A MESSAGE FROM PEGGY

Our new building is finally under construction. Seems like it takes forever when you need something now. We’re excited about our new milling equipment that will produce a finer, fluffier whole grain sprouted flour and a separate certified gluten-free milling and packaging facility. Pictured are our newest millers, Sam and Jamie. We’re so proud to have them with us and they are true masters in the art of milling.

Our newest millers, Sam and Jamie. We’re so proud to have them with us.

The Gulf coast is only 2 ½ hours from home so Jeff and I road trip for fresh seafood on a regular basis. Summer is a great time for enjoying fresh grouper, snapper, and shrimp so this month I’m sharing my favorite recipe for fantastic fried fish – and what better accompaniment than hush puppies – any which way you can imagine!

And as promised, I am including several wonderful yeasted bread recipes. All of them have been tested and overwhelmingly voted as “favorites” among my family and friends. This month’s newsletter is featuring simply recipes for your pleasure. Look for Peggy’s Picks and more helpful Baking Tips in the August issue. Check out the June issue for tips on getting the most out of your yeast (you’ll need lots of it to bake these great breads). Hope you enjoy and happy baking!

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Beer-Battered Fried Fish

• Beef tallow (could also use lard or coconut oil)
• 2 lbs. grouper fillets, cut into pieces (can substitute your favorite fish)
• 1 teaspoon Celtic salt
• ½ teaspoon freshly ground pepper
• 1 ½ cups sprouted wheat flour
• 1 ½ teaspoons maple sugar
• 1 teaspoon Celtic salt
• 1 (12oz.) bottle beer (not light)
• 1 teaspoon hot sauce

1. Melt beef tallow to a depth of 3 inches
   in a large Dutch oven; heat to 360 degrees.
2. Sprinkle fish with salt and pepper.
3. Whisk together flour and next 2 ingredients in a large bowl. Whisk in beer and hot sauce. Dip fish in batter, allowing excess batter to drip off.
4. Gently lower fish into hot tallow. Fry fish
   (in small batches) 2-3 minutes on each side or until golden brown. Place fried fish on a wire rack or on paper towels.

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Hush Puppies

(Makes about 2 dozen)

• Beef tallow (I fry my hush puppies right after
  my fish is done)
• 1 ½ cups sprouted corn flour
• ¾ cup sprouted flour (your choice)
• ½ teaspoon Celtic salt
• 2 teaspoons aluminum-free baking powder
• ¾ cup diced sweet onion
• 1 ½ tablespoons maple sugar
  (or sweetener of choice)
• 1 large egg, lightly beaten
• 1 ¼ cups whole buttermilk

1. Heat beef tallow (once fish is finished) to 375 degrees. Combine corn flour and next 5 ingredients. Add egg and buttermilk; stir just until moistened. If too dry add buttermilk one tablespoon at a time until all ingredients are moistened. Let stand 10 minutes.
2. Drop batter by rounded tablespoons into hot tallow (in small batches) and fry for 2-3 minutes on each side or until golden.
3. Tasty Variations:
   
   A. Increase onion to 1 ½ cups and add about
   8 oz. crisp crumbled bacon to batter.
   
   B. Add ½ cup chopped green pepper to batter.
   
   C. Add ½ cup well drained chopped pineapple and a chopped jalapeno to batter.
   
   D. Add1 cup organic fresh corn kernels and
   1 cup chopped green olives to batter.
   
   E. The possibilities are endless and delicious!

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No-Knead Sourdough Bread

I’m a big fan of all the many real food bloggers on the internet and The Nourished Kitchen posted this recipe recently. It’s a great one. Click here to get this fabulous recipe.

Also you may click here to check out 10 Tips for Working with a Traditional Sourdough Culture.

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Buttermilk Yeast Rolls

(Makes about 1 ½ dozen)

• 1 package Active Dry yeast
• ¼ cup + 3 tablespoons warm water
  (105-115 degrees)
• 3 tablespoons maple sugar
• ½ cup melted lard
• About 4 cups sprouted wheat flour
• ½ teaspoon baking soda
• 1 teaspoon Celtic salt

Dissolve yeast in warm water in a mixing bowl. Add buttermilk, sugar, and lard. Mix well. Combine flour, baking soda, and salt. Gradually add to yeast mixture, mixing well.

Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. (about 4 minutes in electric mixer). Let rest 10 minutes.

Shape dough into 1 ½-inch balls and place in 2 buttered 9" round glass or ceramic pans. Let rise in a warm place (85 degrees) about 1 hour or until doubled in bulk. Bake at 400 degrees for 15-20 minutes.

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Olive Baguettes

(Makes 2 loaves)

• 2 packages Active Dry yeast
• 1 ¾ cups warm water (105-115 degrees)
• 4 ½ cups sprouted wheat or spelt flour
• 2 teaspoons Celtic salt
• 1 6-oz. jar ripe olives, drained and coarsely chopped (kalamata olives work well, too)
• 2 teaspoons chopped fresh rosemary
• ¼ cup cool water

1. Preheat oven to 425 degrees. In large bowl, sprinkle yeast over warm water. Let stand until foamy, about 5 minutes. Stir to dissolve yeast. Stir in 2 cups sprouted flour and 1 ¾ teaspoons salt to make a sponge. Cover with a kitchen towel and let stand 20 minutes or until sponge is frothy.
2. Stir olives, rosemary and 2 cups sprouted flour into sponge to make a soft dough. Turn out onto a lightly floured surface. Knead until smooth and elastic, about 8-10 minutes (or about 5 minutes in electric mixer). Add part or all of the remaining ½ cup flour one tablespoon at a time if dough is too sticky. Shape dough into a ball.
3. Grease a large bowl. Add dough and turn to coat both sides. Cover and let rise in a warm place until almost doubled in volume (about 1 hour).
4. Punch down dough and divide in half. On a lightly floured surface roll half of dough into a 17" x 6" rectangle. Starting from long side, roll up jelly-roll fashion. Tuck ends under to form a loaf (about 16" x 2 ¼ "). Place on a parchment lined baking sheet and repeat process with second half of dough. Place baguettes 3 inches apart on baking sheet. Cover loaves and let rise in a warm place until doubled in volume
   (about 1 hour).
5. In a small cup stir together ¼ cup cool water and remaining ¼ teaspoon salt. Gently brush over loaves. Make several slashes over top of each loaf with a sharp knife. 6. Bake for 30 minutes or until crust is browned and bread sounds hollow when tapped. Remove loaves from pan to wire rack and cool.

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Pita Bread

(Makes 12 Pita rounds)

• 2 cups warm water (105-115 degrees), divided
• 2 teaspoons maple sugar or honey
• 1 package Active Dry yeast
• About 6 cups sprouted wheat or spelt flour
• 1 ½ teaspoons Celtic salt
• 3 tablespoons olive oil

Preheat oven for one hour at 500 degrees. Combine ¼ cup warm water, sugar and yeast. Stir until yeast dissolves. Let stand about 5 minutes. Combine 4 cups flour and salt. Add oil, yeast mixture and remaining 1 ¾ cups of water, stirring until smooth. Add enough of remaining flour to form moderately stiff dough, mixing well to blend.

Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8-10 minutes (about 4-5 minutes by mixer). Add more flour, one tablespoon at a time if dough is too sticky. Make a ball with dough and place in a greased bowl, turning to coat both sides. Cover and let rise in a warm place until doubled (about 1-1 ½ hours).

Divide dough into 12 equal portions. Shape each portion into a smooth ball. Pat each ball into a
5-inch circle. Place circles on parchment lined baking sheets.

Let rise uncovered in a warm place until doubled in bulk. Bake for 4 to 6 minutes or until lightly browned. Cool pita rounds on racks.

NOTE: You can add your favorite herbs to this dough for a delectable aroma and enhanced taste.

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