Wild Oats and Aprons Girl

Wild Oats and Aprons Girl
"Learn How to Use Whole Grains Everyday"


(No Classes Currently Scheduled)

Classes are $25 each,
about two hours long, Arlington, WA area.

To reserve a seat and get directions,

or leave a msg at
425-971-2265 (email is preferred, so that I can send directions and confirmation)

For complete class descriptions, see website:
www.wildoatsandaprons.com, and click on 'Classes'


**Contact me for the possibility of having a class at your site, with your group.


How do you make whole grains as accessible, fast, and craving-good as your favorite restaurant food? Good news; I've got about a million ways. Consider these classes and instruction your own personal Kennedy Space Center, launching you on your own fun journey with whole grains. You will be amazed at how easy and super tasty whole grains can be, and how many ideas will come to you, once you start out. In fact, it would be my best compliment if YOU became better than me, coming up with multiple ideas of your own.

Some have asked me about the glamour girl logo, if I think its a likeness of me.

Good grief, no! She's a "bread babe", and me, at age 45, could be considered more of a 'bread broad'--but don't call me that. That would make me feel all unhappy inside. We both have blond hair and blue eyes, and we both smile a lot, but thats where the likeness ends. (Btw, the wild oats girl, as well as my website, were designed by my incredibly talented niece. Check out her work:http://www.kikiandsquishy.com/chris/info.html

Still, is "bread babe" too cutie-pie for representing whole grain living? I know, right? When you think of whole grains, don't you picture unshaven legs, no make-up, no style? Ha! That was so last decade. You and I are going to make whole grains CHIC! Whole grain dishes will be soon fought over at potlucks, for sure. The Wild Oats and Aprons Bread Babe represents YOU, the customer: smart, chic, happy, super cool.

Yeah! Run with it.

Tanna Mosalsky

Tanna Mosalsky

Monday, August 9, 2010

I really love this bread recipe. This is a robust loaf with molasses, wheat germ, oats and of course ... 100% stoneground whole wheat flour from Bob's Red Mill. A Malhuer County Fair winner, enjoy this recipe brought to you from the kitchen of L. Burdic, Ontario, Oregon.This one takes some time because you sprout the wheat, but you can leave the sprouts out and the bread is still to-die-for.

The Wheat Berries: Two or 3 days before baking bread, soak berries in 1 cup of cold water for 6-8 hours in a sprouting jar. Drain well and rinse several times. Invert or place jar on its side in a warm location 70-80 degrees. Water seeds 3-4 times a day by covering with tap water and then draining well. Your sprouts are ready when they have a 1/4" top and 1" roots.

The Baking: Place sprouts in a blender with 2 cups of warm water and blend on high until the water looks very milky. Strain this milky water into your bread bowl (reserve the sprouts). Add one more cup of warm water to the bowl (total of 3 cups). Add yeast to the liquid and let stand until bubbly. Add salt, molasses, sprouts and oil to the liquid and begin mixing by hand or bread hook. Add wheat germ, mix well. Add 3/4 cup of oatmeal and mix well. Add whole wheat flour, one cup at a time, mixing well after each addition. Finish bread dough by adding white flour, one cup at a time until mixture can be turned onto a bread board and finished by hand.

Add 1/4 cup of oatmeal and knead in. Oatmeal may still be seen when mixing is complete. When the dough is elastic and smooth, place in an oiled bowl and turn to coat, cover and allow to rise 1-1-1/2 hours or until doubled in size.

Punch down and shape into 3 loaves. Place dough in greased bread pans and cover. Let rise until doubled, about 30 minutes.

Mix one egg yolk and 1/8 cup of water and 1/8 cup of olive oil to form an egg wash. Brush to tops of each loaf just before placing in oven.

Preheat oven to 350 degrees F and bake loaves for 1 hour or until tops are nicely browned and the loaves sound hollow when tapped. Remove baked loaves from their pans and cool completely on wire racks before slicing or storing in plastic bags. This bread will keep longer if stored in the refrigerator.

Makes 3 loaves (13 slices each).

Optional: Add 1/2 cup pumpkin seeds and sunflower seeds to recipe.

Serving Size: 1 Slice (53g)

Calories 110, Calories from Fat 20, Total Fat 2.5g, Saturated Fat 0g, Cholesterol 0mg, Sodium 20mg, Total Carbohydrates 20g, Dietary Fiber 2g, Sugars 2g, Protein 4g.

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