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

She also is 80, will Zumba and series dancing, still backyards at 6am and apparently falls waterslides encounter first. Gotta love her.

My Grandma lived in New Mexico the majority of her life; I think she appreciates the dusty, dry beauty from the desert presently there. Her skin is golden year round and she’s rarely cold.

This year I mustered up the courage to bake a loaf. For some reason, I forget the fact that art of loaf of bread making could be deliciously rewarding and healthy. Plus, it certainly isn’t that tough. All you have to is a while to yourself. Rainy times are always the best baking days.

Essentially I am deeply in love with this bread from underneath of my heart. It screams comfort and ease and my breakfasts have already been more satisfying because of it. In the event that you get a possibility, bake yourself a loaf. You won’t regret it.

You’ll use white whole wheat grains. I haven’t tested it with regular whole wheat grains, but if you do, please know that it might be even more dense. You additionally have the option of using regular milk or almond milk; I always make use of an unsweetened vanilla almond dairy because it’s what I usually have in my fridge. Lastly, you can use either olive/coconut essential oil or butter. You’ll get great results either way.

Oh and easiest way to serve this? Thickly chopped up, toasted and spread with peanut butter. This isn’t a really 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

Sugar: 6.5g

Dietary fiber: 4.2g

Proteins: 6g

Prep period:

Ingredients

3 teaspoons instant yeast

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

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

1/4 cup sunflower seeds

1 egg

Extra oats, sunflower seeds and sesame seeds, for sprinkling at the top

Instructions

Heat milk in a small sauce pan more than low heat until milk is warm (about 115 levels F). Remove from skillet, mix in oats, fungus and honey. Let the mixture sit down for 10 minutes until yeast begins to foam. Next, mix in melted butter (or oil). Add whole wheat grains, salt and cinnamon and blend with a spoon until a dough starts to form. Add sunflower and flaxseeds and carefully mix into the dough. Place dough onto a well-floured surface and knead the dough together with your hands for 8-10 moments. Another option is to use the dough connect on your electrical mixer to knead the dough (I prefer this technique). Form dough right into a ball and place in a big, oil-or butter greased dish, turning the dough over to layer with essential oil. Cover with plastic material wrap and a towel and allow 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 provides risen, knead it just a few more moments (about 1 min) after that shape dough right into a loaf and place in ready pan, tucking the leads to. Cover the loaf with plastic material wrap along with a towel and invite it to go up once again for another hour, or until the loaf has risen to the brim of the skillet.

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

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

This bread may be the best bread recipe I’ve tried up to now! I was pleasently surprised how even following a few days the bread still stayed soft. I bought a jar of candida and on Pinterest, made a board filled with dishes using candida. My intention was to go through all the recipes, but when i produced yours, I don’t know if I’ll continue going through all the other formulas!

I used chia seed products and flax meal instead of sunflower + flax seeds, and used 2 mugs ww loaf of bread + approx. 3/4 cup unbleached flour.

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