Recipes tagged "germ"
3 recipes found
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Brown rice milk bread
I don’t have any brown rice at home, so I went to the supermarket to buy a handful. To cook brown rice, only 50 grams are used, and the rest is eaten by myself. The last few pine nuts, after a lot of effort, were peeled out, and they were enough to make two loaves of bread. It was really the beauty of God. The pine nuts are too small to bother removing the inner bark. Anyway, I have always been the only one to enjoy such coarse-grain bread. If you don't mind, no one will. The brown rice bread is rolled full of germ, and the five edges are split during baking. Looks rugged and rustic. You are my type. . . . .
Baking children -
High fiber germ bread
After basically understanding what rye is, Teacher Meng’s rye bread has finally become part of daily life. High fiber germ bread, fermented in rattan baskets. The texture effect given by the rattan basket gives the bread a rustic feel. I don’t have a rattan basket and I’m too lazy to go shopping for it. After thinking about it for a long time, I couldn't come up with a suitable size substitute. Although Teacher Meng said that if you cannot obtain a rattan basket, you can also place it directly in the baking pan for fermentation. But it is also said that using a rattan basket can prevent the bread from expanding during the fermentation process. I don't want it to expand outwards, and I insist on imitating the oval body shape. After thinking about it, I probably have to use a long cake mold instead. The texture of the rattan basket cannot be imitated. Cut the amount of dough in half and it seems to be just enough to fill the sides of the small toast box when it grows up, so use it. Pretending to be a rattan basket, everything is done in the same way. Although it does not have the texture of the rattan basket, the effect seems to be pretty good. It's only half the size of the body, and it's more than simple, but it doesn't have the rough and bold feeling of rural people at all. . .
Baking bread -
Dried Germ Fruit Bread
There has never been a market for bread with a thick texture, so this time I will ignore it and make a grain-covered bread to enjoy. Teacher Meng’s recipe can be modified as appropriate according to your own mold and materials. The capacity of this mold is still somewhat underestimated. If 150 grams of flour is used, it may be enough to fill the mold. If there is no lid, use the lid of the corrugated toast box to cover it, and then press it with a bowl to prevent the lid from being pushed up by the dough. The final result was better than expected, and the more I looked at it, the happier I became. As for whether anyone wants to eat it, that doesn't matter. Such a meaningful bread, it’s hard not to eat it.
Baking Brown sugar