Whole grain bread with sesame, flax and sunflower seeds

Homemade bread with sesame, flax and sunflower seeds | from IN WHIRL OF INSPIRATION

Do you also have these childhood memories, where your mum took you with her in that traditional bakery, in your neighborhood on Sunday morning, to buy freshly baked bread? And till you reached home, you had picked half the bread loaf? Well, you can relive those moments, by baking bread at home. It is super easy and your home will smell deliciously all day.

Did you, also, know that by using whole grain flour (or whole grain pasta, brown rice, etc.), you can improve your eating habits dramatically? Let me explain you why; non-wholegrain food (white flour, white pasta, white rice, etc.) when eaten sky rocket the circulation of glucose (sugar) in the blood, giving you a feeling of fulfillment for 1-2 hours, and energy depleting you afterwards. The feeling of exhaustion comes from the explosion in the production of insulin, that follows the one of glucose, in order to bring down the latter’s levels in the blood. Apart from the fatigue feeling, the insulin bursts can be inflammatory in long-term basis (which means, that they can create internal wounds). Whole grain food, however, increase gradually the glucose levels in blood, which keeps the insulin levels low, and release their energy slowly (keeping you content for longer than 2 hours). So now you know why whole grain food, is far more beneficial than the non-whole grain ones.

For this and many more useful tips on how to create healthier eating habits, take part in our free 14-day e-course, especially for our email subscribers. You can sign-up here (starting this Friday)!

Homemade bread with sesame, flax and sunflower seeds | from IN WHIRL OF INSPIRATION

Ingredients (for 1 loaf):

  • 1 kilo of whole grain flour (if not, go for white flour)
  • 1 tablespoon of yeast
  • 1 tea spoon of sugar
  • 2 tea spoons of salt
  • lukewarm water
  • 1/2 of a cup of flax, sesame and sunflower seeds
  • 4 tablespoons of extra-virgin olive oil

Procedure:

  1. In a large bowl, add all the flour. Add the salt, the seeds and the thyme (and any other spice you wish) and mix them well.
  2. On top of the "mountain" of flour, make a small hole and add the yeast, sugar and 1-2 tablespoons of lukewarm water (caution, if the water is too war, can kill the yeast.In that case the dough won't grow). Stir gently the yeast and the sugar and wait for the yeast to activate (when it starts creating bubbles in 2-3 minutes, it is ready).
  3. With your (clean) hand stir the yeast mixture to distribute it as evenly as possible inside the flour.
  4. Add the oil and the water (slowly) and begin to knead the dough. Don't add all the water at once, as the dough might get very watery, requiring more floor to be restored, which will destroy the analogies. When your dough become a ball and its walls don't stick on your hands, it is ready for the next step.
  5. Cover the bowl with a clean towel and place it next to a heater or choose the air option in the oven (at 40C-50C degrees) for 20 minutes. Wait until the dough gets double in size.
  6. Take the baking pan, and apply some oil in its walls. While you take the dough gently out of the bowl, knead it a little bit in the air by taking the ball ends and sticking them on its bottom. Afterwards place it in the baking pan. Cover the bread with the towel again, and let it "sit" for another 20 minutes in the condition you had it before (it will grow again).
  7. When ready, sprinkle its surface with a little water (do not push the dough, it will shrink), flour and extra seeds. Preheat the oven to 180C degrees in the up and down option and when heats up, put the bread inside. The baking rack should be below the oven's middle level. Bake for 40 minutes.
  8. When ready (do the trick with the toothpick: dip a toothpick/knife in the bread, and if dough doesn't stick on it the bread is baked) take it out and cover it with the towel until it cools down. Doesn't you home smell deliciously? Try not to eat half the loaf with fresh butter, it happens to me every time! :D Enjoy!
Homemade bread with sesame, flax and sunflower seeds | from IN WHIRL OF INSPIRATION

Credits | Texts & Photos: Despina Kortesidou

2 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!

Salad dressing with blueberries, dijon mustard, olive oil & sesam

Salad dressing with blueberries, dijon mustard, olive oil & sesam | In Whirl of Inspiration

Maybe the good sunny days that are given to us, here in the almost underwater Amsterdam, gave us also joy and lot's of ideas. I don't know. But what I do know is that I have a new discovery for ya' all.  To tell the truth, I am not the dressing-on-salad type of human being. Most of the times a really good quality olive oil does all the dirty(yummy) job. Perhaps though, the lack of accessing this privilege, which was given so generously back in Greece, prompted me to try and put a little bit of variety on the top of my salad.

Salad dressing with blueberries, dijon mustard, olive oil & sesam | In Whirl of Inspiration 2
Salad dressing with blueberries, dijon mustard, olive oil & sesam | In Whirl of Inspiration 3

Ingredients (for two salads):

:: 3 tbsps olive oil

:: 1 tbsp Dijon mustard

:: 1/2 cup blueberries (or any other kind of berries)

:: half a lemon's juice

:: 1 teaspoon sesame

:: 1 teaspoon chopped pine nuts

:: finely chopped rosemary

:: freshly ground pepper and salt

Procedure:

Mix all the ingredients together and pour them over your salad. The dressing fits perfectly over green salads.

Bon appetit.

Salad dressing with blueberries, dijon mustard, olive oil & sesam | In Whirl of Inspiration 4
Salad dressing with blueberries, dijon mustard, olive oil & sesam | In Whirl of Inspiration 5

The taste of this dressing is a bit tricky, but I am expecting to hear your feedback on that.
 

Credits | Text & Photo: Debbie Kortes

4 Comments

Déspina Kortesidou

Déspina Kortesidou was born with the April flowers sometime in the '90s in the sunny peninsula of Greece. She is a graduating master student of neuroscience & metabolism, and a born adventurer.

(3rd person statements sound so official, love it)

She founded In Whirl of Inspiration, back in 2011 when she was (just) a biology student, in the island of Crete. In Whirl of Inspiration started as a creative and writing outlet for when studying molecules, became too monotonous. Recently, she started writing a children book and a not-so-children's book about the civil war in Greece. She has a soft spot for cheese, elder people, and (her own) jokes, but can't tell any as she ruins them by laughing too early. She enjoys sharing advice for eating healthier, or inspiring people to cover themshelves with plants, color and confetti.

Feel free to email her at hello@inwhirlofinspiration.com, or find her on Instagram and Twitter. (breaking the 3rd person narration to thank you properly)

Thank you so much for reading!