Oats and Honey Wheat Bread

I found this bread recipe on all recipes and made a few adjustments to it. I found the oats on the top to be messy and make no difference in taste but the honey on the top is yummy. 

Ingredients

2 cups boiling water                                          1/2 cup warm water (110 degrees F)

1 cup rolled oats                                                 2 cups bread flour

1/2 cup honey                                                     2 cups whole wheat bread flour, plus more for 

2 tablespoons butter                                            kneading

2 teaspoons salt                                                   2 tablespoons honey, warmed slightly

1 (.25 ounce) package active dry yeast          2 tablespoons rolled oats

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Directions

In a large mixing bowl, combine boiling water, oats, 1/2 cup honey, butter and salt. Let stand for about 1 hour.

In a small bowl, dissolve yeast in warm water. Let stand until dissolved and creamy, about 10 minutes.

Pour the yeast mixture into the oat mixture. Add 2 cups of flour; mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead. Add flour as needed to until smooth and elastic, about 20 minutes. Dough should be tacky but not stick to hands. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Preheat oven to 375 degrees.

Bake at 375 degrees F for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove loaves from pans, brush tops of loaves with 2 tablespoons honey and sprinkle with oats.

The Lunch That Keeps on Giving

This recipe was inspired from a friend's pasta salad recipe. I made some of it to take to school for my lunch for the week. It has kept really well and is an easy, delicious way to get some whole grains and vegetables in your diet. If you like other vegetables, feel free to add them!

Whole Wheat Pasta Salad
1 red bell pepper
1 yellow bell pepper
1 carrot
2 celery stalks
1 roma tomato
Your favorite Italian dressing
1 box whole wheat rotini
~2 tbsp olive oil
salt and pepper, to taste
Italian seasoning, to taste


Heat oven to 425. Chop vegetables and mix with olive oil, Italian seasoning, salt and pepper. Spread on a greased cookie sheet. Bake for about 10-15 minutes, flipping vegetables occasionally until slightly tender.

Meanwhile, cook pasta according to box directions. Drain pasta, mix with vegetables and mix with just enough dressing to make it wet but not soupy. Add more seasonings if necessary and refrigerate.



                                                                                                                                                                        

Hidden Nutrition Raspberry Smoothie

I got some wonderful advice from a friend who was hiding vegetables from her kids. Put spinach in a fruit smoothie! I know, it sounds gross but TRY IT, it's great! My smoothies are always variable so these measurements are rough estimations, add amounts to your liking. 
Today's recipe:


1 banana
1 cup frozen raspberries
1 cup milk (add to get desired thickness)
1 handful of baby spinach
2-3 tablespoons of peanut butter


Add ingredients, blend, enjoy.