Archive | Flour

Sprouted Flour Roasted Tomato Bread

On my journey to inspire others to experience the life changing effect of eating whole foods, I discover new product and foods that I myself had never worked with. This week I decided to try a few others that I haven’t tried before. One I’ve heard a lot about is sprouted grain flours. They are higher in nutrients and are processed differently by our bodies than processed wheat flours. So different, in fact, that many gluten intolerant people can eat sprouted grain bread with no problems. Interesting? I think so. But also, what’s interesting to know is that before the Industrial Age, grains sprouted naturally in the fields before being harvested.  That would explain why gluten intolerance is a fairly new phenomenon when thinking about how long we’ve been consuming grain products. Want to know more? Click here.

I wanted to try a bread recipe using sprouted grain flour and see what the difference was. In my excitement to try a new flour (and a new recipe) I rushed over to our organic store and bought a bag of Organic Sprouted Stone Ground Whole Wheat Flour. At the price I paid, it would be fairly cost prohibitive to make homemade bread on a regular basis. If you have patience, the internet is a great resource for buying some of these products directly from the producer at a much lower cost. I will be much more patient in the future!

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By on July 1, 2011 in Blog, Flour, Lunch, Main Course, Main Ingredient, Recipes, Snack, Vegetarian

Spicy Pumpkin Ale Bread

As a perfect compliment to the Beef Lentil Pumpkin Stew, try pairing it with this beer bread.

There are a few variations made to the more traditional beer bread recipes. I wanted to cut down on the butter requirements and up the whole wheat flour portion. Most of the time a 1/3 to ½ of the required flour can be substituted for whole wheat flour without affecting the recipe too much. With beer bread, it’s already quite dense and more like a biscuit or Irish soda bread. We are using 2/3 whole wheat flour and 1/3 white flour and added some quick rise yeast to the beer to help attain lighter bread.

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By on October 19, 2010 in Blog, Bread, Flour, Main Ingredient, Recipes, Vegetarian

Whole Wheat Pita Pizza

The story of how a simple ball of dough turns into something special.

We were digging through the fridge today and found all kind of great treats that we, A.) needed to use up before they go bad, B.) bought at the farmers market in Ocean Beach and simply can’t wait to find ways to use them and C.) had a variety of cheeses. So how does a person make dinner from all of those different things? A recent email from a friend of my mother reminded me of what my mother used to do. It was called “Saturday Leftover Soup Day.” Apparently she thought it was great (her favourite day to “drop by for a visit”) and her email brought back many fond memories. However, I did not think my current selection of leftovers would make a successful soup so we made whole wheat pita pizza instead. Well it turned out so good in fact that I rushed to my computer to share it with all of you.


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By on October 2, 2010 in Blog, Bread, Flour, Lunch, Main Course, Main Ingredient, Recipes, Vegetarian

My Comfort Food

It’s not mashed potatoes but bread is a no brainer when it comes to comfort food. For me it’s toast and tomatoes. This Triple Seed Whole Wheat Bread does the trick very nicely.
We have made this bread recipe that belongs to my mother in law for a couple of years now. We had to make bread from scratch when we isolated ourselves at the fire tower because groceries only came in once a month and we definitely had no room in our tiny 2 square foot freezer to store loaves from the market. But what a great experience it was to learn all these new techniques. What a blessing it was to have internet (I can’t stress that enough) so I could research all sorts of bread recipes.

There were 3 we relied almost entirely. The first was this one of course, our day to day staple. The second was an incredible recipe for authentic Italian pizza dough that I got from And lastly a French bread recipe as a treat. This bread is so great. I can eat this on it own, as the bones that make a sandwich delightful, or as a side dish for fabulous salads such as Tomato and Boccaccini drizzled with olive oil and balsamic. When the markets are show casing heirloom tomatoes, I simply can’t resist picking up some comfort food. Tomatoes and cheese with bread.

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By on September 30, 2010 in Blog, Bread, Breakfast, Flour, Main Ingredient, Recipes, Snack

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