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To Your Health Sprouted Flour Co. - December 2012 Newsletter

A MESSAGE FROM PEGGY

Jeff and Peggy Sutton - To Your Health Sprouted Flouir Company.

With the first day of a new year right around the corner, I’m taking a moment to reflect on this year filled with life and living. The deep richness of all the joys, sorrows, and all the many undeserved blessings… in the realization of a quiet, careless moment in the midst of expansions and inspections, in a thankful tear-soaked prayer, and in the opportunity to say “I love you” just before losing my daddy to Heaven. I hope your life in 2012 has been a grand experience, too.

Thanks to each of our customers for all your shared recipes, your fabulous testimonials, your baking triumphs and frustrations, and your patience with a couple of flour-coated postal boxes from burst bags and mis-packed boxes. Please let me say again – Thank you!

We hope you'll celebrate the New Year with us as we offer you truly gluten-free sprouted grains and flours in our new facility. We’re also adding sprouted hulless barley that can be cooked in your favorite soups and as a side dish, and sprouted sorghum (milo) for great breads.

May your hearts be filled with a zest for life this coming year, and especially for enjoying fabulous sprouted breads with lots of butter, jams, and cheese! Good eating, immense joy, and big hearts overflowing with unending thankfulness to each of you. I love you and look forward to serving you in 2013. Happy, happy New Year!

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Beware of allowing yourself to think that the shallow aspects of life are not ordained by God; they are ordained by Him equally as much as the profound. Beware of posing as a profound person – God became a baby. – Oswald Chambers

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Caraway Puffs

Caraway Puffs

  • 2 packets of Dry Active yeast
  • ½ cup + 3-4 tablespoons warm water
    (105-115 degrees)
  • 2 cups small-curd (whole fat) cottage cheese
  • ¼ cup date or maple sugar
  • 2 tablespoons caraway seeds
  • 2 teaspoons sea salt
  • ½ teaspoon baking soda
  • 2 eggs, slightly beaten
  • 4 ½ cups sprouted wheat flour
  • Melted butter

Combine yeast and warm water in a large mixing bowl; stir and set aside. Heat cottage cheese over low heat until lukewarm. Stir cottage cheese, sugar, caraway seeds, salt, soda, and eggs into yeast mixture. 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.

Cover and let rise in a warm place, free from drafts, 1 hour. Stir dough down. Spoon into two well-greased muffin pans. Cover; let rise in a warm place about 45 minutes or until doubled in bulk.

Bake at 350 degrees for 25 minutes or until golden brown. Brush tops with butter. Makes 2 dozen muffins.

Download this recipe as PDF

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Gingerbread Muffins

Gingerbread Muffins

  • 1 cup lard
  • 1 cup sugar
  • 1 cup molasses
  • 3 large eggs
  • 1 cup + 2 tablespoons (whole fat) buttermilk
  • 3 cups sprouted flour (your choice)
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 ½ tablespoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

Beat lard and sugar together in electric mixer until creamy. Add molasses and beat until blended. Add eggs, 1 at a time, beating until blended after each addition. Add buttermilk and beat until blended.

Combine flour and next 5 ingredients. Gradually add to buttermilk mixture and beat until blended.

Spoon batter into greased muffin pans, filling two-thirds full. Bake at 350 degrees for 20-23 minutes. Remove from pans immediately. Makes about 2 ½ dozen muffins.

Download this recipe as PDF

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Better Biscuits

Better Biscuits

Herbed Roquefort Biscuits

  • 3 oz. Roquefort cheese, crumbled
  • 2 tablespoons minced green onion tops
  • 1 teaspoon dried basil
  • ½ teaspoon dried thyme
  • 2 cups sprouted white wheat flour
  • 1 tablespoon aluminum-free baking powder
  • ½ teaspoon sea salt
  • ¼ teaspoon baking soda
  • 6 tablespoons cold unsalted butter, cut in pieces
  • ¾ cup plus 2 tablespoons (whole fat) buttermilk

Combine first 4 ingredients in a small bowl and set aside. Combine flour, baking powder, salt, and baking soda in a medium bowl. Cut in cheese mixture and butter with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. (If dough is too dry add more buttermilk, 1 tablespoon at a time until you get a pliable dough consistency.) Turn dough out onto a floured surface and knead lightly 7 or 8 times.

Roll dough to ½ inch thickness. Cut with a biscuit cutter. Place biscuits on a lightly greased baking sheet. Bake at 450 degrees for 13-15 minutes. Yield about 14 biscuits.

Rye Biscuits

Combine first 5 ingredients and mix well. Cut in lard with a pastry blender until mixture resembles coarse meal.

Add milk, stirring until dry ingredients are moistened. (If dough is too dry add more milk, 1 tablespoon at a time until you get a pliable dough consistency.) Turn dough out onto a lightly floured surface. Knead lightly about 10 times.

Roll dough to ½ inch thickness; cut with a biscuit cutter. Place biscuits on an ungreased baking sheet. Bake at 450 degrees for 12-15 minutes. Yield about 15 biscuits.

Download this recipe as PDF

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Cheddar-Raisin Muffins

Cheddar-Raisin Muffins

  • 2 cups sprouted wheat or white wheat flour
  • 3 ½ teaspoons aluminum-free baking powder
  • ½ teaspoon sea salt
  • 1 teaspoon paprika
  • ¼ cup cold butter, cut into pieces
  • 1 cup (4 oz.) grated Cheddar cheese
  • 2/3 cup raisins
  • 1 large egg, beaten
  • 1 cup plus 2 tablespoons (whole fat) milk

Combine first 4 ingredients in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in cheese and raisins. Make a well in the center of mixture.

Combine egg and milk. Add to dry ingredients, stirring just until moistened. (If dough is too dry add more milk, 1 tablespoon at a time until you get a moistened batter.) Spoon batter into greased and floured muffin pans. Bake at 425 degrees for 20-25 minutes. Yield about 14 muffins.

Download this recipe as PDF

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Poppy Seed-Swiss Cheese Batter Bread

Poppy Seed-Swiss Cheese
Batter Bread

  • 3 ½ cups sprouted white wheat flour
  • 1 ½ tablespoons aluminum-free baking powder
  • ½ teaspoon sea salt
  • 1 tablespoon maple sugar
  • 1/3 cup cold butter, cut in pieces
  • 2 cups (8 oz.) grated Swiss cheese
  • 1 tablespoon poppy seeds
  • 2 eggs, slightly bean
  • 1 ½ cups plus 3 tablespoons (whole fat) milk
  • 2 teaspoons prepared mustard

Combine first 4 ingredients in a large bowl. Cut in butter with a pastry blender until mixture resembles coarse meal. Stir in cheese and poppy seeds. Make a well in the center of mixture.

Combine eggs, milk, and mustard. Add to dry ingredients, stirring just until moistened. Spoon batter into a greased and floured 9 x 5-inch loaf pan. Bake at 350 degrees for 1 hour and 10-15 minutes or until a wooden toothpick inserted in center comes out clean. (After 50 minutes you can tent the loaf with aluminum foil to prevent over browning on top.) Cool bread in pan for 10 minutes before removing. Yield one loaf.

Download this recipe as PDF

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Maria Lamb's Corner

Our Olympic champion, Maria Lamb, U.S. Women's Speed Skating team, has been busy competing in World Cup races in Russia. Please cheer her on at www.marialamb.com as she continues to triumph during this year's competition season.

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