My Grandma just so is actually one of the best people in my existence. She’s gracious, warm, funny and lighting up an area with her unique soul.

She also is 80, does Zumba and series dancing, still landscapes at 6am and apparently goes down waterslides encounter first. Gotta like her.

My Grandma lived in New Mexico most of her lifestyle; I think she appreciates the dusty, dried out beauty of the desert generally there. Her skin can be golden all year round and she’s seldom cold.

This year I mustered in the courage to bake a loaf. For some reason, I forget that this art of breads making can be deliciously rewarding and healthy. Plus, it certainly isn’t that difficult. All you have to is a while to yourself. Rainy days are always my favorite baking days.

Fundamentally I am deeply in love with this bread from underneath of my heart. It screams convenience and my breakfasts have already been more satisfying due to it. If you get a chance, bake yourself a loaf. You won’t regret it.

You’ll use white whole wheat flour. I haven’t examined it with regular whole wheat grains, but should you choose, please know that it may be more dense. You additionally have the option of using regular dairy or almond dairy; I always use an unsweetened vanilla almond dairy because it’s what I have in my fridge. Lastly, you can use either olive/coconut essential oil or butter. You’ll receive great results either way.

Oh and best way to serve this? Thickly sliced up, toasted and pass on with peanut butter. This isn’t really a sandwich breads, but even more of a hearty breakfast time bread. I hope you like it as much as I do!

Appreciate you, Grandma.

Grandma’s Whole Wheat Sunflower Honey Oatmeal Bread

Calories: 186

Fat: 6g

Sugars: 30g

Sugars: 6.5g

Dietary fiber: 4.2g

Protein: 6g

Prep time:

Ingredients

3 teaspoons instant yeast

3 tablespoons melted butter (melted coconut oil may also work)

2 3/4 glass white whole wheat grains, plus more if necessary

1/4 cup sunflower seeds

1 egg

Extra oats, sunflower seeds and sesame seeds, for sprinkling on top

Instructions

Heat dairy in a small sauce pan more than low warmth until milk is definitely warm (about 115 levels F). Remove from skillet, stir in oats, fungus and honey. Allow mixture sit for 10 minutes until yeast begins to foam. Next, mix in melted butter (or oil). Add in whole wheat flour, sodium and cinnamon and combine having a spoon until a dough begins to form. Add sunflower and flaxseeds and carefully mix in to the dough. Place dough onto a well-floured surface and knead the dough together with your hands for 8-10 mins. Another option is to use the dough hook on your electric powered mixer to knead the dough (I favor this method). Form dough into a ball and place in a big, oil-or butter greased bowl, turning the dough to layer with essential oil. Cover with plastic material wrap along with a towel and invite the dough to go up for just a little over one hour, or until doubled in proportions.

Lightly butter or grease a 8×4 inch loaf pan. After dough has risen, knead it just a couple more instances (about 1 min) after that shape dough right into a loaf and place in ready pan, tucking the ends in. Cover the loaf with plastic material wrap and a towel and invite it to go up again for another hour, or until the loaf has risen to the brim of the pan.

Once dough has risen again, preheat range to 375 levels F. Beat egg in small bowl and brush over the top from the dough. (Please be aware that you won’t need to use all the egg wash, but only a little amount.) Sprinkle a few more oats and sunflower seeds together with the dough. You can also add sesame seed products if you want! Bake for 35-40 a few minutes or until loaf is certainly golden brown at the top and the loaf noises hollow when tapped on underneath of the pan. Transfer pan to cable rack to cool for 10 minutes, then remove breads from skillet and put on cable rack to finish chilling for at least 2 hours. Do not cut the loaf of bread before it is totally cooled. Bread ought to be wrapped firmly and shop at room temp.

Could it be made with regular active dried out yeast? Would I have to allow it rise much longer? (Beginner breads baker here) 😉

This bread may be the best bread recipe I’ve tried up to now! I had been pleasently amazed how even after a few days the bread still stayed smooth. I purchased a jar of yeast and on Pinterest, developed a board full of quality recipes using candida. My intention was to go through all the dishes, but when i made yours, I have no idea if I’ll continue going through the rest of the meals!

I actually used chia seed products and flax meal instead of sunflower + flax seed products, and used 2 cups ww breads + approx. 3/4 cup unbleached flour.

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