rolled oats

I mastered this super easy bread recipe just a few months ago. After staying home for almost 3 months due to COVID-19, I learned to bake different kinds of things like cakes, muffins, cookies, sweet buns, dinner rolls, keto bread, gluten-free buns, etc. After weeks and weeks of cooking and baking, just like a lot of other people, my family and I gained weight. It was expected but we were not happy about it. With positive attitude and collective effort, we decided to be consciously healthy moving forward.

To bake this bread, I use the best local ingredients available and I buy from one of my favorite ETSY Store, AOSUPPLY. They have the best flour and yeast and their service during the pandemic’s stay-at-home order was excellent. Check them out and see for yourself.

Use coupon code DOYD74 when you order to receive $3.00 OFF your first purchase

I also buy flour from JOEL’S ORGANICS. My brother and his wife lives in Walla Walla County of Washington State. I was able to purchase Joel’s Organic products from their local coop store. They have very fresh products and I am very lucky that my family ships my Joel’s Organic flour directly from Walla Walla to Orange County here in California.

Use coupon code DOYD74 when you order to receive 10% OFF your purchase

I am sharing my recipe of this Multigrain Whole Wheat Bread so you can enjoy this dense but light on the stomach bread. It’s easy on our digestion and low-glycemic. This is my breakfast, my snack, my desert, or my after dinner treat. Try to make it and let me know how it goes.

INGREDIENTS:

18 ounces Lukewarm Water
1/4 teaspoon Instant Yeast
1 1/4 teaspoon Salt
1 tablespoon Honey
1 tablespoon Olive Oil
2 cups Whole Wheat stone-ground fine Flour
1 1/2 cups Hard Wheat, stone-ground Bread Flour
1/2 cup Harvest Seed Blend
Some rolled oats for topping before baking

DIRECTIONS:

In a large bowl, add lukewarm water. Add the yeast, salt, honey and olive oil. Mix gently until everything is combined. Add the harvest seed blend and flour. Using a wooden spoon, gently fold the ingredients together until it forms a dough. No need to mix very well, as long as the ingredients are combined well, it should be ok. Cover the bowl with a cling wrap and proof for 4-5 hours. I use a proofing oven to consistently proof my dough.

After first proof, mix the dough with a spatula, removing the air. Shape into a ball, sprinkle with some rolled oats and bread flour and proof for another 30 minutes to an hour, depending on the weather where you live.

Preheat a greased Dutch Oven to 450°F. When it is preheated, carefully remove the hot Dutch oven and slowly transfer your dough into it. Cover and bake for 30 minutes in the middle rack. After 30 minutes, remove the cover and continue to bake for another 5 minutes to make your bread crusty. Remove from Dutch oven immediately when finished and transfer on a wire rack to cool.

RECIPE VARIATION:

Using the same recipe above, I did two variations. First, I added 1/4 cup of chopped dried figs and 1/4 cup dried apricots. My second variation was instead of using harvest seed blend, I added 1/2 cup halved walnuts and 1/4 cup chopped apricots (one of my favorite combinations). I add the fruits and nuts after the first proof. Mix it well so that it’s ready to be transferred to the Dutch oven for baking.

Each slice of my whole loaf with the variated recipe is only 98 calories. No need to add butter, cream cheese or jam. The figs and apricots sweetens the bread enough to enjoy it as it is.

I hope you enjoyed reading my post. Please try baking it. It takes about 10-15 minutes to prepare and mix the ingredients together then you can leave it for proofing. I am excited to know how your bread will turn out. THANK YOU for visiting my site. If you liked my post, please hit the like button below.

REASONS TO LOVE THIS BREAD

“Enjoy making your own homemade bread but remember, overdoing on bread can add pounds so make sure to eat in moderation.”

I can’t live without bread!
Tweet

I am betting that there are a lot of overnight oat recipes online. I actually learned to make this by watching YouTube videos of people sharing different ways to make overnight oats.

I was inspired to make this in order to serve a quick morning meal to our children while my husband and I enjoy drinking our coffee.

Both my children love oats (specially my 4-year-old), that is why I worked with an ingredient that they love to eat for breakfast. Since we do not really eat cereal at home because it’s too sweet, this jarred overnight oats worked really well for us.

As you can see, the simple ingredients I used are Old Fashioned Oats, unsweetened almond milk, greek yogurt (flavored or plain), chia seeds and agave nectar.

Using a small mason jar, I just put around 3-4 tbsp. of oats, add in a little bit of almond milk around 1/4 cup, 1 tbsp. of chia seeds, and mix some greek yogurt of our choice. I cover the mason jar and shake it to saturate the oats with the goodness of the greek yogurt and milk, then place it in the refrigerator overnight. In the morning, each one of us mix in whatever extra ingredient we want such as honey or agave nectar or nothing sweet at all, some berries, nuts and fresh fruits but this blog is all about our new discovery. I bought sweetened red beans (japanese adzuki beans) from an Asian store and because it’s already sweet, we just mix in a tablespoon or two with our overnight oats and it’s heaven in a mason jar!!! You should try it!

If you love sweetened red beans like my daughter does, this is really a treat.