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
Olive Bread Recipe
We collaborated with Olives from Spain to create one of the most amazing bread ever. A flavorful olive bread made with good quality olives, fresh herbs, garlic and a hint of chili. A perfect crispy crust while the interior is soft, aromatic and slightly chewy. This bread will be a hit everywhere you serve it and it’s perfect for appetizers, sandwiches and as a side dish.
Video Sponsored by Olives From Spain:
To print the recipe check the full recipe on my blog:
Ingredients
4 cups (500g) bread flour
1 tsp (5g) salt
25g fresh yeast (or 2 ¼ tsp active dry yeast)
½ tsp (2g) garlic powder
1 tsp (1g) rosemary
1 ½ tsp (3g) chili flakes
Fresh thyme leaves
⅔ cup (92 g) green olives, pitted - drained and chopped
⅔ cup (92 g) black olives, pitted - drained and chopped
1 1 /2 cups (360 ml) water
1. In a large bowl mix flour with salt, garlic powder, rosemary, chilli flakes and fresh thyme leaves.
2. Dissolve the fresh yeast in ½ cup (120ml) water and add to the flour mixture. Add the rest of 1 cup (240ml) water and
start kneading the dough until pulls away from the sides of the bowl.
3. Add olives and knead a bit more until incorporated. Grease with olive oil a clean bowl, transfer the dough and cover with plastic wrap. Let it rest for 2.5 hours at room temperature until tripled in size.
4. On a floured surface flatten the dough into an oval shape and start rolling one edge inward it. Roll and turn upside down and shape it into a ball. Sprinkle flour and cornmeal over a clean towel, add the dough and cover. Let rise for another 30-45 minutes.
5. Meanwhile turn the oven to 470F (240C) and add a 9 inch (23cm) round iron cast pan inside without the lid. Leave it in the oven for about 30-45 minutes until the dough rise in the towel.
6. Remove the iron cast pan from the oven, turn the dough into the pan and put the lid on. Bake for 25-30 minutes at 470F (240C) with the lid on to create steam.
7. Remove the lid and bake for another 20 minutes at 440F (230C) to let the bread get some crispy golden brown crust.
8. Let it cool completely before cutting the bread.
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This One Reason Why a Vegan Influencer Lost Her Life #veganism
This One Reason Why a Vegan Influencer Lost Her Life #veganism Following a raw vegan diet can be an appealing choice for those seeking a plant-based and natural approach to nutrition. It emphasizes the consumption of unprocessed, uncooked plant foods like fruits, vegetables, nuts, seeds, and sprouted grains. While this diet can offer numerous health benefits, it's essential to recognize that there are potential drawbacks, particularly concerning malnutrition. One of the main concerns with a raw vegan diet is the risk of nutrient deficiencies. Unlike omnivorous diets that include animal products, raw veganism excludes all animal-derived foods and any cooked items. As a result, certain essential nutrients may be challenging to obtain solely from plant sources. Vital nutrients like vitamin B12, iron, calcium, and omega-3 fatty acids are more readily available in animal products, and without proper planning, deficiencies may occur. Vitamin B12, for instance, is primarily found in animal products, and a deficiency can lead to anemia, fatigue, and nerve damage. While some raw vegan enthusiasts rely on fortified foods or supplements, not everyone may be aware of these options or be consistent in their use. Iron is another critical nutrient that may be less bioavailable in plant-based foods, leading to iron-deficiency anemia if not consumed in adequate amounts. Although plant-based sources of iron do exist, the body typically absorbs them less efficiently than iron from animal products. #RawVeganDiet #NutritionConcerns #BalancedEating #VeganHealth #PlantBasedNutrition #NutrientDeficiencies #MalnutritionRisks #HealthyEating #VeggieLife #VitaminB12 #IronDeficiency #CalciumSources #Omega3FattyAcids #DiverseFoodChoices #HealthAwareness #NutritionEducation #VeganLiving #PlantPowered #BalancedDiet #DietitianGuidance #RawVeganism #NutrientIntake #VeganLifestyle #NutritionalBalance #doctor #medicine #healthcare #interesting #fyp #fypシ #medicineexplained
Why I’m always pregnant..
Easiest, No-Knead Artisan Bread
If this is your first time making bread, I guarantee you this will be the EASIEST, FUSS-FREE, FOOL-PROOF BREAD you're going to make. Takes about 5 minutes to prepare the dough. You can let it rise overnight and bake it in the morning just in time for breakfast. RECIPE BELOW:
Ingredients
2 ½ cups bread flour
½ cup whole wheat flour
1 ¼ tsp salt
½ tsp instant yeast
1 ½ cups warm water (about 110 degrees)
2 tbsp honey
強力小麦粉 2 1/2カップ
全粒小麦粉 1/2カップ
塩 小さじ1 1/4
イースト 小さじ1/2
ぬるま湯 1 1/2 カップ
蜂蜜 大さじ2
Procedure
In a bowl, combine together bread flour, whole wheat flour, and salt. Whisk together. Add yeast on top.
In a separate bowl, dissolve honey in warm water. Pour into the flour mixture.
Mix together until it forms a shaggy dough. You can mix by hand and gently press to combine flour. Cover the bowl with plastic wrap and let it rise overnight, for 12-18 hours in room temperature or any warm area.
Next day, generously coat your banneton or bowl with flour to prevent the dough from sticking. Set aside.
Turn the dough onto a floured surface and sprinkle the top with more flour. Form the dough into a ball by tightly tucking the sides into the bottom center. Flip the dough, smooth side down and seal the tuck at the bottom.
Transfer into the banneton or bowl, smooth side down and rough tucked side facing the top.
Let it rise for 30 minutes.
While the dough is rising, put an empty cast iron pot or casserole in the oven and preheat to 230 C (450 F).
Turn the risen dough onto a wax paper sheet. By holding the sides of the wax paper, carefully place the dough into the hot cast iron pot and cover with lid. Bake for 35-40 minutes.
Remove the lid and bake for an additional 10-15 minutes until top is golden brown.
Transfer the bread onto a cooling rack and serve room temperature.
ボウルで強力小麦粉、全粒小麦粉、塩を混ぜ合わせて、イーストをまぶします。
別のボウルでぬるま湯に蜂蜜を溶かして、小麦粉の混合に入れます。
粗い生地ができるまで混ぜ合わせます。手で捏ねることで混ぜてもOKです。ボウルをラップをかけ、一晩生地を常温(30C)で発酵させます。
プルーフバスケットまたは、ボウルに生地が付かないよう、軽くプルーフバスケットまたは、ボウルに小麦粉をまぶします。
小麦粉をまぶした捏ね台に生地をおき、生地を小麦粉をまぶします。生地を玉に成形します。
滑らかな面が下で、粗い面が上でプルーフバスケットまたは、ボウルに生地をおきます。
30分生地を発酵させます。
オーブンレンジでダッチオーブンを230Cに予熱します。
ベーキングペーパーに生地をおき、全体をダッチオーブンに入れます。ダッチオーブンにふたをかけ、約35〜40分焼きます。
ふたを取り外して、焼き色をつけるまで約10〜15分生地を焼きます。
クッキークーラにパンを移します。冷めましたら、出来上がりです。
What this dietitian eats for breakfast
My breakfast box for overnight oats!
As someone who struggles to make breakfast every morning, overnight oats are one of the easiest ways for me to get in a satisfying and delicious meal! I’ve tried many overnight oats recipes, but this is one of my favorites.
Overnight oats is typically made in a mason jar, but I often found it difficult to mix the ingredients together, especially when I used my small mason jar. Once I prepared my overnight oats in my snack box, I never looked back! Not only is it portable, but it’s also easier to mix and saves me time in the morning by allowing me to store toppings in the same container but separately from the oats. *Snack container listed on my Amazon storefront*
Recipe:
- 1/2 cup oats
- 1/4 c plain Greek yogurt
- 1 tbsp chia seeds
- 3/4-1 tbsp maple syrup
- 1/4 tsp vanilla extract
- 1/2 cup almond milk (or whichever milk you prefer!)
- Cinnamon
Topping:
- Diced apples
- Chopped pecans
- Drizzle of maple syrup
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How to Make a Homemade Artisan Bread Recipe | Seriously the Best Bread Recipe Ever!
As I get more comfortable with baking homemade bread, each recipe just seems to get better and better. While the measurements are incredibly important, I’ll talk more on this later, technique and time are just as important if not more important. Regardless, I’ve been LOVING baking homemade bread just like this artisan country loaf recipe and I can’t see myself slowing down any time soon. Once you get your first really good loaf of homemade bread then it just pushes you to keep exploring and trying new things. Can you tell I’m excited about baking homemade bread yet lol?
Bread should be light and fluffy on the inside with a beautiful hard crust on the outside. Learn How to Make a Homemade Artisan Country Loaf Bread Recipe!
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How to Make a Homemade Artisan Country Loaf Bread Recipe
Prep Time 5 hours
Cook Time 30 minutes
Total Time 5 hours 30 minutes
Servings 4
Author Chef Billy Parisi
Ingredients:
560 grams of 00 bread flour
190 grams of whole wheat flour
600 grams of water at 98° to 100°f or 36-37c
17 grams of Kosher salt
3 grams of active yeast
Instructions:
1. In a large bowl combine with your hands the flours and water until completely mixed together. Let rest for 10 minutes.
2. Next, sprinkle the salt and yeast overtop and mix it into the dough by pinching, stretching and folding the dough over for 4 to 5 minutes.
3. Cover and rest the dough in a warm dark place for 15 to 20 minutes before folding the dough over 5 to 6 times.
4. Cover and rest for 45 to 60 minutes and then fold the dough over 5 to 6 times again.
5. Cover and rest for 2 hours or until it has tripled in size.
6. Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball by cupping around the dough into the bottom.
7. Place the dough into a floured Benetton and cover and rest for 60 minutes.
8. In the meantime, place a small Dutch oven pot into the oven on 475° for at least 30 minutes.
9. Flip the dough right into the hot Dutch oven pot, cover it and return it to the oven and bake for 30 minutes
10. Let cool for 20 to 30 minutes before slicing and serving.