wholegrain

A simple probiotic recipe with no starter cultures! Slightly sour, deeply delicious, and oh-so nutritious.

Fermented Oats (Wild Method)

Oats (Groats

Water

Grind.

Grind the oats and add to the bowl. Any method will work (even clean hands), as long as it releases the starches.

Add tepid water.

Add your tepid (chlorine-free) water to the bowl. This should ideally be room-temperature to lukewarm, but not hot.

Stir in 2tbsp ACV.

Stir in 2 tablespoons of apple cider vinegar.

Set bowl aside.

Place bowl in a warm place. The countertop or - especially in winter - somewhere like on top of your fridge.

Cover.

Prep

Check and stir.

Check the oats and stir daily. This stage takes on average 1 to 3 days for optimal results.

Keep submerged.

Fermentation

Enjoy.

Eat uncooked or cooked. Simply strain, add water or milk of your choice, season, and cook as normal!

Scroll down for recipe ideas!

Digging In!

Quick and easy to make, these fritters will easily become a dinner table favourite.

Ricotta and mint fritters

fresh ricotta

(25 grams) finely grated parmesan

mint

mint leaves, chopped

baby spinach

garlic clove, crushed

egg, lightly beaten

(50 grams) wholemeal flour

(125 milliliters) extra virgin olive oil

tsp wholegrain mustard

tbs apple cider vinegar

sugar snap peas, blanched, refreshed

watercress sprigs

avocado,

Micro cress and fresh mint leaves, to serve

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5770929399001&=domain=del

5348771529001-5770929399001

Perfect gluten free bread made in a bread maker. This loaf uses a carefully-developed blend of wholegrain and starch flours. Soft and light for sandwiches. Perfect for toast. Stays fresh and soft for several days. Makes 1 large loaf. Optional Dairy Free.

Gluten Free Bread-Maker Wholemeal Bread (with Oats)

200 g Gluten Free Alchemist Rice Free Flour Blend B

g tapioca starch flour

oat flour

g milled flax seed

35 g ground psyllium husk (grind finely

g fine sea salt

g milk powder/coconut milk powder

g INSTANT Easy Bake fast action yeast

eggs

g sunflower

g honey

g lemon juice (= 1 tsp)

325 g hand-warm water (or milk (dairy

Accurately weigh and mix together all the dry ingredients (except the yeast) and set aside. TIP : weigh into an airtight container and shake vigorously.

Put the pot/sachet of yeast next to the mixed dry ingredients so that it is not forgotten.

Dry Ingredients

Weigh all the wet ingredients into a large bowl and whisk through to combine with a hand whisk.

Wet Ingredients

Prepare the bread-maker, making sure the paddle is in place.

Transfer the wet ingredients to the bread-maker. (scrape the sides of the mixing bowl with a spatula to make sure all ingredients are fully transferred).

Add the yeast to the dry ingredients and give a quick mix through.

Add the dry ingredients to the bread-maker bowl on top of the wet ingredients.

Set the bread-maker to GF setting (I use &#039;medium crust&#039;) and press &#039;start&#039;. (See NOTES re optional removing of paddle part-way through cycle).

Enjoy a cup of tea and read a magazine while your bread bakes, enjoying the smell of freshly yeast-baked loaf.

Once baked, remove from the bread-maker and carefully slide/jiggle out sideways to avoid squashing the top. Cool on a wire rack.

Carefully remove the paddle (if stuck inside) once cool.

Bake in the Bread-Maker

A hearty side-dish or vegetarian main dish. Barley, lots of greens with lemon and garlic for a little kick.

Barley with Lemon and Kale

pearl barley

salted water - a least 1 quart

kale

olive oil

onions (finely chopped)

garlic

red pepper flakes

lemon

juice lemon

Bring 1 quart of salted water to a boil in a medium sized sauce pan, add barley and cook until tender. About 45 minutes. To drain pour water and barley through a large mesh sieve and set over the pot (off the heat) to drain completely while you prepare the rest of your ingredients.

Cook barley

Meanwhile, heat a large saute pan over medium heat. Add 1 tablespoon olive oil and then the chopped onions. Saute onions until soft and slightly caramelized. This will take about 10 minutes. Add garlic and saute for another minute or two. Toss in hot pepper flakes, stir a bit, then add kale (it will seem like so, so much kale, but it will cook down). Continue to saute until the kale is tender and wilted - 5 to 7 minutes - then remove from heat.

In a large bowl, or in the cooling saute pan, toss barley, kale and lemon zest together. Sprinkle with lemon juice and season with salt and pepper to taste. Drizzle with a little of your favourite rich tasting extra virgin olive oil and serve.

For the kale:

Smoked fish pate with gherkins and dill

150 g Smoked fish, bones removed (Main)

g Cream cheese

½ Lemons, zest and juice

Tbsp Dill, chopped,

Lemon

Place the fish, cream cheese, lemon and dill into a food processor. Whizz until well combined but still a little chunky.

Season with salt and pepper. Serve on Huntley & Palmers Wholegrain Rice Crackers with a dill sprig, baby gherkin and a squeeze of lemon.

Multigrain Bread Loaves

7-grain Hot Cereal,

Honey

Yeast

Salt

½ cup Whole Wheat Flour, 8 ¼ ounces

Tablespoons Butter, melted and cooled

Oatmeal

Non-stick spray

1) Boil 2 ½ cups of water, pour over 7-grain hot cereal. Stir and let set until temperature cools to 100 degrees (very important it is no hotter). About 1 hour.

2) Into stand mixer bowl fitted with dough attachment, pour in hot cereal. Add in honey and yeast. Turn on mixer and stir to combine. Lastly add in melted and cooled butter. Slowly add in flour. Knead until all ingredients combine. Cover with plastic wrap and let rest for 20 minutes. Add in salt. Knead again until salt has been combined &#8211; about 1 minute.

3) Remove dough from mixer bowl, and onto a lightly floured surface. Flatten and knead until dough shapes into a large ball. Spray down a large bowl with non-stick spray. Add dough to bowl and roll around bowl gently to ensure it is coated with spray. Cover with plastic wrap and towel to keep away light. Set aside in a warm place for one hour. (I set mine on top of my dryer as its going. Just an fyi.)

4) Remove risen dough from bowl and place on lightly floured surface. Pull and stretch dough into a 18&#215;12 inch rectangle. Using a sharp knife divide in half so it measures 2 9&#8243;x12&#8243; sheets. Starting from the top, tightly roll each dough sheet into a log. Flip and pinch all ends together with thumb and forefingers. Repeat with other dough log. Temporarily set aside.

5) Sprinkle oatmeal out onto surface. Spray each dough log with non-stick spray and roll in oats to coat. Gently set into two loaf pans. Gently cover with plastic wrap and set in warm place to rise a second time. Let rise for one hour.

6) Preheat oven to 350 degrees. If you do have a pizza stone, it is a good idea to put in oven and let come to temperature &#8211; not necessary, but does make crusts of bread extra crispy and helps distribute heat evenly in the oven.

7) Unwrap loaves and bake for 35-40 minutes or until the center of the loaves reaches 200 degrees. Remove from loaf pans and let cool on wire rack for at least 3 hours. Slice and devour.

This is so good we'd be surprised if this chicken fillet recipe doesn't become a firm favourite. Save it to your My Good Food collection and enjoy.

Mustard-stuffed chicken

mozzarella

strong cheddar grated

tbsp wholegrain mustard

chicken breast

bacon

Heat oven to 200C/fan 180C/gas 6. Mix the cheeses and mustard together. Cut a slit into the side of each chicken breast, then stuff with the mustard mixture. Wrap each stuffed chicken breast with 2 bacon rashers – not too tightly, but enough to hold the chicken together. Season, place on a baking sheet and roast for 20-25 mins.

Top 7 wholegrain recipes from across the web

The most viewed wholegrain recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fermented Oats (Wild Method)

Ricotta and mint fritters

Gluten Free Bread-Maker Wholemeal B...

Barley with Lemon and Kale

Smoked fish pate with gherkins and ...

Multigrain Bread Loaves

Mustard-stuffed chicken

Top 7 wholegrain recipes from across the web

The most viewed wholegrain recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fermented Oats (Wild Method)

Ricotta and mint fritters

Gluten Free Bread-Maker Wholemeal B...

Barley with Lemon and Kale

Smoked fish pate with gherkins and ...

Multigrain Bread Loaves

Mustard-stuffed chicken

The most viewed wholegrain recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine