Sentences with phrase «bit of your wheat bread»

Not exact matches

I use organic stone - ground whole - wheat in this bread along with a bit of unbleached white bread flour.

If we had to make this bread with this flour, we'd add a cup or so of whole wheat flour to pump a bit more life into the loaf.

My perfect BLT and the one I grew up eating (not that there's much of a differentiation between what you're probably used to), was simple — perfectly ripe farmer's market tomatoes (or garden tomatoes) dusted with a little bit of salt and pepper and layered with crisp iceberg lettuce, at least four pieces of crispy bacon (flimsy bacon is a crime in my household) and then smooched between toasted whole - wheat sandwich bread smothered with light mayo.

Normal wheat bread often has a slightly sweet taste due to the added sugars that the yeast feeds on and a tiny bit of coconut sugar adds that same hint of flavour to this bread.

dressing that's over half veggies, a bit of dried fruit, ground almonds, a bit of whole wheat stale bread, and a few eggs to hold it all together.

It's a bit tricky to get a high, well - risen loaf out of bread that is made of one hundred percent whole wheat flour.

There's a bit of wheat and yeast in the ingredients so the bread's softer than real rye bread — good to use for burgers.

Dough: 200 grams active levain (float tested: see below) 900 grams white bread flour 100 grams whole wheat flour 700 grams warm water, plus 50 grams (divided) 20 grams salt 315 grams walnuts (toasted and roughly chopped) 180 grams dried cranberries (I refreshed mine in hot water so they plumped up a bit) Grated zest of 2 oranges

Once I got the correct procedure down, I was able to create a number of recipes for a variety of quick breads, muffins, pancakes, cakes, cupcakes, cookies, and other products that tasted every bit as good as those made using wheat flour.

Sarayo Egg Salad 1/4 cup Sarayo umami sauce 6 hard boiled eggs 2 cloves minced garlic 1/4 cup real bacon bits or chopped fried bacon sea salt and fresh crushed black pepper (to taste) 6 slices of wheat bread

It really depends; you could do little bits of toast, if you wanted to take a little piece of seedless rye bread, I wouldn't necessarily start off with white toast, but maybe give them some wheat toast.

Well, I don't like either white or wheat bread, but at least the whole wheat bread is a bit less processed and retains some of its natural nutrients.

I served it with a little bit of soft goat cheese crumbled on top, and some whole wheat skillet bread.

In Europe most flour is naturally lower in gluten (about 8 %) than in North America (Canadian is about 13 % and American a little less) so I treat regular whole wheat flour like whole wheat pastry flour, and if I'm making bread or something that benefits from higher gluten content I look for «special» whole wheat flour, which is higher in gluten, or I add a bit of vital wheat gluten.