Whole Wheat Loaf with Poppy Seeds

I love baking bread, the way it fills up the house with its smell!  This is a whole wheat version of a poppy seed loaf, change the whole wheat to all purpose or bread flour if you prefer a white loaf.

1 cup water

1 cup milk + 2 tbsp

2 packages traditional yeast

3 1/2 tbsp butter at room temperature

5 1/2 cups whole wheat flour

1 egg

3 tbsp Poppy Seeds

Warm water and milk to a tepid temperature (be careful not to have it too hot or it will kill the yeast).  Sprinkle yeast on top to proof.  Leave for 10 minutes.

Put salt, butter and flour into a large bowl.  Add yeast/milk/water and knead until elastic and shiny.

Cover the bowl with a clean dish towel and leave the dough to rise in a warm spot for about 35 min or until doubled in size.

Line 2 baking sheets with a clean dish with parchment paper or butter three 9x5x3 inch loaf pans.

Place the dough on a lightly floured surface and divide it in half of 3 depending on how large you want your loaves.  Shape them nicely and then lightly oil or butter the tops of them.  Cover with a clean dish towel again and leave in a warm place to rise for another 20 minutes or until doubled in size.

Preheat the oven to 400F.  Whisk egg in a small bowl with 1 tbsp water.  Brush on loaves and sprinkle with poppy seeds.   Bake for 20-25 minutes or until cooked through and nicely golden.  Leave to cool on wire racks.

Get up and Go Energy Bites

These taste so good it is hard to believe they are healthy.  I have been trying to change up my diet and found this recipe in 500 Vegetarian and Vegan Recipes.  I stayed pretty true to the recipe except I switched Medjool Dates for regular dates.  It was very easy to do with my Ninja Food Processor.  It would have been frustrating with a blender or hand mixer.  Thank you to my husband for gifting this to me!  

150 grams Pecans ( or your desired nut)
400 grams pitted dates
1 tbsp coconut oil
2 tbsp unsalted peanut butter

2 tbsp cocoa powder

pinch salt

1 tbsp water

 * Place the pecans in a food processor and pulse until crushed - do not overwork or the pecans will form a butter.

* Add the dates, coconut oil and water and continue to pulse to mix.  Add the peanut butter, cocoa powder and salt, then pulse again.  

* Take 1 tbsp of the mixture and roll it into a ball.  Place on a sheet of parchment paper set on a small tray or plate.  Repeat until all the mixture has been used.  

* Place the rolled balls into the fridge for around 1 hour, then remove from the paper and store in an airtight container in the fridge for up to 2 weeks.