Natural Yeast Sourdough Boule

Sourdough Bread

I love baking with natural yeast. In a recent study done out of Italy, found that before wheat had gone through a fermented process the gluten content was 75,000 ppm. After a 12-24 rise the gluten content went down to 12 ppm.  In order for something to be considered gluten free the ppm have to be below 20.  This bread is easy to digest and contains living beneficial bacteria. It is a great option for those with diabetes and other autoimmune issues. This recipe makes 2 loaves.

Recipe

1/2 cup natural yeast starter

2 cups purified water

2 tablespoons olive oil (optional)

2 teaspoons sea salt

6 cups flour

Mix the yeast, oil (if using), salt and water together with a Danish dough hook in a large glass or stainless steel bowl.  Add 3 cups water and stir. Add 3 more cups of flour and mix the rest by hand.  Cover with plastic wrap and let rise for 12 – 24 hours. I prefer the longer rise if possible.

Place bread on an oiled surface and cut the dough in half.  Roll into a boule shape and place on parchment paper. Let rise for 1-2 more hours until doubled in size. Heat dutch oven with the oven at 425`. Remove plastic wrap and cut the bread with a sharp knife in slits or an X shape.  Sprinkle with a little more flour. Once the dutch oven is hot, take it out of the oven and place the parchment with bread on top inside the ditch oven. Place the lid on and bake for 30 minutes.  Remove lid and bake for 15 minutes more. Best served with Irish butter!

Natural Yeast Whole Grain Sandwich Bread with Cinnamon Roll Option

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For over a year now we have been making all of our own bread with natural yeast. When I say we I mean me and the kids. They love to help and do a pretty great job of it too. When I learned the importance of allowing bread to rise naturally with natural yeast I didn’t look back. The benefits of natural yeast are so beneficial you may also just want to use it exclusively too. Without getting to technical the natural yeast process  triggers phytic acid to release all the nutrients in the grain it is holding onto so it becomes more available for us to digest. It doesn’t do this when it goes through a faster rising process, especially if dry active yeast is used. The bread must rise at least 6 hours for the phytic acid to get the message from an enzyme called phytase to let go of the nutrients.  Once it does and once you eat it, it goes looking for free radicals in the body. So that’s pretty cool!  The bacteria that have developed in the bread release spores when the bread goes in to the oven and then hatch and repopulate after it is baked.  Our bread contains natural probiotics! It is also a low glycemic food so it won’t spike insulin for those with diabetes. Recent research has shown that when we allow our bread to rise for 12 – 24 hours it takes the gluten content down from up to 70,000 ppm to 12 ppm. In order for something to be considered gluten free it has to be under 20 ppm.  The study can be found in the article below.
https://wholegrainscouncil.org/blog/2012/01/research-sheds-light-gluten-issues?fbclid=IwAR0hBRfliHhSAN7P-k5dyKT7u6LbIyZE9pWj6kVGR8eufXGFkuuNcN-EPnE

There are a few tips that will help your natural yeast experience be a positive one. First, do not feed your starter with water that contains chlorine, this includes filtered water from the fridge. If all you have is fridge or tap water leave the amount of water you need on the counter for an hour and then use.  I can’t tell you how many people have come to me asking for another start because they killed their yeast due to chlorine poisoning. Second, always feed your starter with a little extra flour (yes I use white wheat flour for my start, it’s always happier) to make it thick enough for a spoon to stand up on it’s own in the jar.  Always feed your starter right after you use it and then put it back in the fridge.  Use flour that is free of glyphosate as much as possible. It’s just better for your health. The flour I use is the kind I sell on my website under the food storage tab. And finally don’t give up. Be patient with yourself and your starter. It takes time to build up the good yeast spores in your kitchen. If you need to jump start your starter take out a little (1/4 – 1/2 cup) and add 2 cups water and 2 cups flour in a bowl and leave on the counter over night. It should bubble up and have a pleasant smell to it.  Then you are free to use it, feed again and place back in the fridge.  I’m always open to questions if you have any!

Recipe

Makes 4 loaves or 2 loaves sandwich bread and 2 dozen cinnamon rolls.

1 cup starter

4 cups purified water

4 teaspoon sea salt

1/2 cup avocado oil or coconut oil

1 cup honey

6 cups Spelt, Einkorn, Khorasan or whole wheat flour freshly milled

7 cups whole white wheat flour (this is what I sell when I place my food orders)

In a large stainless steel or glass bowl mix together the starter, water, salt, oil and honey. Then add the whole grain flour of your choice and mix with a Danish dough hook or other large whisk. Add the last 7 cups of flour and mix the rest by hand until everything is incorporated. It doesn’t need to  be kneaded, the fermentation process does all the work for you.  Place plastic wrap over the bowl and let rise for at least 12 hours and up to 24 hours. I have found that the longer the rise up to 24 hours the better.

First rise Sourdough Sandwich bread

Here you can see the bread has risen and more than doubled in size after 20 hours. Oil the surface of your counter with avocado or coconut oil and pull the bread out of the bowl.  Cut the bread into 4 equal pieces. Shape each piece into a rectangle with your hands by patting and spreading. I don’t use a rolling pin ever. Roll up and place in a greased loaf pan, covered and allow to rise for 2-3 hours until doubled in size.

Second Rise Nautral Yeast Sandwich Bread

Once the bread has risen until doubled in size heat the oven to 350 degrees. Bake for 45 minutes and then pull our of the pans and place onto cooling racks. Bag up the bread when the loaves have completely cooled.

Cinnamon Rolls Option

For the cinnamon rolls you will want to cut the bread in half right after the first rise. Make two loaves of bread with the other half and roll out the second half into a large rectangle shape about 1/2 inch thick.

Cinnamon Rolls with filling

For the filling melt 1 stick of butter or 1/2 cup coconut oil and add 1 cup of brown sugar or 1 cup coconut sugar with 1 tablespoon cinnamon in a bowl. Spread on the dough and roll up into a long log shape.

Cinnamon Rolls rolled up

Cut into 24 slices by starting with a center cut and going out adding more from there as illustrated in the pictures below.

Cinnamon Rolls Cut 1

Cinnamon Rolls Cut 2

Cinnamon Rolls Cut 3

Cinnamon rolls on pan

Place on a rimmed baking sheet and let rise, covered until double 3-4 hours.

Second Rise Natural Yeast Cinnamon Rolls

Bake in the oven at 350 degrees for 30-35 minutes until the tops are a light golden brown color.

Natural Yeast Cinnamon Rolls Baked

While the rolls are cooling prepare the cream cheese frosting by mixing together one 8 ounce block of cream cheese, 1 teaspoon vanilla extract and 3 cups powdered sugar.

Nautral Yeast Cinnamon Rolls with Cream Cheese Frosting

Spread on the rolls and enjoy!

Gluten Free Chocolate Waffles

Gluten Free Chocolate Waffles

These are the perfect Valentines or Birthday Breakfast!  My kids beg for them! Serve with fresh fruit and real maple syrup. Makes 4-6 round waffles.

Recipe

2 cups almond flour

2 cups tapioca flour

1/4 cup organic cacao or cocoa powder

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup applesauce

4 eggs

1/2 cup almond or coconut milk, more if you want the batter thinner

3 tablespoons maple syrup

1 teaspoon vanilla

Mix the dry ingredients together first then add the rest. Cook according to your waffle iron instructions. Serve with maple syrup and fresh fruit.

Oatmeal Protein Pancakes with Fruit Sauce

Oatmeal Protein Pancakes with Fruit Sauce
We make these at our house at least once a week for breakfast.  You don’t need a food grinder to grind the oatmeal, a blender will do.  We love using blended fresh/frozen fruit instead of sugary syrup.  It definitely makes it a healthier breakfast!

Recipe

3 cups regular rolled oats, blended

1/2 cup natural plant or whey protein powder

2 tablespoons coconut sugar or brown sugar if you like

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

2 cups water or milk

1 egg

3-4 tablespoons melted coconut oil

Whisk all fry ingredients together first in a large bowl.  Add the water, oil and egg.  Heat up your griddle and cook on a greased surface.  For the sauce we like to blend together 1 cup water, 1 banana, 1/2 cup applesauce, handful of frozen peaches and a handful of frozen strawberries.  Enjoy!

 

Whole Wheat or Spelt Sourdough Bread

Whole Wheat Sourdough Bread

This recipe is very versatile.   You can add just about anything to it.  I like to add a few tablespoons fresh chopped rosemary.  You can add cheese or garlic or both.  Try making a sweet version by adding a few tablespoons of honey and pecans, white chocolate chips and cranberries.  There are so many things you can do!

Recipe

1/2 cup natural yeast starter

2 1/2 cups room temp water (if using tap water allow the chlorine to dissipate by letting it sit on the counter for 1 hour)

2 tablespoons olive oil

2 teaspoons sea salt

2 cups whole wheat flour or spelt

4-5 cups bread flour

Make the dough the night before you plan on baking.  You can make this by hand or in an electric bowl.  Whisk together starter, water, oil and salt.  Add the 2 cups whole wheat or spelt flour.  If using an electric mixer switch to a dough hook.  Add the remaining flour.  Make sure the dough pulls away from the bowl or is tacky but not sticky.  If it needs more flour add 1/2 cup at a time.  Place the dough in a large glass bowl and cover with plastic wrap.  Let stand for 10 -24 hours.  On a well oiled surface divide the dough in half.  Make a boule shape by pulling the edges of the dough circle towards the center, tucking under as you go.  Place the boule onto a piece of parchment paper and set inside a small skillet pan.  Cover with plastic wrap and let rise until double, about 1-2 hours.

Just before baking, preheat a large dutch oven in the oven to 500 degrees.  Slash the dough with an X with a sharp knife or razor blade and sprinkle with flour.  Place the parchment and loaf in the large dutch oven.  Cover with lid and turn the oven down to 425 degrees.  Bake for 30 minutes.  Remove lid and bake for 20 more minutes.  Let cool and serve with your favorite soup or other dish!

Pumpkin Chocolate Chip Bread

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Who doesn’t love pumpkin chocolate chip bread!  This recipe is moist and full of flavor! You can make it with whole wheat bread or all-purpose flour.

Recipe

Preheat the oven to 350 degrees and grease an 8 1/2 by 4 1/2 inch loaf pan.

In a large bowl whisk together the following:

2 cups whole wheat or all-purpose flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon nutmeg

1/2 teaspoon ginger

1/4 teaspoon ground cloves

In another bowl whisk together the following:

1 (15 oz.) can pumpkin puree

1 cup organic sugar (you can certainly use less if you like, but don’t use less than 1/2 cup)

1 stick butter, melted and cooled

2 eggs

2 teaspoons vanilla

Add the wet ingredients to the dry and stir together until just combined.  Fold in 1 cup semi-chocolate chips.  Pour batter into prepared pan and bake for 50-60 minutes or until an inserted knife comes out clean.  Let cool slightly, remove from pan and serve.

 

 

Navajo Tacos with Homemade Scones

Navajo Tacos

These are a family favorite!  I love meals that are simple, filling and healthy!  You can go vegetarian or use meat.  Be sure to use my recipe for Honey Whole Wheat Scones for these.  The sweetness of the scone and savory flavors of the toppings make this a real treat!

Recipe

One recipe of Honey Whole Wheat Scones or your own recipe.  Pinch dough off into balls and roll out into disc shapes.

Your favorite browned turkey or beef taco meat recipe ( I like to make it simple by adding a chopped onion to the meat, 1 tablespoon ground cumin, 1 tablespoon chili powder and 2 teaspoons dried oregano, salt ans pepper).

1 can drained black, pinto or refried beans

Lettuce

Sharp cheddar cheese

Sour Cream

Salsa or chopped tomatoes

Guacamole or sliced avocado

Top your scone with whatever you want and enjoy!

 

 

Homemade Whole Wheat Scones

Honey Whole Wheat Scones

These are so good!  I love that I can make the dough the night before and cook them up in the morning!  Very simple and versatile!

Recipe

1/2 cup natural yeast starter

2  cups purified water (non-chlorinated (kills the natural yeast))

2 teaspoons sea salt

1/2 cup honey

1/4 cup avocado or coconut oil

4 cups whole grain flour of choice

3-4 cups whole white wheat flour

You can make this dough by hand or in an electric mixer.  Whisk together the starter and water.  Add the oil, salt and honey.  Add the whole wheat flour and whisk.  Change to a dough hook if using an electric mixer.  Add the 3 cups of bread flour and knead for a few minutes.  If the dough pulls away from the bowl cleanly than you don’t need to add anymore flour.  If it is still to sticky add more flour 1/2 cup at a time.  Transfer dough to a large glass bowl and cover with plastic wrap.  Let stand for 6-24 hours before using.  This allows the bread to go through the fermentation process and decreases the gluten and harmful enzymes in the grain.

Heat about 1/3 to 1/2 cup coconut oil in a large skillet over medium high heat.  Oil the counter and divide dough in half.  Roll out the dough and cut with a pizza cutter into rectangles and stretch a little before cooking.  Once the skillet and oil are hot place the rectangle shapes into the pan.  It should sizzle.  Watch carefully so they don’t burn and flip when ready.  Place finished scones on a plate lined with a paper towel to drain excess oil.  Repeat until all dough is used.  Serve with peanut or almond butter, jam, honey, syrup, cream cheese or whatever sounds good to you! Note: you can use the second division of bread to make a loaf if desired.  Just shape into a loaf, let raise until double and bake in a greased loaf pan at 350 degrees for 35-40 minutes.

Chocolate Coconut Sourdough Bread

Chocolate Coconut Sourdough BreadIt’s so good you could almost call this a dessert!  Tender and chocolatey, this bread is a nice treat!

Recipe

2 cups water

1/2 cup starter

1/2 cup coconut oil, melted

1/2 cup honey

2 teaspoons salt

1/2 cup cocoa powder

2 cups whole wheat flour

4-5 cups all-purpose flour

In a large electric bowl fitted with a dough hook attachment, mix together the water and starter.  Add the oil, honey salt and cocoa powder.  Add the whole wheat flour then the remaining flour one cup at a time until the dough pulls away from the sides of the bowl.  Place the dough into a large glass bowl and cover with plastic wrap.  Let stand and raise for 12-24 hours.  I like to let mine sit overnight.

Once raised to double in size push down the dough and divide in half.  Make into round boules.  Sit them on their own piece of parchment paper and cover with plastic wrap.  Let raise until double, about another 2 hours.  Heat the oven to 500 degrees with a cast iron dutch oven.  Remove the hot pot from the oven and place the bread with parchment inside.  Cover the pot with lid and place in the oven.  Turn the heat down to 425 degrees and cook for 20 minutes.  Remove lid and cook for another 20 minutes.  Let cool on a wire rack.  Repeat for the second loaf.

Cheesy Sourdough Bread

Sourdough Cheesy BreadI found a great basic sourdough recipe and altered it in many ways.  Here’s just one way!

Recipe

2 1/2 cups water

1/2 cup sourdough starter

4 tablespoons olive oil

2 teaspoons sea salt

3-4 ounces cubed cheddar cheese

1/2 cup Parmesan cheese, shredded

2 cups whole wheat flour

4-6 cups all-purpose flour

The evening before you bake the bread mix together the water, starter, oil, salt, and cheese.  Add the 2 cups wheat flour and mix well.  Add 4 cups all-purpose flour and additional 2 cups if needed one at a time.  The dough should pull away from the bowl.  Allow to rise in a large glass bowl covered with plastic wrap over night, at least 6 hours or up to 24 hours.  On an oiled surface divide the raised dough into 2 parts.  Roll into round boules.  Place each loaf onto its own parchment paper and sit into a shallow frying pan to maintain shape.  Let rise for 2-3 hours, covered with plastic wrap.  Preheat the oven to 500 degrees with a large dutch oven as the oven heats up.  Slice vents into the dough loaves and dust with flour.  Place dough and parchment into the dutch oven and put the lid on.  Turn the oven down to 425 degrees and bake for 30 minutes.  Take the lid off and bake for another 20 minutes.  Remove bread from dutch oven and bake the second loaf.