My Grandma simply so happens to be one of the better people in my lifestyle. She’s gracious, warm, funny and lighting up an area with her unique soul.
She also is 80, will Zumba and collection dancing, still landscapes at 6am and apparently falls waterslides face first. Gotta like her.
My Grandma lived in New Mexico most of her existence; I believe she appreciates the dusty, dried out beauty of the desert now there. Her skin can be golden all year round and she’s seldom cold.
This season I mustered up the courage to bake a loaf. For reasons uknown, I forget that this art of bread making could be deliciously rewarding and nutritious. Plus, it certainly isn’t that challenging. All you have to is a while to yourself. Rainy times are always the best baking days.
Basically I am deeply in love with this bread from underneath of my heart. It screams ease and comfort and my breakfasts have already been more satisfying because of it. If you get a opportunity, bake yourself a loaf. You won’t regret it.
You’ll use white whole wheat flour. I haven’t tested it with regular whole wheat grains, but should you choose, please understand that it might be more dense. You additionally have the choice of using regular dairy or almond dairy; I always use an unsweetened vanilla almond milk because it’s what I usually have in my own fridge. Lastly, you should use either olive/coconut essential oil or butter. You’ll receive great results either way.
Oh and easiest way to serve this? Thickly sliced up, toasted and pass on with peanut butter. This isn’t a really sandwich breads, but even more of a hearty breakfast time bread. I hope you love it in so far as i do!
Love you, Grandma.
Grandma’s WHOLE WHEAT GRAINS Sunflower Honey Oatmeal Bread
Calories from fat: 186
Dietary fiber: 4.2g
3 teaspoons pigs feet instant Pot yeast
3 tablespoons melted butter (melted coconut oil may also work)
2 3/4 cup white whole wheat grains, plus more if necessary
1/4 cup sunflower seeds
Extra oats, sunflower seeds and sesame seeds, for sprinkling on top
Heat dairy in a small sauce pan more than low heat until milk is normally warm (about 115 levels F). Remove from skillet, mix in oats, yeast and honey. Allow mixture sit down for ten minutes until candida begins to foam. Next, mix in melted butter (or oil). Add whole wheat grains, sodium and cinnamon and combine using a spoon until a dough starts to form. Add in sunflower and flaxseeds and carefully mix in to the dough. Place dough onto a well-floured surface area and knead the dough together with your hands for 8-10 minutes. Another option is to use the dough hook on your electric 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 and a towel and allow the dough to go up for a little over an hour, or until doubled in proportions.
Lightly butter or grease a 8×4 inch loaf pan. After dough has increased, knead it just a couple more occasions (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 wrap and a towel and allow it to rise again for another hour, or before loaf has increased to the brim from the skillet.
Once dough has risen again, preheat range to 375 levels F. Defeat egg in normal size 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 seed products together with the dough. You can even add sesame seed products if you want! Bake for 35-40 a few minutes or until loaf is normally golden brown at the top and the loaf noises hollow when tapped on the bottom from the pan. Transfer skillet to cable rack to great for 10 minutes, after that remove breads from pan and place on wire rack to finish chilling for at least 2 hours. Usually do not cut the loaf of bread before it is totally cooled. Bread should be wrapped tightly and store at room temp.
Could it be made with regular active dry yeast? Would I have to allow it rise much longer? (Beginner bread baker right here) ðŸ˜‰
This bread is the best bread recipe I’ve tried so far! I was pleasently surprised how even following a few days the breads still stayed smooth. I bought a jar of candida and on Pinterest, developed a board filled with quality recipes using yeast. My intention was to undergo all the dishes, but after I produced yours, I don’t know if I’ll continue going right through the rest of the dishes!
I used chia seed products and flax meal instead of sunflower + flax seed products, and used 2 cups ww loaf of bread + approx. 3/4 cup unbleached flour.