Grandmas Whole Wheat Sunflower Honey Oatmeal Bread1
My Grandma simply so is actually one of the best people in my own lifestyle. She’s gracious, warm, funny and lighting up an area with her exclusive soul.
She is 80, will Zumba and line dancing, still landscapes at 6am and apparently goes down waterslides face first. Gotta love her.
My Grandma lived in New Mexico most of her life; I believe she appreciates the dusty, dry beauty of the desert there.
Her skin is golden year round and she’s seldom cold.
This year 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 healthy. Plus, it really isn’t that tough. All you need is a while to yourself. Rainy days are always the best 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 because of it. In the event that you get a chance, bake yourself a loaf. You won’t regret it.
You’ll use white whole wheat grains. I haven’t examined it with regular whole wheat flour, but should you choose, please know that it might be more dense. You also have the choice of using regular dairy or almond milk; I always use an unsweetened vanilla almond dairy because it’s what I have in my fridge. Lastly, you should use either olive/coconut essential oil or butter. You’ll receive great results in any event.
Oh and easiest way to serve this? Thickly sliced up, toasted and pass on with peanut butter. This isn’t a really sandwich loaf of bread, but more of a hearty breakfast bread. I am hoping you love it as much as I do!
Love you, Grandma.
Grandma’s Whole Wheat Sunflower Honey Oatmeal Bread
Calories: 186
Body fat: 6g
Sugars: 30g
Glucose: 6.5g
Fibers: 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 at the top
Instructions
Heat milk in a small sauce pan over low heat until milk is usually warm (about 115 degrees F). Remove from pan, stir in oats, fungus and honey. Allow mixture sit down for ten minutes until candida begins to foam. Next, mix in melted butter (or essential oil). Add whole wheat flour, sodium and cinnamon and combine having a spoon until a dough begins to form. Add in sunflower and flaxseeds and gently mix in to the dough. Place dough onto a well-floured surface and knead the dough with your hands for 8-10 a few minutes. Another option is to use the dough connect on your electric mixer to knead the dough (I prefer this technique). Form dough into a ball and place in a large, oil-or butter greased dish, turning the dough to coat with oil. Cover with plastic material wrap along with a towel and allow the dough to rise for a little over one hour, or until doubled in size.
Gently butter or grease a 8×4 inch loaf pan. After dough has risen, knead it just a few more moments (about 1 min) after that shape dough into a loaf and place in ready pan, tucking the ends in. Cover the loaf with plastic wrap and a towel and invite it to go up again for another hour, or before loaf has risen to the brim of the skillet.
Once dough has risen once again, preheat range to bake beef liver 375 degrees F. Beat egg in normal size bowl and clean over the top of the dough. (Please note that you won’t need to make use of all of 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’d like! Bake for 35-40 a few minutes or until loaf is definitely golden brown on top as well as the loaf noises hollow when tapped on the bottom of the pan. Transfer pan to cable rack to great for 10 minutes, after that remove bread from pan and place on wire rack to finish air conditioning for at least 2 hours. Usually do not cut the breads before it is totally cooled. Bread ought to be wrapped tightly and store at room temp.
Could it be made with regular active dried out yeast? Would I need to let it rise much longer? (Beginner loaf of bread baker here) 😉
This bread may be the best bread recipe I’ve tried so far! I used to be pleasently amazed how even following a couple of days the bread still stayed gentle. I bought a jar of candida and on Pinterest, developed a board filled with recipes using yeast. My objective was to go through all the meals, but when i produced yours, I have no idea if I’ll continue going right through the rest of the recipes!
I actually used chia seed products and flax meal rather than sunflower + flax seeds, and used 2 mugs ww breads + approx. 3/4 cup unbleached flour.