WAYYY better than takeout Egg Fried Rice!
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Superfood Sourdough Bread Recipe With 100% Sprouted Whole Grain Flour | 5 Min Prep | No Stand Mixer
If you are looking for an Ezekiel bread recipe, you'll love this! For many people, sourdough is not only a tastier option but also a healthier one that’s easier to digest compared to normal bread. Today, I’m going to show you how to make an even healthier sourdough with 100% sprouted whole grain flour. I also like to pack this bread full of seeds for added vitamins, minerals, protein, and healthy fats. These added superfoods make this one of the most nutrient dense breads there is. And it’s super tasty…this bread is so hearty with a delightful nutty taste and has great texture with all those seeds. This recipe is insanely easy and vegan!
Recipe (1 loaf for 9 X 5 inch pan, **NOT 9 X 13 inch pan as stated in the video, sorry for the typo!!**)
500g sprouted whole grain flour - approximately 3 cups and 2 Tbs (I’m using spelt but whole wheat works well too! If you don’t have sprouted grain flour, you can use any whole grain flour.)
2 tsp himalayan pink salt
2 Tbs unfed starter from fridge
1 ¾ cups room temperature water
¼ cup each of sunflower seeds, pumpkin seeds, black sesame seeds, hemp seeds, and ground flaxseed
Bake at 400 deg F for 1 hour (first 40 minutes with cover on, last 20 minutes with cover off)
Other videos you might enjoy:
- How I made a starter from scratch with no discard:
- Easiest sourdough bread EVER:
- How I maintain my starter with no discard:
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Disclaimer: The content in this video and on this YouTube channel is not meant to diagnose, treat, cure, prevent, provide medical advice, or substitute for advice from a healthcare professional on any medical condition. Please consult your healthcare provider for any health related issues.
SOURDOUGH Ryebread 100% Whole Grain
Here's an instructional video on how to make a classic danish ryebread.
Recipe for 1 bread.
Day 1 soaker:
150g craked/cut rye grains
200g water
50g flax seeds
50g sesame seeds
50g sunflower seeds
50g ripe sourdough
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Day 2 recipe:
200g wholegrain rye flour
200g lukewarm water
120g ripe sourdough
15g salt
(optional malt/sirup/beer/honey etc.)
Additional prooding information:
The dough should rise about 20%. When you can see small pinhead holes or rivers at the surface- the rye bread is ready to be baked.
Baking instructions
170c (338f) baking time 1hour - internal temperature 95-97c (206F)
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How to Make Super Soft Whole Wheat Bread for Sandwiches
There’s nothing better than sliced, soft Whole Wheat Bread perfect for sandwiches, toast, and more! Get the simple written recipe here:
**WATCH more BREAD & DOUGH recipes!
ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday!
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MOST DELICIOUS WAY TO COOK BULGUR WHEAT WITH SOME LENTILS | Bulgur Mejadra | Food with Chetna
This is the most delicious way to cook Bulgur wheat that is not only healthy but has so much flavour from the lentils and the onions.
Recipe from Falastin, book by Sami Tamimi and Tara Wigley. Details of the book here -
???? You can find the written recipe by following this link;
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Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
Her fourth book 'Chetna's Healthy Indian Vegetarian' came out in June 2020.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!
Perfect 100% Whole Wheat & Whole Rye Bread w/ Soaker
Finally, there is a 100% whole wheat bread recipe on this channel. The heathiest loaf to come out my oven by far. It is super easy to make too!
The dough is made with wheat flour and rye flour for a more complex flavour and texture. A soaker of whole grains and seeds provides extra nutritional value and helps the bread retain more water keeping the crumb moister for longer. If you have never used a soaker before, then this will be a perfect introduction. To learn more about soakers check out the Principles of Baking playlist on my channel.
I used barley, buckwheat, oats, black sesame seeds, and millet in my soaker and covered the loaf in sunflower seeds. The beauty of this recipe is that you can customize it however you like with your favourite grains and seeds. The soaker can be prepared as little as 3 hours ahead of making the dough. I left mine to soak for 24 hours.
The dough is cold bulk fermented which means that the initial fermentation is done in the refrigerator for up to 24 hours. It gives the bread a more distinct flavour and texture. A long fermentation also helps with breaking down the gluten in the dough making it more easily digestible. A slow fermentation also gives us great flexibility on when to bake the bread as it can be fermented for as little as 12 hours and up to 24 hours.
???? Get the recipe ➡️
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Principles of Baking
The Steps of Baking
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Chapters
0:00 intro
0:53 Ingredients & equipment
1:22 Making the soaker
2:42 Mixing the dough
4:54 Cooling, folding & cold bulk fermentation
5:55 Final shaping
7:45 Final proofing & baking
8:39 The result
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#Bread #Baking #ChainBaker
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Disclosure
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