My Grandma just so happens to be one of the better people in my own lifestyle. She’s gracious, warm, funny and lights up an area with her unique soul.
She also is 80, does Zumba and series dancing, still backyards at 6am and apparently goes down waterslides face first. Gotta like her.
My Grandma lived in New Mexico the majority of her lifestyle; I believe she appreciates the dusty, dry beauty of the desert now there. Her skin is golden year round and she’s rarely cold.
This season I mustered up the courage to bake a loaf. For reasons uknown, I forget that the art 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 days are always the best baking days.
Essentially I am in love with this bread from underneath of my heart. It screams convenience and my breakfasts have been more satisfying because of it. If 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 should you choose, please know that it might be more dense. You also have the option of using regular dairy or almond dairy; I always use an unsweetened vanilla almond dairy because it’s what I usually have in my own fridge. Lastly, you should use either olive/coconut oil or butter. You’ll get great results either way.
Oh and best way to serve this? Thickly chopped up, toasted and spread with peanut butter. This is not really a sandwich breads, but more of a hearty breakfast time bread. I am hoping you like it in so far as i do!
Love you, Grandma.
Grandma’s WHOLE WHEAT GRAINS Sunflower Honey Oatmeal Bread
Calories from fat: 186
Fat: 6g
Sugars: 30g
Glucose: 6.5g
Dietary fiber: 4.2g
Protein: 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 more if necessary
1/4 cup sunflower seeds
1 egg
Extra oats, sunflower seeds and sesame seeds, for sprinkling at the top
Instructions
Heat dairy in a small sauce pan over low warmth until milk is definitely warm (about 115 degrees F). Remove from pan, stir in oats, candida and honey. Allow mixture sit down for 10 minutes until fungus begins to foam. Next, stir in melted butter (or oil). Add whole wheat grains, salt and cinnamon and combine using a spoon until a dough begins to form. Add sunflower and flaxseeds and lightly mix into the dough. Place dough onto a well-floured surface and knead the dough with your hands for 8-10 mins. Another option is by using the dough connect on your electric mixing machine to knead the dough (I prefer this technique). Type dough into a ball and place in a large, oil-or butter greased bowl, turning the dough over to coating with essential oil. Cover with plastic wrap along with a towel and allow the dough to go up for just a little over an hour, or until doubled in size.
Lightly butter or grease a 8×4 inch loaf pan. After dough provides increased, knead it just a couple more instances (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 allow it to go up once again for another hour, or until the loaf has increased to the brim from the skillet.
Once dough has risen once again, preheat range to 375 degrees F. Defeat egg in normal size bowl and clean over the top from the dough. (Please be aware that you will not need to use every one of the egg wash, but only a little quantity.) Sprinkle some more oats and sunflower seeds on top of the dough. You can even add sesame seeds if you’d like! Bake for 35-40 minutes or until loaf is definitely golden brown at the top and the loaf sounds hollow when tapped on the bottom of the skillet. Transfer pan to cable rack to cool for 10 minutes, then remove breads from skillet and place on wire rack to finish cooling for at least 2 hours. Do not cut the bread before it really is completely cooled. Bread should be wrapped tightly and shop at room temp.
Can it be made out of regular active dried out yeast? Would I need 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 couple of days the loaf of bread still stayed gentle. I bought a jar of candida and on Pinterest, produced a board full of meals using fungus. My intention was to go through all the dishes, but after I made yours, I don’t know if I’ll continue going through the rest of the meals!
I used chia seeds and flax meal instead of sunflower + flax seed products, and used 2 mugs ww loaf of bread + approx. 3/4 glass unbleached flour.
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