture.
  6. Stir in the remaining flour mixture, then the rest of the butter mixture.
  7. Fold in the apple cubes until they are well-coated with the batter and scrape them into the prepared pan.
  8. Bake the cake for 50 minutes to 1 hour, or until a knife inserted into the center comes out clean.
  9. Let the cake cool for 5 minutes, then run a knife around the edge to loosen the cake from the pan.
  10. Carefully remove the sides of the cake pan, making sure no apples are stuck to it.
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Maria’s Cherry Pie

Maria's Cherry Pie

Maria's Cherry Pie
Votes: 0
Rating: 0
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Maria's Cherry Pie
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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:
Units:
Instructions
Crust
  1. Boil potatoes until soft, skin and mash.
  2. 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
  1. Stir all ingredients together.
  2. Preheat oven to 375. Divide dough in half. Roll out one half for the bottom crust and place in a 9” pie pan.
  3. Pour in filling and dot with 2 tablespoons cubed butter.
  4. Roll out the other half for the top, place over filling, pinch edges, and cut a large X with a sharp knife on top.
  5. Brush with milk, sprinkle with sugar if desired, and bake for approximately 60 minutes. Enjoy!
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