Organic Heritage Wheat from North Branch, MN

Heritage Wheat

Sunrise Flour Mill was created in North Branch, MN out of love and necessity. Modern wheat with its more difficult to digest gluten began causing issues for founders Darrold and Marty. Going back to basics, they discovered heritage grains could be far more simple to break down for the gluten sensitive. 

Unifine Milling

A unique process, from their website: “We produce single source, organic, heritage flours using a renewed milling technology from the 1930’s called the Unifine mill. It is a single pass, high velocity impact mill. Instead of grinding the grain, the mill shatters it into very minute particles, a technology that produces a super-fine and fluffy flour. Unifine flour will help anyone create luscious lofty baked goods and achieve better baking results than are normally achieved using conventional whole wheat.”

Pizza Recipe

Submitted from a Sassafras Customer:

“I make my pizza dough in the morning and then place it in the frig to develop flavor until I'm ready for making pizza that evening.

• 1 teaspoons Instant Yeast (5 grams) or Less
• 1 teaspoons sugar
• 1/2 teaspoons salt
• 1 teaspoon Buttermilk Powder or Dry Milk Powder
• 1 Cup Sunrise Pizza Flour
• 6 Tablespoons lukewarm water (approx 100 degrees "non-chloride" water)
• 1 Tablespoon olive oil

Topping

• San Marzano tomato's with a dash of salt & sugar or marinara sauce
• freshly chopped garlic
• sliced or grated mozzarella cheese, or grated or shredded Parmesan or Romano cheese
• fresh basil leaves, to garnish; optional

1 - Dissolve yeast and sugar in small bowl with 1 Tbsp lukewarm water.

2 - While yeast mixture is getting active, mix dry ingredients. 

3 - Add yeast mixture to dry ingredients plus the additional water and olive oil.

4 - Knead for a few minutes then place in a bowl with cling wrap on top and put in frig for several hours. 

5 -  When ready to make pizza, remove from frig and let dough warm up on the counter for approximately 30 minutes.

6 - Grease cast iron fry pan with olive oil. Preheat oven to 425 degrees.

7 - Form pizza crust and place in cast iron pan. Bake for 5 - 7 minutes.

8 - Remove pan and crust from oven. Sprinkle grated Parmesan cheese on crust and then San Marzano tomato's and rest of the toppings (less is more). Bake for approximately 10 -15 minutes. Ovens are different. Watch Carefully. 

9 - Remove from oven. Let pizza rest 10 minutes. Then with wooden utensils remove pizza from cast iron pan onto cutting board.

Enjoy.”