My Grandmother’s recipe for a delicious honey oatmeal bread made with whole wheat flour and sunflower and flax seeds. Perfect for breakfast when slathered with your favorite topping!
My Grandma incidentally turns out to be probably the best individual in my life. She’s charitable, warm, entertaining and illuminates a room with her special soul.She additionally is 80, does Zumba and line moving, still gardens at 6am and clearly goes down waterslides face first. Gotta love her.My Grandma lived in New Mexico a large portion of her life; I think she likes the dusty, dry magnificence of the desert there. Her skin is brilliant all year and she’s once in a while cold.
Believe it or not, I miss her frequently; anyway I am adequately fortunate to see her two times per year for half a month at a time. During the time we are separated, we stay associated by penmanship letters and sending photographs of our new formula manifestations via the post office. On those days, mail days are essentially the best.When I am ready to visit, we invest most of our energy cooking together. One of my most loved plans from my Grandmother is this Sunflower Oatmeal Bread made with entire grains, flax, sunflower seeds and a bit of nectar. Every single time I beseech her to send me home with a portion, however it just never appears to keep going long enough on my kitchen counter.
This year I assembled up the mental fortitude to heat a portion. For reasons unknown, I fail to remember that the craft of bread making can be delightfully fulfilling and nutritious. Besides, it truly isn’t excessively troublesome. All you need is a brief period to yourself. Blustery days are forever my #1 heating days.Basically I am infatuated with. It shouts solace and my morning meals have been more fulfilling a result of it. On the off chance that you get an opportunity, prepare yourself a portion. You will love it.
My Grandmother’s recipe for a delicious honey oatmeal bread made with whole wheat flour and sunflower and flax seeds. Perfect for breakfast when slathered with your favorite topping!
Ingredients
- 1 1/4 cups almond milk (or regular milk)
- 3 teaspoons instant yeast
- 1/4 cup honey
- 3/4 cup rolled oats
- 3 tablespoons melted butter (melted coconut oil will also work)
- 2 3/4 cup white whole wheat flour, plus more if necessary
- 1/4 cup sunflower seeds
- 3 tablespoons flaxseed meal
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 egg
- Extra oats, sunflower seeds and sesame seeds, for sprinkling on top.
Instructions
- Heat milk in a small saucepan over low heat until milk is warm (about 115 degrees F). Remove from pan, stir in oats, yeast and honey. Let the mixture sit for 10 minutes until yeast begins to foam.
- Next, stir in melted butter (or oil). Add in whole wheat flour, salt and cinnamon and mix with a spoon until a dough begins to form. Add in sunflower and flaxseed meal and gently mix into 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 mixer to knead the dough (I prefer 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 a little over an hour, or until doubled in size.
- Lightly butter or grease a 8×4 inch loaf pan. After dough has risen, knead it just a few more times (about 1 min) then shape dough into a loaf and place in prepared pan, tucking the ends in. Cover the loaf with plastic wrap and a towel and allow it to rise again for another hour, or until the loaf has risen to the brim of the pan.
- Once dough has risen again, preheat oven to 375 degrees F. Beat egg in small bowl and brush over the top of the dough. (Please note that you won’t need to use all of the egg wash, but only a small amount.) Sprinkle a few more oats and sunflower seeds on top of the dough. You can also add sesame seeds if you’d like!
- Bake for 35-40 minutes or until loaf is golden brown on top and the loaf sounds hollow when tapped on the bottom of the pan. Transfer pan to wire rack to cool for 10 minutes, then remove bread from pan and place on wire rack to finish cooling for at least 2 hours. Do not cut the bread before it is completely cooled. Bread should be wrapped tightly and stored at room temperature.
