You’re receiving this newsletter because you have subscribed to www.organicsproutedflour.net

Not interested anymore? Unsubscribe Here. Having trouble viewing this email? View it in your browser

To Your Health Sprouted Flour Co. - August 2012 Newsletter
Peggy Sutton

A MESSAGE FROM PEGGY

Here comes that "Fall" feeling again. Is it remembrance, or wishful thinking on a hot and muggy August morning? It's that time of year when I conjure sunlit days in cool October and all the euphoria that comes with such a thought. Funny, how when in one place and time we long for another. The never-ending season of discontentment is always present. So where are your thoughts today?

We're constantly reviewing and updating our food safety standards at To Your Health. Our bi-annual internal audit earlier this month was a very positive one and now we're preparing for our yearly third party independent food-safety audit by AIB (American Institute of Baking). I want to always ensure our customers of the safety and quality of our products, so our safety processes will always be regularly reviewed, inspected, and updated as needed. I offer this information because our facility is in rural Alabama, and I'm not sure how some of you envision our operation. Please be assured that we are professionals in our industry, heavily regulated and reviewed for your safety. We will never compromise the quality of our products.

This month we're featuring our new sprouted White Wheat Berries and Flour. One of my favorite treats to bake and freeze is pound cakes. You can't go wrong having pound cake in the freezer for unexpected guests, folks in need in your community, spontaneous dinner parties, or one of those "I'm in the mood for" days. They thaw quickly and look and taste like you just baked them. I usually use our sprouted wheat flour (click thru) to bake mine, but our sprouted brown rice flour (click thru) makes a wonderful pound cake as well if you're trying to keep gluten out of your food plan. Check out the photo of your To Your Health gals at a recent Local Love Day hosted by the Whole Foods Market in nearby Birmingham, AL. Roxanne and I were very popular as we offered pound cake samples to hundreds of shoppers. Who doesn't like pound cake?

Jeff will be exhibiting at Expo East, September 20-22, in Baltimore, MD (the east coast conference for natural and organic foods). If you're in the area and want to try to take in hundreds of wonderful food vendors, it will make for a fun weekend. Prepare to sample your way through the place. If you see Jeff, be sure to let him know you're a customer. We love you all.

Thanks for all the emails and phone calls with baking questions and testimonials. I love to educate and help you as much as I like to sprout for you. We'd love to share your favorite recipes and baking tips in upcoming newsletters if you'd like to share them with us.

Please send them to sproutedlife@mon-cre.net This is my direct email address. You may also send your questions, tips, and thoughts to me as well.

Our FREE SHIPPING promotion during July was a success. I hope you took advantage of the opportunity to stock your freezer for Fall. If you didn't, mark your calendars. We'll run another FREE SHIPPING promotion for the Christmas holidays. In the meantime, look for DISCOUNT COUPON CODES in each newsletter to take advantage of discounted prices on specific products.

Football season is upon us, and I'm thinking it would be great to feature party foods and game snacks in next month's issue. Let me know if your family has a favorite one.

Back to top

Sprouted White Wheat Flour
and Grains

Sprouted White Wheat Flour and Grains

Lots of you have called to ask the difference between our Sprouted Wheat Flour (our most popular item) and our new Sprouted White Wheat Flour, so I thought I'd quickly feature our Sprouted White Wheat Grains and Flours.

To Your Health's sprouted white wheat flour is 100% whole grain flour, just like all of our products. We haven't added anything, nor have we taken anything out of the grain. This wheat (hard white spring wheat) is a relatively new grain. It was introduced to the U.S. agricultural system in 1990. It resembles hard red wheat in all characteristics with the exception of the red bran coloring. White wheat is a naturally-occurring albino variety of wheat. Hard white wheat produces a milder flavor, lighter texture, and lighter color in baked goods. Whole white wheat flour produces baked goods that look and taste more like they were made with bleached flour so it's often considered the ideal compromise between taste and proper nutrition.

Sources: www.wisegeek.com, www.ehow.com , www.mayoclinic.com , and www.USAToday.com

Back to top

Use coupon code TYH10Wheat for 10% off all White Wheat products for the month of September

Use coupon code "TYH10Wheat" for 10% off all White Wheat products for the month of September

Back to top

Sour Cream Bread

Sour Cream Bread (Fabulous Bread!)

  • 1 package Active Dry yeast
  • 3 tablespoons water
  • ¼ cup + 2 tablespoons warm water
    (105–110 degrees)
  • 16 oz. whole fat sour cream
  • 1 tablespoon Celtic salt
  • ¼ teaspoon baking soda
  • 4 cups sprouted wheat flour
  1. Dissolve yeast and sugar in warm water in a small mixing bowl; let stand 5 minutes or until bubbly. Combine sour cream, salt, and baking soda in a large mixing bowl; add the yeast mixture, mixing well. Gradually add flour and mix well.
  2. Turn dough out on a lightly floured surface and knead about 2 minutes until smooth and elastic. Shape into a ball; place in a greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), for about 1 ½ hours or until doubled in bulk.
  3. Punch dough down and divide in half. Place each half in a buttered 9x5x3" loaf pan. Cover and let rise for 1 hour or until doubled in bulk. Bake at 375 degrees for 35–40 minutes.

NOTE: I preheat my oven at 400 degrees for one hour. Immediately upon placing loaves in oven I reset oven to 375 degrees.

Download this recipe as PDF

Back to top

If I discover within myself a desire which no experience in the world can satisfy, the most probable explanation is that I was made for another world. – C. S. Lewis

Back to top

For the LOVE of Pound Cakes - Key Lime Pound Cake

For the LOVE of Pound Cakes
Key Lime Pound Cake

  • 1 cup butter, softened
  • ½ cup lard, softened*
  • 3 cups maple sugar, or sweetener of choice
  • 6 large eggs
  • 3 cups sprouted wheat or brown rice flour
  • 1 teaspoon aluminum-free baking powder
  • ¼ teaspoon Celtic salt
  • 1 cup whole milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon lime zest (I use 1 tablespoon for a nice lime zing)
  • ¼ cup fresh Key lime juice

* If substituting coconut oil for lard, reduce amount to ¼ cup + 1 tablespoon

  1. Preheat oven to 325 degrees. Grease and flour a 12-cup tube pan. In a large bowl, beat butter and lard at medium speed (can use stand mixer, hand mixer, or mix by hand) until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  2. Stir together sprouted flour, baking powder, and salt. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla, lime zest, and lime juice. Pour batter into tube pan.
  3. Bake for 1 hour and 30 minutes to 1 hour and 45 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan to wire rack. Cool completely.

Key Lime Glaze

  • 1 cup powdered rapadura
  • 2 tablespoons fresh Key lime juice
  • ½ teaspoon vanilla extract

Whisk together all ingredients until smooth. Pour over cooled cake immediately.

Download this recipe as PDF

Back to top

Sauvignon Blanc Pound Cake

Sauvignon Blanc Pound Cake

  • 2/3 cup whole milk
  • 1/3 cup Sauvignon Blanc*
  • 1 cup butter, softened
  • 2 cups maple sugar, or sweetener of choice
  • 4 large eggs
  • 3 cups sprouted wheat or brown rice flour
  • 1 teaspoon aluminum-free baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon Celtic salt
  • 1 teaspoon vanilla extract

* If you want a sweeter cake you can substitute a sweet white wine for the Sauvignon Blanc.

  1. Preheat oven to 325 degrees. Grease and flour a 12-cup tube or Bundt pan. Stir together milk and wine; let stand for 10 minutes.
  2. In a large bowl, beat butter at medium speed until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
  3. Stir together flour, baking powder, baking soda, and salt. Add to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Pour batter into prepared pan.
  4. Bake for 1 hour and 15 – 30 minutes (check cake for doneness at 1 hour and 15 minutes) or until a toothpick inserted in center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan to wire rack. Brush or drizzle Sauvignon Blanc Glaze over top and sides of cake. Cool completely.

Sauvignon Blanc Glaze

  • 1 ½ cups powdered rapadura
  • 2 tablespoons Sauvignon Blanc*
  • 1 tablespoon milk

* Can substitute with milk to make appropriate for children and non-imbibers. The wine in the cake batter will have had all its alcohol dissipate in the baking process.

Whisk together all ingredients until smooth. Brush onto or drizzle over warm or cool cake.

Download this recipe as PDF

Back to top

Amaretto-Almond Pound Cake

Amaretto–Almond Pound Cake

  • 1¼ cups butter, softened
  • 3 oz. cream cheese, softened
  • 2 ½ cups maple sugar, or sweetener of choice
  • 3 tablespoons almond-flavored liqueur (Amaretto)
  • 1 tablespoon vanilla extract
  • 2 ½ cups sprouted wheat or brown rice flour
  • 6 large eggs
  • 1/3 cup sliced almonds
  1. Preheat oven to 325 degrees. Grease and flour a 12-cup Bundt pan. In a large bowl, beat butter and cream cheese at medium speed until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add liqueur and vanilla, beating just until blended. Gradually add flour to butter mixture, beating at low speed just until blended after each addition.
  2. Add eggs, 1 at a time, beating at low speed just until blended after each addition. Sprinkle almonds over the bottom of your prepared pan. Pour batter into pan over almonds.
  3. Bake for 1 hour 15 – 30 minutes (Oven temps vary. Mine tends toward 1 hour and 30 minutes for a successful toothpick test. I recommend you peep in on your cake at 1 hour and 15 minutes for first test.) or until a toothpick inserted in center comes out clean.
  4. During last 10 minutes of baking prepare Amaretto Glaze. Remove cake from oven and gradually spoon or brush hot Amaretto Glaze over cake in pan. Use all of glaze, allowing it to soak into cake after each addition. Cool cake completely in pan on a wire rack. Invert cake onto large plate.

Amaretto Glaze

  • ¾ cup sugar
  • 6 tablespoons butter
  • ¼ cup Amaretto (almond liqueur)*
  • 2 tablespoons water

* Can substitute 3 tablespoons milk, 1 teaspoon almond extract and ½ teaspoon vanilla extract for liqueur to make appropriate for children and non-imbibers, but gently warm mixture of ingredients over low heat instead of boiling, stirring constantly until well blended. The liqueur in the cake batter will have had all its alcohol dissipate in the baking process.

Bring sugar, butter, Amaretto, and water to a boil in a small saucepan over medium heat, stirring often. Reduce heat to low and boil, stirring constantly, for 3 minutes. Remove from heat and use immediately.

Download this recipe as PDF

Back to top

Peggy's Picks

Back to top