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
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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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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