Baked Eggplant Fries Recipe

Eggplant is an Overlooked Vegetable That is Low-Calorie and High in Nutritional Value

Photo of Kelly R. Smith   by Kelly R. Smith

Baked eggplant fries
Baked eggplant fries
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You say, “Fries that aren’t potatoes? Blasphemy!” Well, call them whatever you want; baked eggplant fries are good. Unless you’re talking about Eggplant Parmesan, this nightshade vegetable gets comparatively little air-time. But it should. There are many varieties but at the end of the day, it originally came from India and Asia, where it grows wild to this day. Eggplants made their way to Europe with the Islamic empire in the 7th and 8th centuries.

Eggplant Nutrition?

This vegetable really stands out in this department. A 3.5-ounce (100-gram) serving of eggplant has:

  • 25 calories
  • 1 gram of protein
  • 0.2 grams fat
  • 6 grams carbohydrates
  • 3 grams fiber (we all love regularity, right?)

It’s also an excellent source of many vitamins and minerals. It has antioxidants like vitamins A and C, which help protect your cells against damage. It’s also high in natural plant chemicals called polyphenols, which may help cells do a better job of processing sugar if you have diabetes. It’s also rich in acetylcholine, a neurotransmitter that helps lower blood pressure.



Baked Eggplant Fries Ingredient List

  • 1 eggplant
  • 2 cups panko breadcrumbs
  • 1/2 cup grated parmesan cheese
  • 2 large eggs, whisked
  • salt and pepper to taste
  • Olive oil cooking spray (or the spray of your choice that you have on hand)
  • Marinara sauce or your choice, for dipping

Preparation

  • Preheat oven to 425 degrees F.
  • Place the whisked eggs into a shallow bowl and season them with a little salt and pepper. Place the breadcrumbs onto a plate, add the parmesan cheese to the breadcrumbs, toss to combine.
  • Wash and cut off ends of eggplant.
  • Slice down the middle and keep slicing until they are about 1/4″ thick.
  • Line 2 cookie sheets with parchment paper.
  • Coat each slice with the whisked egg, coat it with panko, and arrange them on the cookie sheets. You might have to change out the moist panko for fresh dry. Keep the wet panko!
  • Bake for 20-25 minutes.
  • Remove and enjoy!

Additional Notes

Of course, I had some whisked egg and wet panko left over. So, waste not, want not. I mixed the two, added another egg, some grated cheese, and baked it. Not exactly a souffle, but the next best thing. Just throw in whatever you want. Well, that’s the Baked Eggplant Fries Recipe. Enjoy!



More Recipes to Try (and Some Nutrition Info Thrown In)


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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at Considered Opinions Blog where he muses on many different topics.

Copycat Lofthouse Sugar Cookie Recipe

How to Make These Popular Store-Bought Cookies at Home

Photo of Kelly R. Smith   by Kelly R. Smith

Copycat Lofthouse Sugar Cookies
Copycat Lofthouse Sugar Cookies
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Although I love to cook, develop bread recipes, and eat copiously, I’m not real big on “sweets.” My wife, (She-Who-Must-Be-Obeyed), on the other hand, enjoys her special treats. In particular, she likes Lofthouse Sugar Cookies. I do have a thing for dark (unsweetened) chocolate, and that dovetails nicely in my blood pressure control program because it’s good for that.

Normally, I buy them at the local Kroger when I’m out hunting and gathering. For the past few weeks, they haven’t been selling them. Unfortunate, right? So I decided, hey, why not make them myself? I found many copycat recipes on the internet, took the best of the elements, rolled up my sleeves, and went to work. Here’s what I came up with, and I hope you try it as well. Share the good news, I always say.



Lofthouse Cookie Ingredients

  • 1 cup sour cream
  • 2 sticks (1 cup) butter, softened
  • 1 3/4 cup organic pure cane granulated sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons almond extract (more than other copycats specify, but yum)
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 eggs
  • 1/2 teaspoon salt (omit if using salted butter)
  • 6 cups all-purpose flour (some copycats specify cake flour; your call)


Salute to Baking Experimentation

Preparation Steps

  1. Preheat oven to 400°.
  2. Line one or more baking sheets with parchment paper. I used 2 baking sheets for some really big cookies, seen in the photo above, and that only used up 3/4 of the dough.
  3. Use your mixer in a large mixing bowl to cream together the butter and sour cream until smooth.
  4. Add in the sugar, eggs, vanilla extract, and almond extract. Mix until just combined.
  5. In a much bigger mixing bowl, sift together the flour, baking powder, baking soda, and salt (if you are using it). Add the dry ingredients to the wet in three additions, mixing well after each.
  6. Keeping your hands wet with water, form drop cookies. Roll dough into 2″ balls and place 2″ apart on the prepared cookie sheet/s. Using a flat-bottomed glass dipped in water, press the cookie balls flat.
  7. Bake in the oven for 5-10 minutes, until the cookies just begin to set up and the bottoms are lightly brown; this is really the critical step. After the first 5 minutes, check every minute. Immediately remove them from the cookie sheet/s and let them cool completely on a cooling rack before applying the frosting of your choice.


I hope you enjoy this copycat Lofthouse sugar cookie recipe as much as She-Who-Must-Be-Obeyed did. Let us know in the comment section and vote in the survey on the right.

More Info and Recipes!


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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at Considered Opinions Blog where he muses on many different topics.

Taco Beef and Cheese Sopes Recipe

Not as Well Known as Tamales or Enchiladas but Sopes are a Fast, Versatile, Delicious Mexican Food

Photo of Kelly R. Smith   by Kelly R. Smith

Taco beef and cheese sopes
Taco beef and cheese sopes
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So, there is Mexican food and there is Tex-Mex food. In many parts of the country, the two terms are used interchangeably. (Gasp! How unenlightened!) There is some overlap and no clear delineation for all practical purposes. However, whichever one you call it, it’s comfort food all the way! In my opinion, sopes fall on the Mexican side because, unlike the ubiquitous enchilada platter, the further you travel north from Texas, the least likely you are to find them on the menu. But don’t despair, with this recipe you can’t go wrong!

Although the sopes themselves are the basis of this recipe, what you choose to put in the filling can be almost anything. Want an entrée? Want a desert? Bases covered. This recipe is reminiscent of pizza or a taco. Bonus? Even the kids will love it! What a way to sneak some veggies into their diets. As always, use organic ingredients when possible.

Sopes Ingredient List

Taco beef and cheese ingredients
Taco beef and cheese sope ingredients

Oatmeal Coconut Flour Bread Recipe

A Hearty New Combination of Baking Ingredients

Photo of Kelly R. Smith   by Kelly R. Smith

Oatmeal coconut flour bread
Oatmeal coconut flour bread
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Developing this recipe the other day, I started with the oatmeal, which I usually do for its fiber and cholesterol-lowering properties. Then I decided to have a go with the coconut flour, having heard so much about it. The result is this interesting oatmeal coconut flour bread recipe.

Why Coconut Flour?

It’s gaining popularity among the low-carb diet crowd and those who have a gluten intolerance. It has an impressive nutrition profile and may offer several additional health benefits. These include increasing blood sugar stability, better gut digestion, heart health, and even weight loss.

Ingredient List

  • 3 cups coconut flour
  • Whole wheat flour as needed
  • 1 cup quick steel cut oats; I used the HEB brand but any will do.
  • 1 teaspoon pink Himalayan salt
  • 1 1/2 cups pure cane sugar
  • 1 large egg
  • 1/3 cup flaxseed meal
  • 1/3 cup wheat bran
  • 1 tablespoon gluten (optional)
  • 3 cups water, heated
  • 1/2 cup nuts of your choice, chopped (optional)
  • 1 packet yeast

Preparation Steps

  1. If using fast-rising yeast, preheat oven to 425℉.
  2. Combine the oatmeal and 1 cup of very hot water in your mixing bowl. Allow 15 minutes for the oatmeal to soften.
  3. Mix in the remaining cups of warm water and the yeast.
  4. Mix in the egg, salt, sugar, flaxseed meal, wheat bran, gluten, and nuts.
  5. Mix in the coconut flour, 1/2 cup at a time. The dough will look a bit different that what you are used to with just wheat.
  6. Begin adding in the whole wheat flour and mixing until you have a nice, workable dough ball.
  7. Turn the dough ball out onto your whole wheat floured kneading surface. I’ve become a big fan of silicone baking mats.
  8. Continue to add whole wheat flour as needed as you knead. I do about 30 folds.
  9. If you did not use fast-rising yeast, let it rise for a couple of hours, and punch it down. If you did, just preheat the oven and proceed.
  10. Gently shape and press the dough into a rice flour dusted Banneton proofing basket.
  11. Turn it out onto a prepared (I use spray olive oil; butter will do as well) baking sheet (I use a pizza sheet).
  12. Bake for 40 minutes or until a toothpick comes out clean. Start checking at 30 minutes.
  13. Let the loaf cool on a rack and enjoy!

So that’s it for the oatmeal coconut flour bread recipe. It makes a very heavy, compact loaf. If you take a look a the picture at the top of the loaf you’ll notice a very unusual texture, not porous at all. Take that, wimpy store-bought white bread!



Additional Reading


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The Green Frugal

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Ghirardelli Chocolate Cupcakes Recipe

Delicious 100% Cocoa Lowers Blood Pressure

Photo of Kelly R. Smith   by Kelly R. Smith

Ghirardelli chocolate cupcakes
Ghirardelli chocolate cupcakes
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I’ll have to confess, I don’t have much of a sweet tooth. I enjoy the odd Reese’s peanut butter cups or pieces, but regular candy or cake, not so much. I do eat a small square of dark chocolate every day because it’s been shown to lower blood pressure naturally. The ingredient in this Ghirardelli chocolate cupcake recipe falls in that category; it is not processed with alkali, otherwise known as the Dutch method. That kind of processing takes away the hypertension benefit.

*Remember: once you lick the frosting off a cupcake, it becomes a muffin. And muffins are healthy. You’re welcome.

Cupcake Ingredients

  • 1 Cup pure cane sugar (or the sweetener of your choice)
  • 1/3 Cup flaxseed meal (for antioxidants, fiber, protein)
  • 3/4 Cup wheat bran (fiber)
  • 3/4 cup Ghirardelli premium baking unsweetened cocoa powder
  • 1 1/2 tsp baking powder
  • 1 1/2 tsp baking soda
  • 1 tsp Himalayan (pink) salt; it retains all the essential minerals that are removed from commercial salt
  • 1 Cup milk
  • 1 3/4 sticks of unsalted butter, softened
  • 2 eggs
  • 2 tsp vanilla extract
  • 3/4 Cups water, boiling
  • Frosting of your choice; or not

Preparation

  1. Preheat your oven to 350°.
  2. Put baking cups in your cupcake pans. this recipe makes 31 or so cupcakes, so you’ll need 3 pans that hold a dozen each.
  3. Mix the dry ingredients in a large mixing bowl.
  4. Add in the milk and butter.
  5. Mix with a beater, medium speed, 2 minutes. Any stronger and you’ll likely be decorating the wall.
  6. Add in the vanilla extract and the eggs.
  7. Mix well.
  8. Stir in the boiling water.
  9. Divide among the baking cups. Filling them about 80% full each leaves just enough room for rising.
  10. Bake for 30 – 45 minutes. Test doneness by pushing down lightly in the center with your fingertip. If the dent springs up nicely, you’re good to go.
  11. Remove from oven, cool, and frost if desired. I don’t frost mine; She-Who-Must-Be-Obeyed does. As Pappy used to say, “Each to his own, said the man who kissed the cow.”
  12. Enjoy!


I came up with this version of Ghirardelli chocolate cupcake recipe to add another healthy option to my snacks, baking, and workout recovery food list. But that aside, it’s just plain tasty.

Additional Reading


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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Egg Spinach Pie Recipe

Comfort Food With Just Enough Spice to Wake Your Taste Buds

Photo of Kelly R. Smith   by Kelly R. Smith
Egg and spinach pie
Egg and spinach pie
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I had plenty of time to get hungry yesterday afternoon while I was on a long hike with one of my dogs. I felt creative so I came up with this simple egg and spinach pie recipe. I enjoyed it and I bet you will too. As usual, use organic ingredients when possible.

Ingredient List for the Crust

  • 3/4 Cup Bob’s Red Mill Flaxseed Meal
  • Whole wheat or white flour as needed
  • 1 Cup rice flour
  • 3 Cups water
  • 2 Tablespoons baking powder
Making dough for the crust
Making dough for the crust


Ingredient List for the Filling Mix

  • 4 large eggs
  • 1/2 can of Rotel Diced Tomatoes with Habaneros
  • 4 Cups fresh spinach, chopped (I suppose you could use the frozen stuff if you prefer)
  • 3 Cups cheddar cheese, diced or shredded

Preparation Steps

  1. Preheat your oven to 350° F.
  2. In a mixing bowl, combine the flaxseed meal, rice flour, and baking powder.
  3. Add in the water and mix well.
  4. Start adding in the whole wheat or white flour a bit at a time, mixing until you have a nice, stiff ball of dough.
  5. Turn it out onto the surface of your choice (I used a casserole dish.
  6. Roll out your dough so that it fits in the dish on the bottom and up the inside walls.
  7. Combine the filling mix ingredients and pour them into the dough.
  8. Bake. Mine took 50 minutes for this first time experiment recipe. When the egg mixture doesn’t jiggle, you’ve got it right.
  9. In the last 10 minutes, distribute the cheese on top so it will melt.
  10. Remove it from the oven, give it a couple minutes, and enjoy!

I hope you enjoyed this egg and spinach dish. Like most of my recipes, this one was developed with substitutions in mind. I had cheddar cheese on hand and it worked out well, but I’ll most likely get a bit more creative next time. Leave a comment if you made a delicious change!

Related Articles


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Visit Kelly’s profile on Pinterest.

About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

No-Knead Skillet Focaccia

This Organic Italian Bread is Suitable for a Dipping Sauce or As-Is

Photo of Kelly R. Smith   by Kelly R. Smith
No-knead skillet focaccia
No-knead skillet focaccia
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Focaccia is a flat oven-baked Italian bread similar in style and texture to pizza; in some places, it is called “pizza bianca”. Focaccia can be served as a side dish or as homemade sandwich bread.

This recipe is rich with olive oil (which keeps it extra moist), topped with fragrant lemon zest, Parmesan cheese, and rosemary, and baked in a skillet to give it a perfectly golden, crispy crust.

You will be using an oven-safe skillet for this recipe. A cast iron skillet is best for achieving a super-crispy crust (and an effort-free way of getting a bit more iron into your diet)), but any oven-proof skillet will work.

Focaccia Ingredient List

Note: Use organic ingredients whenever possible.

  • 2 cups whole wheat flour
  • 1/2 teaspoon pink or Himalayan salt
  • 1/2 cup flaxseed meal
  • 1 package Fleischmann’s RapidRise yeast (or comparable)
  • 1 cup lukewarm water
  • Extra-virgin olive oil, as needed
  • 2 teaspoons coarsely chopped fresh rosemary leaves (straight from my herb garden)
  • 2 teaspoons fresh lemon zest (I just picked one off my Improved Meyer Lemon tree in my garden)
  • 1/2 cup Parmesan cheese, shredded
  • Chopped fresh basil to taste, if desired


Preparation Steps

  1. If you have a food processor, put the flour, salt, and yeast in it, fitted with the blade attachment, and pulse to combine. Add the water and 2 tablespoons of the oil. Pulse until a rough ball of dough forms, about 15 (2-second) pulses. If you don’t have one, mix by hand in a mixing bowl.
  2. Drizzle 2 teaspoons oil in a large bowl. Flour your hands, scoop the dough out of the food processor, and form into a smooth ball. Put the ball of dough in the oiled bowl and turn it so it’s coated on all sides. Cover the bowl with plastic wrap or a kitchen towel and let it sit at warm room temperature for 2 to 3 hours.
  3. Drizzle 1 teaspoon of the oil into your cast iron or other ovenproof skillet and rub it well over the bottom and sides. Punch down the dough and place the dough in the skillet. Coax and stretch the dough to cover the bottom of the skillet until it reaches all the way to the edges. Cover with plastic wrap or a kitchen towel and let it rest at warm room temperature for 30 to 40 minutes. Meanwhile, arrange a rack in the middle of the oven and heat to 450°F.
  4. Lightly dimple the surface of the dough with 2 knuckles. Drizzle the remaining 1 tablespoon of oil over the dough so that it pools in some of the indentations and lightly coats the rest of the surface. Sprinkle with the rosemary, lemon zest, Parmesan cheese, basil if you opted for it, and a bit more salt if desired. Of course, if you have high blood pressure, don’t.
  5. Place your skillet in the oven and immediately turn the heat down to 400°F. Bake until lightly golden-brown. Start checking at 20 to 25 minutes but it may take longer than that.
  6. Remove your skillet from the oven and cool for at least 15 minutes before slicing and serving. Focaccia is best eaten when warm, but is also good at room temperature. If the crust gets too soft, reheat in a 350°F oven to crisp it up.



See, making no-knead skillet focaccia is a breeze, although it sounds very ooh-la la and exotic. The grocery store certainly prices it that way. But, throw off your consumer price shackles and make your own. Don’t be afraid to modify and experiment.

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Visit Kelly’s profile on Pinterest.

About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Ham and Onion Quiche Recipe

Perfect for Breakfast, Brunch, or Dinner

by Kelly R. Smith

Ham and onion quiche served up
Ham and onion quiche served up!
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Who doesn’t like quiche? It’s easy to make, versatile, and works for any meal. How about after a long weekend workout or a post New Years Eve brunch? The ingredient list is easy to procure if you don’t already have it on hand. As far as ingredients and spices go, there’s no limit that I’ve found. All you really need are eggs and cheese. Heck, you don’t even need a crust if you are on a low-carb regimen like the Atkins diet. To explore a broad range of possibilities, check out a quiche cookbook. But I digress. Let’s jump into my ham and onion quiche recipe.

Quiche Ingredients

  • 1 frozen pie crust, thawed, or make your own
  • 6 large eggs
  • 3/4 cup milk (whole milk is richer)
  • Kosher or pink salt to taste
  • Freshly-ground pepper to taste
  • 1 1/2 cup chopped cooked ham
  • 1 1/2 cup shredded cheese (I used Parmesan last night, but it’s your call.)
  • 1 or 2 green onions, chopped (hint: reserve the root section with about 3/4 inch of the onion. Plant it in a pot or your herb garden, roots down, covered with 1/2 inch of soil. 99% chance it will sprout.)


Ham and onion quiche done!
Ham and onion quiche done!

Preparation Steps

  1. Preheat oven to 375⁰ F.
  2. Whisk together eggs, salt, pepper, and milk, in a mixing bowl.
  3. In the crust, make 2 layers; each has half of the ham, half of the green onions, and 1/2 cup cheese.
  4. Pour the egg mixture over it evenly.
  5. Sprinkle the remaining cheese over it evenly. Note: as you see in the picture above, I used an oven-safe skillet to hold the pie tin because it was SO full. If you have egg mixture left over, that’s OK; cook it up separately. Waste not, want not.
  6. I baked mine for an hour to perfection; I suggest you start checking after about 40 minutes. If the top jiggles when you shake it, it’s not done.
  7. Remove, cool for a few minutes, and enjoy!


That’s all there is to this easy ham and onion quiche recipe. It may be fairly basic but it’s not hard to see the many possible variations you can come up with depending on your mood. I’m a big believer in experimentation in the kitchen.

You Will Also be Interested In



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Visit Kelly’s profile on Pinterest.

About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Covid-19 Lock-down Homemade Whole Wheat Bread Recipe

by Kelly R. Smith

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Loaf of bread with an oval Banneton proofing basket
Loaf of bread with an oval Banneton proofing basket

It may seem strange that I called this particular recipe the Covid-19 Lock-down recipe but there’s a reason for it. Since we all began this pandemic adventure America has become a nation of bakers. Yeast is a rare commodity; I searched high and low for two weeks until I struck gold. Good whole wheat was almost as hard to come by.

Anyway, I like to experiment and this is what I came up with yesterday. It may seem an odd assortment of ingredients but it really worked. I used the oval Banneton proofing basket and a cookie sheet rather than a loaf pan.

Use organic ingredients whenever possible. You can also use this dough ingredient list when you are making homemade pizza.

Ingredient List for Covid-9 Bread

  • 1 c Quick-cooking steel-cut oatmeal
  • 1/2 c quinoa
  • Dash of Himalayan salt; I like because they don’t remove all the minerals like regular salt.
  • 3 T honey, or to taste
  • 1 Packet yeast
  • 1/2 c Wheat bran
  • 1/4 c Milled flaxseed
  • 2 T Gluten; it’s optional but gluten is the “glue” that holds the loaf together.
  • 1 T Cinnamon
  • 3 c Very warm water
  • 3-4 c Whole wheat flour; as much as you need to make the dough and knead it.
  • 1/2 c Rice flour if you are using a proofing basket.
  • Just a thought: next time I’m going to try putting in some finely-sliced basil leaves; it’s going gang-busters in my garden right now.

Preparation Steps

  • Put the oatmeal and quinoa in your mixing bowl and just cover the mixture with water. Since the mixture will absorb water, check it periodically and add water as needed. About an hour will do the trick.
  • Add the 3 c warm water.
  • Mix in the yeast well.
  • Mix in the rest of the dry ingredients; the flour is last.
  • Stir in the flour well bit by bit until it is hard to turn over.
  • Turn the dough out on a floured surface. Sprinkle some flour on top of it so sticking to your hands is minimal.
  • Commence kneading, adding flour as needed (see what I did there?). I usually fold it over 20-30 times.
  • Proofing time! If you use a proofing basket, prepare it by spraying the inside lightly with water and sprinkle rice flour. Wheat flour will NOT work. Fit the dough in and cover with a damp dish towel. If you are using a mixing bowl, lightly coat it with olive oil or cooking spray so it won’t stick. Plop the dough in and cover with a damp dish towel.
  • Let it rise for 2-3 hours or whatever your brand of yeast recommends.
  • Put a pan of water on the oven rack; the steam will keep you loaf from drying out.
  • Preheat your oven to 450 degrees.
  • Turn your dough out onto either cooking-sprayed cookie sheet if you used a proofing basket or into a buttered loaf pan. Cut 3 thin slits across the top of the loaf; I used an X-acto knife.
  • Bake it! 25 minutes was perfect for me. Use the toothpick test to be sure.
  • Turn the loaf out onto cooling racks and let it rest for at least 10 minutes.
  • Enjoy!
Hot, fresh homemade bread
Hot, fresh homemade bread

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About the Author:

Photo of Kelly R. SmithKelly R. Smith is an Air Force veteran and was a commercial carpenter for 20 years before returning to night school at the University of Houston where he earned a Bachelor’s Degree in Computer Science. After working at NASA for a few years, he went on to develop software for the transportation, financial, and energy-trading industries. He has been writing, in one capacity or another, since he could hold a pencil. As a freelance writer now, he specializes in producing articles and blog content for a variety of clients. His personal blog is at I Can Fix Up My Home Blog where he muses on many different topics.

Homemade Oatmeal Flax Seed Bread Recipe

Mixing ingredients for oatmeal flax seed bread
Mixing ingredients for oatmeal flax seed bread


I can safely state that one thing I cannot tolerate is store-bought white bread. It’s full of crap ingredients and air. If I can’t buy some good stuff, I just prefer to make my own. The good thing about homemade bread is that I get to control the ingredients.

So, that being said, here is the recipe for the oatmeal flax/chia seed whole wheat bread that I baked today. I like to pair it with a bowl of Panamanian-style ceviche but it works fine by itself or toasted. Enjoy!

Oatmeal Flax/Chia Seed Whole Wheat Bread Ingredients

  • 1 cup organic milk
  • 1/2 cup steel cut oats
  • Enough whole wheat flour for mixing and kneading
  • 1 egg
  • 1/8 cup flax seeds
  • 1/8 cup chia seeds
  • 2.25 oz. pecans, finely diced
  • 1/4 cup wheat bran
  • Rapid-rise yeast

Assembly and Baking

  • The oats are not as as processed as the instant kind so mix them with the milk and allow them to soak for an hour.
  • Preheat the oven to 425 degrees.
  • Mix in the yeast, egg, seeds, bran, pecans, and enough whole wheat flour to where you have to turn it out and knead it.
  • Knead the loaf, adding flour, until you have a proper consistency. The more you knead it, the better texture it will have.
  • Butter the loaf pan and press the dough down into it.
  • Bake for 40 minutes or until a toothpick comes out clean
  • Let the loaf cool on a rack.
  • Enjoy!

Looking for more content? Visit our partner sites:

The Green Frugal

Running Across Texas


As Featured On Ezine Articles

I offer article and blog-writing services. Interested? Hire Me!


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Visit Kelly’s profile on Pinterest.