My Grandma simply so is actually one of the better people in my own lifestyle. She’s gracious, warm, funny and lamps up a room with her unique soul.
She also is 80, does Zumba and series dancing, still backyards at 6am and apparently falls waterslides face first. Gotta love her.
My Grandma lived in New Mexico the majority of her life; I believe she appreciates the dusty, dry beauty of 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 reasons uknown, I forget that the art of loaf of bread making can be deliciously rewarding and nutritious. Plus, it certainly isn’t that hard. All you need is a while to yourself. Rainy days are always my favorite baking days.
Essentially I am deeply in love with this bread from the bottom of my heart. It screams comfort and ease and my breakfasts have been more satisfying because of it. In the event that you get a possibility, bake yourself a loaf. You will not regret it.
You’ll use white whole wheat grains. I haven’t examined it with regular whole wheat grains, but if you do, please know that it might be more dense. You also have the option of using regular milk or almond milk; I always use an unsweetened vanilla almond dairy because it’s what I usually have in my own 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 chopped up, toasted and pass on with peanut butter. This isn’t really a sandwich bread, but 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 from fat: 186
3 teaspoons instant yeast
3 tablespoons melted butter (melted coconut oil may also work)
2 3/4 glass white whole wheat flour, plus much more if necessary
1/4 cup sunflower seeds
Extra oats, sunflower seeds and sesame seeds, for sprinkling on top
Heat dairy in a little sauce pan over low high temperature until milk is warm (about 115 levels F). Remove from pan, mix in oats, candida and honey. Let the mixture sit down for ten minutes until candida starts to foam. Next, mix in melted butter (or essential oil). Add in whole wheat flour, sodium and cinnamon and blend using a spoon until a dough starts to form. Add sunflower and flaxseeds and lightly mix in to the dough. Place dough onto a well-floured surface and knead the dough with your hands for 8-10 minutes. Another option is to use the dough hook on your electric powered mixing machine to knead the dough (I prefer this technique). Type dough into a ball and place in a big, oil-or butter greased bowl, turning the dough over to coat with essential oil. Cover with plastic material wrap along with a towel and allow the dough to go up for a little over one hour, or until doubled in size.
Gently butter or grease a 8×4 inch loaf pan. After dough offers increased, knead it just a couple more moments (about 1 min) after that shape dough right into a loaf and place in prepared pan, tucking the leads to. Cover the loaf with plastic material wrap along with a towel and invite it to rise again for another hour, or before loaf has risen to the brim from the skillet.
Once dough has risen once again, preheat oven to 375 levels F. Beat egg in normal size bowl and brush over the top from the dough. (Please be aware that you will not need to use all of the egg clean, but only a small quantity.) Sprinkle a few more oats and sunflower seeds on top of the dough. You can even add sesame seeds if you want! Bake for 35-40 minutes or until loaf is normally golden brown on top and the loaf noises hollow when tapped on the bottom from the pan. Transfer pan to cable rack to awesome for 10 minutes, then remove bread from skillet and put on wire rack to finish chilling for at least 2 hours. Do not cut the breads before it really is completely cooled. Bread should be wrapped firmly and store at room temp.
Could it be made out of regular active dried out yeast? Would I need to let it rise much longer? (Beginner bread baker here) ðŸ˜‰
This bread is the best bread recipe I’ve tried up to now! I had been pleasently surprised how even following a couple of days the loaf of bread still stayed soft. I purchased a jar of yeast and on Pinterest, produced a board full of recipes using fungus. My objective was to go through all the meals, but after I produced yours, I don’t know if I’ll continue going right through all the other formulas!
We used chia seed products and flax meal rather than sunflower + flax seeds, and used 2 cups ww loaf of bread + approx. 3/4 glass unbleached flour.
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