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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 exclusive soul.

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

My Grandma lived in New Mexico the majority of her life; I believe she appreciates the dusty, dried out beauty from the desert generally there. Her skin can be golden year round and she’s hardly ever 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 need is a little time to yourself. Rainy times are always the best baking days.

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

You’ll use white whole wheat flour. I haven’t examined it with regular whole wheat flour, but should you choose, please know that it may be even more dense. You additionally have the choice of using regular milk or almond milk; 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 oil or butter. You’ll receive great results either way.

Oh and best way to serve this? Thickly sliced, toasted and pass on with peanut butter. This isn’t really a sandwich loaf of bread, but more of a hearty breakfast time bread. I am hoping you like it as much as I do!

Appreciate you, Grandma.

Grandma’s Whole Wheat Sunflower Honey Oatmeal Bread

Calories from fat: 186

Fat: 6g

Carbohydrates: 30g

Sugars: 6.5g

Dietary fiber: 4.2g

Protein: 6g

Prep period:


3 teaspoons instant yeast

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

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

1/4 cup sunflower seeds

1 egg

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


Heat milk in a small sauce pan more than low temperature until milk is definitely warm (about 115 degrees F). Remove from skillet, mix in oats, fungus and honey. Let the mixture sit for 10 minutes until candida starts to foam. Next, mix in melted butter (or oil). Add in whole wheat grains, sodium and cinnamon and mix with a spoon until a dough starts to form. Add in sunflower and flaxseeds and carefully mix into the dough. Place dough onto a well-floured surface area and knead the dough together with your hands for 8-10 a few minutes. Another option is to use the dough connect on your electric powered mixer to knead the dough (I favor this method). Form dough into a ball and place in a large, oil-or butter greased bowl, turning the dough over to coat with oil. Cover with plastic wrap and a towel and allow the dough to rise for just a little over one hour, or until doubled in size.

Gently butter or grease a 8×4 inch loaf pan. After dough has increased, knead it just a couple more occasions (about 1 min) then shape dough into a loaf and place in prepared pan, tucking the leads to. Cover the loaf with plastic material wrap and a towel and allow it to rise again for another hour, or before loaf has increased to the brim of the pan.

Once dough has risen once again, preheat oven to 375 levels F. Defeat egg in normal size bowl and clean outrageous of the dough. (Please note that you won’t need to use every one of the egg clean, but only a small amount.) 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 mins or until loaf is golden brown at the top as well as the loaf noises hollow when tapped on the bottom from the pan. Transfer skillet to wire rack to great for 10 minutes, after that remove bread from skillet and place on wire rack to finish air conditioning for at least 2 hours. Do not cut the loaf of bread before it is completely cooled. Bread should be wrapped firmly and store at room temperature.

Could 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 so far! I used to be pleasently amazed how even after a few days the bread still stayed smooth. I bought a jar of fungus and on Pinterest, created a board filled with dishes using fungus. My objective was to undergo all the dishes, but when i made yours, I don’t know if I’ll continue going through all the other meals!

We used chia seeds and flax meal rather than sunflower + flax seed products, and used 2 mugs ww bread + approx. 3/4 glass unbleached flour.

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