This weekend I spent some quality time in the kitchen. I love it when I actually have time to do everything I need to do!
Not only did I get in some great workouts, spend some quality time with friends I also I had enough time to devote Sunday afternoon to working in the kitchen. I should use the term working loosely since often chopping vegetables can be quite relaxing and comforting to me.
One of my goals this weekend was making a multigrain whole wheat bread recipe. I wanted something that was hearty full of seeds and grains but that also was quick to make. What I ended up with is a loaf of beautiful nutrition packed bread that you can whip up in no time at all. In fact my boyfriend even said to “me you made that just now?” after I handed him a test slice. He was in and out of our kitchen the whole time I was prepping and baking the bread and didn’t even notice me working away… Yea it’s that easy, 12 minutes hands on time max.
This no rise vegan multigrain whole wheat bread starts with the same base as my Irish Soda Bread, minus the butter and add in an extra goodies like steel cut oatmeal, sesame, flax and sunflower seeds. Did I mention no rise time! That is the best part about using a soda bread base, you get all the fluff and air pockets you would normally get in a bread you spend three hours on all in a fraction of the time with no kneading or waiting.
Vegan Multigrain Whole Wheat Bread
2 Cups Whole Wheat Flour
1 and 1/3 Cup All Purpose White Flour
1 Cup Steel Cut Oatmeal
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder
1 Heaping Tablespoon SunFlower Seeds
1 Heaping Tablespoon Flax Seeds
1 Heaping Tablespoon Sesame Seeds
1/2 Teaspoon Salt
2 Cups “Butter” Milk ( 2 cups Unsweetened Almond Milk with 2 Tablespoons Lemon Juice)
1) Pre-heat oven to 425. Make your buttermilk by stirring your milk and lemon juice together and letting it set aside for 5-8 minutes.
2) Mix all your dry ingredients together in one large bowl making sure to incorporate the ingredients well.
3) Stir the buttermilk into the dry ingredients until a dough ball forms. Add more flour if necessary so the dough is not too watery.
4) On a well floured skillet place the dough and shape into a loaf. Add extra oatmeal and flax seed on top if you would like to. Slice three slits on the top of the loaf so the bread can expand.
5) Bake for 15 minutes at 425 then reduce heat to 400 for 20-25 minutes more.
As always I use the old toothpick trick to test if my bread is done.
Did you complete any big baking/ cooking projects this weekend?