1/4 inch flat iron

MULTI-GRAIN SANDWICH BREAD

This multi-grain sandwich bread is loaded with whole grains and seeds, yet remains light and springy, all while being quick and easy to make.

INGREDIENTS

  • 1/4 cup millet
  • 1/4 cup steel-cut oats
  • 1/4 cup dry polenta
  • 2 tablespoons butter
  • 2 tablespoons honey (1 1/4 ounces)
  • 1 1/2 cups boiling water
  • 1 tablespoon fresh yeast (or 2 teaspoons active dry or 1 1/2 teaspoons instant yeast)
  • 1/4 cup whole flaxseeds
  • 1/2 cup whole wheat bread flour
  • 1 3/4 teaspoons salt
  • 2 cups white bread flour, plus extra for kneading
  • Vegetable oil for greasing the bowl
  • Butter for greasing the pan

INSTRUCTIONS

  • Soak the Grains:
    • Pulse the millet and oats in a coffee grinder until they resemble a coarse meal or sand texture. Combine them in a large bowl with the polenta, butter, and honey. Pour in the boiling water and stir gently. Let it sit for about 30-45 minutes, stirring once or twice, until the mixture is warm to the touch (not too hot, as it could kill the yeast).
  • Make the Dough:
    • Crumble in the fresh yeast and stir. If using active dry yeast, let the mixture sit for 10 minutes. Add the flaxseeds, whole wheat flour, and salt. Gradually add the white flour, about 1/4 cup at a time, stirring after each addition. After about 1 1/4 cups of flour, the dough should start to come together in a rough, sticky mass. If it’s too dry, sprinkle a bit of water and continue mixing until it becomes sticky again. Scrape down the sides of the bowl, cover with plastic wrap, and let it sit for 15-20 minutes (this is called autolyse, which helps make the dough smoother and easier to knead).
  • Knead the Dough:
    • Uncover the dough and turn it out onto a lightly floured surface. Knead for about 10 minutes, adding flour as needed to prevent sticking. The dough should feel smooth and a bit tacky but not overly sticky.
  • First Rise:
    • Shape the dough into a ball (boule) and place it in a large, lightly oiled bowl. Turn the dough to coat it with oil, then cover with plastic wrap. Let it rise until doubled in size, about 1-2 hours.
  • Shape the Loaf:
    • Grease an 8×4″ or 9×5″ loaf pan with butter. Turn the dough out onto a lightly floured surface and gently pat it into an 8×14″ rectangle. Roll it up snugly, like a cinnamon bun, and pinch the seam closed. Tuck the ends under and roll the log a few times to smooth it out. Place the loaf in the greased pan and put the whole pan into a large plastic vegetable bag (or small garbage bag). Tie the bag closed, leaving it inflated to allow room for the dough to expand.
  • Second Rise:
    • Let the dough rise until it has doubled in size and is about 2″ above the rim of the pan, 45-60 minutes.
  • Prepare the Oven:
    • Position a rack in the lower third of the oven and preheat to 400ºF. If you have a baking stone, place it on the rack. Put a metal or cast-iron pan on the oven floor to catch the ice cubes for steaming.
  • Bake the Bread:
    • Remove the bag from the pan. Fill a 1/2 cup measure with ice cubes. Quickly place the loaf pan on the baking stone and toss the ice cubes into the pan on the oven floor. Close the oven door and don’t open it for 20 minutes. After 20 minutes, reduce the oven temperature to 350ºF. Rotate the pan and bake for 30-40 minutes more, for a total baking time of 50-60 minutes. The bread is done when it reaches an internal temperature of 195-200ºF. For an extra-crisp crust, you can remove the bread from the pan after 45 minutes and bake it directly on the stone for the final 15 minutes.
  • Cool the Bread:
    • Remove the bread from the oven and the pan. Let it cool completely on a rack before slicing (about 1-2 hours).
  • Storage:
  • Store the bread in a plastic bag or other airtight container at room temperature for up to a week.

NOTES

  • This simple, user-friendly multi-grain bread recipe is perfect for beginners, even if you’re a bit hesitant about working with yeast. Feel free to substitute any multi-grain hot cereal blend for the millet, oats, and polenta.

Nutritional Information (per serving):

  • Calories: 220 kcal
  • Carbohydrates: 36g
  • Protein: 6g
  • Fat: 5g
  • Saturated Fat: 2g
  • Cholesterol: 6mg
  • Sodium: 433mg
  • Potassium: 105mg
  • Fiber: 3g
  • Sugar: 3g
  • Vitamin A: 85 IU
  • Calcium: 20mg
  • Iron: 1.1mg

HEALTHY LOW CARB BREAKFAST BURRITOS (MAKE AHEAD FOR MEAL PREP)

These healthy low-carb breakfast burritos are a simple and convenient make-ahead option for your meal prep. Packed with eggs, bacon, and cheese, they’re both tasty and freezer-friendly!

INGREDIENTS

  • 8 large eggs
  • 1/2 cup heavy whipping cream
  • 2 tbsp butter
  • 1 lb bacon
  • 7 low-carb tortillas (I used La Banderita brand)
  • 1 1/2 cups cheddar cheese, shredded
  • 1/4 cup white cheddar cheese, shredded
  • 1/2 tsp salt
  • 1/2 tsp pepper

INSTRUCTIONS

  • Preheat the oven to 350°F and grease a 9×13 casserole dish.
  • Cook the bacon using your preferred method (pan-fry or bake). Drain and set aside to cool. Once cooled, crumble the bacon into bite-sized pieces.
  • In a medium-sized skillet (I used a 10.25-inch cast iron), melt the butter over medium heat.
  • Crack the eggs into a bowl, then add heavy whipping cream, salt, and pepper. Whisk until fully combined.
  • Pour the egg mixture into the skillet and scramble the eggs. Remove from heat just before they’re fully cooked, as they will continue cooking from residual heat.
  • Lay a low-carb tortilla flat and spoon the scrambled eggs down the center. Add crumbled bacon and freshly shredded cheddar cheese. Roll the tortilla into a burrito shape and place seam-side down in the casserole dish.
  • Reserve 1/4 cup of cheddar cheese and some crumbled bacon to top the burritos in the casserole dish. Repeat the process until the casserole dish is full (I used seven burritos, but left one out for meal prep photos).
  • Sprinkle 1/4 cup white cheddar cheese, 1/4 cup sharp cheddar cheese, and a handful of crumbled bacon on top of the burritos.
  • If you plan to bake them later, cover the dish and store it in the fridge overnight. When ready to bake, cover the dish and bake for 15 minutes, then uncover and bake for an additional 5-7 minutes, or until heated through and the cheese is melted.
  • If baking immediately, bake uncovered for 10-15 minutes, or until heated through.
  • Enjoy your delicious low-carb breakfast burritos!

MEAL PREP TIPS

  • Reheating from the fridge:
    • Microwave: Wrap an individual burrito in a damp paper towel and microwave in 30-second intervals until heated through.
    • Oven: Wrap the burrito in aluminum foil and bake for 9-13 minutes at 350°F until heated through.
  • Reheating from the freezer (after thawing overnight in the fridge):
    • Microwave: Wrap in a damp paper towel and microwave in 30-second intervals until heated through.
    • Oven: Wrap in aluminum foil and bake for 15-20 minutes at 350°F.
  • To bake a breakfast tortilla casserole from the freezer (after thawing overnight in the fridge):
    • Cover the dish with foil and bake for 15-20 minutes at 350°F. Remove the foil and bake an additional 5-7 minutes until heated through and the cheese is melted.

NUTRITION (PER BURRITO)

  • Calories: 405 kcal
  • Carbohydrates: 17g
  • Protein: 22g
  • Fat: 34g
  • Fiber: 11g