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!

Stuffed bread with red peppers, feta & olives

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I'm just going to come out and say this bread is a-ma-zing. Seriously. If you are looking for ideas for a friends hangout at your house, make that and your friends will love you. If they do that already, they will love you more. Actually, make it now to test it out and play with what flavors you want to use, as a practice run. Then make it again every time you want to cast a love-me-forever spell on anyone.

So you have been warned, this is quite addictive. It reminds of a pizza, but it's much better. Basically, anything that works on pizza would be great here. I decided to try two favorite flavor combinations on my loaf of bread. I used tomato and red pepper pastes, which softened the heart of the bread and then the ingredients above worked like magic.

If you guys make this, you have to come back and let me know what flavors you made.

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Ingredients (serves 2-3):

:: 1 unsliced loaf of bread

:: 200gr of grated melting cheese ( I used gouda)

:: 2 big mushrooms

:: 2 medium onions

:: 3 big juicy tomatoes

:: 2 red peppers

:: 150gr feta

:: 12-15 kalamata olives

:: 1 tbsp butter

:: 1 tbsp chopped fresh thyme

:: 1/4 cup finely sliced scallions and parsley

Procedure:

Heat a medium skillet on medium. Add the butter. Once the butter is melted, add the onions and as they turn gold, add the thyme and the mushrooms. Cook 4-5 minutes until they start to sweat. Set the skillet aside and allow to cool.

In a blender mash separately the tomatoes and the red peppers.

Preheat the oven to 250 Celsius. Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky, but I am sure you can do it. Place loaf on a foil-lined baking sheet.

If you are going to do it half-half like me insert between the cuts of the first half the red pepper mash the onions, grated cheese and mushrooms. In the other half add the tomato mash, the feta and the sliced olives. Use your fingers to push the ingredients down into the loaf.

Combine the scallions, parsley, salt and pepper and drizzle over bread. Wrap in foil; place on a baking sheet.

Bake at 200 degrees for 15 minutes. Unwrap the bread and bake for 10 more minutes, or until cheese is melted.

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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!

The Perfect Spring Risotto

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♫ ♪ Tremé. After Mardi Gras

So this is what I call the perfect spring risotto, the one with corn, mushrooms, scallions and grated goat cheese. What more to ask? Oh and and a thriving thyme! Now I am complete. Hey, have you noticed that when you eat something really tasty, you feel happy that right moment that your taste buds explore the new flavor? Not satisfied no, you feel happy and full somehow? Do I seem like a person who would tell you such things to get you try this dish? No and yes. ;)

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Ingredients (makes for one serving)

:: 1 cup of rice for risotto (e.g. Carolina)

:: 1/4 cup chopped onions

:: 1/2 cup mushroom slices

:: 1/2 cup corn

:: 1/2 cup goat cheese

:: 1 scallion

:: dill

:: white wine

:: 1 spoon of butter

:: salt, pepper, thyme

Procedure

Saute the chopped onion and when it becomes gold and nice put the mushrooms too in the pot too. Add the rice and mix well for 1-2 min. then add some white wine and wait until it all evaporates. Now add your corn, pepper, salt and a small dose of boiled water ( having a water kettle can be really helpful ) and wait until it's all absorbed by the rice while you mix rhythmical. Then add the next dose and so on. Your risotto is pitch perfect when it's mushy but not sticky and the rice's heart is still hard.  Remove the pot from the stove and add a spoon of butter, the goat cheese, some dill and your chopped scallions. Mix well and serve. Garnish with some fresh dill, scallions and goat cheese.

(Note: I didn't let my risotto to become very wimpy so theoretically it's not the perfect risotto. Only theoretically.)

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And take a look at my thyme! Oh holly moly me oh my, it's so green and elegant and every time I water it it emerges that strong filling smell of its. But more info and tips about plants in pots and stuff in the next upcoming posts! :)

Μα κοιτάξτε λίγο και το θυμάρι μου. Τόσο πράσινο και χαριτωμένο να αναδύει την δυνατή μυρωδιά του κάθε φορά που το ποτίζω. Αλλά για περισσότερες πληροφορίες και τιπς για φυτά σε γλάστρες, θα περιμένετε τις επόμενες αναρτήσεις. Οκευ;

5 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!