Grandma's Whole Wheat Sunflower Honey Oat Bread
My Grandmother's homemade Honey Oat Bread made with whole wheat flour, sunflower seeds, honey, oats and flax. Nutritious and wonderful toasted for breakfast.
FULL RECIPE:
Say Goodbye to Unhealthy Bread – Dr. Berg's Healthiest Bread in the World
Want to stay healthy, but also love bread? Try this recipe for the healthiest bread in the world!
You can find this recipe and other recipes here:
Timestamps
0:00 Keto-friendly bread
0:28 How to make keto bread
10:16 Tasting the low carb bread
INGREDIENTS:
DRY INGREDIENTS:
1 cup almond flour
1 cup arrowroot flour
1/3 cup coconut flour
1 tsp sea salt
2 tsp active dry yeast
1 ½ Tbsp very finely ground chia seeds
2 Tbsp organic psyllium husk powder
WET INGREDIENTS:
1 ¼ cup filtered water
2 tsp maple syrup (This is consumed by the yeast, which lowers the glycemic index.)
1 egg
DIRECTION:
In a large bowl, whisk together the almond flour, arrowroot flour, coconut flour, and sea salt.
Heat water at 105-110 °F. Add 2 tsp of maple syrup and stir. Add the yeast and let the mixture stand for 10 minutes. The yeast should bubble or foam. If it doesn’t, start all over again.
Stir the finely ground chia and psyllium powder into the yeast mixture. Let it stand for 1 minute to thicken, then whisk.
Pour the thickened yeast-chia mixture into the dry ingredients, and mix with a wooden spoon until thick and fully combined. The dough will be slightly sticky, but workable. Knead for 1 minute.
Put the kneaded dough back into the bowl. Cover with a damp cloth and place in a warm spot to rise for 1 hour.
Preheat the oven at 425 °F with a pizza stone (or cooking sheet) inside.
Divide the dough into two balls. Place one of the dough balls on a square parchment paper or a cutting board. Dip your hands in water and shape the other big dough ball into small round balls. Brush with egg wash, if desired. Use a serrated knife to cut a tic-tac-toe pattern on the top.
Slide the prepared dough onto the preheated stone or cooking sheet. Bake for 35-40 minutes. Please note that baking time can vary; the measure of doneness is an internal temperature of 205-210 °F.
Let your baked goodies cool completely on a wire rack. (Not allowing the loaf to fully cool before cutting may result in a gummy interior.) Once completely cooled, slice and serve, or store in an airtight container. To re-crisp crust, toast or reheat at 375 °F for 5-10 minutes.
In this video, we’re going to share with you a fantastic recipe for the healthiest bread in the world! This is the ultimate low carb bread recipe. It’s delicious, and it’s flourless, gluten-free, and completely keto-friendly.
We use almond flour, coconut flour, and arrowroot flour in this recipe. Arrowroot is a low-glycemic flour made from a root, and in small amounts, it’s perfectly good.
Let’s be honest. Many healthy alternative breads out there are not very good. But, this keto recipe is different. This is really the tastiest and healthiest bread in the world. This keto bread is a perfect healthy alternative for those of you on the healthy keto diet. Many people miss having bread when they’re on the healthy keto diet, but you don’t have to anymore. You can toast this keto bread, use it for sandwiches, or simply add some butter and enjoy!
Talk to a Product Advisor to find the best product for you!
Call 1-540-299-1556 with your questions about Dr. Berg's products. Product Advisors are available Monday through Friday 8am-6pm and Saturday 9am-5pm EST.
* At this time, we no longer offer Keto Consulting and our Product Advisors will only be advising on which product is best for you and advise on how to take them.
Dr. Eric Berg DC Bio:
Dr. Berg, age 57, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.
Disclaimer:
Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.
We hope you enjoy this recipe for the healthiest bread in the world. Thanks for watching!
No Knead Seeded Honey Oat Artisan Bread
RECIPE: ambitiouskitchen.com/honey-oatmeal-artisan-bread
Beautiful no knead honey oatmeal artisan bread recipe made with simple ingredients for an easy bread recipe you’ll bake again and again. This wonderful homemade artisan bread is soft and fluffy on the inside with the perfect golden crust. Enjoy this delicious bread toasted with your fav toppings, dipping in soups, or making sandwiches!
Easy no-knead oat bread recipe
Click to subscribe:
Ingredients
475 g cold water
225 g flour
125 g oats
100 g finely ground whole wheat flour
75 g finely ground rye
7 g salt
3 g dry yeast
Combine all of the ingredients in a mixing bowl.
Mix with a wooden spoon or just use your hands.
Cover with cling film or a kitchen towel.
Let the dough raise on the kitchen counter overnight.
Treat the dough with care to prevent the air from leaking of it.
Use a dough scraper to transfer the dough into a greased baking tin.
Wet your fingers and distribute the dough evenly in the tin.
Let it proof for 60 minutes.
Place a baking tray in the bottom of the oven and preheat the oven to 200 C / 392 F.
Put the bread on an oven grid in the middle of the oven and add a glass of water to the preheated tray (this is optional but will give a better crust).
Bake for 60 minutes.
Take the bread out of the oven and let it rest on a oven grid for at least 30 minutes, preferably an hour.
Slice it up and enjoy :)
Feel free to leave a comment if you have any questions :)
Music: Believer by Silent Partner
Here's how to make Oatmeal Honey Bread with Sunflower Seeds
This bread is so satisfying to make...and EAT!
Ingredients:
1 cup oats I used quick cooking
½ cup raw honey but regular honey can be used
2 cups boiling water
2 tablespoons butter
2 teaspoons salt
1 package (2¼ teaspoons) active dry yeast
½ cup warm water 110-115 degrees F
¼ teaspoon granulated sugar
5½ - 6 cups all-purpose flour divided (plus additional for dusting)
1 cup sunflower seeds, shelled
additional honey for brushing on the top of bread
additional oats for sprinkling on the top of bread
Find the full printable recipe here -
Subscribe to my channel on YT - @KudosKitchen
Quick & Simple Oat Seed Bread: No Yeast, No Flour, No Kneading - Ready In Just 90 Minutes!
Easy oat seed bread is made with no yeast and no flour. It's a dense healthy loaf that's perfect for toasting. Enjoy with butter, smashed avocado or your favourite toppings. There is no kneading, no yeast, easily mixed by hand and packed full of flavour and texture. I was sceptical after baking as it didn't look like normal bread. Then I toasted a slice of oat bread and added a little butter and it was amazing. A cross between a very healthy bread and a cracker. Possibly the best-seeded bread without yeast I have tasted.
#oatbread #oatseededbread #noyeastoatbread #healthybread
Takes = prep. 20 minutes + cooling
Bakes = 60 minutes
Makes = 1 small loaf 13 slices
Store = in the fridge for 1 week, freezer for a few months
_________________________________________
Chapters
0:00 How to make an easy oat seed bread
0:26 step 1 add all dry ingredients
2:00 step 2 whisk to combine
2:24 step 3 add maple syrup to water and combine with dry ingredients
3:00 preheat oven 180˚C fan, 200˚C, 350˚F fan, 370˚F
3:40 step 4 rest for 5 to 10 mins and prepare your loaf tin
4:34 step 5 add bread dough to the tin
4:55 step 6 first bake for 30 mins until golden
5:05 step 7 remove and flip over
5:23 step 8 bake for an extra 30 mins until golden
5:45 cool completely before slicing
6:28 taste test
_________________________________________
Ingredients
Porridge oats – 300g (3 cups)
Sesame seeds – 80g (1/2 cup)
Chia seeds* – 60g (1/2 cup)
Pumpkin seeds – 70g *1/2 cup)
Sunflower seeds – 60g (1/2 cup)
Flaxseed or linseed – 1 tablespoon
Ground flaxseed or psyllium husks – 40g (1/2 cup)
Salt – 1 teaspoon
Baking powder – 1 teaspoon
Maple syrup – 1 tablespoon
Warm water – 500ml (2 cups)
_______________________________________
______________________________________
Subscribe to YouTube
and hit the ????
Newsletter –
Facebook –
Instagram –
Newsletter –
My secret tool for YouTube growth – Tube Buddy