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Caraway Puffs

Caraway Puffs

Caraway Puffs
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Caraway Puffs
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Ingredients
  • 2 packets of Dry Active yeast
  • 1/2 cup + 3-4 tablespoons warm water (105-115 degrees)
  • 2 cups small-curd (whole fat) cottage cheese
  • 1/4 cup date or maple sugar
  • 2 tbsp sea salt
  • 1/2 teaspoon baking soda
  • 2 eggs, slightly beaten
  • 4 1/2 sprouted wheat flour
  • melted butter
Servings:
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Instructions
  1. Combine yeast and warm water in a large mixing bowl; stir and set aside.
  2. Heat cottage cheese over low heat until lukewarm.
  3. Stir cottage cheese, sugar, caraway seeds, salt, soda, and eggs into yeast mixture.
  4. Gradually add sprouted flour, stirring until dough leaves the sides of the mixing bowl. I like to use my hands or my Kitchen Aide stand mixer.
  5. Cover and let rise in a warm place, free from drafts, 1 hour.
  6. Stir dough down. Spoon into two well-greased muffin pans.
  7. Cover; let rise in a warm place about 45 minutes or until doubled in bulk.
  8. Bake at 350 degrees for 25 minutes or until golden brown. Brush tops with butter. Makes 2 dozen muffins.
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Basic French Bread

sour dough

Basic French Bread
Votes: 19
Rating: 3.89
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Makes 2 pounds of dough. Great for baguettes. Recipe by Emily Buehler in folk school baking class. I measure by grams and make fabulous baguettes every time!
Basic French Bread
Votes: 19
Rating: 3.89
You:
Rate this recipe!
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Makes 2 pounds of dough. Great for baguettes. Recipe by Emily Buehler in folk school baking class. I measure by grams and make fabulous baguettes every time!
Ingredients
Poolish
  • 1 3/4 cups sprouted wheat flour
  • 1 1/4 cups water
  • 1 pinch yeast
Dough
  • 2 1/2 cups sprouted wheat flour
  • all poolish
  • 1 cup water
  • 3/4 tsp yeast
  • 2 tsp salt
Servings:
Units:
Instructions
  1. Mix poolish the night before (it rises for 12-14 hours in 70 degree room). Cover well with plastic wrap.
  2. Mix dough (using glass, ceramic, or stainless bowl) . Weigh out water separately Weigh flour, measure yeast and mix into flour Add poolish and most of water; rest of water depends on dough stickiness. (lean toward sticky). Blend ingredients enough to get all of flour incorporated.
  3. Let dough sit for 30 minutes (this is called autoleasing). Cover dough with plastic wrap to prevent drying.
  4. Remove dough from bowl onto floured counter or kneading board. Pat down to pop bubbles. Sprinkle salt onto dough.
  5. Knead dough until strong but flexible (Windowpane test is a good indicator. See baking tips for this month). This will take 12–15 minutes by hand.
  6. Oil your cleaned bowl and place dough (turn to coat both sides) into it. Cover with plastic wrap and let rise until poofy (about 1 hour for 75 degree dough).
  7. (Optional step) Place dough on kneading board and punch down . Fold 4 times (don’t knead) and place back in bowl for 2nd rise (about 1–1 ½ hours).
  8. Preheat oven to 500 degrees. For best baking results let oven preheat for 1 hour, especially if you've placed a baking stone (pizza stone) in oven.
  9. (Optional step) Divide dough in half and pre-shape into baguettes. Cover and let them rest until relaxed (about 15–20 minutes).
  10. Shape dough (final tightening of dough into baguette shape).
  11. Place baguettes onto parchment lined baking sheet. Cover and rise somewhere warm until full of gas (about 45 mintues).
  12. Score (cut) the dough and steam it by wetting the surface (I use a spray bottle of water).
  13. Quickly put dough into oven and turn temperature to 460 degrees.
  14. Bake 20-25 minutes. DO NOT open oven door for first 15 minutes.
  15. At 20 minutes test for doneness by inserting a thermometer into center of bread. Should read 190 – 206 degrees.
  16. Remove bread from oven. Immediately transfer to a cooling rack and let cool before slicing
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Julie’s Apple Cake

Julie’s Apple Cake

Julie’s Apple Cake
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Julie’s Apple Cake
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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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Simple Guide To Bake Your French Bread

Simple Guide To Bake Your French Bread
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Rating: 0
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Makes 2 pounds of dough. Great for baguettes. Recipe by Emily Buehler in folk school baking class. I measure by grams and make fabulous baguettes every time!
Simple Guide To Bake Your French Bread
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Makes 2 pounds of dough. Great for baguettes. Recipe by Emily Buehler in folk school baking class. I measure by grams and make fabulous baguettes every time!
Ingredients
Poolish
  • 1 ¾ cups sprouted wheat flour
  • 1 ¼ cups cups water
  • 1/4 tsp yeast
Dough
  • 2 1/2 cups sprouted wheat flour
  • all poolish
  • 1 cup water
  • 3/4 tsp yeast
  • 2 tsp salt
Servings:
Units:
Instructions
  1. Mix poolish the night before (it rises for 12-14 hours in 70 degree room). Cover well with plastic wrap.
  2. Mix dough (using glass, ceramic, or stainless bowl). 1. Weigh out water separately Weigh flour, measure yeast and mix into flour Add poolish and most of water; rest of water depends on dough stickiness. (lean toward sticky). Blend ingredients enough to get all of flour incorporated.
  3. Let dough sit for 30 minutes (this is called autoleasing). Cover dough with plastic wrap to prevent drying.
  4. Remove dough from bowl onto floured counter or kneading board. Pat down to pop bubbles. Sprinkle salt onto dough.
  5. Knead dough until strong but flexible(Windowpane test is a good indicator. See baking tips for this month). This will take 12–15 minutes by hand.
  6. Oil your cleaned bowl and place dough (turn to coat both sides) into it. Cover with plastic wrap and let rise until poofy (about 1 hour for 75 degree dough).
  7. (Optional step) Place dough on kneading board and punch down . Fold 4 times (don’t knead) and place back in bowl for 2nd rise (about 1–1 ½ hours).
  8. Preheat oven to 500 degrees. For best baking results let oven preheat for 1 hour, especially if you’ve placed a baking stone (pizza stone) in oven.
  9. (Optional step) Divide dough in half and pre-shape into baguettes. Cover and let them rest until relaxed (about 15–20 minutes).
  10. Shape dough (final tightening of dough into baguette shape).
  11. Place baguettes onto parchment lined baking sheet. Cover and rise somewhere warm until full of gas (about 45 mintues).
  12. Score (cut) the dough and steam it by wetting the surface (I use a spray bottle of water).
  13. Quickly put dough into oven and turn temperature to 460 degrees.
  14. Bake 20-25 minutes. DO NOT open oven door for first 15 minutes.
  15. At 20 minutes test for doneness by inserting a thermometer into center of bread. Should read 190 – 206 degrees.
  16. Remove bread from oven. Immediately transfer to a cooling rack and let cool before slicing.
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Rick’s Rocking Gumbo

Rick’s Rocking Gumbo
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Don’t let the length of the recipe discourage you. This is the best gumbo I’ve ever eaten and easy to make.)
Rick’s Rocking Gumbo
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Don’t let the length of the recipe discourage you. This is the best gumbo I’ve ever eaten and easy to make.)
Ingredients
Shrimp Stock
  • 2 lbs large shrimp, with heads and tails
  • 1 medium yellow onion halved
  • 2 bay leaves
  • 1 tbsp thyme
  • 1/4 tsp cayenne (1/8 tsp. for less heat)
  • 1 tbsp Old Bay seasoning
  • 2 Lemons halved and squeezed (I use 4 tablespoons lemon juice)
  • 2 1/2 quarts quarts cold water (I use 1 ½ quarts water and 1 quart chicken stock)
Gumbo
  • 1 stick butter (1/2 cup)
  • 1/2 cup sprouted wheat flour
  • 2 medium yellow onions, chopped
  • 2 celery stalks chopped
  • 1 green bell pepper, chopped
  • 4 garlic cloves, finely chopped
  • 1 1lb bag of frozen sliced okra (or fresh)
  • 1 tsp teaspoon sea salt (I use 1 ½ teaspoons)
  • 1/4-1/2 tsp teaspoon cayenne pepper (1/8 tsp. for less heat)
  • 1/2 tsp Old Bay seasoning
  • 1 15oz can diced tomatoes, drained
  • 3 bay leaves
  • 1 tbsp thyme
  • 1 tbsp gumbo file'
  • 2 quarts shrimp stock
  • 2 lbs peeled raw shrimp
  • 1 pint raw oysters
  • 2 lbs frozen crawfish tails (I use 8 oz. lump crab meat and 1 ½ lbs.raw grouper, cut into cubes)
  • 1 lb smoked sausage, sliced
  • 4-6 cups cooked sprouted brown rice
  • Lots of chopped green onions and flat-leaf parsley (to sprinkle on top)
Servings:
Units:
Instructions
To make the shrimp stock
  1. Peel the shrimp and toss the heads and tails into a large stock pot.
  2. Refrigerate the peeled shrimp until ready to put into the gumbo.
  3. Add the onion, bay leaves, thyme, cayenne pepper, Old Bay and lemons (or juice) to pot. Cover with 2 ½ quarts water (or water and stock), allow the liquid to slowly come to a boil, then lower the heat.
  4. Gently simmer for 45 minutes uncovered, skimming any foam off that rises to the top of pot. Strain the stock into another pot to remove the chunky solids.
  5. At this point you should have about 2 quarts of broth to use in the gumbo. Cool until needed.
To make the gumbo
  1. You must start with a roux base, so melt the butter over medium-low heat in a large Dutch oven or other heavy bottomed pot.
  2. Add flour, stirring constantly with a wooden spoon or whisk, to prevent lumps. Cook the roux until it is the color of walnuts, and smells equally nutty. This should take about 5-7 minutes.
  3. Add the onions, celery, bell pepper, garlic and okra, and season with salt, cayenne and Old Bay. Mix in the tomatoes, bay leaves and thyme, and cook for about 5 minutes, stirring until the vegetables are soft.
  4. Pour in the cooled shrimp stock and stir until mixture is well blended.
  5. Bring the mixture to a boil, add sliced sausage, and reduce heat to simmer for 45 minutes, stirring occasionally, until the gumbo darkens slightly and thickens. Toss in the shrimp, oysters, and crawfish tails (or crab and grouper).
  6. Toss in the shrimp, oysters, and crawfish tails (or crab and grouper). Cook another 10-15 minutes and taste. If seasoning needs to be adjusted, do so now.
To serve
  1. Toss in the shrimp, oysters, and crawfish tails (or crab and grouper). Cook another 10-15 minutes and taste. If seasoning needs to be adjusted, do so now.
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