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Cereal bread

Cereal bread

I really like this bread, it's rough but very filling! I gave approximate quantities because I did not weigh them, but put them after the eyes.

  • 1 cube of yeast
  • about 200 ml of warm water
  • about 50 gr. corn flour
  • about 100 gr. white flour (650)
  • about 100 gr. flakes are oats
  • about 100 gr. Rye flakes
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • about 20 gr. grated cheese
  • 2 tablespoons oil to grease the pan

Servings: -

Preparation time: less than 60 minutes

RECIPE PREPARATION Cereal bread:

Mix the yeast with the salt and sugar.

Add warm water, then white flour, oatmeal, rye flour and cornmeal.

Place the resulting mixture in a pan greased with oil and leave to rise for 20 minutes. (will not grow too much due to heavy flakes that will impede the fermentation process)

Meanwhile, turn on the oven to heat it up.

Bake the pan at a moderate temperature (180 degrees) for 30 minutes.

After this time we turn off the oven, sprinkle very little grated cheese over the bread and put the tray back in the oven until the bread cools in the tray.

Good appetite!



Dyukan bread

The Dyukan diet is one of the most popular. Consequently, cooking recipes are also popular. The recipe for Dyukan-based bread is a classic version.

  • oat bran & # 8211 4 tbsp. it.
  • wheat bran & # 8211 2 tbsp.
  • milk & # 8211 100 g
  • raw eggs & # 8211 2 pcs
  • raw yeast & # 8211 10 g
  • salt.

Calories: about 120 kcal per 100 g.

The eggs should be whipped with salt. The yeast dissolves in milk (slightly heated). After 15 minutes the mixture begins to increase. Add the cheese and heat the table.

After the dough rises, move the whole mass in a mold and put it back in the heat for an hour.

After the table is raised a second time, it is placed in a mold and baked in a preheated oven for about an hour.


Dyukan bread

The Dyukan diet is one of the most popular. Consequently, cooking recipes are also popular. The recipe for Dyukan-based bread is a classic version.

  • oat bran & # 8211 4 tbsp. it.
  • wheat bran & # 8211 2 tbsp.
  • milk & # 8211 100 g
  • raw eggs & # 8211 2 pcs
  • raw yeast & # 8211 10 g
  • salt.

Calories: about 120 kcal per 100 g.

The eggs should be whipped with salt. The yeast dissolves in milk (slightly heated). After 15 minutes the mixture begins to increase. Add the cheese and heat the table.

After the dough rises, move the whole mass in a mold and put it back in the heat for an hour.

After the table is raised a second time, it is placed in a mold and baked in a preheated oven for about an hour.


Recipes with cereals

Here you will find cereal recipes for you to prepare the tastiest dishes with this ingredient. With the help of these cereal recipes you will learn to prepare pastries, pasta, dough, bread or other cereal specialties.

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    What is natural mayonnaise

    First of all, you need to know that mayonnaise is not a recent find. On the contrary, from prehistory to the nineteenth century, bread was prepared only with natural mayonnaise. It was not until the mid-1800s that brewer's yeast (saccahromyces cerevisiae) was obtained industrially, eventually imposing itself in industrial bakery, for the much faster fermentation it generates.

    Natural mayonnaise is a & # 8222cocktail & # 8221 of bacteria that live in symbiosis: two types of yeast that appear spontaneously on the grain of wheat (Saccharomyces exiguus and Candida humilis) which could not ferment, however, without the presence of the lactic bacillus (Lactobacillus). The fermentation process with natural mayonnaise is much slower, but at the same time more complete.

    Natural mayonnaise bread is easier to digest and has a much lower glycemic index. Of course, these things are interesting and very important, but not as important as taste. Natural mayonnaise bread has the best taste in the world. An unmistakable scent! In addition, it is kept for days on end as if developing new qualities over time. A colony of natural mayonnaise starts from the natural fermentation of a flour mixture, then it is fed periodically, keeping it alive. Maya bread came into my life thanks to Codruța and there was no way back.

    For the spelled bread, I tried an experiment, feeding the mayonnaise colony with wholemeal spelled for a week. I was not satisfied, the spelled flour ferments much easier and the mayo becomes acidic, so I gave up, returning to feeding once every twelve hours with wheat flour. This is to know why the mayo in the image above has a slightly brown color.


    How to make rye bread at home

    Recipe bread recipe (basic recipe)

    • 350 g of rye flour
    • 150 g of whole wheat flour
    • 25 g brewer's yeast
    • 1 tablespoon fennel berries
    • 1 tablespoon olive oil
    • Hot water
    • salt
    1. Heat some water and dissolve the brewer's yeast in it.
    2. On top of a wooden or marble surface, mix both rye flour and wheat flour, fennel grains and salt. Add warm water mixed with brewer's yeast.
    3. Knead vigorously until a soft consistency is obtained. Add olive oil and let the dough rest for an hour in a separate place.
    4. After this time, knead again and put the dough in an ideal mold for bread.
    5. Bake in the oven and bake for 40 minutes. Meanwhile, in a glass, mix a little oil with water and mix a little. Halfway through the cooking time and using a brush, spread the bread crumbs with this mixture of oil and water.
    6. Ready!.

    The whole recipe for rye bread

    • 500 g of wholemeal rye flour
    • 40 g of fresh yeast
    • 125 g of fried seeds
    • 500 g of water (at a temperature of 60 ° C)
    • Olive oil
    • salt
    1. On top of a wooden or marble surface, where you can work the dough, you can mix well flour, seeds, warm water and salt.
    2. Add the yeast to the mixed dough.
    3. Put the olive oil in the two molds and divide the dough between them.
    4. Spread with a little soft flour, cover the molds and let the dough ferment for 2 hours.
    5. Then take the molds in the oven and bake for 20 minutes at 250 ° C. Then reduce the temperature to 220 ° C and finish baking for another 20 minutes.
    6. Ready! To enjoy

    As we can see, making rye bread at home is even simpler than you think. Do you dare to elaborate it? It is delicious and also very, very, very nutritious. This article is for informational purposes only. You cannot and should not replace consulting a nutritionist. We advise you to consult your trusted nutritionist.


    1. Bread with seeds

    This bread can be salted or served as a dessert, being very rich in protein and fiber. In addition, it is totally vegan and very easy to prepare. You can play with the ingredients anyway, because in addition to psyllium, which acts as a binding agent, flour and all other ingredients can be replaced with something else. Here's what you need:

    • 135 g sunflower seeds
    • 90 g flax seeds
    • 65 g nuts or almonds
    • 145 g oatmeal
    • 2 tablespoons chia seeds
    • 4 tablespoons psyllium
    • 1 teaspoon salt
    • 3 tablespoons melted coconut oil
    • 350 ml of water
    • 1 tablespoon maple syrup or honey (for the sweet version).

    Mix all the dry ingredients in a bowl. In another bowl, mix the oil, water and maple syrup well. Add the mixture over the dry ingredients and mix until they are completely hydrated and the dough becomes thick. You can add water if it is too hard. Let the dough rest for at least two hours.

    Preheat the oven to 175 degrees C and bake the bagel in the pan for 20 minutes. Then take it out of the pan and put it back in the oven, directly on the grill, for another 30-40 minutes.


    Wholemeal bread with seeds

    I thought I'd start this week with a bread recipe. I like bread, it's one of my favorite foods. However, I eat quite a bit. At most 600 grams in a week (some recommendations say that men can safely eat 200 grams of bread in a day, but I am a full-bodied person and I do not allow this amount), there are even days when I don't eat at all. As a child, we sometimes ate one loaf of bread a day, with lard and tomatoes in the summer, with eggplant salad or simply empty, when we bought it hot, from the kiosk of the bread factory. Gone are those days, now I do sport because I want to get there Back to & # 821790, I eat smaller portions and indulge in bread a little less often. Speaking of my schedule, I'm a few hundred grams away from the 110-kilogram psychological line. That tells me things are going well. They fit in last spring's pants. Resistance to effort almost doubled compared to November last year. It's good.

    Let's get back to the recipe. I made a loaf of wheat flour, but not white but wholemeal bread. It contains the whole grain of wheat, so it is as complete as possible from a nutritional point of view. Of course, some of the qualities disappear due to baking, but that's life, you win on one side, you lose on the other, we can't bake bread in the sun, like in the past. I started making this bread the night before, making a mayonnaise from 12 grams of yeast (1 kilogram of flour, of which I eventually made a loaf of bread and 3 pizzas for guests), three tablespoons of flour and a cup of lukewarm water. I mixed them well and let the yeast work overnight. The purpose of the pork is to give flavor to the bread, in addition to the one it already has. And it makes sense & # 8211 makes the dough grow faster.

    I knew I was going to use some of the dough for the pizza (by the way, the pizza with wholemeal flour is edible but I don't know what) so I didn't put the seeds in the dough, I just sprinkled them on top of the bread.

    I put in the dough a little olive oil, a little salt and a lot of energy. Besides mayo and water. I kneaded for almost a quarter of an hour.

    I let the dough rise under a towel. Half an hour.

    After doubling its volume, I formed a loaf of bread.

    I put the bread in a tray, sprinkled seeds on it and let it rise for another half an hour.

    Bake for 45 minutes in the oven at 150-160 degrees Celsius.

    It turned out quite fluffy, considering that when kneading I used half a liter of water per kilogram of flour. And it came out very tasty.

    I also tested a slice of zacusca from my mother. Of course I liked it. Stay healthy.


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