How I Make Our Oat Flour Dutch Baby! Our healthier Breakfast !
#oats, #healthyeating, Tennesseelife, #dutchbaby
We thought people might be interested in our Healthy Dutch Baby recipe! Its made with fresh ground oat flour! Good basic recipe, easy to customize!
How To Cook Teff | World's Smallest Grain
Teff may be the world's smallest grain, but it packs a huge punch. Teff is a super grain that is gluten-free, vegan, and loaded with nutrients. It's also super versatile and can be cooked in 10 minutes. Chef and food writer Matt Degen explains what teff is, where to buy it, and why it deserves a place in your kitchen.
00:00 Introduction
00:39 What is teff?
01:40 Where to buy teff
02:09 How much is teff?
02:19 Teff nutritional value, teff gluten-free and vegan
03:43 How to cook teff
06:29 What does teff taste like
07:40 how to make teff porridge
Martha Stewart’s Multigrain Bread | Martha Bakes Recipes | Martha Stewart
Martha Stewart shares the recipe and bread-making technique for her classic multigrain bread. In this video, Martha takes us through how to make a dough starter with active dry yeast, whole wheat flour, rye flour, soaked bulgar wheat, and cooked wheat berries. After waiting for the dough to rise, you’ll brush it with egg whites which work as an adhesive for the decorative grain topping (made of oats, flax, and sunflower seeds). Cool thoroughly before slicing, and you’ll have wonderful bread for sandwiches, toast for breakfast, or just a bread and butter snack!
#Multigrain #Bread #Baking #Recipe #Hacks
0:00 Introduction
0:17 Homemade Multigrain Bread recipe
4:19 How to kneed dough
6:38 How to bake bread from scratch
7:52 Finished Multigrain Bread
Multigrain Bread (Full Recipe):
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This originally aired on PBS, as part of Martha Bakes Season 2 Episode 9.
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Martha Stewart’s Multigrain Bread | Martha Bakes Recipes | Martha Stewart
OAT & CARROT CAKE BAKE
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INGREDIENTS for the Berta Jay's
Oat and Carrot Cake Bake
--------------------------------------------------------- PREHEAT OVEN 425° F
Place into food processor with S-blade:
2 cups shredded carrots
1½ rolled oats
½ oat flour
3/4 teaspoon baking powder
1/3 cup raisins (I mixed the golden and dark brown raisins)
¼ cup nuts (I used walnuts and pecans)
1 teaspoon cinnamon
1/8 teaspoon tumeric
smidgen ground black pepper
¼ teaspoon ground nutmeg
Mix together well these liquids:
1 2/3 cups plant milk (I used almond milk;
see:
1 tablespoon pure maple syrup
2 tablespoons date paste
½ cup unsweetened applesauce
½ teaspoon vanilla
Pour liquids into food processor; put on the lid and process for about a minute.
Pour this mixture into a parchment lined 8 or 9 inch square baking pan.
BAKE FOR 45 minutes for cake-like consistency (i.e. easily cut into squares)
-OR- BAKE FOR 30 minutes for a softer (spoonable) consistency.
CUT into squares warm or wait until it cools.
EAT with peace and joy!
SUPPORTING VIDEO INFORMATION:
1. This recipe is my adaptation of Rip Esselstyn's Carrot Cake Oatmeal Bake:
2. On my channel, see:
Natural Sugar Replacements - includes liquid and dry sweeteners:
Date paste:
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Music by : iMovie and Hyde
Acoustic/Folk Instrumental by Hyde - Free Instrumentals
Creative Commons — Attribution 3.0 Unported— CC BY 3.0
Music promoted by Audio Library
Shot and edited by: Rhema Visual
Soft Seeded Sandwich Bread
This is my favorite homemade sandwich bread. It is a soft seeded bread that is super hearty and easy to make! It makes beautiful sandwiches and is a folded dough- which is essentially a no-knead bread! It will become a fast favorite!
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INGREDIENTS (for 2 loaves):
For a Full Batch (makes 2 loaves)
-600 gr (2 1/2 cups, 600 ml) slightly warm water (around 110-125 F, 43-51 C)
-7 gr (1 package, 2 1/4 tsp) active dry or rapid rise yeast
-about 1 tsp of sugar (to proof yeast)
-540 gr (4 1/2 cups) bread flour or unbleached all purpose flour
-210 gr (1 3/4 cup) whole wheat flour
-2 tsp fine sea salt or kosher salt
-50 gr (1/2 cup) rolled oats
-30 gr (1/4 cup) sesame seeds (white or black)
-60 gr (1/2 cup) sunflower seeds
-20 gr (2 tbsp) flax seeds or flax meal
-56 gr (1/4 cup, 60 ml) neutral flavored oil
-60 gr (3 tbsp) honey or agave syrup
For a Half Batch (makes 1 loaf)
-300 gr (1 1/2 cup, 300 ml) slightly warm water (around 110-125 F, 43-51 C)
-4 gr (1/2 package, 1 1/8 tsp) active dry or rapid rise yeast
-about 1/2 tsp of sugar (to proof yeast)
-270 gr (2 1/4 cups) bread flour or unbleached all purpose flour
-105 gr (3/4 cup + 2 tbsp) whole wheat flour
-1 tsp fine sea salt or kosher salt
-25 gr (1/4 cup) rolled oats
-15 gr (2 tbsp) sesame seeds (white or black)
-30 gr (1/4 cup) sunflower seeds
-10 gr (1 tbsp) flax seeds or flax meal
-28 gr (2 tbsp, 30 ml) neutral flavored oil
-30 gr (1 1/2 tsp) honey or agave syrup
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PRODUCTS USED IN THIS RECIPE (affiliate links)
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Bread Knife:
The Bread Box I use to Store my Bread:
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The Poor Man's Bread
Bread was extremely important to folks in this time period. It was very regulated, and at times difficult to obtain and quite expensive. You wouldn’t find many folks in the 18th century willing to go without bread if they were able to get their hands on it at all. This is the poor man’s bread.
Art of Breadmaking
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