It always seems like my best recipes are created on the fly, last minute, in a messy kitchen, with barefoot kids running around crazy and a few doggies at my feet.
I’m actually a big time organizer, and it’s probably to a fault. I have to get my entire house cleaned before anything can get done, but sometimes, if I let it all go and just live life, everything turns out okay.My goal this year is to find a happy medium between organization and chaos, learn to go with the flow, and find enjoyment in the simple moments of life. Okay, maybe that’s three goals, but they all work together so it’s all good, right?
I found some Sprouted Spelt Flour at my local Sprouts and I’m pretty sure I gasped right there in the isle. And then I screamed, “Heck yes!” and bought it without even looking at the price. When you see organic sprouted flour, no matter what your grocery budget, you buy it. End of story.
Recipe: Homemade Breadcrumbs {freezeable}
Has anybody else ever wondered why there’s not more sprouted products at SPROUTS? I mean, they did name the store SPROUTS. Fun fact: The Sprouted Spelt Flour I purchased said “VEGAN” about 5 times all over the packaged and “made with peace of mind”. Do you think they mind that I have it stored in my fridge next to my home-rendered mason jar of lard? Naw, they’re prolly totes cool with it. Anyway, back to the recipe!
My previous knowledge of sprouted flour told me that in order to turn sprouted flour into a bread-like substance, I’d probably need some gluten. Sprouted flour has low, if any gluten. Low gluten can be a great thing because let’s face it, we all have been exposed to way too much gluten in the past (because it’s a filler in every product at the grocery store). 100% sprouted flour can be used in pancakes, waffles, cookies, muffins, etc., but when you’re looking to create a more bread-like substance like pizza dough or bread or rolls, you’ll have an easier time using something that has gluten in it. Now, I could have paired my sprouted spelt with whole-wheat or regular spelt, but because I am more concerned about the digestibility of the product than the fear of a refined substance, I went with some unbleached, unbromated white flour. Since sprouted flour is so high in available nutrients, I figured this was a good happy-medium. This way, I’m keeping the phytic acid low, which is what is best. And although I’m using white flour, I’m not using any crappy refined oils or additives or preservatives you’d find in storebought rolls. Happy medium.
You can preheat the oven to 350 for 1 minute, then turn it off to create a warm spot for your rising periods.
How To Make Perfect Garlic Bread (no Fail Recipe)
DaNelle started to take an interest in a healthier lifestyle after suffering from two debilitating chronic diseases. On a mission to create a farm of her own, DaNelle forced, or rather 'lovingly persuaded' her husband to purchase a ranch home on an acre of land and transform it into their very own urban farm. DaNelle blogs at Weed 'em & Reap where she writes about the sustainable backyard farming, traditional food, & natural remedies.Just a reminder — sourdough, wild yeast, natural yeast all use the same general method, but they have slightly different flavors. Some are stored on the counter, some in the fridge.
And sometimes you just need sourdough to not taste, well sour. I’ve got the trick for ya’. There are two key elements in making sourdough UN-sour.
Cover the mixer and let Betty mix for a full 7 minutes. This will help build the gluten and by covering it you’re building up some warmth in the dough to help it rise later.
World's Easiest Yeast Bread Recipe
Instead of flouring a surface for kneading, you’re going to knead on water. Crazy, I know. By using just a bit of water, you can avoid drying your bread out.
After you’ve kneaded the dough, slap it back in the mixer and cover it with some plastic wrap. Set your oven to 350 degrees, then let it preheat for ONLY 30 seconds and turn it off. You are creating a warm place, NOT preheating your oven to 350 degrees. Place your mixer bowl in there and let it rise for 3 hours or until doubled.
Preheat the oven again at 350 degrees for only 30 seconds and place your bread in there UNCOVERED for about 1 1/2 hours. Place a pan of water on the lower rack to keep the dough from drying out. Once the dough has doubled in size, remove from the oven and preheat it to 350.
No Knead Peasant Bread
DaNelle started to take an interest in a healthier lifestyle after suffering from two debilitating chronic diseases. On a mission to create a farm of her own, DaNelle forced, or rather 'lovingly persuaded' her husband to purchase a ranch home on an acre of land and transform it into their very own urban farm. DaNelle blogs at Weed 'em & Reap where she writes about the sustainable backyard farming, traditional food, & natural remedies.
Instead of flouring a surface for kneading, you’re going to knead on water. Crazy, I know. By using just a bit of water, you can avoid drying your bread out.
After you’ve kneaded the dough, slap it back in the mixer and cover it with some plastic wrap. Set your oven to 350 degrees, then let it preheat for ONLY 30 seconds and turn it off. You are creating a warm place, NOT preheating your oven to 350 degrees. Place your mixer bowl in there and let it rise for 3 hours or until doubled.
Preheat the oven again at 350 degrees for only 30 seconds and place your bread in there UNCOVERED for about 1 1/2 hours. Place a pan of water on the lower rack to keep the dough from drying out. Once the dough has doubled in size, remove from the oven and preheat it to 350.
No Knead Peasant Bread
DaNelle started to take an interest in a healthier lifestyle after suffering from two debilitating chronic diseases. On a mission to create a farm of her own, DaNelle forced, or rather 'lovingly persuaded' her husband to purchase a ranch home on an acre of land and transform it into their very own urban farm. DaNelle blogs at Weed 'em & Reap where she writes about the sustainable backyard farming, traditional food, & natural remedies.
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