CleanWorkout: Easy Homemade Multigrain Bread

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Thank you, CleanWorkout, for letting me showcase this recipe!

This recipe was so good that I had to share it on my blog, as well!.As part of my role creating digital content for CleanWorkout.com, I have been working on healthy recipes and adaptations for their website and for their clients. This recipe for Homemade Multigrain Bread is delicious, easy, and healthy! Plus, it is vegan!

The recipe is slightly time consuming, but it is the perfect project to take on during a lazy Sunday or rainy day.

The link to their full article is available here (I highly recommend checking it out to learn some of the nutritional benefits of millet and the other superfoods used in the recipe), but I am copying the recipe below.

Enjoy!

Clean Recipes: Homemade Multigrain Bread

Bread Ingredients (Yield: 1 Loaf)

  • 3/4 cup Homemade Multigrain Flour Mixture*
  • 1 1/3 cups Boiling Water
  • 2 tbsp Liquid Coconut Oil* or Melted Unsalted Butter or Olive Oil
  • 2 tbsp + 2 tsp Honey
  • 2 1/4 tsp Active Dry Yeast
  • (Optional) 1/2 tsp Bread Improver / Vital Wheat Gluten (to improve the softness of the loaf)
  • (Optional) Extra Whole Grains
  • Roughly 2 1/4 cups Wholegrain Flour (may need more or less depending on kitchen humidity)
  • 1/2 tsp Fine Sea Salt
  • 1 tbsp Oats, For Topping
  1. Start by making your Homemade Multigrain Flour Mixture. In a food processor, combine equal parts of whatever grains you would like to add to your bread. Try the following mix, but feel free to add additional grains, or use what you have available:
    • Flax Seeds
    • Millet
    • Quinoa
    • Buckwheat*
    • Barley
    • Oats
    • Brown Rice (or Rice Flour)
    • Corn (use Corn Flour or Polenta instead)
    • Wheat (use Semolina)
      • Clean Recipe Tip: Make extra Multigrain Flour and store it in your freezer or refrigerator. Mix it with all purpose or wholegrain flour in your regular baking recipes.
  2. In a large glass bowl, mix your Homemade Multigrain Flour with boiling water. Stir to combine and let stand 20 minutes until it is just warm.
  3. Mix in the liquid fat (coconut oil, melted butter, or olive oil), then the honey. Stir to combine completely, then add yeast and bread improver (if using). Mix with a spatula and let stand another 10 to 15 minutes for the yeast to activate.
  4. Add one cup of flour and knead – you can knead your bread in a stand mixer or by hand. Next, add in your Extra Whole Grains, if you are using any. Continue kneading, adding half a cup of flour at a time. Knead the dough for 10 to 15 minutes, until it is no longer sticking to your fingers.
  5. Cover with a damp cloth and let stand 1 hour in a warm place.
  6. Sprinkle your risen dough with sea salt and knead for 5 minutes. Cover again and let stand for another hour.
  7. Grease your loaf pan with butter, coconut oil or oil. Roll dough into a loaf shape and place into greased pan. If you like, lightly press oats onto the top. Let rise 1 hour before baking.
  8. Bake your bread in a pre-heated 375 F oven for 28 – 32 minutes. Your bread will be golden brown and slightly hollow sounding when tapped.
  9. Remove loaf from pan and cool on a rack.
  10. There is nothing better than warm, fresh bread and butter… especially when the bread is packed with superfood grains like millet, quinoa, buckwheat, flax and chia seeds. This bread is loaded with fibre, protein and healthy carbohydrates.

    Enjoy your bread warm from the oven (the best way!) with a little butter, or enjoy it throughout the week. Bread keeps well in the freezer, so you can also freeze a loaf to have another time. Homemade bread is also a great gift for friends and family (no need to tell them how healthy it is before they taste it!)

Quick & Easy Dinner: Lemon Spaghetti

Pasta has to be one of the ultimate comfort foods. I often get tired of tomato or meat sauce, so I am always thinking of new toppings for my spaghetti. One of my favourites is a light lemon dressing with lots of fresh herbs and Parmesan cheese.

Next time you are feeling a pasta craving, try this. It will surely become a staple in your “Quick, Easy and Delicious” recipe book, as well!

Countdown to Easter: Part Three

I love finding new ways to enjoy chickpeas – they can be used for so much more than hummous!

For Part Three of my Countdown to Easter Series, I use chickpeas two different ways – first as delicious crunchy, spiced chickpeas (warning: these are addictive and healthier than chips!), and second as a spicy vegan soup that is loaded with superfood spices.

Keep up the fasting!

Sweet Easter Bunny and Chick Shaped Buns

Everyone loves receiving homemade goodies during the holidays – impress your friends and family members with these adorable Bunny and Chick Shaped Sweet Easter Buns!

Inspired by the traditional Greek sweet bread recipe for tsoureki, they can be enjoyed after your meal, or, the best way, eaten for breakfast with butter and honey.  Wrap them up in pretty bags to delight everyone around you, or place them on your holiday table for a tasty centrepiece.

Happy Easter!

Countdown to Easter: Part Two

How are you doing with your lenten fast? Things are about to get a lot easier (and tastier!) with my recipe for Beets and Skordalia.

This simple salad features three main ingredients: beets, potatoes and garlic. This dish will keep you full, energized, and keep the vampires at bay.

Stay tuned see what is next on my Countdown to Easter Series.

Quick & Easy Cornbread

Have you ever found a recipe, studied it meticulously, dreamt about making it, and then when you finally had the time to bake it, it just did not turn out?

It is so frustrating to put all that time, effort and expense into a recipe that ends up in the trash or being fed to the squirrels. After countless experiments, I finally adapted the perfect tender, lightly sweet, and crispy-topped cornbread.

Bonus – this is a small batch recipe. Enjoy your cornbread for two to three days without having any waste. This recipe can easily be doubled if you are cooking for a family or a party.

Since it is a Basic Recipe, experiment with different flavourings like cheddar cheese, chilli powder or jalepeno peppers.

Countdown to Easter: Part One

Easter is one of my favourite holidays and not just because of the food (which is epic!). It is a time of year to be thoughtful and to make small sacrifices during lent.

The Orthodox calendar is fairly strict when it comes to fasting, and while it is not good to make excuses, I am just terrible at following it. Aside from certain days when I try to avoid meat and dairy altogether, instead of exactly following the rules, I simply try to eat more vegan and vegetarian meals and limit eating red meat during lent.

I will be showcasing some of these delicious, hearty and simple veggie-based meals over the next few weeks. To kick off my Countdown to Easter series, here is a recipe for Spanakorizo (translation: Spinach Rice).

This dish can be a filling meal, or can be served as a side dish. I like to load it up with lots of spinach to make it extra healthy. Use the biggest pot you can find – it will make wilting down your greens a lot easier. Throw in as many onions, green onions, leeks, or shallots that you have – they will make it even more delicious!

Be sure to check back for more on my Countdown to Easter series. Enjoy!

 

Cheese, Please

I cannot figure out what makes cheese so magical, but somehow it has the ability to elevate every dish that it is paired with.

It is wonderfully versatile and can be used for sweets, savoury, baked, fried, or enjoyed on its own. The only thing better than cheese is learning how to make your own.

I recently decided to try my hand at making Ricotta Cheese. It was so creamy and delicious, not to mention ridiculously easy, that I could not believe I had put it off for so long. Try this simple recipe and enjoy having Fresh Ricotta Cheese everyday.

You’re Welcome.

Superfoods for the Win

If I am being honest, I have never really enjoyed vegan foods – especially desserts and pastries. However, dietary restrictions and allergies are a big concern for me and my clients. I do not want to limit people’s enjoyment of my food because of an allergy or a lifestyle.

After months of thinking and experimenting, I finally created a flaky, vegan coconut oil pie crust that the biggest butter fanatics would enjoy.

With the help of the personal training team at Clean Workout, we created a pie that is not only vegan, but packed with superfoods. It will help fuel your body from the inside out, while satisfying your dessert craving.

Enjoy it! It is practically guilt-free!

The Ultimate Greek Dinner

I love gyros but I refuse to eat them anywhere other than Greece. I created this recipe to satisfy my craving and for a healthy spin on the traditional street food. Do not forget to check out my recipe for Fresh and Easy Tzatziki (below)! Perfect on the gyros, as a dip, or as a snack.

Happy cooking!

Mouth-watering inspiration from the popular spot, Obelisk in Fira, Santorini.

Mouth-watering inspiration from the popular spot, Obelisk in Fira, Santorini.

Quick and Healthy Chia Seed Pudding

This recipe was inspired by my personal trainer from Clean Workout. A quick, easy and delicious recipe for Chia Seed Pudding.

This pudding will kick start your metabolism and get your day off to a healthy start. Best of all, if you do not have time to allow the pudding to set, enjoy it as a drink! It is delicious, satisfying and will fill you up for the morning.

For the Lemon Fanatics

These lemon bars are the ultimate treat for lemon fanatics. They are simple and can be made in one bowl for easy clean up.

A word of caution – they are very tart! For less tang, use 1/2 cup of lemon juice instead of 2/3 cup.

Try this recipe with any citrus – lime is equally delicious – but use less sugar if you are making it with orange juice.

Enjoy!

These Tangy Lemon Bars should be kept in an airtight container at room temperature or in the refrigerator. They will last at least one week, if they are not gobbled up sooner.

These Tangy Lemon Bars should be kept in an airtight container at room temperature or in the refrigerator. They will last at least one week, if they are not gobbled up sooner.

Dinner SOS!

Roasting is a delicious way to enjoy a warm, comforting meal without spending too much time prepping or cleaning up. Just throw everything together in one pan, put it in the oven, and go!

Roasted Lamb Shoulder with Lemoney Greek Potatoes is always a crowd pleaser in our house. The only problem with this dish : there never seems to be enough potatoes! Crispy and roasted on the outside, tender on the inside and packed with lemon. These potatoes will help you cope with the long, Toronto winter. I promise.

Making The Perfect Chocolate Cupcake

For years I have scoured cookbooks, the internet, folklore and everywhere in between in search of the perfect chocolate cake base. Something light, fluffy, moist and dangerously chocolatey.

One day, I was in my usual Mad Scientist mood and created the most incredible dark chocolate cake that I had ever tried.

Intensely dark, ultra moist and a soft crumb. This was the perfect chocolate cupcake.

Now, I am sharing my secret catering recipe with you.

Enjoy.

Leave your caramel sauce in the refrigerator for a few hours before serving. It will set up giving you a smooth, rich, dense topping that can be spooned on top of your cupcakes. Try this as a cake filling, as well!