Recipes tagged "Pryme flour"
3 recipes found
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Red wine grape bread
A sugar-free, oil-free, dairy-free, and egg-free flatbread relies on the full fermentation of red wine, raisins and air. It took me a week from homemade fruit yeast to completion of baking, and I was moved by the mellow aroma of red wine emanating from the oven. My idea came from a piece of bread I accidentally ate when I went to Taiwan in early April. This bread won the championship in the 2010 World Bread Masters. I went to the Eslite Bookstore in Taiwan and bought a few books on bread making. When I got home, I found that one of them was related to the champion bread. I I was very excited, determined to try it, and was mentally prepared to fail. When the bread came out of the oven, I was moved. Not only did it not fail, it tasted quite good, with a bit of sourness in the mouth. The outer shell was hard and chewy, and the internal tissue was soft and elastic. I will continue to explore and improve. Wonderful food must be shared with everyone!
Baking High gluten flour -
Healthy and delicious whole wheat peanut butter cookies
This extremely simple whole wheat peanut pancake is very easy to make but tastes great. The peanut butter cookies exude a rich and sweet aroma and will disappear in an instant no matter how much you bake them. Moreover, this recipe specifically adds pumpernickel flour and whole wheat flour, which not only adds chewiness and the rich flavor of natural cereals, but also adds a healthy touch.
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