The fastest chrono bread - cereals occupy an important place in chronic nutrition.
Carbohydrates are entered only for breakfast, and they keep us full all day. Without UH in the breakfast, you will hardly be hungry after a few hours, and later nothing can satiate you for a long time, because the interval between meals must be 5-5,5 hours.
The way to prepare this chrono bread is the fastest variant.
Read more:
Salted Cocoa Bread - Recipes and Cookbook online
Fermented (unleavened) bread - Kristina Gašpar
Bob's bread with whole seeds - Boba Vlajsavljević
Read more:
If you are interested in all our recipes, click on the link: RECIPES. Collections of the best recipes of our collaborators can be found in the cook section, if you want to read more, click on the link: COOK. If you want to see our front page, click on the link: RECIPES AND COOK ONLINE homepage. If you want to see all the texts from the Chrono nutrition category, click on the link: CHRONO DIET. If you want to see all the recipes from the Chrono nutrition category, click on the link CHRONO KITCHEN RECIPES.
Don't miss a recipe - Recipes and cookbook online on Facebook. Stay tuned, follow the Recipes and Cookbook twitter notifications!
The fastest chrono bread - Jadranka Blažić - Recipes and Cookbook online
The fastest chrono bread - cereals occupy an important place in the chrono diet.
- 300 g of whole wheat flour
- 100 g oat flour
- 100 g dark semolina flour
- 2 spoons of psyllium
- 1 teaspoon Himalayan salt
- 15 g of baking powder
- 1 tablespoon onion powder (roasted)
- 500 ml water (lukewarm)
- 2 tablespoons of oil
- I turned on the oven at 250C to heat until I mix the dough, because the oven should be heated at the moment when the dough is formed into a loaf. Since the bread is kneaded in a minute, I start kneading it the moment the oven reaches 250C.
- So, flours are irrelevant, only one type can be used. I prepared a pan and put paper on it.
- I poured 500ml of water and oil into the dry ingredients in a zinnia and quickly kneaded by hand to get a firm mass so that I could mold the loaf with wet hands. In my case, I did not add more water, it was quite enough. I wet my hands a couple of times to quickly shape the loaf and dab it well with water as if I were playing with clay. I transferred it to a baking tray and drew a few lines with a knife so that it wouldn't crack a lot during baking.
- Baking time depends on the amount of flour, electricity and oven. That bread took 25 minutes to bake. You know it's ready when the crust is hard. The crust will be soft quickly after removing from the oven.
