Freshly Ground Flour Bread Recipe

This is our Basic Bread Recipe using Freshly Ground Flour (spelt, prairie gold, etc..)
7 c warm water
7 c flour (prairie gold, kamut, spelt, etc)
3 1/2 T yeast
1 c coconut oil (sunflower, or EVOO)
1 c. honey, agave or some sore of sweetener
1 c. ground flaxseed (opt)
3 T dough enhancer or gluten
Mix All above in Bosch for 1 min. then let rest (this is called sponging) for 15 min. (unless you use spelt- 45 min)
ADD:
1 T salt
10-11 c. Flour
Mix for 5 min. in Bosch or until Gluten window is formed at Bosch speed 1
Divide into options:
                   5 Balls for 5 loaves of bread
                  1 Loaf size will make 6 small pizzas or 2 Large pizzas (thin crust)
                  1 Loaf size will make a 9x13 pan of cinnamon rolls
  We usually put 2 balls in for 2 loaves of bread (lunch), 1 ball for a pan of cinnamon rolls (breakfast) and 2 balls to make pizzas (dinner)
  Now Cook in a 350 degree oven for 30 min. for bread, 15-20 min. for cinnamon rolls
and 425 oven for 12-15 min. for Pizza

  (This dough all works beautifully if rolled out for Grilled Pizzas on the BBQ Grill, just roll to desired size brush with olive oil and put on greased grill for 1 min. then flip and quickly add desired toppings and grill for another 4-5 min.)
               

Ethnic Bread Class Recipes

Here are 2 of the Ethnic Bread Class Recipes:
  Naan 
Ethnic Group:  India
 1 3/4 c flour (we used organic white flour as this is the flour of choice in Indian restaurants, but of course you can use your freshly ground flour in place of)
2 t sugar
1/2 t salt
1/2 t. baking powder
1/2 c. (or more) milk
2 T coconut oil (warmed slightly to make liquid)
1 T butter, melted for brushing
Stir all dry ingredients together, set aside. Mix together the milk and oil. Knead all together in Bosch for several min.,adding a little more flour if necessary to make a soft, smooth dough. Place in oiled bowl, cover w/damp dish towel and let rise for 1 hour.  When risen, punch down and form into five balls. Preheat the Broiler to High and put a heavy baking sheet on upper shelf. Meanwhile, start to roll out the dough into a teardrop or oval shape, then gently prick all over with a fork. Sprinkle toppings (sesame seeds, poppy seeds, chopped garlic, fresh cilantro, sunflower/pumpkin seeds) and press into dough. Place the naans on the hot baking sheet and broil for 1-2 min. or until there are brown spots on the surface. (WATCH so they don't burn) Brush with butter and serve hot..

INGERA
Ethnic Group: Ethiopia

Day 1 (mix together)
3 T sourdough starter
2 c teff flour
2 c water

Day 2 (add)
1/2 c teff flour
1/2 c water

Day 3 (add)
1/2 c. teff flour
1/2 c. water

By now you will have a bubbly mixture that looks and smells like sourdough.
The day of cooking your Ingera:
Use 2 c. of your starter (this should be runnier than pancake batter)
pinch of salt

 (Traditionally you would use a mitad to cook but being in America, a griddle should work in place of)
Heat a griddle to about 475. Pour the batter like a pancake and spread it very thin. Cook until the top is filled with lots of tiny holes and the bottom is brown (do NOT flip). Eat warm or let cool...

Store Special Tuesday January 31, 2012

            Store Special 
 Tuesday January 31, 2012 ONLY
        SAF Instant YEAST at 2011 prices
    ONLY $4 a package 
                ($1 off the $5 reg. price)
     Each Package of dry instant Yeast will make 
  80 LOAVES of Bread!!! (that is only .5c a loaf!!)


Store HOURS: Tuesday 4-8pm at Fawn's home
1 mile CHSR to left on Eastview, Right on Fabian,
go 1 mile and turn LEFT at right hand curve.......
Call: Four Seven Nine One Two Three Three if Lost!!!

  

Cakes, Cookies and Scones Class

 PLEASE NOTE: ALL PURPOSE FLOUR IS 1/3 each of spelt, barley and brown rice, ground together and used for all the below recipes!!! (get the white color wanted in cookies but the nutrition of freshly ground flour)
Shortbread Cookies........one dipped in white chocolate and one without....

1 cup unsalted butter, room temp

3/4 c.  powdered sugar

1t vanilla (or we used lemon extract in class) extract/powder

2 c. all purpose flour

1/2 t salt

In mixer, cream butter. Then add sugar and extracts and beat til smooth. Gently stir in flour and salt, chill dough in refrigerator or freezer (min. 1 hr). Meanwhile, set oven to 300 with a rack in the middle of the oven. Line 2 baking sheets with parchment paper. After dough is chilled, on a lightly floured surface roll out dough to 1/2" thick. Cut to whatever shape and Bake at for 20 min. til dry but NOT brown. Cool on rack.

(we dipped some into white chocolate melted)

Scones with Apricots and White Chocolate......

2 c. all purpose flour mix

1/3 c. sugar (evaporated cane sugar)

2 t. baking powder

1/8 t. salt

1/3 c. chilled butter (coc. oil could be used)

1 egg, beaten

1 t. vanilla

1/2 c. heavy whipping cream

In a large bowl, combine flour, sugar, baking powder, and salt. Cut butter into dry ingredients so it resembles coarse crumbs. Mix together egg, vanill and cream. Add wet to dry until combined. but do NOT overmix.  NOTE: IF using any fruit/nuts stir them into DRY before adding wet ingredients.  

On a floured surface, shape dough into a circle about 7" in diameter and 1 1/2" thick. Cut this circle into 8 triangles. Place scones on a lightly greased baking sheet. Make a mixture of 1 egg with 1T cream and brush the scones before baking to give a nice color when baked.

Bake 375 for approx. 15 min. or until lightly browned. These scones freeze well.

In Class: we added 1/3 cup chopped apricots and some white chocolate chips, but other options are nuts, dried cranberries, chocolate chips. Replace vanilla with other kinds of extracts. You can add 1T of poppy seeds Or slivered almonds after brushing egg mixture on top of the scones.

Fawn's German Chocolate Cake

2 heaping T cocoa (if using our cocoa if not then 4 T of reg. cocoa)

1/3 c. Hot water

1 2/3 c. all purpose flour

1 c. sugar

1 t. baking powder

1/2 t. baking soda

1/8 t. salt

2/3 c. milk

1/2 c. coconut oil

1 t. vanilla

3 eggs (if doubling use only 5 eggs)

Preheat oven to 350. Mix, the cocoa and hot water and set aside.  Combine flour, sugar, salt, baking powder and baking soda in mixer bowl.  Add milk, oil, vanilla, and eggs to dry mix and beat on low for 2 min. Slowly add cocoa mixture and beat for 2 more min. Pour batter into a greased 9x13 or 2 greased 8" round pans. Bake for 25-40 min. until cake is set in middle. Meanwhile make frosting.

Frosting:

1 egg

2/3 c. milk

2/3c. sugar

1/4 c. coconut oil

1 1/3 c. coconut (sweetened)

1/2 c. pecans

In a saucepan beat egg with milk, sugar and oil. Cook over medium heat til thickened and bubbly (about 10 min.) stirring often. Add coconut and pecans. Cool and add to cooled cake or for a warm cake, pour on while warm onto a warm cake.

...... Reminder: All Made with Equal Parts of Barley, Spelt and Brown Rice.....(very low gluten!!) .......

Goulash...

This is Fawn, and I thought I would share our dinner ...my husband and I wanted something warm and comforting as it is windy tonight! So, we came across this recipe that we tweaked from Deep South Dish blog.... Here is our version:
  Chop up a onion and 2 garlic gloves in the alligator chopper and put with a Tablespoon of Coconut Oil,
saute till soft and transparent.

 Next add in 1 to 1 1/2 lbs of hamburger (we used moose) and cook till done... (we did add 1/2 c of beef broth since moose is not fatty and we needed the liquid)

  Next is the seasoning: 1 T. Italian Seasoning, 1 t. garlic salt, 1 t. all purpose seasoning salt and 1/2 t. pepper (or we did 18 twists of freshly cracked pepper :) )

 Mix in a frozen block of diced tomatoes and frozen block of crushed tomatoes (from the past summers bounty) OR a can of diced tomatoes and tomato sauce (27 oz. or approx.) let this cook over med/high heat till all melted and bubbly

 MEANWHILE: In another saucepan add water (about 4-6c) and 1/2 cup of Augason Farms Red and Green Peppers, cook til boiling then add 2 c of macaroni noodles, cook til al dente (has a little bite to it),
Drain but reserve about 1 cup of liquid and add to the Meat pot along with the noodles and peppers.

  Cook for about 10 min all together on med. heat, uncovered.

           Then serve in bowls!! YUMMY

This makes a Dutch Oven size pot, or it served our family of 6.
~Enjoy,
  Fawn

Class Schedule for Fall/Winter 2011

UPDATE: If you want to sign up for the classes here is the link to add your name!!
   https://docs.google.com/spreadsheet/ccc?key=0Ar6rvbjvon3pdE9xbHdkNkhna3M0YURXTGt1Z2NoZUE


   Fall/Winter 2011/2012 Class Schedule

                           Tuesday, Dec. 6, 2011 7-9 pm

  Cakes, Cookies, Muffins and Scones for the HOLIDAYS!!

            You can have your cake and Eat it too!!!

             Saturday, Jan. 7, 2012  9am-12pm

                    Ethnic Breads and Soups

 Come see how yummy, food from other countries can be!

            Saturday, Feb 4, 2012  9am-12pm

   Bagels, English Muffins and Doughnuts, OH MY!!

    

             Saturday, March 3, 2012  9am-12pm

                      Quick and Sweet Beads

PLEASE READ:  

 -All classes are now being held on Saturdays,

in the morning so everyone can attend!! 

 -All classes are $10.  (Spouses and Teens are $5)

-Classes will also be held at Miriam's home!

Directions:North on the Steese Hwy towards Fox, continue straight through the intersection ( there will be a Tesoro gas station on the left and weigh scales  to the right) 1/2 mile and turn RIGHT on THUNDER RD., stay RIGHT at first Y and LEFT at second Y. Our driveway is 1st on the LEFT
OR if you know the area it is the first road past the Fox Spring onto Thunder Road (then follow directions from there)

-Please feel free to email us and we will get you on the list! 

-If you are unable to attend the class you signed up for, please remove your name

from the class list or email us asap, so we can plan for food!!

Fall Order Cycle has now Started

We are now starting the Fall Order Cycle
 Sept. 26, 2011 to Oct. 5, 2011

Please go to www.wholyliving.com and
put your order in the cart then cut and paste the order
to us at sourdoughgirlscreate@gmail.com or wholylivingoffairbanks@gmail.com
 Or email us and we will get you the order form in your mail box!!

Email or Contact us for all the details!!