It's true. If you've ever wondered why your chocolate chip cookies sometimes wind up flat as pancakes while other times they're delightfully chunky and chewy, don't automatically blame the recipe or overly softened butter.
The real culprit could be your flour. Some well-known all-purpose flours are extremely "soft" - meaning they have a lower protein content. If a flour is bleached, chemicals have been added to give it a whiter color, finer grain and even softer texture.
Our creamy white flour is similar to all-purpose flour in texture, but much better for you, because it still contains the nutrient-rich wheat germ. With its hefty 14-percent protein content and creamy white color, it bakes up into lovely, beautifully textured, creamy-white bread.
Just as flour has been for thousands of years, our flour is stone-ground. This varies from how most flours are milled today – in which seeds are alternately run through a series of high-speed steel rollers and sifters, which crack the grain, allowing the endosperm to be separated from the bran and germ. In white flour, only the endosperm is used.
By stone-grinding our flour, we not only preserve the nutritious parts of the kernel, we create a dryer product. This extends the shelf-life without adding preservatives.
Today's tip: When using our creamy-white flour in a recipe, just remember that, because the germ is still there, the recipe will require either a little more liquid or slightly less flour (about ¼ cup less in a standard recipe). With this slight adjustment, you will find this extraordinary flour bakes beautifully in cakes, muffins and pies. In fact, with its higher protein content, it creates blue-ribbon bread with superb dough strength, elasticity, texture, loaf volume and crumb grain.
Recipe:
Doubting Thomas Farms energy bites:
1 cup of doubting thomas farms rolled oats
1/2 cup of peanut butter or sunbutter
1/4 cup honey
1 teaspoon vanilla extract
Add ingredients together and mix well. Shape into bite size balls
]]>In all seriousness, we've heard and seen the lack of instant yeast available at grocery stores and want to share with you a quick and easy bread recipe that doesn't require it, nor any hard kneading. All you need is some Doubting Thomas Farm Flour, sugar, baking powder, salt, and 1 room temperature can of beer. That's it.
Don't have our flour yet? We have it in stock along with other nutritious food grown here on the farm. Head on over to our store and order yours today!
We hope you enjoy the recipe and as always THANK YOU for supporting your local farmer!
- Melany Thomas
Quick and Easy Beer Bread
Ingredients
3 cups Doubting Thomas Farm Flour
1/4 c sugar (we only had brown sugar so thats why its so dark in the photo)
1 1/2 tsp baking powder
1/2 tsp salt
1 can room temperature beer
Preheat oven to 350°. Add all dry ingredients to large bowl and mix together. Slowly add 1 can of beer. Mix until well combined. Add dough to lightly greased bread pan. Let dough rest for about 30 min. Cook in oven for about 40-50 min. Enjoy
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4 1/2 cups peeled, cored and sliced apples
2 teaspoons lemon juice
3 tablespoons water
1/2 cup honey
1 heaping teaspoon cinnamon
3/4 cup brown sugar
3/4 cup all-purpose flour
3/4 cup Doubting Thomas Rolled Oats
4 tablespoons butter
Directions:
1. Preheat oven to 350 degrees F Lightly grease a medium casserole dish.
2. Evenly spread the apple slices in the prepared dish. In a small bowl, mix the lemon juice and water, and pour over the apples. Drizzle apples with honey, and sprinkle with cinnamon.
3. In a bowl, mix the brown sugar, flour, oats, and butter until the mixture resembles coarse crumbs. Sprinkle over the apples.
4. Bake 25 minutes in the preheated oven, until apples are tender and topping is lightly browned.
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