Fry Bread is economical, versatile and delicious! Here is a simple way to also make it wholesome.
The night before you want to make the Fry Bread (or up to 12 hours before) combine the flour, salt and Sucanat in a small glass mixing bowl.
Add the sourdough starter and stir.
Add milk, a little at a time, and stir well until a stiff, kneadable dough forms.
Cover the bowl tightly with plastic wrap and let it sit at room temperature overnight or up to 12 hours.
Turn dough out onto floured work surface and sprinkle with the baking soda. I use unbleached flour for working the dough to prevent sticking.
Knead vigorously for 2 minutes.
Begin heating 1/2 inch of kettle rendered lard in a cast iron skillet on medium/low heat.
Divide the dough into 4 pieces, and roll them out into thin rounds. Be a little gentle. The rounds should be about 7 inches in diameter.
Carefully place one of the rounds into the pan. Let it fry until it is bubbly on top and browning on the bottom, then turn it over using metal tongs and fry the top until it is browning.
Remove the fry bread and drain on paper toweling. Continue frying the breads one by one.
Sprinkle with the “cinnamon-Sucanat” - (optional.)
Serve while warm! These may be topped with many other things as well. You can use them in a similar way to tortillas. Some people like to make a dish like a taco or tosdada using fry bread.
You may also add other things to the dough, like sauteed mushrooms, cooked chopped meats, cooked fresh vegetables, and suitable seasonings for whatever you wish.
This recipe may be doubled or made even bigger, depending on how many Fry Breads you need.
Have you ever wanted to learn how to use sourdough and where to get a starter? Of course, you can make your own at home, but here is information on how to begin, and where to get a Very Good Starter at no cost! It is a vigorous, pleasant tasting starter, and very easy to work with!
If you visit the Carl Griffith 1847 Oregon Trail Sourdough website at www.carlsfriends.net, you can order, free of charge, (although they welcome contributions) some of their wonderful dried sourdough starter. It is extremely easy to get going, and what they send is more than enough for at least 3 “starts”.
On the website, there is a brochure to download with the simple instructions. Within 1 day, you will have a viable starter to begin your sourdough adventure!
Click on the link to my blog above to read how I use and care for my Carl Griffith starter.
Here is how to revive the powdered starter they will send to you:
Use a small container with a lid, or a little bowl that can be covered.
Into your container, put 1 Tablespoon of lukewarm water and add 1/2 teaspoon of the powdered starter. Stir. Allow to sit for 5 minutes. Then, mix in 1 tablespoon of flour (you can use wheat, rye, spelt or unbleached, if you like.) Depending on your flour, you might need to add a teaspoon or two more lukewarm water. The batter should be like thin pancake batter.
When the batter becomes nicely bubbly, transfer to a somewhat larger container. Then, add 1/4 cup of lukewarm water and 1/4 cup of additional flour.
Again, when it gets nice and bubbly, add 1/2 cup water and 1/2 cup flour. When this mixture is active and bubbly, you will have about a cup of very active starter to use. It can be stored in the refrigerator, or with twice daily feedings, it can live in a covered container on your kitchen counter.
when you use some of your starter, be sure to save back some, and feed it to replenish your supply.
If stored in the refrigerator, feed it at least once a week by adding 1/2 cup of flour and as much lukewarm water as you like, to make the starter the consistency you prefer.
When reviving the powdered starter, it will take anywhere from 4 to 12 hours to see it come alive.
Store the rest of the powdered starter, carefully wrapped, in the freezer. It will last a long time… at least a year.
Warm pumpkin bread with grass-fed butter is treat on a cold winter day. This gluten and grain free recipe has a tender crumb and a spicy flavor, as well as being packed with nutrition!
Combine the almond flour, coconut flour, salt, baking powder, pumpkin pie spice, and cinnamon in a bowl and stir well. Set aside.
In a mixer bowl, cream the eggs and the coconut oil together. Add the pumpkin, maple syrup, and stevia. Mix well, and then slowly add the dry ingredients. Mix until combined.
Pour into a small loaf pan. Sprinkle the pumpkin seeds on top.
Bake at 350 for 35-50 minutes. Check the loaf with a toothpick at 30 minutes. If it doesn’t come out clean, continue baking until the toothpick comes out clean.
Remove from oven and let cool for about an hour before removing from the pan. Let the loaf cool completely before cutting. Use a lightly serrated knife to cut. Serve with lots of real butter!
These dreamy, grain-free muffins are simple, yet bursting with flavor! Sweetened mostly with stevia, they are healthy enough for breakfast, yet taste decadent enough for the holidays. Serve warm or room-temp with lots of grass-fed butter!
Whisk eggs in stand mixer along with milk, maple syrup, stevia and extracts. Place peeled oranges in the blender and blend until completely pureed, then add to egg mixture. Slowly add in butter and coconut oil (so it won’t harden). Mix flours with remaining dry ingredients, then add to egg/orange mixture until well blended. Divide between 24 paper-lined muffin cups and bake at 350 25-30 minutes, until toothpick comes out clean. Remove from pan and cool on wire rack.
A sweet and fluffy muffin made with sprouted flours. Tastes great plain with butter. Makes an excellent addition to any meal, especially breakfast.
Preheat oven to 400 degrees.
Mix dry ingredients in a large bowl.
Mix wet ingredients in a separate bowl.
Make a well in the center of the dry ingredients mixture.
Pour the wet ingredients mixture into the well.
Stir all ingredients together. Mixture will be thick.
Spoon mixture into muffin tin greased with coconut oil.
Bake at 400 degrees for 20-25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
Allow to cool in the pan for 5 minutes before removing from pan.
Serve with a generous pat of grass-fed butter.
This “bready,” grain-free treat is sweetened only with bananas. I like the tang the blueberries give, but there are a couple puritans in my family that enjoy their banana bread without them. This recipe was inspired from banana blueberry muffins found in the Gluten-Free Almond Flour Cookbook.
Preheat oven to 350 degrees. Grease the bottom and sides of a 9×13-inch glass pan.
Combine almond flour, salt, and baking soda. In a separate bowl, whisk together the oil and eggs. Beat wet and dry mixes along with the bananas very throughly to give the eggs good beating (it sounds harsh, I know, but the key to fluffy, grain-free baked goods is thoroughly beating the eggs).
Place batter in prepared pan and sprinkle blueberries on top.
Bake for about 40 minutes, or until the edges are brown and a toothpick stuck into the center of the dish comes out clean. Let bars cool for about 30 minutes, then serve.
** I made my own almond flour for this recipe by putting (soaked, then dehydrated) almonds through a food processor until right before the almonds turn to butter. It worked fine in my opinion, but the kids enjoy the finer, blanched almond flour.
It might be the end of summertime, but it’s definitely still summer here in the Northwest, and I am still giving my oven a summer sabbatical until the cooler weather greets us once again. That means, my family enjoys breads made on the stovetop. Tortillas, English muffins, pancakes, and now, flatbread. Soured and soaked, if you please. This was largely adapted from Gnowfglin’s English muffin recipe. Like most breads, they are simply the best when they are freshly made. To reheat them, simply turn on your stovetop and place them right on the burner for about 5 seconds per side.
Mix cultured dairy or coconut milk with sourdough starter. Add flour. Kneed for about 3-5 minutes. Cover and let it sit out overnight or up to 24 hours.
Kneed the honey, salt, and soda into the dough for about three minutes. Divide into ball shapes; however big or small you want your flatbread to be. We made about 15 of them. Cover with a damp towel.
It’s time to set up your flatbread station. You will be rolling them out (or pressing them if you have a tortilla press) and placing them onto a hot griddle or pan. Grease rolling space, rolling pin, and pans. Heat up pans. This is how we set up our station
It’s important to keep your rolling space greased. We needed to do it about three times. If you wait too long before re-greaseing, you get hole-y flatbread.
Cook on medium-high heat for about three minutes per side. Serve warm. My children like them with raw butter, or with raw nut butter and raw honey, or with raw cheese (rawrawraw. Raw.), or just plain by themselves when they snatch one off the just-cooked stack while I’m still finishing them. I used what I had around the kitchen and made quite a tasty meal out of it by coating the insides with creme fraiche (probiotic point number one) and filling it with fresh garden lettuce, tomatoes, avocado slices, raw cheese (probiotic point number two!), and sprinkled it all with some Celtic sea salt and freshly ground pepper.
Quick and easy! Use as a kid-friendly snack or with soup, chili, or beans. They even go great with scrambled eggs for breakfast.
Combine corn masa flour, baking soda, and salt.
In a separate bowl, whisk together milk, egg, and melted butter.
Pour liquid ingredients into dry ingredients. Whisk just until combined. (Batter will be lumpy.)
Pour into greased muffin tins. Bake at 425 degrees for 15 to 18 minutes.
A light quick cooking bread. Perfect for dipping in flavored oil or making sandwiches with. Full of flavor and versatility.
Mix the water, starter, and add salt and oil.
Add 2 cups of the flour and mix well.
Start adding flour 1/2 cup at a time until you have a stiff but still moist dough. You will know the dough is ready when you can touch it and it doesn’t stick to your fingers. If it still stick to your fingers add a little more flour. The dough should still look slightly moist and not dry.
Cover and let sit 8-12 hours. I normally make mine after supper and let it sit until after breakfast and then proceed.
Preheat the oven to 400 degrees.
Mix in the baking soda, thyme, parsley, garlic powder, and onion powder. Make sure the soda is mixed in well if it is not you will have parts of the bread that will have too much soda and will taste like soda and other parts that don’t rise very well.
Roll/ pat into a 15 1/2 by 10 inch rectangle. I make mine in the large bar pan from Pampered Chef. If the dough is sticking to your fingers or rolling pin get them damp and then roll the dough is less likely to stick when they are damp. Poke with finger all over to make dimples
Bake for 15 minutes.
Remove from oven and drizzle with olive oil and spread to cover top and then sprinkle with salt.
Let cool in pan for 10 minutes then remove and cool. This bread is delicious warm with a little flavored olive oil for dipping.
This is my basic sourdough bread with a little oatmeal added to change the flavor and texture a little.
Mix the water, starter, salt and oatmeal. If you want a sweeter dough you can add the honey.
Add 1 1/2 cups of the flour and mix well.
Start adding flour 1/2 cup at a time until you have a stiff but still moist dough. You will know the dough is ready when you can touch it and it doesn’t stick to your fingers. If it still stick to your fingers add a little more flour. The dough should still look slightly moist and not dry.
Cover and let sit 8-12 hours. I normally make mine after supper and let it sit until after breakfast and then proceed.
Preheat the oven to 375 degrees
Mix in the baking soda. Make sure the soda is mixed in well if it is not you will have parts of the bread that will have too much soda and will taste like soda and other parts that don’t rise very well.
Place the bread into a loaf pan, cover and let rise until it is rises 1 1/2 to 2 times it’s original size.
When it has risen place in the oven and bake for about 45 minutes. The best way to tell if it is done or not is to take it’s temperature. For me at about 5,000 feet above sea level it done when the middle reaches about 185 degrees. If you are closer to sea level you will want to wait until it is about 195- 200 degrees.
When it is done let cool in pan for 10 minutes and then remove to a cooling rack and let cool then bag up slice and eat.
This is my basic sourdough bread recipe. I use this for our loaf bread and add a few simple ingredients to change it up a bit.
Mix the water, starter and salt.
Add 2 cups of the flour and mix well.
Start adding flour 1/2 cup at a time until you have a stiff but still moist dough. You will know the dough is ready when you can touch it and it doesn’t stick to your fingers. If it still stick to your fingers add a little more flour. The dough should still look slightly moist and not dry.
Cover and let sit 8-12 hours. I normally make mine after supper and let it sit until after breakfast and then proceed.
Preheat the oven to 375 degrees
Mix in the baking soda. Make sure the soda is mixed in well if it is not you will have parts of the bread that will have too much soda in some parts you will have bread that tastes like soda and other parts that don’t rise very well.
NOTE: You do not need to add the baking soda if you like your bread more sour, if you don’t add it I recommend placing the dough right into a well greased loaf pan and letting it do only a single rise. If you try and do a second rise the time it will take may make it too sour.
Place the bread into a loaf pan, cover and let rise until it is rises 1 1/2 to 2 times it’s original size.
When it has risen place in the oven and bake for about 45 minutes. The best way to tell if it is done or not is to take it’s temperature. For me at about 5,000 feet above sea level it done when the middle reaches about 185 degrees. If you are closer to sea level you will want to wait until it is about 195- 200 degrees.
When it is done let cool in pan for 10 minutes and then remove to a cooling rack and let cool then bag up slice and eat.
A Healthy, delicious, and easy Pizza Crust recipe made with sourdough, but without the sour taste!
Pour the sourdough starter into a medium bowl.
Add the salt, oil and honey and stir well.
Begin adding additional whole wheat flour, a little at a time, stirring well each time. Add enough to make a knead-able dough.
Cover the bowl tightly and let it sit on the counter for at least 7 hours, up to 12 hours.
Turn the dough onto a floured surface (use unbleached flour for this.)
Sprinkle the baking soda over the dough.
Knead vigorously for 2 minutes. Let rest for 5 minutes.
Roll out on a floured surface until it is large enough to cover your pizza pan. Transfer carefully to pizza pan.
Add sauce and toppings and bake in a pre-heated 450 degrees F. until the pizza is done. Start checking after 10 minutes.
Remove from oven and cut into slices with a pizza cutter.
Let rest for 10 minutes before serving.