Whole wheat and oat loaded seed bread PLUS chocolate tahini spread

Hey friends!
This month's Recipe Redux theme is all about el pan (in Spanish) or BREAD in English. Now I have always wanted to make my own bread but have been terrified by it (I think because of the yeast). I know I am a bit crazy. After taking my fear and throwing it out the window, I am so glad I conquered my fear of homemaking bread--WITHOUT A BREAD MAKER! The only issues I found: it takes awhile (go workout as it is rising) and I ate the whole thing within a week because it was so dang good. I am excited to make my next loaf and give it to other people for them to enjoy the goodness of homemade whole wheat bread. My favorite part of the bread was the seed and oat overload. There is something about the crunchiness.
This homemade bread will take your toast to a whole different level of AWESOMENESS!  I topped my homemade toast with either avocado and TJ 'everything but the bagel' seasoning OR my homemade chocolate tahini spread (Recipe below). Both are definitely a MUST try!

Whole wheat and oat loaded seed bread
(Without a bread maker) 

Makes: 1 loaf

Prep time: 2.5 hours 

(includes rising time=your free time)

Bake time: 35-45min

Ingredients:

• 1 pk of instant yeast + 2 tbsp of warm water
• 1 cup lukewarm water (Not too hot or too cold)
• 1/4 cup honey**yeast needs sugar
• 1/4 cup olive oil
• 3 cups whole wheat flour
• 1/2 cup rolled oats
• 1 1/4 tsp salt ** salt can kill yeast if touched before appropriate time
• toppings (optional):
• 1/4 cup sunflower seeds
• 1/4 cup rolled oats
• 1/4 cup whole flaxseed
• 1/4 cup chia seeds
• 1/4 cup pumpkin seeds
• 1/4 cup seasame seeds

Directions:

1. In a small bowl, mix 1 pk instant yeast and 2 tbsp warm water-sit for 5 min
2. In a large bowl, mix dry ingredients: flour salt, 1/2 cup oats, and any seeds you want to add into bread (I added in all my seeds that were the "toppings"- just 1-2 tbsp of each)
3. In a medium bowl, mix wet ingredients: honey, oil, water.
4. Combine all ingredients into large bowl and mix to blend.
5. Let it sit for 20 min so the flour and liquids can absorb to soften the bran.
6. Kneed bread for 5-7 min until smooth.             
7. Let dough sit with moist towel over bowl for 1 hr. (You want to make sure bowl is large enough so the dough isn't touching the towel until it expands)
8. While you are waiting you can mix all your toppings together and do a solid workout (Drop and give me 50 jumping jacks, 50 push ups, 50 squats, 50 lunges, and 50 sec planks.... just kidding but not really😉)
9. Kneed more, dip in water, and roll in toppings. Sit dough back into bowl, cover with moist towel and let it sit for another hour.                       
10. Preheat oven to 350 degrees F. Bake for 35-45 minutes, covering with foil half way through to prevent burning. 
    
11. Let it sit and dig into your nice warm, tasty, artwork of homemade bread. There is nothing like it!
12. Once cooled, place in ziploc bag and store in fridge. Since there are no preservatives, the bread can go bad faster, which the fridge can help keep it longer. It may not last long anyways! 
13. Enjoy it the next day for breakfast: 

toast + avocado+ TJ 'everything but the bagel seasoning'+eggs 

OR 

toast+ chocolate tahini spread + banana+chia seeds+flaxseeds+ cocoa nibs 

 

Chocolate Tahini Spread

1/4 cup tahini (homemade recipe link)

3 tsp honey

2 tsp unsweetened cocoa

1/2 tsp melted coconut oil

1 tsp strong brewed coffee 

Mix and spread on homemade bread 

 

On the farm (Duffield's farm):

Keep up to date on our Instagram/facebook/website

@duffieldsfarm

 My niece helping her dad plant in the greenhouse.

 The start of what Jersey is known for: tomatoes.

Along with: herbs, Swiss chard, eggplant, and peppers.