How To make Herb Oatmeal Bread (Clay Pot)
2 pk Active dry yeast
3 tb Honey
1 1/2 tb Salt
2 c Water
3/4 c Oatmeal
not instant
2 tb Sour cream
3/4 c Whole wheat flour
1 t Celery seeds
1 t Poppy seeds
1 tb Sesame seeds
1 tb Fresh sage :
chopped
1 tb Fresh basil chopped
1/2 ts Dill :
dried
1 Egg beaten
2 tb Butter :
melted
1/2 c Pine nuts
4 c All-purpose flour
Combine the yeast, honey and salt with 1 cup lukewarm (not hot) water and set aside. (Remember: if the water is too hot it will kill the growing yeast.) Heat 1 cup water to boiling, and add the oatmeal and sour cream. Simmer, covered, for 10 minutes, then remove from the heat and cool to lukewarm. Combine the whole-wheat flour, seeds, and herbs in a large mixing bowl. Add the oatmeal and yeast mixtures and beat until well blended. Add beaten egg and melted butter and beat several times again. Add the pine nuts, then add 3 cups of the all-purpose flour, one cup at a time, beating between each addition until a fairly stiff dough is developed. Spread the remaining all-purpose flour on a board and knead the dough into it thoroughly, about a dozen times, then put the dough in a large, well-greased bowl and cover with a damp cloth. Set to rise in a warm place until double its original bulk (about 1 hour). Just before the end of the rising time, presoak 2 clay pots, top and bottom, in hot water for 15 minutes. (We use 2 pots in order to bake each loaf separately.) Place the risen dough on a floured board, divide, and shape into 2 loaves. Before putting the loaves in the presoaked pots, put a small piece of aluminum foil, just large enough to cover the bottom of the loaf, on the bottom of each pot. (This keeps the bread from sticking to the pot.) Place the dough inside the pots, cover, and allow to rise until almost doubled in bulk (about 45 minutes). (I wrapped the pot in a wet towel to keep it from drying out too soon.) Cover the pots and put them in a cold oven. Set the oven temperature at 480 degrees. Bake for 40 minutes. If necessary, remove lid for the last 5 minutes of baking to get a golden brown crust. Source: "The Clay-Pot Cookbook" by Georgia MacLeod Sales and Grover Sales NOTE: This is the best bread I've made in a long time. High loaf, light, and with a very crisp crust and moist inside. Pine nuts don't add much to it and could be left out. Had a problem with it sticking to the pot (my clay pot has a semi-glazed bottom which I greased very lightly with shortening, and it still stuck in spots).
How To make Herb Oatmeal Bread (Clay Pot)'s Videos
You'll Never Throw Away Coffee Grounds After Watching This
Here are some of the clever ways to use coffee grounds around the home and garden. You'll never throw away coffee grounds after watching this! Whether you enjoy drinking coffee in the morning or have a secret addiction to lattes, if you clicked on this video, you've likely got some used coffee grounds sitting around in your kitchen.
But did you know that those coffee grounds are more than just a by-product of your daily ritual? They're actually pretty useful! So, if you're wondering what to do with used coffee grounds, you'll love this list of DIY life hacks.
Coffee grounds have a lot of benefits when used as compost or fertilizer, but they can also be used as a natural insect repellent, natural dye, and even as an odor neutralizer! They're great for cleaning almost anything around the house as well.
Check out this video to learn more ways to use used coffee grounds!
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1 DOUGH 3 LOAVES | The Easiest (Actually Good) Bread You Can Make
In this video I'll show you how to make three versions of easy rustic bread using one simple dough. Take your pick! All of these loaves are beginner friendly and with a few small variations on shaping and baking, you're left with a rustic, crusty, bread worthy of your dinner table. No mixer or sourdough starter required.
Thank you for watching! If you'd like to show me some love and buy me a coffee, head here:
Will you be baking this bread? Don't forget to take pics and tag me on Instagram @Brian_Lagerstrom
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INGREDIENTS:
****TO MY FRIENDS IN EUROPE/UK: The all purpose flour that i typically use is King Arthur which is about 11.7% protein. Your All Purpose flour may be different than what's available in the US. If in doubt, choose a flour that has between 11-12% protein and you should be in good shape!
ALSO if you have never made bread before, this dough is 78% hydration and will be slightly sicky. Use 75 less grams water in the final dough and it will be much easier to handle.
PREFERMENT (POOLISH)
150g or ROUGHLY 1 C. AP FLOUR
150g or ROUGHLY 2/3C. WATER (ROOM TEMP)
1 small pinch YEAST
- let the poolish ripen on counter 4-24 hours, preferably at least 16
DOUGH
280g or 1 1/4C.WATER (98F)
2g or 1/2 TSP YEAST
ALL OF THE POOLISH
350g or 2 1/4 C. AP FLOUR
50g or ROUGHLY 1/3 C. WHOLE WHEAT FLOUR
10g or roughly 1.5 TSP KOSHER SALT
BAKING TIMES/ TEMPS
METHOD 1: 525 the whole time for 14-18 minutes (spray loaf for steam)
METHOD 2- Preheat Dutch Oven at 500 for 30-40 minutes, bake at 500 covered for 12min and 485 uncovered for additional 8-12 depending on oven and desired color.
METHOD 3: Preheat Dutch Oven at 485-500 for 30-40 minutes, bake at 485 covered for 18 minutes, and 485 uncovered for additional 25-30 depending on oven and desired color.
**MY GEAR**
5.5 qt LE CREUSET DUTCH OVEN:
MY FAV STAINLESS STEEL MIXING BOWL:
PLASTIC DOUGH CARD:
MEASURING CUPS/SPOONS:
HALF SHEET PAN + RACK:
BOOS BLOCK CUTTING BOARD:
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
#beginnerbread #easybreadrecipe #bread
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ARTISAN BREAD | NO KNEAD BREAD | Homemade Dutch Oven Bread | Crusty Bread |4K| Juicing Peaches
Homemade bread, what can sound better than that? Simple and easy recipe that anyone can make. This bread does not require any kneading and the end product is mind blowing. The flavor, the taste and the best sounding crunch... If you love good bread, this recipe is definitely for you.
Ingredient:
- 3 cups (400g) flour
- 2 tsp of salt (11g)
- 1 tsp active dry yeast (4g)
- 1 1/2 cup of lukewarm water (350ml)
Instructions:
1. To a bowl with lukewarm water (95-100F or about 36C) add yeast, mix well and let the yeast bloom for about 15 mins
2. In a separate bowl with flour, add salt and mix well. That is a great idea to sift your flour to prevent from big flour lumps
3. Once your yeast has bloomed, add flour to the yeast. By using the spatula carefully mix dry and wet ingredients together.
4. Cover it with a damp towel and let it rise for at least 2 hours
5. After 2 hours, transfer the dough into a floured parchment paper
6. Shape your dough into a ball or loaf
7. Cover with a damp towel and let it rest for 30 minutes
8. While your dough is resting, place your Dutch oven (I use 7qt) with a lid on in the oven and preheat to 450F (230C) with the Dutch oven inside
9. Once oven is preheated, carefully remove your Dutch oven out of the oven.
10. Holding the dough by the parchment paper, carefully place the dough into preheated Dutch oven. Cut excess parchment paper. Please be mindful, Dutch oven will be VERY hot.
11. Cover with a lid and bake in a preheated oven for 30 mins
12. After 30 mins, take the lid off and bake for another 15 mins or until golden crust
13. Take it off, let it rest for 20 mins
14. Enjoy with a salted butter or your favorite meal
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Stop Wasting Time & Flour Maintaining A Sourdough Starter. This Strategy is Way Better
It's time to stop wasting so much time and money on the way we feed our sourdough starters. There is a cheaper, easier, and more effective way. No more discard! If you bake sourdough relatively often this method will slot into your baking schedule easily.
Check out our new Sourdough T-Shirts
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A big thanks to Jack over on his channel where I first saw this method.
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Super Soft Millet Bread Recipe - No Wheat, No Oil, No Sugar - 100% पौष्टिक Homemade ब्रेड ????????
Super Soft Millet Bread Recipe - No Wheat, No Oil, No Sugar - 100% Healthy Homemade Bread. Millet Bread is very nutritious and a very good alternative to wheat bread. Millet bread is non-glutinous and not acid forming hence millet bread is easy to digest. Millet clears toxins from body. Watch this Millet Bread Recipe that you can make at home in your kitchen. Recipe includes tips on how to prepare and ferment dough, how to bake in oven/air-fryer. मिलेट ब्रेड बहुत पौष्टिक होती है और गेहूं से बनी ब्रेड का एक बहुत अच्छा विकल्प है। इस मिलेट ब्रेड रेसिपी को देखें जिसे आप अपने किचन में घर पर बना सकते हैं। पकाने की विधि में कैसे आटा बनाना है और फेर्मेंट कैसे करना है , कैसे ओवन / एयर-फ्रायर में सेंकना है, इस पर टिप्स शामिल हैं।
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???? Millet Bread Recipe Ingredients:
1) एक्टिव ड्राई यीस्ट (Active Dry Yeast) - 1 tea spoon
2) इसबगोल पाउडर (Psyllium Husk) - 2 tea spoons
3) अलसी बीज पॉवडर (Flaxseed Powder) - 2 tea spoons
4) कुटकी मिलेट आटा (Little Millet Flour) - 1 cup (approx 125-150 grams)
5) अर्रारोट पाउडर (Arrowroot Powder) - 2 tea spoons
6) ओट्स आटा (Oats Flour) - 1/2 cup (approx 60-75 grams)
7) सैंधा नमक (Rock Salt) - 1 tea spoon
8) पाम गुड्/शक्कर (Palm Jaggery Powder) - 1.5 tea spoons
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डॉ. खादर हिंदी में - Part 1 :
डॉ. खादर हिंदी में - Part 2 :
डॉ. खादर हिंदी में - Part 3 :
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ਮਿਲਟ ਬ੍ਰੈੱਡ ਬਹੁਤ ਪੌਸ਼ਟਿਕ ਅਤੇ ਕਣਕ ਦੀ ਰੋਟੀ ਦਾ ਬਹੁਤ ਵਧੀਆ ਵਿਕਲਪ ਹੈ. ਮਿਲਟ ਬਰੈੱਡ ਗੈਰ-ਗਲੂਟਿਨ ਹੈ ਅਤੇ ਐਸਿਡ ਨਹੀਂ ਬਣਦਾ, ਇਸ ਲਈ ਮਿਲਟ ਬ੍ਰੈਡ ਪਚਣਾ ਅਸਾਨ ਹੈ. ਬਾਜਰੇ ਨੂੰ ਸਭ ਤੋਂ ਘੱਟ ਐਲਰਜੀਨਿਕ ਮੰਨਿਆ ਜਾਂਦਾ ਹੈ. ਮਿਲੀਟੈਕਟ ਸਰੀਰ ਤੋਂ ਜ਼ਹਿਰੀਲੇ ਪਦਾਰਥਾਂ ਨੂੰ ਸਾਫ ਕਰਦਾ ਹੈ. ਇਸ ਮਿਲਟ ਬ੍ਰੇਡ ਪਕਵਾਨ ਨੂੰ ਦੇਖੋ ਜੋ ਤੁਸੀਂ ਘਰ ਵਿਚ ਆਪਣੀ ਰਸੋਈ ਵਿਚ ਬਣਾ ਸਕਦੇ ਹੋ. ਵਿਅੰਜਨ ਵਿੱਚ ਆਟੇ ਨੂੰ ਕਿਵੇਂ ਤਿਆਰ ਕਰਨਾ ਹੈ ਅਤੇ ਫਰੂਟ ਕਰਨਾ ਹੈ, ਓਵਨ / ਏਅਰ-ਫ੍ਰੀਅਰ ਵਿੱਚ ਕਿਵੇਂ ਪਕਾਉਣਾ ਹੈ ਬਾਰੇ ਸੁਝਾਅ ਸ਼ਾਮਲ ਹਨ. ਮਿਲਟ (ਸਿਰੀਧਨੀਆ ਮਿਲਟ) ਦੇ ਸਿਹਤ ਲਾਭ ਹਨ ਅਤੇ ਕਣਕ ਅਤੇ ਚੌਲਾਂ ਦੀ ਥਾਂ ਤੇ ਰੋਜ਼ ਖਾ ਸਕਦੇ ਹਨ.
MILLET BREAD மிகவும் சத்தான மற்றும் கோதுமை ரொட்டிக்கு ஒரு நல்ல மாற்றாகும். MILLET BREAD என்பது குளுட்டினஸ் அல்ல, அமிலம் அல்ல, எனவே MILLET BREAD ஜீரணிக்க எளிதானது. தினை குறைவான ஒவ்வாமை கொண்டதாக கருதப்படுகிறது. MILLET உடலில் இருந்து நச்சுகளை அழிக்கிறது. உங்கள் சமையலறையில் நீங்கள் வீட்டில் செய்யக்கூடிய இந்த MILLET BREAD செய்முறையைப் பாருங்கள்.
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