We’ve always eaten 80% clean at our house. When we are home, we make it from scratch. Very lately I’ve been playing with Paleo, and other very, VERY clean recipes. We are also branching out into using more Emmer and Einkhorn.
If you’ve been here awhile, you know that up until know we use all spelt or kamut flour in breads here at our house. But I have to tell you– both Einkhorn and Emmer are DELICIOUS!! They have wonderful nutty flavors and make fabulous breads.
My favorite way to use these flours is in a mix. Personally, I grind my flour fresh, so I will grind a cup each of these flours all together to use in buns and breads.
So If you’re itching to make homemade hamburger buns with AMAZING nutty flavor and texture for the coming BBQ season— try a batch of these!
Ancient Grain Hamburger Buns
4 c. warm water
1 c. oil (I prefer olive oil)
1/2 c. honey
3/4 instant potatoes (or mashed potatoes. You can also omit this entirely!)
6 Tablespoons (yes, tablespoons) yeast. (I will only use Saf Yeast)
Mix and allow to stand for 10-15 minutes.
3 Eggs (or the equivalent egg replacement)
1 tablespoon sea salt
8 c. flour (I used a mixture of Einkhorn, Emmer, & Spelt. I also added a couple cups of VitaSpelt White Flour)
Knead 5 minutes, do not over knead. Allow to rise until doubled. Roll out to half the desired thickness of finished bun. Cut into rounds using a cookies cutter, biscuit cutter, measuring cup etc.. whatever size you want your buns. Place on greased cookie sheets and allow to rise 10-15 minutes. Bake in 400 degree oven for 15 minutes. Cool, slice and enjoy a juice hamburger! Also makes great sandwich buns.
NOTE:This dough makes a great quick pizza dough…although as a dough lover, I prefer the tiniest big of yeast and a 12-24 hour rise on pizza dough for that FABULOUS developed flavor.
…But of course, I deviated from the recipe! First, I used fresh ground spices to go along with the fresh pumpkin. Second, I never keep canned milk products in my pantry, so I had to replace the evaporated milk with something else. “Something else” was either whole milk (goat’s milk here) or half and half (half cream, half milk) to make a rich replacement.
The results? Amazing!!!!
Secret #2 Fresh Spices
If you missed last weeks episode called “Spice it Up” then go check it out here. We covered the reason for fresh spices. Here is a link to the cinnamon chips I use!
Secret #3 A Yummy Chocolate Cream Pie
The secret to yummy chocolate cream pie was shared in the video — and just to make sure you get the secret, I’m not going to totally blow it here [wink] but this is a link referenced in the video! Rapadura Sugar
Secret #4 To Roll or Not to Roll
Homemade French Bread vs. Homemade Rolls — this is a hard choice. As I said in the video, I’ve watched human behavior when given this choice and made my own observation. That said, here is my FAVORITE dinner roll recipe that gets me the “dinner roll job” everywhere I go. (PSST! I use rapadura here as well!)
If you decide to take my advice and try French Bread, I’ve got a recipe for that as well.
Kayla’s No Fail French Bread
5 Cups Cold Water
5 t. SAF Yeast
5 t. Sea Salt
10+ cups bread flour
As you know, I personally use a Bosch mixer, so kneading this dough is easy for me. Mix all ingredients, adding flour as needed until you have a soft dough. Knead fully to window pane stage (see this video). It takes 20 minutes for my dough to reach this point in my Bosch mixer.
Allow the dough to rise until doubled. Then on a floured surface, shape into 4 torpedo shaped loaves,– not forcing out the bubbles in the dough, but being careful to handle it minimally. Allow to rise until doubled again.
Preheat oven to 450 degrees with a cast iron pan on the lowest rack. Brush loaves with water, slash them, then sprinkle with coarse sea salt. Place in hot oven and put water into the hot cast iron pan. Bake 20-30 minutes, until loaves are dark golden brown.
Cool and enjoy!
Secret #5 No Cans — All Fresh
This year try something new and make your own cranberry sauce. I’ve been doing this for a few years and really love this recipe using honey instead of sugar.
Kayla Howard is a stay at home wife and homeschooling mom who loves to teach the T-Tapp method of staying fit in 15 minutes a day from the comfort of your own home. She is a Biblical Health Coach and Master T-Tapp Trainer, certified to teach all forms of T-Tapp. If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website:
Yummm!!! It has turned full on fall here with cooler days and downright cold nights. We are keeping a fire going most of the time and pulling out the sweaters that had been shoved to the back of the dresser. In fact, it’s perfect weather for big pots of chili and delicious cornbread.
Unfortunately, chili isn’t something I have yet mastered. Yesterday I made a pot that was pretty good–even if I do say so myself. But it was mostly due to the can of salsa that I added. Even if I’m not great at making chili, I have found a yummy cornbread recipe that is more of a “whole” food.
What do I mean by “Whole food”? Simply that it has whole, or “God-Made” ingredients in it. It does not have a lot of sugar or white flour. It truly tastes fabulous!
Pull out your aprons and let’s do some baking today!
Kayla’s Butter & Honey Cornbread
1 C. Fresh Ground Cornmeal (mine is more like flour)
1 C. Fresh Ground Spelt Flour
1 tsp. Baking Powder
1 tsp. Baking soda
1 tsp. Sea Salt
1/2 Cup Butter Melted
1/2 Cup Honey
2 lg. Eggs
1 1/4 C. Buttermilk
Preheat oven to 375 and butter a large cast iron pan. In a large bowl, mix the dry ingredients until smooth and well combined. Make a well in the center and add the remaining ingredients then stir to incorporate. Stir gently so you don’t over mix, but make sure all is blended together. Pour into prepared pan and bake for 20 minutes. Serve warm with more butter and honey!
Note: If you don’t have a grain grinder, you may use yellow cornmeal and other flour of choice in place of the cornflour and spelt. The spelt flour does add a wonderful nutty flavor!
Now, if you have an amazing chili recipe, questions or want to share your thoughts, post it in the comments below!
Kayla Howard is a stay at home wife and homeschooling mom who loves to teach the T-Tapp method of staying fit in 15 minutes a day from the comfort of your own home. She is a Biblical Health Coach and Master T-Tapp Trainer, certified to teach all forms of T-Tapp. If you’d like to know more about becoming and staying fit and healthy, Kayla is happy to answer your questions! Visit her website: www.kaylahoward.com or Send an email to: email@example.com
[cs_content][cs_element_section _id=”1″ ][cs_element_row _id=”2″ ][cs_element_column _id=”3″ ][cs_element_text _id=”4″ ][/cs_element_column][/cs_element_row][/cs_element_section][cs_element_section _id=”5″ ][cs_element_row _id=”6″ ][cs_element_column _id=”7″ ][cs_element_headline _id=”8″ ][x_callout title=”Whole Spelt Grain for Milling” message=”Spelt is a nutritious and flavorful relative of common wheat. An ancient grain, it is unusual because it retains nearly all of its nutritional value in the kernel, therefore, even after processing, it contains high levels of proteins and carbohydrates. Good source of dietary fiber, thiamine, niacin, iron and potassium. Easy to digest. Contains gluten, but is tolerated by many wheat sensitive people. Spelt has a delicious, light and nutty flavor. Easily substituted for wheat in recipes.” type=”left” button_text=”Order Spelt Grain Here” circle=”false” button_icon=”lightbulb-o” href=”https://www.azurestandard.com/shop/product/food/grains/spelt/spelt-grain-organic/10847?package=GR132#” href_title=”” target=”blank”][x_callout title=”White Spelt Flour” message=”VitaSpelt organic white flour is milled from 100% unbleached, unbromated and unenriched pure spelt. Today we work with local farms to grow the ancient grain spelt for our nutritious and healthy products. USDA Certified Organic by Quality Assurance International. Available in organic white and organic whole grain.” type=”left” button_text=”Buy White Spelt Flour Here” circle=”false” button_icon=”lightbulb-o” href=”https://natureslegacyforlife.com/product/organic-white-spelt-flour-25-lbs” href_title=”” target=”blank”][x_callout title=”Sunflower Lecithin” message=”Sunflower Lecithin is rich in Phosphatidyl Choline, which comprises a major portion of our brain and nervous system. In addition, Sunflower Lecithin is naturally rich in Phosphatidyl Inositol, Phosphatidyl Ethanolamine, and is a source of essential fatty acids.” type=”left” button_text=”Buy Sunflower Lecithin Here” circle=”false” button_icon=”lightbulb-o” href=”https://www.azurestandard.com/shop/product/nutritional-supplements/natural/lecithin/liquid-sunflower/sunflower-lecithin-liquid-organic/20464?package=NS403″ href_title=”” target=”blank”][/cs_element_column][/cs_element_row][/cs_element_section][cs_element_section _id=”12″ ][cs_element_row _id=”13″ ][cs_element_column _id=”14″ ][x_author title=”About the Author” author_id=””][/cs_element_column][/cs_element_row][/cs_element_section][/cs_content]
Bread. How can one food cause so much controversy? To this point I have not shared a lot of bread secrets out of respect for the many people who read my newsletters and eat gluten free. I honor your food choices and am completely supportive of anyone who eats gluten free in order to heal their body. There is no denying that diets like GAPS, Maker’s Diet and Specific Carbohydrate Diet bring healing to a stressed out body.
However, more and more frequently, I have been asked to share how I make bread. There is no denying that I make great bread — that’s one of my gifts — I don’t know why, but dough makes a ton of sense to me.
I love making bread. I love perfecting bread.
There are two kinds of bread that I make most often for my family; a basic wheat loaf and a salted French bread.
The basic wheat loaf can be made whole wheat, and I do that sometimes if I’m using a hard wheat variety for my flour. Lately however I have been making Spelt bread with fresh ground Spelt flour.
I’m going to share one of my recipes — the one for Spelt bread — but first I’m going to give you my top secrets. Are you ready?
#1 Saf Yeast
I don’t mean to sound cocky or stuck up, but no matter how many times I give this secret, people still treat it like it doesn’t matter. It does matter! In fact it’s the most important element for great bread. If you’ve heard that Saf yeast is better, haven’t tried it and are still making so-so bread, well, I don’t know what to tell you. I use Saf and I make amazing bread… I’m just saying….
#2 Bread Flour
This is another thing that mystifies me. I’ve met many, many women who make their own bread and still have no idea what bread flour is. I used to be the same way but am now a happy bread flour user. If you want to make amazing French bread, then bread flour is the answer. I also use a couple of cups in my Spelt loaf because Spelt can be a little too delicate on it’s own.
Never buy bleached flour… never, ever, ever. Unbleached flour gives your baked products a more wholesome and flavorful taste.
#3 Fresh Ground Flour
There is nothing to match the taste of fresh ground flour. If you are a serious bread maker, start saving your pennies and buy yourself a grinder. Watch your local Craig’s list. — We’ve seen a few on there. Our local health food market has a grinder where you can fresh-grind flour then take it home and bake with it.
I own a Whisper Mill (which is now called Wonder Mill). My sister has a Nutrimill. They both work great!
#4 A Bosch Mixer
KitchenAid users, I love you for who you are, but — my mixer beats yours. [wink]
Okay, so I do know that people really, really love their KitchenAid mixers and I’m respectful of that. I’ve used one and can’t get the right feel from my dough. I never could get it to knead up just perfect. However, in my Bosch mixer I can throw all the ingredients in, turn it on and walk away for 10-20 minutes. I can tell when the bread is done from the sound of my mixer. Me and my Bosch… we’re almost soul mates (he-he). There are many things in this world that I do not know, but I believe one of my secrets is my Bosch mixer.
#5 Roll Our Your Dough
No matter how many times I try to shape it and plop it in the pan or follow some other directions for shaping a loaf, rolling it out into a rectangle and rolling it up into a log produces the highest rise with the most even crumb.
Basic Spelt Sandwich Bread
6 cups cold water
3/4 cup olive oil
3 T Saf Yeast
2-3 T Sunflower Lecithin (optional, but does improve the texture of the loaf)
2 T Sea Salt
This is for a Bosch Mixer, you will have to alter it to fit yours. I begin by putting the water, yeast, honey, oil and lecithin into the mixer. Then I grind my flour. I grind 8 cups of wheat which produces something like 10-12 cups of flour…. I’m not very good about measuring. Next I will add the fresh ground flour, which is warm. That’s why I start with cold water because overheating is a major cause of bread turning out yucky. Finally, I add some bread flour and salt until the dough looks right. (It would take a video to explain that!) Then I turn it to speed “2” and let it knead. If using whole wheat it takes 10-15 minutes. If using Spelt, 10 minutes or less. If using all bread flour, it takes 20 or more minutes to knead to the right consistency.
Allow the dough to rise until doubled (or as some of my Skyping clients know… until the lid “pops” off with a loud shot!!) Then roll out and shape into loaves. Allow to rise again until well above the sides of the pans then bake at 375 degrees for 35 minutes.
Kayla Howard loves doing business from her home in the woods where she is the master real food chef, homeschool teacher, goat shepherdess, head gardener and holds a certificate of studies from The Pacific Institute of Aromatherapy Her passion is vibrant health in beautiful homes! www.kaylahoward.com
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