Quinoa Flatbread with Roasted Beet Hearts, Spinach and Goat Cheese

Quinoa Flatbread with Roasted Beet Hearts, Spinach and Goat Cheese

Quinoa-Flatbread-with-Roasted-Beet-Hearts-Spinach-and-Goat-Cheese-6Although love :: amore should be celebrated 365 days a year, I think it is more than merited to have one special day dedicated to making a conscious effort to show your affection, love, and gratitude for another person. Today we should take a moment to think about all of the love we have in our life: family, friends, significant others, pets and even that kind stranger who did something nice to make your day. So, go wild with love this Valentine’s Day!

Quinoa-Flatbread-with-Roasted-Beet-Hearts-Spinach-and-Goat-Cheese-1To start with, I would like to thank all of you for the support you have showed me during this past year. I always feel overcome with gratitude :: gratitudine each time someone leaves a kind comment, or just simply reads these words. Without each of you, this blog would not exist, so thank you. 🙂

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Quinoa-Flatbread-with-Roasted-Beet-Hearts-Spinach-and-Goat-Cheese-2I have some exciting news to share with you! I am returning back on the Italian national TV cooking show, La Prova del Cuoco, with Antonella Clerici. I have been invited to participate in a new segment of the show: “Master Blog” where I will be competing against another food blogger.  I leave for Rome :: Roma tomorrow and will be on live TV on Monday February 16th  from 12:05-12:20.  You can vote on the Facebook page of La Prova del Cuoco during that time frame. Just find my picture on the page while I am live, and click “like”. I am so excited for this opportunity. I really enjoyed my experience the last time I was on La Prova del Cuoco and I was truly thankful for all your kind comments and support during that week.

Quinoa-Flatbread-with-Roasted-Beet-Hearts-Spinach-and-Goat-Cheese-4Back to today. One simple thing you can do to show your appreciation for another person is to cook them a special meal. This quinoa flatbread with roasted beet heats, spinach and goat cheese is the perfect main course for your Valentine’s Day dinner.   The preparation is super easy to do, and can be topped with anything you like. I used blended cannellini beans, fresh spinach, beets :: barbabietole, walnuts and goat cheese. To make the beet hearts just peel the beet, slice it into rounds, use a heart cookie cutter, place everything on a baking sheet, drizzle with extra virgin olive oil and sea salt and roast.

Quinoa-Flatbread-with-Roasted-Beet-Hearts-Spinach-and-Goat-Cheese-5This Valentine’s Day meal idea is perfect for a romantic dinner for two where you can split the heart down the middle and share.  It is also great for a family because it’s something you can easily make with the kids :: bambini and they can have fun choosing their own toppings and making their flatbread hearts.

Wishing you all a Happy Valentine’s day filled with love and happiness.

Xoxo

Italicana

Quinoa Flatbread with Roasted Beet Hearts, Spinach and Goat Cheese
 
Prep time
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This quinoa flatbread with roasted beet heats, spinach and goat cheese is the perfect main course for your Valentine’s Day dinner.
Serves: 2
Ingredients
  • For the beet hearts:
  • 1 large beet
  • Extra virgin olive oil
  • Sea salt
  • For the flatbread:
  • 3 tablespoons extra virgin olive oil, divided
  • ½ cup (90g) quinoa
  • 1 cup + ¼ cup water, divided
  • 1 teaspoon (4g) baking powder
  • ½ teaspoon (3g) sea salt (I use unrefined sea salt)
  • 1 garlic clove, finely chopped
  • ½ teaspoon dried rosemary
  • 1 can cannellini beans or other white beans, drained and rinsed
  • 5 walnut halves, broken up in to pieces
Instructions
  1. For the beet hearts:
  2. Preheat the oven to 425°F (218°C). Line a cookie sheet with parchment paper.
  3. Peel the beet and slice into rings. Use a heart cookie cutter to cut out the hearts. Put the heats and the rest of the beet cut outs on the cookie sheet. Drizzle with extra virgin olive oil and a sprinkle of sea salt. Bake for 30 minutes, flipping the beets halfway through.
  4. For the quinoa:
  5. In the meantime, put 2 tablespoons of extra virgin olive oil in a medium sized pot and add the quinoa. Toast over medium high heat stirring continuously until the quinoa is slightly golden and there is a nice toasted perfume in the air.
  6. Add 1 cup of water and bring to a boil. Cover, reduce heat to low and simmer for 15 minutes. The water should have all absorbed, if not, drain any excess water.
  7. Line another cookie sheet with parchment paper and drizzle a little olive oil on top and spread it out to distribute it. (You could also use cooking spray).
  8. When the quinoa is cooked add it to a food processor along with ¼ cup water, baking powder, 1 tablespoon extra virgin olive oil, sea salt, garlic and rosemary. Blend for 2 minutes until the quinoa it is smooth. (This step is important because if it is not smooth enough, the mixture will crumble when you try to form the heart shape.)
  9. Take the mixture out of the food processor, set it on the oiled cookie sheet and form it into a heart, or any other shape. It should be about ¼ inches high. Bake for 10 minutes.
  10. In the meantime, blend the cannellini in the food processor with 1 tablespoon of extra virgin olive oil, salt and pepper.
  11. Take the quinoa crust out of the oven, spread the whipped cannellini on top followed by a handful of fresh baby spinach, walnuts, goat cheese and roasted beet hearts. Now, go ahead and share your heart with someone you love. Happy Valentine's Day!
  12. Inspired by: http://thewholesomedish.com/quinoa-crust-pizza-cheesy-garlic-bread/
Notes
Use the rest of the cut out beets on a salad the next day or make a delicious beet sauce to mix into pasta or couscous.

 

 

Farro Cornbread {Without Refined Flour or Sugar}

Farro Cornbread {Without Refined Flour or Sugar}

This farro cornbread is a healthier version of the classic recipe and is made without refined flour or sugar. 

Farro-Cornbread-1cThe thing I love about the holiday season is the food; the thing I hate about the holiday season is the highly caloric and fatty dishes that fill up the dinner table.  I’m not against splurging occasionally for a special day, but holiday feasting isn’t just a one-day event. In America it kicks off on Thanksgiving :: giorno del ringraziamento and lasts through the 1st of January. There is over a month of holiday parties and happy hours with friends and family. There is over a month of eating and drinking way more than we normally would and eating way more unhealthy foods because we continue to tell ourselves that it’s a special occasion. Does this ring a bell? It does for me. This past year I’ve worked really hard on maintaining a healthy lifestyle and I don’t want to pick up the bad habits that I’ve worked so hard to kick.

Farro-Cornbread-5I say bring on the holiday cheer by eating good healthy food that won’t leave you feeling guilty afterwards. And, why does healthy food :: cibo sano get such a bad wrap? There are so many ways that you can still get the same flavor in a classic dish but lighten it up by using healthier substitutions:

Baked goods: swap the oil and butter for apple sauce, bananas or prune purée.

Refined sugars: search for recipes that use all natural organic sweeteners like honey, maple syrup, molasses, agave etc.

Refined flours: look for recipes with ancient whole grains (farro,Khorasan Grano (kamut®, spelt etc.)

Sour cream and mayonnaise: use plain Greek yogurt. It has a similar taste and texture.

Farro Cornbread {Without Refined Flour or Sugar}

Farro Cornbread {Without Refined Flour or Sugar}Not long ago I met a few American gals living nearby here in Italy and have been so kindly invited to their Thanksgiving party this Saturday. One of the recipes that I was asked to bring is cornbread. I found this whole grain skillet corn bread recipe from Martha Stewart that looked delicious and went about experimenting to make it even healthier and vegan friendly by cutting out the sugar, substituting flax seed + water for the egg and using a soy milk :: latte di soia. The result? A fluffy and delicous cornbread that you feel good about eating.

Farro Cornbread {Without Refined Flour or Sugar}
 
Prep time
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This farro cornbread is a healthier version of the classic recipe and is made without refined flour or sugar. 
Serves: 8
Ingredients
  • 1 slice lemon, squeezed 
  • A little less than 1 cup soy milk 
  • 1 tablespoon (10g) ground flax seed 
  • 3 tablespoon hot water
  • ¼ cup plus 1 tablespoon extra-virgin olive oil 
  • 1 cup (130g) medium grind cornmeal, preferably stone ground 
  • 1 cup (130g) farro flour
  • ½ teaspoon (3g) baking soda
  • 1 tablespoon baking powder
  • ¾ teaspoon (6g) unrefined salt
  • Honey*, as needed (For a vegan version don’t include or you can brush with a little bit of maple syrup or molasses)
Instructions
  1. Put a round 10-inch (26cm) pan or cast iron skillet in the oven and preheat 400°F (200°C).  
  2. In a 1 cup measuring cup, add the lemon juice then fill to the top with soy milk. Let sit for 2-3 minutes.
  3. In a small bowl whisk together the ground flax seed, hot water and ¼ cup extra virgin olive oil.
  4. In a medium bowl combine the cornmeal, farro, baking soda, baking powder and unrefined salt.
  5. Add the soy and lemon mixture to the wet ingredients, stir well, then fold it all into the dry mixture and stir until just combined. 
  6. Add 1 tablespoon extra virgin olive oil to the preheated pan and swirl the pan around to evenly coat the bottom. Pour in the batter and smooth it out so it fills the entire pan. Bake for 16-20 minutes or until slightly golden brown and a toothpick comes out clean when poked in the center. 
  7. Brush lightly with honey, let cool, then cut into wedges. 
  8. Recipe adapted from Martha Stewert
Rosemary and Taggiasche Olive Dinner Rolls

Rosemary and Taggiasche Olive Dinner Rolls

Rosemary and Taggiasche Olive Dinner RollsI always had the impression that homemade dinner rolls were hard to make and opted for the store bought version or the local bakery instead.  How great it is to be proven wrong. Homemade rolls and bread, like 7 grain bread, are really so easy.  The only demanding part is that you need to be home to knead the dough and let it rise at least 2-3 times, depending on the recipe. This recipe makes 10 rosemary and taggiasche olive dinner rolls that are golden and crunchy on the outside and soft clouds of yumminess on the inside. They are also perfect for those who follow a vegan diet.

Rosemary and Taggiasche Olive Dinner RollsAlthough there is a surplus of forni :: bakeries that are scattered out throughout the streets in Italy, many Italian women still make their bread at home.  It’s part of their culture, like that of making homemade pasta.  One of my favorite things about Italy is that there is still a strong sense of tradition, and although the effects of globalization are present in Italy and are increasingly changing the way people dress, talk, eat and live; it hasn’t completely taken over yet, and Italy is still a country that is very much rooted to their traditions that have been carried on for centuries.

Rosemary and Taggiasche Olive Dinner RollsThis is especially true in the small little town of Correggio, where I live, which is located about one and half hours south of Milan. Here you will observe couples walking hand in hand for their evening passeggiata :: stroll after dinner, old men passing whole afternoons together playing bocce ball and cards in designated clubs,  women shopping for fruit and vegetables at the outdoor markets and coffee shops bustling with customers standing in front of the counter taking shots of espresso before heading on their way.  Life is simple, yet full, and nothing completes the day more than gathering around a table with friends and family, drinking a glass of wine, eating homemade food and breaking bread together.

Rosemary and Taggiasche Olive Dinner Rolls

Rosemary and Taggiasche Olive Dinner Rolls
 
Prep time
Total time
 
Easy homemade rosemary and taggiasche olive dinner rolls.
Serves: 10 dinner rolls
Ingredients
  • 3¾ cup (400 g) manitoba flour
  • 1 teaspoon dry yeast
  • ½ teaspoon (2g) sea salt    
  • 2 teaspoons (9g) raw sugar
  • 1 - ½ cups warm water
  • Pitted taggiasche olives (or pitted kalamata olives) 
  • 1 tablespoon finely chopped rosemary
Instructions
  1. In a medium ceramic bowl combine the following ingredients: flour, yeast, salt, sugar and water. Knead vigorously for 10 minutes. 
  2. {First leavening phase} Turn the oven on so it just turns on the light, i.e. the lowest setting possible. Cover the bowl with a damp dish cloth and put in the oven for 1 hour.
  3. {Second leavening phase} Shut off the oven, remove the bowl and knead the dough for a few minutes. Divide the dough into 10 balls and place them on an ungreased cookie sheet. Place in the unheated oven for 30 minutes. 
  4. {Third leavening phase} Take the cookie sheet out of the oven, knead each ball of dough for a few minutes while adding a pinch of rosemary and 6-7 olives for every ball. Replace in the unheated oven for 45 minutes. 
  5. Remove the cookie sheet and heat the oven to 482°F (250°C). When the oven is ready, bake the dinner rolls for 10 minutes, then lower the heat to 392°F (200°C). Turn the dinner rolls upside down and continue baking for 10 minutes. Store in a paper bag.
  6. Lightly adapted from Vegan Blog
Italian Chickpea, Sun-Dried Tomato, Pesto and Olive Flatbread

Italian Chickpea, Sun-Dried Tomato, Pesto and Olive Flatbread

If you are looking for a healthy appetizer, lunch or side dish, this Italian chickpea, sun-dried tomato, pesto and olive flatbread is a great substitute for bread :: pane; it’s also gluten-free, making it perfect for entertaining guests who have celiac disease.  You can also serve this recipe to people who follow a vegan diet, just make sure that you use vegan pesto as traditional Genovese pesto contains cheese.

Italian-Chickpea-Flatbread-mainI am always on the look-out for interesting healthy recipes :: ricette sane, and when I saw this on Passion and Cooking, a blog by Paola Lovisetti Scamihorn, I wanted to give it a try.

Italian-Chickpea-Bread-3Get creative with the ingredients. You may opt for the classic water, chickpea flour, extra virgin olive oil and salt; or, you could spice it up with rosemary :: rosmarino and pepper like Paola did.  In my recipe I loaded it with pitted taggiasche olives, sun-dried tomatoes and Genovese pesto.

Italian-Chickpea-Flatbread-2-After having mixed the chickpea flour and water together, let it rest for 12 hours. It seems time consuming, right? In reality, this is one of the easiest recipes ever, you just need to organize yourself in advance. You could prepare the mixture :: miscela before going to bed so it will be ready to be cooked at lunch, or you could prepare it in the morning before leaving for work so it’s ready for dinner. Prep time is 2 minutes. To finish the recipe, just load it with whatever you have on hand: fresh herbs, sauce/pesto, nuts, cheese or vegetables in oil, then just pop it in the oven and in 15-25 minutes it is ready. Buon appetito!

Italian Chickpea, Sun-Dried Tomato, Pesto and Olive Flatbread
 
Prep time
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This Italian chickpea, sun-dried tomato, pesto and olive flatbread is a great substitute for bread; it’s also gluten-free, and vegan friendly.
Serves: 8-10 (The bake time is only 15-25 minutes, 12 hours is how long the mixture needs to rest. The initial prep time is 2 minutes, then when you add ingredients to the chickpea flour/water mixture before baking, it will take another few minutes.)
Ingredients
  • 12 oz (330g) chickpea flour (also called gram flour)
  • 4 cups (950 ml) water at room temperature
  • ⅓ cup (80ml) extra virgin olive oil
  • ½ cup (100g) taggiasche olives, pitted
  • ½ cup (80g) chopped sun-dried tomatoes
  • 2 teaspoons pesto (or vegan pesto)
  • Salt and fresh ground pepper, to taste
Instructions
  1. Add chickpea flour and water to a large bowl and whisk until the mixture is homogeneous. Cover with a lid or plastic wrap and let stand at room temperature for 12 hours.
  2. When you are ready to cook the flatbread, preheat the oven to 425°F (220°C). Remove any foam from the top of the surface with a spoon and discard.
  3. Add half of the extra virgin olive oil, taggiasche olives, sun-dried tomatoes, pesto, salt and pepper; stir.
  4. Pour the other half of the extra virgin olive oil into a round metal 15-inch (38 cm) diameter or rectangular 10 x 18 inch (25 x 45cm) baking pan with raised lips. Distribute the oil on the bottom and sides. If you don’t have a pan this large, simple use two pans. The important thing is that when poured into the pan, the liquid is only about ⅛ to ¼ of an inch high.
  5. Add the batter to the baking dish and bake for roughly 15-25 minutes or until the surface is golden brown.
  6. Recipe adapted from: Passion and Cooking
Easy Homemade 7 Grain Bread

Easy Homemade 7 Grain Bread

You may think that making fresh homemade bread is a hard task, but here’s the truth: it’s not. In fact, it’s really one of the easiest recipes ever! Check out the step-by-step photos and instructions at the bottom of the page below the recipe.

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I will be honest, I was always quite timid about making homemade bread :: pane. I thought it was hard and too time consuming so I never tried.  Man, have I been missing out all these years! Thankfully my Italian mother-in-law is an incredible cook :: cuoca and was so kind to teach me a few tips to making the perfect homemade bread without a lot of fuss.

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Tip #1: Use WARM water to dissolve the yeast :: lievito (around 105°F (40°C))

Tip #2: When dissolving the yeast in the warm water, add a 1/2 tsp of sugar to accelerate :: accelerare the leavening time.  

Tip #3: When you allow the bread to rise, keep it in a warm spot and away from drafts :: spifferi. In the summer you can find many warm places but in the winter simply heat your oven to 125°F (50°C) then shut it off and let the bread rise inside.

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There is nothing more gratifying ::gratificante than the smell of freshly baked bread wafting through the house. Well, that is besides eating the warm baked bread of course.

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I used organic flour :: farina biologica to make this bread and added flax and poppy seeds, which are both high in fiber and have many other health benefits.  By making this bread, it came out to be a fraction of the cost of organic bread in the super markets. As you can imagine, homemade bread also tastes much better than industrial store bought kinds. You also have a ton of flexibility and are able to modify your recipe to suit your taste buds.

Easy-Homemade-7-Grain-Bread-

Making homemade bread is very relaxing :: rilassante.  For me, kneading the dough was like a 10 minute meditation session.  You become present in the moment as you focus on your palms working the soft round ball and you transfer your warmth and energy into the food that you are preparing to eat.  You smell the flour and yeast and are reminded of our ancestors who for centuries carried out this antique tradition. You remember that the simple things in life, can be more pleasurable than any paid activity. You take time out of your busy schedule to create something with love :: amore.

Easy-Homemade-7-Grain-Bread-

Even if you arrive late from work :: lavoro and have a house full of kids, you can still find time to make homemade bread.  In reality, there is only about 20 minutes of work, the rest-rising and cooking-is done on it’s own.  I suggest making the dough in the evening.  This way it rises and cooks while you read or watch t.v., all the while enjoying the heavenly smell of freshly baked bread. Try this bread as the base for the Best Bruschetta Recipe Ever.

Easy Homemade 7 Grain Bread
 
Prep time
Total time
 
You may think that making fresh homemade bread is a hard task, but here’s the truth: it’s not. In fact, it’s really one of the easiest recipes ever! Not only does making your own bread save you money, it also tastes better compared to the store bought kind.
Serves: 2 Loaves
Ingredients
  • 2 cups warm water (around 105°F (40°C))
  • 1 tsp sugar
  • 2 packets of active dry yeast or cubes
  • 4 cups organic all-purpose flour
  • 4½ cups organic 7 grain flour
  • 1 teaspoon salt (if the 7 grain flour has salt included in it’s ingredients, if not increase the amount to 2 teaspoons).
  • ½ cup flax seeds
  • ½ cup poppy seeds
  • 3 tablespoons extra virgin olive oil
Instructions
  1. Warm two cups water and pour it in a ceramic bowl, avoid a metal bowl.
  2. Add the sugar and yeast, stir together until combined; let sit for 10 minutes. When the yeast rises slightly and forms bubbles on top, it is ready.
  3. In the meantime, add the flours, salt, flax and poppy seeds to a large ceramic bowl. Stir until combined.
  4. Warm two additional cups water and set aside. Form a well in the flour and when the yeast is ready, pour it slowly into the flour mixture a little at a time, mixing together with your hands. Add olive oil. Continue adding extra warm water as needed until you have formed dough and it does not stick to your hands. (If you've added too much water, simply add more flour until you reach the right consistency.)
  5. Preheat the oven to 125°F (50°C). (Need during the winter, if it is summer or the house is warm you can skip this step).
  6. Knead the dough for 10 minutes.
  7. Shut off the oven. Put the dough back in the ceramic dish, make a cross cross on top with a knife, cover with a damp dish towel and place it in the oven on the lowest rack. Let the dough rise for 45minutes to 2 hours, until it has doubled in size.
  8. Take the dough out of the oven, knead it for 5 minutes and then separate it into two balls. Form each ball into a oblong loaf.
  9. Brush a pan or silpat with olive oil then set the loaves on top. Make 4 slices with a sharp knife on top of each loaf and replace them back in the oven for another 30 minutes to rise.
  10. After the bread has risen for a second time, remove it from the oven and preheat the oven to 430°F (220°C) then stick the pan inside. After 15 minutes, turn the oven down to 355°F (180°C) and continue to bake for one hour. Remove and cool on a wire rack.
  11. Store the loaves of bread in a closed plastic bag in the fridge. They will last up to 5 days. You can also freeze the bread.
Notes
There is only about 20 minutes of hands on work. The reason why it takes 4 hours is because the dough needs to use for 2½ hours and bake for 1 hour.

Easy Homemade 7 Grain Bread
 
Prep time
 
You may think that making fresh homemade bread is a hard task, but here’s the truth: it’s not. In fact, it’s really one of the easiest recipes ever! Not only does making your own bread save you money, it also tastes better compared to the store bought kind.
Serves: 2 Loaves
Ingredients
  • 2 cups warm water (around 105°F (40°C))
  • 1 tsp sugar
  • 2 packets of active dry yeast or cubes
  • 4 cups organic all-purpose flour
  • 4½ cups organic 7 grain flour
  • 1 teaspoon salt (if the 7 grain flour has salt included in it’s ingredients, if not increase the amount to 2 teaspoons).
  • ½ cup flax seeds
  • ½ cup poppy seeds
  • 3 tablespoons extra virgin olive oil
Instructions
  1. Warm two cups water and pour it in a ceramic bowl, avoid a metal bowl.
  2. Add the sugar and yeast, stir together until combined; let sit for 10 minutes. When the yeast rises slightly and forms bubbles on top, it is ready.
  3. In the meantime, add the flours, salt, flax and poppy seeds to a large ceramic bowl. Stir until combined.
  4. Warm two additional cups water and set aside. Form a well in the flour and when the yeast is ready, pour it slowly into the flour mixture a little at a time, mixing together with your hands. Add olive oil. Continue adding extra warm water as needed until you have formed dough and it does not stick to your hands. (If you've added too much water, simply add more flour until you reach the right consistency.)
  5. Preheat the oven to 125°F (50°C). (Need during the winter, if it is summer or the house is warm you can skip this step).
  6. Knead the dough for 10 minutes.
  7. Shut off the oven. Put the dough back in the ceramic dish, make a cross cross on top with a knife, cover with a damp dish towel and place it in the oven. Let the dough rise for 2 hours, it will double in size so make sure to put the bowl on the lowest rack.
  8. Take the dough out of the oven, knead it for 5 minutes and then separate it into two balls. Form each ball into a oblong loaf.
  9. Brush a pan or silpat with olive oil then set the loaves on top. Make 4 slices with a sharp knife on top of each loaf and replace them back in the oven for another 30 minutes to rise.
  10. After the bread has risen for a second time, remove it from the oven and preheat the oven to 430°F (220°C) then stick the pan inside. After 15 minutes, turn the oven down to 355°F (180°C) and continue to bake for one hour. Remove and cool on a wire rack.
  11. Store the loaves of bread in a closed plastic bag in the fridge. They will last up to 5 days. You can also freeze the bread.
Notes
There is only about 20 minutes of hands on work. The reason why it takes 4 hours is because the dough needs to use for 2½ hours and bake for 1 hour.

1) Warm two cups water and pour it in a ceramic bowl. Add 1 teaspoon sugar and 2 packets of active dry yeast, stir together until combined; let sit for 10 minutes. When the yeast rises slightly and forms bubbles on top, it is ready.

Easy-Homemade-7-Grain-Bread-5

2) In a ceramic bowl, combine 4 cups organic all purpose flour, 4 1/2 cups organic 7 grain flour, 1 teaspoon salt, 1/2 cup flax seeds and 1/2 cup poppy seeds. Stir until combined.

Easy-Homemade-7-Grain-Bread-5

3) Warm an additional 2 cups of water and set aside. Form a well in the flour and when the yeast is ready, pour it slowly into the flour mixture a little at a time, mixing together with your hands. Add 3 tablespoons olive oil. Continue adding the extra warm water as needed until you have formed dough and it does not stick to your hands. (If you have added too much water simply add more flour until it is the right consistency.)

Easy-Homemade-7-Grain-Bread-5

4) Preheat the oven to 125°F (50°C). (Needed during the winter, if it is summer or the house is warm you can skip this step). Knead the dough for 10 minutes, then shut off the oven. Put the dough back in the ceramic dish, make a cross cross on top with a knife, cover with a damp dish towel and place it in the oven.

Easy-Homemade-7-Grain-Bread-5

5) Let the dough rise for 2 hours, it will double in size so make sure to put the bowl on the lowest rack. Take the dough out of the oven, knead it for 5 minutes and then separate it into two balls.  Form each ball into a oblong loaf. Brush a pan or silpat with olive oil then set the loaves on top. Make 4 slices with a sharp knife on top of each loaf and replace them back in the oven for another 30 minutes to rise.

Easy-Homemade-7-Grain-Bread-5

6) After the bread has risen for a second time, remove it from the oven and preheat the oven to 430°F (220°C) then stick the pan inside.  After 15 minutes, turn the oven down to 355°F (180°C) and continue to bake for one hour. Remove and cool on a wire rack. Store the loaves of bread in a closed plastic bag in the fridge. They will last up to 5 days. You can also freeze the bread.

Easy-Homemade-7-Grain-Bread-

cindy swain NYC

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