<div class="paragraph" style="text-align:left;"><font size="4">Five years ago, before we had kids, I used to make bread in this peaceful and relatively clean environment. Today, bread making looks as though my bag of flour, and entire kitchen for that matter, was overtaken by two toddlers--which is exactly what happens. <br><br>You have to embrace some adventure whenever you set out to make bread with two human beings under the age of 3 1/2 "helping you." <br><br>Really, you have to embrace adventure in general to make it through life.</font></div> <div><div class="wsite-image wsite-image-border-none " style="padding-top:10px;padding-bottom:10px;margin-left:0;margin-right:0;text-align:center"> <a> <img src="http://www.rachelmeyerfitness.com/uploads/1/7/3/9/1739499/5379183_orig.jpg" alt="Picture" style="width:auto;max-width:100%"></a> <div style="display:block;font-size:90%"></div> </div></div> <div class="paragraph" style="text-align:left;"> <font size="4">This bread is perfect for sandwiches, eggs in a hole, toast, you name it. I love the crunch and added health benefits that the oatmeal and seeds add. If your diet is particularly low in whole foods, whole grains and seeds are a great way to add some nutrients and fiber to your routine which in turn helps promote healthy digestion, regulation of blood sugars, and more. </font><br><br><font size="4">If you would rather leave the seeds and whole grain out, you can use this recipe as your base. We like to make cinnamon raisin bread with the second loaf, even with the oatmeal and seeds included. Just add some raisins and cinnamon on top of your dough during step #5 below.. </font> </div> <div><div class="wsite-image wsite-image-border-none " style="padding-top:10px;padding-bottom:10px;margin-left:0;margin-right:0;text-align:center"> <a> <img src="http://www.rachelmeyerfitness.com/uploads/1/7/3/9/1739499/6801990_orig.jpg" alt="Picture" style="width:auto;max-width:100%"></a> <div style="display:block;font-size:90%"></div> </div></div> <div><div class="wsite-image wsite-image-border-none " style="padding-top:10px;padding-bottom:10px;margin-left:0;margin-right:0;text-align:center"> <a> <img src="http://www.rachelmeyerfitness.com/uploads/1/7/3/9/1739499/2424415_orig.jpg" alt="Picture" style="width:auto;max-width:100%"></a> <div style="display:block;font-size:90%"></div> </div></div> <div class="paragraph" style="text-align:left;"> <font size="4"><strong><br>2Whole-Grain Slicing Bread</strong><br>Makes 2 loaves <br>**Keep in mind, I live in altitude, so you may need to use more flour and less liquid. It's best to use less at first and add more as you knead the loaf. <br><br>4 tsp active dry yeast + 2 cups of warm water<br>About 4-5 cups flour (I use 3-4 cups unbleached flour, 1 cup spelt)<br>4 T vital wheat gluten (this helps bread rise better)<br>2 tsp yeast<br>2 tsp salt<br>3 T raw brown sugar<br>3/4 cup quick oats, rolled oats work too<br>1/4 cup pumpkin seeds<br>1/4 cup sunflower seeds<br>1/8 cup flaxseeds<br>1/2 cup milk (<a href="http://www.rachelmeyerfitness.com/blog/homemade-cashew-milk" target="_blank"><font color="#ae40a5">I use this</font></a>)<br>3 T avocado oil (you can use butter or coconut oil as well--try to avoid using vegetable oils like canola or grapeseed if possible, but those work too)<br><br>1. Place yeast and 2 cups warm water in a large bowl. Let is sit for 10 minutes to activate the yeast. It should look "foamy" or bubbled after 10 minutes. <br><br>2. While the yeast is doing its thing, assemble all of your dry ingredients into a bowl (start with 3 cups of flour, adding more as you knead). Once yeast is bubbled, add your dry ingredients into the mix + the milk and oil. <br><br>3. Stir until your dough comes together and then turn out onto a floured counter top. <br><br>4. Kneed your dough for 10 minutes and then put it back into your bowl, just make the the bowl is greased. Cover with a towel. </font><br><br><font size="4">5. Let your dough rise for 1 hour or until doubled. Punch the dough down, cut it in half, and place on the counter. Roll out each dough ball to about 8 inches long and 6 inches wide, and then roll up like cinnamon rolls, tuck the ends, and place in a loaf pan. Do the same thing with each loaf. <br><br>6. Cover loaves with a towel and preheat oven to 350. After 30 minutes, or when loaves have doubled again, place a sprinkle of flour on top of each loaf and make 3 small cuts to help loaves rise better. Put in oven for 25ish minutes or until golden brown. <br><br>7. Turn out onto a cooling rack and let cook for 15 minutes before cutting. </font><br><br><br><br> </div>