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Super Easy Beignets

Super Easy Beignets
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Makes a lot of beignets. I store the dough in my fridge and take out enough for a few whenever I want fresh light pillows from heaven with my morning coffe
Super Easy Beignets
Votes: 0
Rating: 0
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Makes a lot of beignets. I store the dough in my fridge and take out enough for a few whenever I want fresh light pillows from heaven with my morning coffe
Ingredients
  • 2.25 teaspoons active dry yeast
  • 1.12 cups warm water about 110°F)
  • 0.5 cup organic sugar
  • 1 teaspoon sea salt
  • 2 eggs preferably organic or pastured
  • 1 cup Organic evaporated milk
  • 6 cups sprouted white wheat flour plus more for rolling dough
  • 0.25 cup naturally rendered lard melted
  • 1 quart coconut oil, avocado oil, beef tallow, or lard for frying
  • Organic confectioner’s sugar for dusting
Servings:
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Instructions
  1. In a large bowl dissolve yeast in warm water. Add sugar, salt, eggs, evaporated milk. Blend well (I use my stand mixer). Mix in 4 cups of the flour and beat until smooth.
  2. Add the shortening and remaining 2 cups of flour*. You can cover and chill the dough from here if you want to fry it up later.
  3. Generously flour counter. Roll out dough 1/8-inch thick. Cut into 2 1/2-inch squares using a pizza wheel. Fry in 360° hot oil. Beignets will pop up quickly. Turn to brown both sides, about 30 seconds to 1 minute per side. Only fry a few at a time to keep your oil hot. Drain on paper towels.
  4. Dust generously with confectioner’s sugar or place hot beignets in a zip lock filled with sugar and shake well to coat. Serve warm. Heavenly!
  5. *You should only need 6 cups of sprouted flour, depending on how shaggy your dough is after adding the 6th cup. I add 6 cups then refrigerate the dough. It is always just right the next morning and I use a generous amount of flour on my rolling surface to perfect the dough.
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TYH Sprouted White Wheat Pizza

TYH Sprouted White Wheat Pizza
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TYH Sprouted White Wheat Pizza
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Ingredients
  • 1 packet yeast
  • 1 1/3 cups warm water
  • 3 1/2 cups TYH White Wheat Flour plus more as needed
  • 2 Tablespoon olive oil
  • 3/4 teaspoon salt
  • 1 Tablespoon granulated Sugar
  • TYH Sprouted Cornmeal for dusting pan
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Instructions
  1. In a large mixing bowl or the bowl of your stand mixer fitted with a hook attachment, combine the yeast and warm water. Stir it around and let sit for 5 minutes of until the yeast is foamy and dissolved. This is called "proofing" the yeast. If the yeast doesn't dissolve, your yeast is dead. Start again with active yeast. Add flour, olive oil, salt, and sugar. Mix by hand or with the dough hook on low speed for 1 minute.
  2. Once all of the ingredients are mixed, knead for 7 minutes by hand or with your dough hook on low-medium speed. If your dough is too wet, add up to 1/4 cup more flour. After kneading, your dough should be smooth and elastic. Poke it with your finger - if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  3. Shape the dough into a ball and place in a large mixing bowl that has been coated lightly with olive oil. Turn it over to coat all sides. Cover tightly with plastic wrap and allow to rise in a warm environment (about 75F-80F).
  4. For the warm environment, I heat up my oven to 200F. Then, I turn the oven off and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, I close the oven door to trap warmish air inside with the rising dough.
  5. Depending on your type of yeast, your dough will have doubled in size in about 1 - 2 hours. I use Red Star Platinum and my dough took 1 hour, 20 minutes.
  6. Punch the dough down to release the air.
  7. Divide the dough into two. Roll each half into a ball and let rest in two separate bowls lightly covered for 15 minutes. You may freeze one of the dough balls at this point to use at a later time.
  8. Preheat oven to 475F degrees. Allow to heat for at least 30 full minutes. Every inch of your oven needs to be very, very hot. Grease and dust 2 baking sheets with nonstick spray or with olive oil. Sprinkle with cornmeal (preferred for flavor and texture).
  9. Prepare your favorite toppings.
  10. After 15 minutes, flatten each ball of dough 1 at a time on a lightly floured surface or on a silicone baking mat. You could also do this directly on your cornmeal lined pizza pan. Flatten into a 12-inch round circle, flattening and stretching the dough. If using a pizza stone, place the dough directly on baker's peels dusted with cornmeal.
  11. Lift the edge of the dough up to create a lip around the edges. I simply pinched the edges up to create the rim like this. To prevent the filling from making your pizza crust soggy, brush the top lightly with olive oil. Using your fingers, push dents into the surface of the dough to prevent bubbling. Let rest for 15 minutes before topping.
  12. Top with your favorite toppings and bake for 12-15 minutes. For the last minute, I move the oven rack to the top rack to really brown the edges. That's optional.
  13. Slice hot pizza and serve immediately. Store leftover pizza covered tightly in the refrigerator and reheat as you prefer. Baked pizza slices may be frozen up to 1 month.
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Yeasted Buttermilk Bread

Yeasted Buttermilk Bread
Votes: 6
Rating: 3.83
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(From “Nourishing Traditions”, by Sally Fallon Morell)
Yeasted Buttermilk Bread
Votes: 6
Rating: 3.83
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(From “Nourishing Traditions”, by Sally Fallon Morell)
Ingredients
  • 4 cups spelt, kamut® or hard winter wheat flour
  • 1 1/2 cup butter, melted
  • 1/4 cup warm water
  • 1 package dry yeast
  • 2 tbsp honey
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1 cup unbleached white flour
Servings:
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Instructions
  1. Combine flour, 1 cup buttermilk and butter in a food processor until a ball forms. If dough is too thick, add more buttermilk, but it should be thick enough to form a ball. Place in a bowl, cover with a towel and leave in a warm place for 12-24 hours.
  2. Combine water, yeast and honey in a small bowl and leave for 5 minutes or until it bubbles. Add salt and baking soda and mix well. Place half the flour mixture, half the yeast mixture and ½ cup unbleached white flour in a food processor. Process until a smooth ball forms. Repeat with the other half of dough, yeast mixture and white flour.
  3. Knead the two balls together briefly and place in a buttered bowl. Cover with a towel and let rise 2 hours, until doubled in bulk.
  4. Punch down, cut the dough in half and process each half in a food processor for30 seconds each.
  5. Form into loaves and place in buttered loaf pans (preferably stoneware). Cover with a towel and let rise 1-2 hours, until doubled.
  6. Bake for 30 minutes at 350 degrees.
  7. Cool on racks.
Recipe Notes

This is a good compromise bread that can be sliced and used for sandwiches.
Yeast is used, but the flour is soaked in buttermilk first.

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Amber’s Sprouted Flour Sandwich Bread Recipe

Amber’s Sprouted Flour Sandwich Bread Recipe
Votes: 89
Rating: 3.07
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Simple and GREAT Recipe for Bread Machine!
Amber’s Sprouted Flour Sandwich Bread Recipe
Votes: 89
Rating: 3.07
You:
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Simple and GREAT Recipe for Bread Machine!
Ingredients
  • 1 1/2 cups warm water
  • 1 1/2 teaspoons salt
  • 1/4 - 1/2 cup honey can use as little as 1 tablespoon
  • 3 tablespoons vital gluten (optional)
  • 4 cups sprouted flour
  • 1 packet dry active yeast
Servings:
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Instructions
  1. Add all ingredients to bread machine in order listed.
  2. Set machine on wheat/light/1.5-lb loaf.
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