Hi, I’m Kellie. I’m a wife, midwife and mum to 4 beautiful rapidly growing boys. I’ve always loved to cook and entertain and feed my friends and family. My husband jokes that no one leaves our house hungry, ever.
My food journey changed dramatically when my second child was 6 weeks old. At this point, my settled, beautiful baby started to scream and not sleep, at all. It turns out he was basically allergic to the universe. His reactions ranged from anaphylaxis to intolerances, to foods, food chemicals, additives, colourings, preservatives, and on and on.
Until he was 18 months old there were only about 8 foods he could tolerate and that I could eat while breastfeeding. My learning curve with food started a massive turnaround to all our lives. I have no formal training but lots of life experience at creating and adapting recipes that he and I could eat.
Thankfully now he has grown out of most of his allergies and has undergone desensitisation for his most serious allergies at the Royal Children’s Hospital, to which he is slowly responding.
Somewhere along the line, I must have done something right because, in complete contrast to most kids with allergies, he loves food. He is adventurous in trying new things, never passing up a chance to try something new.
Now, thankfully, I can mostly just play around with food to create healthier options for my family. To make food that fills them, fuels them, and fits into our ever-tight budget.
This bread is so full of goodness, everyone in our family loves it. It freezes fantastically and is great for school lunches, toasted and salad sandwiches. It is real bread, to me, it’s how bread should be.
Combine in a large bowl to activate yeast while measuring other ingredients. (I do it in the Kenwood with dough hook). Set aside (preferably in a warm spot) for 3-5 minutes should go bubbly.
1 ¼ cup warm water, 40 g honey, 10 g yeast
Weigh wholemeal and rye flour and combine with salt. Then add to activated yeast and mix together.
170 g wholemeal flour, 100 g rye flour, 2 tsp salt
Add oats, flaxseeds, sunflower seeds, pepitas, and cooled melted butter to the other ingredients in mixing bowl and mix thoroughly.
50 g rolled oats, 35 g flaxseeds, 25 g sunflower seeds, 30 g pepitas, 30 g melted butter
Weigh out 170 g wheat flour. Add gradually until dough comes together into a ball, not sticking to the sides. This is the tricky part in bread making, all flours absorb water slightly differently, just gradually add extra flour/water until the dough comes together in a nice smooth ball. Temperature and humidity can also affect the absorption, so just trust yourself, if it needs more add more.
170 g wheat flour
Knead in mixer 3-4 min. Remove from bowl and shape into a ball.
Oil the mixing bowl lightly, then place back in. Score top, cover and leave to rise.
When the mixture has doubled in size, knock down, shape, place in a loaf pan to rise again.
When it has risen above the edge of the pan bake in a preheated oven (200°C) for 25 minutes.
I always double this mixture to make two loaves at a time and freeze some for toast and later in the week.
Laini is a mum of 5 and creator of STACKD Wholefood Blends, The Wholefood Collective + The No Fuss Nourished Method. She's coached tens of thousands of people on how to feel amazing using nutrition. She has a particular love for helping parents learn how to nourish their children and themselves without losing their marbles. Unconventional smoothies are Laini's obsession, and she's even developed a range of organic wholefood booster blends that target particular health goals and deliver maximum goodness in one complete and balanced meal. When she's not with her own family or coaching other families, you'll probably find her at the beach soaking up the sun and getting some much needed solitude.
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