Sprouted Flour Recipes

At To Your Health Sprouted Flour Co., we use traditional, artisanal methods for preparing whole foods. We do not recommend the use of modern commercial yeast, soy, or preservatives in breads and whole grain products. Instead of using modern commercial yeast, we employ the timehonored method of sourleavening (as in traditional sourdough, made from wild yeasts). We are not yeasted-bread experts or advisors. However, your favorite yeasted bread recipe will work beautifully with our sprouted flours and we have included a great bread machine recipe for you folks on the go. We hope you enjoy our sprouted flour recipes.

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Sprouted Flour Bread

(Makes 1 large or 2 small loaves) 3 cups organic sprouted flour 2 cups organic whole buttermilk 3 eggs, lightly beaten 1 teaspoon sea salt 1/3 cup raw honey (or to taste) 2 teaspoons aluminum-free baking soda 1/4 cup organic butter, melted
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Mix flour and buttermilk into a dough by hand, in electric stand mixer or in food processor. Thoroughly blend in remaining ingredients. Pour into a well-buttered and floured loaf pan. Bake at 350 degrees for 1-1 hours, or until a toothpick inserted comes out clean.

NOTE: You may need to experiment with oven temperatures and time. We use a convection oven at 300 degrees for 50-55 minutes.

Our favorite flavors:

Apricot Almond Add 1 tablespoon almond extract, 1 teaspoon vanilla extract, 1/2 teaspoon apricot oil (optional), 1/2 cup chopped organic, unsulfured apricots, and sprinkle top of loaf with sliced, organic crispy almonds before baking. Cinnamon Raisin Add 2 heaping tablespoons organic ground cinnamon, 1 tablespoon vanilla, 1 teaspoon cinnamon oil (optional), and 1 cup organic raisins. Lemon Poppy Seed Add 1 1/2 tablespoons lemon flavoring, 1 teaspoon vanilla, 1 tablespoon powdered organic lemon peel, 1 teaspoon lemon oil (optional), 1 tablespoon organic poppy seeds Rosemary Walnut Add 1 1/2 teaspoon ground organic rosemary, 1 1/2 teaspoon whole organic rosemary, and 1/2 teaspoon ground organic sage. Sprinkle top of loaf with chopped, organic crispy walnuts before baking. Rosemary Walnut Add 1 1/2 teaspoons ground organic rosemary, 1 1/2 teaspoons whole organic rosemary, and 1/2 teaspoon ground organic sage. Sprinkle top of loaf with chopped, organic crispy walnuts before baking. Herb Loaf Add 1 1/2 teaspoons organic dill, 1 teaspoon organic tarragon, 1/2 teaspoon each organic oregano, basil, and thyme.

Sprouted Flour Brownies

3 cups organic sprouted flour 2 cups organic buttermilk 12 tablespoons organic butter, softened 1 1/2 cups organic sucanat (can substitute rapadura or organic sugar) 4 eggs, lightly beaten 1 tablespoon vanilla 1 tablespoon chocolate extract (optional) 1 tablespoon aluminum-free baking powder 1 teaspoon sea salt 3/4 cup organic cocoa powder (can substitute carob powder) Crispy pecans or walnuts, chopped
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Mix sprouted flour and buttermilk into a dough by hand, in electric stand mixer or in food processor. Set dough aside. Place softened butter and sucanat in large bowl or bowl of electric stand mixer and cream. Add eggs, vanilla and chocolate extract. Blend well. Add baking powder, salt and cocoa powder and mix well. Pull dough into small pieces and add to bowl. Blend all well. Spoon batter into a 9x13 Pyrex dish that has been buttered and floured. Sprinkle top generously with chopped nuts. Bake in a 350 degree oven for about an hour or until a toothpick comes out clean.

NOTE: You may need to experiment with oven temperatures and time. We use a convection oven at 300 degrees for 50-55 minutes.

Sprouted Flour Pie Crust

(Makes dough enough for 1 8-inch fluted pie.) 1 cup organic sprouted flour (Sifted sprouted flour makes a flakier crust) 1/4 teaspoon sea salt 1/3 cup cold organic butter 1 tablespoon whole organic or raw milk 2 tablespoons filtered water
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In a bowl, stir together sprouted flour and salt. Using a pastry cutter or fork, cut butter into flour and blend until mixture resembles coarse crumbs. Add liquid to crumb mixture. Dough will still be crumbly. On a lightly floured surface, knead until dough is smooth, adding a little flour as needed to prevent sticking.

Sprouted Flour Biscuits

3 cups organic sprouted flour 2 cups whole organic buttermilk (maybe a little less) 4 T. organic butter or lard, melted 1 tsps. sea salt 2 tsps. aluminum-free baking soda
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Mix sprouted flour with buttermilk by hand, in electric stand mixer or food processor. Add remaining ingredients and blend until smooth dough forms. Do not overwork the dough. Remove dough to a well-floured pastry cloth or table sprinkled with additional sprouted flour to prevent sticking. Flour rolling pin. Roll dough to about 3/4-1 inch thickness. Cut biscuits with a biscuit cutter or glass and place on a buttered baking sheet. Bake at 350 degrees for about 40 minutes or at 300 degrees for about 20 minutes if using a convection oven.

Sally Fallons Pancakes

(From Nourishing Traditions, by Sally Fallon Morell) 2 cups whole grain flour (spelt or wheat) 2 cups buttermilk, kefir or yogurt 2 eggs, lightly beaten teaspoon sea salt 1 teaspoon baking soda 2 tablespoons melted organic butter
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Soak whole grain flour in buttermilk, kefir or yogurt in a warm place for 12 to 24 hours. (Those with milk allergies may use 2 cups filtered water plus 2 tablespoons whey, lemon juice or vinegar in place of undiluted buttermilk, kefir or yogurt.) Stir in other ingredients and thin to desired consistency with water. Cook on a hot, oiled griddle or in a cast-iron skillet. These pancakes cook more slowly than unsoaked flour or white flour pancakes.The texture will be chewy and the taste pleasantly sour. Serve with melted butter and maple or sorghum syrup, raw honey, berry syrup, or apricot butter.

NOTE: When using sprouted flour, its not necessary to soak flour in buttermilk, but will add to leavening and taste.

Yeasted Buttermilk Bread

(From Nourishing Traditions, by Sally Fallon Morell) 4 cups spelt, kamut or hard winter wheat flour 1-1 1/2 cups buttermilk, warm 1/2 cup butter, melted 1/4 cup warm water 1 package dry yeast 2 tablespoons honey 1 teaspoon salt 1/2 teaspoon baking soda 1 cup unbleached white flour 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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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. 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 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. 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. Punch down, cut the dough in half and process each half in a food processor for 30 seconds each. Form into loaves and place in buttered loaf pans (preferably stoneware). Cover with a towel and let rise 1-2 hours, until doubled. Bake for 30 minutes at 350 degrees. Cool on racks.

Sprouted Flour Muffins

(Makes 2-2 1/2 dozen muffins) 4 organic or free-range eggs, lightly beaten 2 cups organic sucanat (can use rapadura, organic sugar, or maple sugar) 2 teaspoon aluminum-free baking soda 1 cup cold-pressed extra virgin olive oil 2 cups organic whole buttermilk Preferred variation ingredients (see below) 2 cups organic sprouted flour 3 cups organic oat bran 2 cups organic wheat bran 1 cup organic flax meal 2 tablespoon aluminum-free baking powder 1 teaspoon sea salt
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Place eggs in large bowl and lightly beat. Add sucanat and baking soda and mix well. Add olive oil and mix well. Add buttermilk and variation ingredients. Mix well. Add remaining ingredients and blend well. Line muffin pans with parchment liners and scoop batter evenly into liners (a large ice cream scoop works great). Bake at 350 approximately 40 minutes or until toothpick comes out clean.

NOTE: n a convection oven, bake at 300 degrees for about 27-30 minutes.

Our favorite variations:

Orange Cranberry 4 organic oranges (not navel) pureed in food processor, peel and all; 2 cups organic sweetened cranberries. Marathon 4 large or 5 small bananas mashed with 1 cup pureed dried plums, and 1 cup chopped walnuts. Sunshine 1 15 oz. can organic crushed pineapple, 2 cups grated organic carrots, 2 tablespoon ground organic ginger.

Ambers Sprouted Flour Sandwich Bread Recipe (Bread Machine)

(Simple and GREAT!) 1 1/2 cups warm water 1 1/2 teaspoons salt 1/4 to 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
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Add all ingredients to bread machine in order listed. Set machine on wheat/light/1.5-lb loaf.

TYHs SPROUTED CRACKERS

5 cups organic sprouted flour 2 1/4 cups organic whole buttermilk or yogurt 1/2 cup organic unsalted butter, melted 1 tablespoon aluminum-free baking powder 2 teaspoon sea salt
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Place flour and buttermilk in stand mixer and blend until slightly stiff dough forms. Add melted butter, baking powder, salt, and flavoring (see below). Blend well. Taking a fourth of the dough at a time, roll out to about 1/8 inch thickness on a floured surface. Using a knife or pizza wheel, cut crackers into squares. Place close together on a lightly buttered baking sheet and place in oven on lowest possible temperature (around 150-200 degrees). Leave in until completely dried (several hours). Will be crispy and yummy. For older ovens, if your lowest temp is 200 degrees, prop door open very slightly (less than 1 inch) and dry at least over night. Food dehydrators work great, too, as well as a wonderful sunny day as long as you cover your crackers to keep bugs and dust away.

Variations:
Rosemary/Walnut to basic recipe add 2 rounded tablespoons of ground rosemary, 1 tbsp. dried rosemary leaves, and 1/4 tsp. of walnut oil. Sesame/Poppy Seed add 2 Tbsp. each of Sesame and Poppy Seeds. Cinnamon add 4 Tbsp. ground cinnamon, 1/2 tsp. cinnamon oil, and 3/4 cup sucanat or rapadura. Cracked Pepper add 2 Tbsp. of cracked black, green, or pink peppercorns. Herbed add 1 1/2 Tbsp. dried dill, 1 tsp. each basil, thyme, oregano, and tarragon.

Sprouted Flour Pizza Crust

1 1/8 cups water 3 tablespoons olive oil 3 cups sprouted flour 2 tablespoon vital gluten (optional) 1 1/2 teaspoons sea salt 1 1/2 teaspoons honey 1 packet dry active yeast 2 tablespoon dried herbs of choice (optional)
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Place all ingredients in a large bowl or food processor and mix well. Remove the dough from the bowl and knead it into a ball on a lightly floured surface. Coat the bowl with olive oil; place the dough back in the bowl and turn it once to coat with oil. Cover the bowl with a dish towel and let it stand for 30 minutes or until the dough doubles in size. Place it on a greased baking pan and add your toppings. Bake 8-12 minutes at 500 degrees.

We hope you enjoy making these yummy breads and baked goods as much as we do here at To Your Health Sprouted Flour Co. Wed love to share your favorite recipes as well. Let us know if you have one youre especially fond of and we may post it here on our website. Your bread-making experiences and comments are welcomed. Let us hear from you. Peggy Sutton Owner, To Your Health Sprouted Flour Co.