Anita's Corner
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RECIPE / CORN BREAD

February 2, 2011
Ingredients:
  • 2 Cup Anita’s Organic Corn Flour
  • ½ tsp Salt
  • ½ tsp Baking Soda
  • 2 tsp Anita’s Organic Non-Alum Baking Powder
  • 1 Tbsp Honey
  • 1 Egg
  • 1 Tbsp Vegetable Oil
  • 1 Cup Buttermilk / Sour Milk (1 cup Milk + 1 tablespoon vinegar)
Directions:

Preheat oven to 400F.

Combine Anita’s Organic Corn Flour, salt, baking soda and Anita’s Organic Non-Alum Baking Powder in a bowl. Mix well. Pour into a lightly oiled 8-inch-square baking pan. Bake in a 400-degree oven for 20 to 25 minutes, until toothpick inserted in the centre comes out clean.

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Ingredients:
  • 1 Cup + 2 Tbsp Water (room temperature)
  • 2 Tbsp Olive Oil
  • 2 tsp Sugar
  • 2 tsp Sea Salt
  • 3-1/3 Cup Anita’s Organic Unbleached White Flour
  • 2 tsp Yeast, Active Dry (Bread Machine Yeast)
Directions:

Add all the ingredients to bread machine baking pan in the order listed above, and process on the basic bread cycle according to the manufacturer’s directions.

Let loaf cool for 15 minutes before slicing.

Yield: 1 ½ lb. loaf

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This bread/cracker originated in what is now the middle east. A description I found stated “water from the earth, and the sun from the angels” is used in this bread to give it strength. It was dried in the sun over a twenty four hour time frame and then was able to be eaten as a “hard tack’ bread or cracker that way ensuring a food source that didn’t spoil. For nomadic people it was an excellent source of vitamins, minerals and fiber.

Ingredients:
  • 3 cups soft white wheat Kernels
  • ¼ cup sesame or caraway seed
  • 1 tsp sea salt
  • ½ cup currants, raisins or any dried fruit of your choosing
  • ¼ cup sunflower seeds
  • ¼ cup pumpkin seed

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Ingredients:
  • 1 ½ C + 2 Tbsp Water (warm)
  • 2 Tbsp Vegetable Oil or Melted Butter
  • 1 Tbsp Molasses
  • 1 – ½ tsp Sea Salt
  • 2 Tbsp Sugar
  • 2 Tbsp Vital Wheat Gluten
  • 3 ¾ C Anita’s Organic White Whole Wheat Flour, Organic
  • 3 tsp Yeast, Active Dry

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Ingredients:
  • 1 ⅛ cups water
  • 3 Tbsp. olive oil
  • 3 cups Anita’s Organic sprouted flour
  • 2 Tbsp. Anita’s Organic vital gluten
  • 1 ½ tsp. sea salt
  • 1 ½ tsp. honey
  • 1 packet dry active yeast
  • 2 Tbsp. dried herbs of choice (optional)
Directions:

Place all ingredients in a large bowl or food processor and mix well. Remove the dough from the bowl and knead it into a ball on a lightly floured surface. Coat the bowl with olive oil; place the dough back in the bowl and turn it once to coat with oil. Cover the bowl with a dish towel and let it stand for 30 minutes or until the dough doubles in size. Place it on a greased baking pan and add your toppings.

Bake 8-12 minutes at 500 degrees.

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Ingredients:
  • 2 cups Anita’s Organic Sprouted Spelt Flour
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • 2 tsp. Cinnamon
  • ⅛ tsp. Sea Salt
  • ¾ cup Yogurt
  • 2 large Eggs
  • ¾ cup Maple syrup
  • 4 Tbsp. melted Butter
  • 1 ½ tsp. Vanilla extract
Directions:

Preheat oven to 400°F.

In a medium bowl, combine dry and liquid ingredients; mix lightly. Fill 12 paper-lined or greased muffin cups. Bake 15 – 18 minutes or until light brown. Remove and cool on wire rack.

Recipe courtesy of Essential Eating Sprouted Baking

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Ingredients:
  • 3 C Water, Warm
  • 2 Tbsp Yeast
  • 2 tsp Sea Salt
  • 3 Tbsp Cider Vinegar
  • ½ C Oil
½ C Molasses
  • 1 Egg, Beaten
  • 8 C Anita’s Organic Stone-ground Whole Wheat Flour (plus more for kneading)
Directions:

Follow yeast activation instructions with water (or mix active yeast in water). Into the water-yeast mixture, stir in salt, cider vinegar, oil, molasses, and egg. Gradually add whole wheat flour. Mix well.

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Ingredients:
  • 1 ½ cups warm water
  • 1 ½ tsp. salt
  • ¼ to ½ cup honey (can use as little as 1 tablespoon)
  • 3 Tbsp. vital gluten (optional)
  • 4 cups sprouted flour
  • 1 packet dry active yeast
Directions:

Add all ingredients to bread machine in order listed. Set machine on wheat/light/1.5-lb loaf.

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"We've worked with Anita's Organic Mill for more than ten years, and what's impressed us most is not only their passion and commitment to current and emerging organic products, but their flexibility and dependability."

~ Artisan Bake Shoppe