Oat And Seed Bread Food
OAT AND SEED BREAD
Hearty and delicious, a combination of a bunch of bread recipes into something wonderful that I make every two weeks at least.
Provided by Garden Girl
Categories Yeast Breads
Time 2h20m
Yield 3 serving(s)
Number Of Ingredients 11
Steps:
- Take one cup warm water, combine yeast and sugar, set aside.
- The remaining 3 cups of water should be (tap) hot. Add oil, molasses, flax, sunflower seeds, oats, and salt.
- Mix in whole wheat flower.
- Mix in yeast mixture which should have risen nicely.
- Knead in white flour, adding until it is no longer sticky but is still soft.
- Allow to rise covered for an hour and a half, turning under every half hour.
- Divide into three large loaf pans, heat oven to 375'F, allow to rise in pans until oven heats up.
- Bake for about 30 minutes.
Nutrition Facts : Calories 2278.9, Fat 70.6, SaturatedFat 8.5, Sodium 3161.5, Carbohydrate 368.2, Fiber 45.1, Sugar 48.1, Protein 64.5
HEALTHY SEED AND OAT CRACKERS
These crackers are super crispy, loaded with nutrients and they couldn't be easier. Just give them a quick soak in hot water - this helps them create a gel, for binding - and pop them in the oven. They're a great gluten-free and vegan alternative to traditional crackers as the perfect accompaniment to cheese, dips or hummus and, when broken into small pieces, for lending salads added crunch. They're so good you may never buy crackers again!
Provided by Food Network Kitchen
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and line an 18-by-13-inch rimmed baking sheet with parchment.
- Combine the oats, sunflower seeds, pumpkin seeds, chia seeds, flax seeds, poppy seeds and 2 teaspoons salt in a large bowl and stir to combine with a rubber spatula. Add the olive oil, maple syrup and hot water and stir to incorporate. Allow the mixture to rest for 15 minutes.
- Stir the mixture to ensure any residual liquid on the bottom is evenly dispersed and then pour the mixture onto the prepared baking sheet. Place a second piece of parchment on top and then use the palms of your hands to press and spread the mixture into an even layer (1/8 to 1/4 inch thick), making sure to spread all the way to edges of the pan (gently running a small offset spatula over the parchment also helps to spread the mixture evenly). Remove the top piece of parchment and sprinkle with 1/2 teaspoon salt.
- Bake until the edges are slightly golden brown and beginning to pull away from the sides of the baking sheet, about 25 minutes. Remove from the oven and cut into 24 pieces (each 2 1/2 by 2 1/2 inches) using a pizza cutter or sharp knife (see Cook's Note). Return the crackers to the oven and continue to bake until light golden brown and crisp, about 45 minutes. Allow the crackers to cool completely before serving. Store the crackers for up to 1 week in an airtight container.
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