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 time-honored method of sour-leavening (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.

Sally Fallon’s Pancakes
Sprouted Flour Biscuits
Sprouted Flour Bread
Sprouted Flour Brownies
Sprouted Flour Pie Crust

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Sally Fallon’s 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 ½ teaspoon sea salt 1 teaspoon baking soda 2 tablespoons melted organic butter

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, it’s not necessary to soak flour in buttermilk, but will add to leavening and taste.

Sprouted Flour Biscuits

3 ½ cups organic sprouted flour 2 cups whole organic buttermilk (maybe a little less) 4 T. organic butter or lard, melted 1 ½ tsps. sea salt 2 tsps. aluminum-free baking soda

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.

Sprouted Flour Bread

(Make 1 large or two 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

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 ½ 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, ½ teaspoon apricot oil (optional), ½ 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 ½ 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 ½ teaspoon ground organic rosemary, 1 ½ 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 ½ teaspoons ground organic rosemary, 1 ½ teaspoons whole organic rosemary, and ½ teaspoon ground organic sage. Sprinkle top of loaf with chopped, organic crispy walnuts before baking. Herb Loaf – Add 1 ½ teaspoons organic dill, 1 teaspoon organic tarragon, ½ 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 ½ 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

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 9×13 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

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.