I enjoyed hosting Breakfast Club so much last month that I am hosting it again for November. The round-up from October will be posted over the next couple of days. I decided on two themes for this month, Wholegains because they are healthy and keep us fuller for longer, and Breakfast To Go as I am always looking for tasty breakfast options that can be eaten 'on the run' or on the school run in my case.
Whether you choose to use oats (instant or rolled), barley, quinoa, rye, spelt, wheat, or other wholegrains the options are endless for delicious breakfast morsels.
Also, I want to see your 'Breakfast To Go' options. Inspire me with your brilliant recipes for a breakfast on the move. When I have a busy morning or am late back from work and don't have time to prepare a good breakfast for myself before the school run, I want to eat a decent breakfast without resorting to expensive ready made food or a cafe breakfast.
If you are baking a yeasted, wholegrain bread for Breakfast Club you can also link it up with Fresh From The Oven (once I've published the post) where the theme this month is also Wholegrains/Wholemeal.
Breakfast On The Go Bread
175g strong wholemeal bread flour
175g strong white bread flour
1 tsp salt
1 sachet instant yeast
2 Tblsp oil
2 Tblsp golden syrup or honey
250ml warm semi skimmed milk or water
100g mixture of rolled oats and seeds
100g mixed dried fruits, I used sultanas and chopped dried apricots
Grease a 900g/2lb loaf tin.
In a large mixing bowl combine the flours, salt and yeast. Make a well in the centre and add the oil, golden syrup/honey and milk. Mix to a soft dough.
Turn out on to an unfloured work surface and knead for 10 minutes until smooth. Once the dough is smooth and elastic knead through the oats, seeds and mixed fruit. If you add the oats and seeds at the beginning of the kneading process it will be very hard on your hands. Shape the dough into a rectangle and put in the prepared loaf tin. Brush with a little milk or water then sprinkle over some more oats. Cover with greased cling film and leave to prove until doubled in size.
Preheat your oven to 220C/Gas Mark 6 whilst the dough finishes proving. Bake the loaf in the middle of the oven for 30 minutes, cover the top with a kitchen foil if it is browning too much. Once cooked, turn the loaf out of the tin and leave to cool on a wire rack.
Now it's your turn!
To take part, simply make a breakfast using wholegrains or suitable to eat on the go, blog it then link up using the linky below.
Mention Breakfast Club in your post and use the logo.
Link to the this post and Helen’s Breakfast Club page.
You are welcome to send in old recipes, but please add the information above and republish.
Entries can be sent to other events, but please respect their rules.
If you tweet please tweet a link to your blog post using #blogbreakfastclub.
Please respect the copyright of others when posting/linking up recipes.
By entering you are allowing the hosting blog Utterly Scrummy Food for Families, and challenge creator blog Fuss Free Flavours, to post your image and pin to Pinterest.
The closing date for this month is 29th November 2013.
If you do not have a blog send a photo and details to me via email.
All breakfasts clubs are also blog hops, so please grab the code and add to your page!
If you are interested in hosting Breakfast Club please email: helen at fuss free flavours dot com