There’s things they don’t tell you. No, I’m not referencing the government or our mothers or even this flaxseed bread, although we’ll get to that later. I’m talking about having a baby.
When preparing for a new baby, we like to spend a lot of time dwelling on the details. Nursery colors, eating schedules, carseat safety ratings- the usual. We worry about the baby’s growth, the baby’s movements, passing our blood sugar tests, and whether or not we’ve gained the right amount of weight. When you sign up for parenthood (because that’s where babies come from, obviously), we spend so much time minding those basic fears and needs that we often overlook the aftermath- the anatomical apocalypse that typically ensues after labor and delivery.
I was faced with a reminder of my pregnancies this past weekend. About a month ago, I quit nursing George, but it was just last Saturday that I put on one of my favorite bras for the first time in over a year. I’m not going to sugar coat it- it wasn’t even close to being the right size. Where the bra was once flush to my flesh, there were now gaping, fist-sized pockets of space. I tightened the snap, cinched the straps, and readjusted “the girls”, but it was no use. My children, quite literally, sucked the life out of my breasts, and no amount of underwire or Kleenex stuffing was enough to make that bra work.
Hungry Shots: Tartine Buckwheat Flaxseed Bread
Obviously this is trivial in the grand scheme of things. HELLO, MY BODY NURTURED AND GREW A HUMAN- it’s the greatest miracle of my life! But mercy, I wish gravity and hormones would cut my lady parts some slack. Haven’t they been through enough trauma? Given that my chest gets smaller with each pregnancy, I project that Aimee and I will be sharing training bras within the next few years. At the very least, I’ll have the option of shopping for swimwear in the junior’s department again.
Tiny, fried-egg-on-a-stick post-nursing boobs are just the itty bitty tip of the iceberg. No one tells you about hot flashes, swollen feet, hair loss, or hormones. Or the, ahem, sanitary items you get sent home from the hospital with or the giant, granny panties that you’re forced to wear them with. No one tells you that the few ounces of flesh that used to sit perky in your bra are now going to be hanging low in the saddlebags of your nightmares. Why on earth would the universe leave us to discover these things in the privacy of our own mirrors at home? Why does no one tell us these things?
I say we band together. Let’s talk about the weird stuff that happens so that we’re not forced to deal with it alone. Let’s dust off all of the taboo things that the old fashioned think aren’t ladylike enough to talk about. And let’s just talk the facts. No one should have to discover new stretch marks on their own. No one should have to face those unspoken realities without a friend.
Whole Wheat Flax Everything Bread
There’s things you don’t have to tell people about this flaxseed bread. You can just toast it, butter it, stack it in a sandwich, or make croutons for all I care. All I know is that people will love this flaxseed bread and they never have a clue that it’s healthy. It’s a 100% whole wheat bread packed with loads of fiber-rich ground flaxseeds, naturally sweetened with honey, and flavored with only enough salt to make the flavor just right. This is the soft, flavorful sandwich bread you can enjoy and feel good about eating.
This recipe for flaxseed bread is a modified version of my 100% whole wheat sandwich bread. To pack in extra flavor and fiber, we simply substitute some of the whole wheat flour for ground flaxseeds. It’s important to use ground flaxseeds (better known as flaxseed meal) and not whole seeds. Using the milled form of the seeds ensures that our bodies get the fullest benefit from the nutrients they have to offer, and remember, our bodies need all the help they can get, right?
We start by activating some active dry yeast in a bowl. Once dissolved, the honey, oil, and a bit of milk make an appearance to moisten all that whole grain goodness that we’re about to add. A pinch of salt, some flaxseed meal, whole wheat flour, and a little bit of vital wheat gluten rounds out the rest of the ingredients contained within the bread. After a couple of rises, the loaves are ready for a sprinkling more of seed and then the oven.
Whole Wheat Artisan Bread W/ Pumpkin Seed & Flax (easy, No Knead)
Once baked, these loaves are golden and nutty with a moist and tender crumb- the perfect vehicle for your morning toast, afternoon sandwich, or midnight schmear of peanut butter. I prefer to pair this bread with savory toppings, but it’s bread- you can literally use it for anything. The good news is that this recipe will make two loaves- one for you and
One to share with a friend! If desired, you can wrap the extra loaf in foil and save in the freezer as I like to do from time to time.
I hope you give this flaxseed bread a try and that we can continue to talk about the nitty gritty. Because it’s only Monday and I want to hang out with y’all at least once more this week, stay tuned later this week for a bonus recipe. HINT: it’s sweet and breakfasty and just the thing you need to make this weekend’s brunch extra awesome. I think you’ll love it. Happy Monday to you and cheers!Easy multigrain bread recipe is soft and fluffy (think Wonder bread) but is hearty, nutritious, and full of flavor. I developed this recipe when my kids were small and wanted those soft store-bought loaves. You can make this even if you're a beginner!
Light And Fluffy Multigrain Bread
Don't want to scroll through the page to get to the recipe? Use the table of contents to click on the section you want.
This bread is a favorite in my household. I never thought I'd be any good at making bread and then I found this website and haven't looked back! I was intimidated by this recipe at first, but when I decided to give it a try, I was amazed at how easy it really was. And did I mention delicious? Thank you, Marye for such easy to follow recipes and teaching me that I can make my own bread! 🙂
I promise you this is not the case here. This homemade multigrain bread is not coarse or dense. It's a little chewy with a thin, crisp crust and a wholesome, nutty flavor.
Whole Grain Spelt Bread Recipe With Flax And Sesame » Leelalicious
Since there are flax seeds as well as a ton of other good seeds and whole grains this homemade bread recipe is high in omega-3 fatty acids. That's the stuff that keeps your cholesterol at a healthy level.
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
Yeast looks like this when it's proofed properly. It gets foamy. That shows it's alive and kickin' and ready to be used.
Whole Wheat Sandwich Bread Recipe
When the dough has risen properly you can see that it's puffy and has nearly doubled in size. If you push your finger into the dough it won't push back.
Homemade, from scratch yeast bread doesn't last at room temperature as long as the commercial loaves (and loaves baked from commercial dough that's been frozen).
You can keep this multigrain loaf tightly covered with plastic wrap at room temperature for about 2 days - maybe 4 if you use a vacuum sealer carefully.
Gluten Free Flax Bread
I like to slice it, flash freeze the slices on a cookie sheet, then stack them in a freezer container with parchment in between the slices.
If you want a soft crust on this flaxseed bread rub it with butter as soon as it comes out of the oven then cover with a tea towel while it cools.
Expert Tip: Be sure to use bread flour. It keeps whole grain breads like this from being crumbly and falling apart too easily. All purpose flour is not the best choice but will work if that's all you have. Your bread will be a little more coarse. Do not use cake flour in this recipe. More about different types of flour here.
Whole Wheat Flax Banana Bread — My Diary Of Us
It's an excellent source of complex carbohydrates and fiber, plus it's low in fat. It's a good source of protein, B vitamins, omega-3s, and many minerals, too.
It's generally prepared with a few different types of grain - and the types used can vary from recipe to recipe. See the ingredients section for alternatives.
Most bread machines can't handle the stiff dough of this multigrain bread recipe so you'd better plan on using your stand mixer or kneading by hand.
Multi Grain Bread With Sesame, Flax And Poppy Seeds Recipe
I love making homemade bread - I made my first loaf in 1974 and I haven't stopped since! I probably love to eat it as much as to bake it - which may not be such a good thing!
I figured it could do the first rise
0 Komentar