No sugar no salt bread for baby | Easy whole wheat baby bread recipes for 8 months - 2 Years +
No sugar no salt bread for baby | 2 homemade easy baby bread recipes for 8 months - 2 Years +
From 00:17
Potato bread for baby
From 03:32
Apricot raisin bread for baby
*****RECOMMENDED PRODUCTS FOR THIS VIDEO AT AMAZON*****
BAKING TIN
1) Meyer Bakemaster Non-Stick Bakeware 4 Cup Loaf Tin
2) pavitr Shop Microwave Oven Safe Non-Stick Carbon Steel Baking Tray for Muffin Cupcake Mini loaf Mould pan for Home Baking Tools(2 pcs/Square Shape)
PAPER LOAF PAN LINERS
1) HOME REPUBLIC Paper Baking Mould for Loaf Pan Liners, Mini Pie Pans (Multicolour) - Pack of 5
2) Esslly Mini Cake Mould - Bake N Serve Disposable Gift Mould | Pack of 25 | Ideal to Bake About 110 Grams |
3) HOME REPUBLIC-Paper Polka DOT Loaf Pans for Baking, 10 Loaf Pan Liners, 7x3x2 Mini Pie Pans, Brown Tart Pan
4) APSAMBR-Paper Loaf Pans for Baking, 5 Loaf Pan Liners, 7x3x2 Mini Pie Pans, Brown Tart Pan Random Color
BAKING GLASS CONTAINERS
1) Borosil Klip N Store Microwave & Oven Safe, Glass Storage Container, 120 ml Rectangle, with Air Tight Lid
2) Borosil Microwavable KLIP-N-STORE Rectangular Dish with Lid - Set of 2 (370 ml)
ALUMINIUM CONTAINERS
1) Aurora Aluminium silver foil food container with lid 100 ml pack of 50
2) DVT 101 Aluminium Silver Foil Container with lid for Food Storage - 250ml, (Pack of 25).Disposable,Eco freindly
INSTANT DRY YEAST
1) Easygrow Premium Instant Dry Yeast - 100gm
2)Butterfly Active Dried Yeast, 25g
APRICOT
1) Fresh Apricot - Dried, 200 g
2) RiTrue 250 Gm Dried Turkish Apricots Seedless Organic ( Khumani ) - Naturally Dried Dehydrated dry fruits
3) Rostaa Turkish Golden Apricot (200gm) (Gluten Free, Non-GMO & Vegan)
BLACK RAISIN
1) Evergreen Farms Premium Fresh Black Raisins Kishmish 100 Grams
2) Healthfull Black Kismis, 200g,Pack of 1
3) ProV Premium - Black Raisin 250gm
FLAX SEEDS
1) Organic Tattva Flax Seeds, 100g
2) Neuherbs Raw Unroasted Flax Seeds for Eating Rich with Fiber for Weight Management - 400 G
3) True Elements Flax Seeds 500g - Fibre Rich Alsi Seeds, Premium Raw Flax Seeds for Weight Loss, Diet Snack
MICROWAVE
1) Samsung 28 L Convection Microwave Oven (MC28H5025VP/TL, Black with Magnolia Pattern, Slim)
2) Samsung 32 L Convection Microwave Oven (MC32K7056CC, Black)
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#nosugarnosaltbreadforbaby #babybread
Sandwich Bread with Whole Grain Spelt (or Whole Wheat)
This nutritious Whole Grain Spelt Bread with flax and sesame seeds is easy to make (whole wheat flour can be substituted)
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PRINTABLE RECIPE: ???? ????
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INGREDIENTS:
• 4.5 cups whole grain spelt flour
• 1/4 cup flax seeds
• 2 tablespoons sesame seeds
• 2.25 teaspoons instant yeast (1 0.25-ounce packet)
• 2 teaspoons salt
• 1.75 cups warm water
• 2 tablespoons honey
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Easy Fresh Bread Every Night in 5 Minutes
If you want fresh bread on the table for dinner, even on busy weeknights, this is the recipe for you!
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In this recipe, we're making up a big batch of easy no-knead bread dough that we'll pull from throughout the week for fresh bread on the table any night of the week.
With just 5-minutes of hands-on time, you can have fresh, crusty, hot, homemade artisan bread on the table in about an hour and a half. This recipe is perfect for beginning bread bakers, or home cooks who just want an easy recipe for delicious homemade bread.
For the full written instructions, visit the blog:
Grab the food-grade container I use in the video here (affiliate link):
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MORE ABOUT US!
WELCOME! We're so glad you're here! We are Josh and Carolyn Thomas. Together with our eleven children, we are The Homesteading Family where we’re living a self-sustainable life in beautiful North Idaho. Let us welcome you and show you a bit about us here:
Grow, Preserve & Thrive with us!
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A few highlights you don't want to miss are our FREEBIES!!
Click any of the links below for instant access to free video training resources:
- Healthy Healing at Home- Free 4 video workshop on our herb course Herbal Medicine Cabinet: Colds
- Bread Making workshop- Free 4 video workshop on our masterclass, The Art of Homemade Bread
- Meals on Your Shelf- Free 4 video workshop on canning. The Abundant Pantry: Canning
Click any of the links below for instant access to these free downloadable PDFs:
- Homesteading Family's Favorite Holiday Recipes - A PDF download filled with our family’s favorite holiday recipe.
- 5 Steps to a More Self Sufficient Life- Simple PDF download on 5 steps anyone can take wherever they are to start a more self-sufficient lifestyle.
- Thrive Wellness Checklist- A simple PDF download for healthy living.
- Permaculture for Your Homestead- PDF download that is an introduction to permaculture with some strategies for applying it to one’s homestead and garden.
- Carolyn’s Cottage Garden herb list- PDF with Carolyn’s favorite herbs for growing at home.
- Carolyn’s Make-Ahead Breakfast Casseroles- Carolyn’s favorite make-ahead breakfast casseroles.
- Your FREE Guide to Preserving Eggs- PDF download with multiple ways to preserve eggs.
- 5 Steps to a Healthy Garden- PDF download with an explanation of what makes healthy soil and 5 steps you can take to improve your garden
- Save the Crumbs- Several Recipes for using bread leftovers, a less committal entry to bread than the workshop.
- Fearless Fermenting- A PDF on basic lacto-ferments.
- Fermenting Tomatoes- PDF download on fermenting tomatoes
- Preserving Culinary Herbs- Downloadable, step by step directions to drying, freezing and salting culinary herbs.
- Render Your Own Lard- PDF with instructions on how to render your own lard.
#nokneadbread #artisanbread #5minutebread
Homemade Dutch Oven Bread
Customize & buy the Tasty Cookbook here:
Here is what you'll need!
Homemade Dutch Oven Bread
Makes 1 loaf
INGREDIENTS
600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
2 cups lukewarm water (between 90˚-110˚F)
1½ tablespoons salt
1 envelope dry active yeast
PREPARATION
Stir yeast packet into water and allow yeast to bloom. (A light foam should appear on top of the water after about 5 minutes. This means the yeast is alive and active.)
In a large bowl, mix flour and salt by hand. Once incorporated, create a small well in the middle and pour in the water/yeast mixture.
Mix by hand, wetting your working hand before mixing so the dough doesn’t stick to your fingers. The water and flour should come together and a form rough dough that pulls away from the sides of the bowl. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 tablespoon at a time. Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
Uncover the dough and give it a few pokes with your finger. If the dough has risen properly it should indent under the pressure of your fingers and slowly deflate.
Using your hand or a rubber spatula fold the dough. Starting from the rim of the bowl, work the dough loose from the sides and fold it up and towards the center of the bowl. Turn the bowl 90 degrees, and repeat until all the dough has been pulled from the sides and folded towards the center. Once finished, cover and allow the dough to continue to rise for another 1.5-2 hours.
Once the dough has doubled in size again, gently remove it from the bowl onto a lightly floured surface and sprinkle a small amount of flour on top of the dough. Using your hands, begin to shape the loaf. Fold the dough under itself several times to form a ball, then claps together the seams of dough underneath. Place the dough seam-side down in a clean bowl that has been coated with olive oil and flour. Cover and let rise for 1 hour.
Meanwhile, take a 6-quart dutch oven (or heavy cooking pot with oven-safe lid) and place it inside the oven. Preheat the oven to 450˚F/230˚C and allow it to heat up with the pot inside for 45 minutes.
Remove the pot from the oven and place it on a trivet or heat-safe surface. (Be careful! It’ll be VERY HOT.) Turn the proofed dough over onto a lightly floured surface and carefully place it inside of the pot. Cover with the lid and return the pot to the oven.
Bake at 450˚F/230˚C for 45 minutes,removing the lid for the last 15 minutes.
Remove bread from pot and allow to cool for 10 minutes before cutting.
Enjoy!
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MUSIC
Sunglass
Licensed via Warner Chappell Production Music Inc.
Created by
Potted Five Grain Bread - Kitchen Cat
Get the App from Google Play:
★ Kitchen Cat ★ Potted Five Grain Bread Recipe.
A recipe from the KC Bread collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
2 tb : Active Dry Yeast
1/3 c : Lukewarm Water
60 g : Butter
1/2 c : Fine Oatmeal
2 tb : Malt
1/2 c : Rye Flour
4 c : Plain Flour
1/2 c : Cracked Wheat
1 c : Wholemeal Plain Flour
1/2 c : Milk
1 c : Water, Extra
1/2 ts : Sugar
2 tb : Milk, Extra
2 tb : Honey
1/2 c : Rice; Cooked
How To Make NO-KNEAD WHOLE WHEAT BREAD | 4 Ingredients Crusty Artisan Bread Recipe - Easy & Tasty
This crusty artisan whole wheat bread is so easy to make. Just throw all the ingredients in a bowl, stir and let it be for a couple of hours. Shape, bake, and you're done! Easy peasy and so tasty! ????
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00:00 Intro No-Knead Whole Wheat Bread
00:18 How to make No-Knead Whole Wheat Bread
10:08 Serving suggestions
11:05 Outro
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INGREDIENTS:
1) 2 cups (300 g) all-purpose flour
2) 2 cups (300 g) whole wheat flour
3) 2 tsp salt
4) ¾ tsp (2 g) active dry yeast
5) 2 cups (475ml) room temp water (+ Add a little more if necessary. 1 Tbsp at a time, till right consistency is achieved. Refer to video)
NL:
1) 300 g witte tarwebloem
2) 300 g volkorenbloem
3) 2 tl zout
4) ¾ tl (2 g) droge gist
5) 475 ml kamertemp water (+ beetje extra indien nodig. 1 el telkens, totdat je de juiste consistentie hebt bereikt. Cfr. video)
TOOLS:
• big bowl
• spatula
• bench scraper
• parchment paper
• oven-proof pot with lid
PREPARATION:
1) Add all the dry ingredients (nr. 1-4) into a big mixing bowl and mix.
2) Add room temp water and mix until you've reached a shaggy dough without any dry patches. Do not overmix!
3) Cover the bowl and let it proof for 12-20h at room temperature. The longer, the better.
4) Pre-heat the oven and a heat-resistant pot with lid to 450° F/230° C about 30 min prior to baking. I’m using a 5 qt cast iron Dutch oven, but any oven-proof pot with lid that’s big enough will do!
5) Transfer the dough with a bench scraper (or floured hands if you don’t have one) onto a generously floured working surface.
6) Flour the dough and your hands and roughly shape the dough into a ball.
7) Place the dough onto a big piece of parchment paper and carefully transfer it into the pre-heated pot. (Careful, pot will be HOT!)
8) Bake at 450° F/230° C with the lid on for 30 min.
9) Carefully remove the lid after 30 min and bake for another 10-15 min, depending on how dark and crusty you like your bread.
10) Remove bread from oven and transfer to a cooling rack to cool off. Tap the bottom of the bread to know if it's done. It should sound hollow.
Bon appétit!
Store in an airtight container or bread bag away from the sun and consume within 3-4 days.
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#wholewheat #nokneadbread #easyrecipe #howtomake #baking #artisanbread