The Vegan Bake Sale we went to on Saturday and baked and packaged everything for was so nice. We bought some of the cupcakes and cookies they offered and they were awesome. Hubby said he didn’t even tasted the difference to „regular“ cookies. There you go then. Here are our goodies.
Now on to the Food Matters Project:
Real Whole Wheat Bread is this weeks assignment chosen by Melissa and by pure coincidence I had started my bread baking journey. I made a french bread which I will show later and this oat, sunflower and pumpkin seed bread.
It is super easy to make and if you don’t mind the waiting periods it pretty much makes itself hehe. Please hop over to Melissa’s website for the original recipe.
Whole Wheat Bread with three grains
2-2,5 cups whole wheat flour
1 cup bread flour
18g Instant yeast
2 cups lukewarm water
2 tbsp oil
1/3 cup agave syrup or honey
1 tbsp salt
1 cup oats
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
2 tbsp Chia seeds
Mix water, agave syrup, salt and oil in a bowl, stir in the yeast and let sit for a couple of minutes. Slowly add flours and mix until dough comes together. I let my Kitchen Aid do all the work. Add your seeds and then let them rise until doubled in size. Punch down dough, divide in two and put in prepared bread pans. Let them rise again until doubled in size. I let them rise 1 hour each time.
Bake in preheated oven at 190C for 35-45min. Let the bread cool down before you try to take out of the pan to slice. Enjoy!