6 C. w.w. flour OR 4 C. w.w. flour plus 2 C. white flower
1 C. sunflower seeds
Instructions
1.
Dissolve yeast in warm water; add milk, oil, salt and honey.
2.
Gradually stir in flour to make soft dough. Stir in sunflower seeds. Turn out on board and knead well. Let rise until double.
3.
Punch down and shape into 2 loaves. Let rise until double.
4.
Butter crusts and bake at 375 F. (191 C.) for 45 minutes
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sunflower seed is an achene. When dehulled, the edible remainder is called the sunflower kernel.
For commercial purposes, sunflower seeds are usually classified by the pattern on their husks. If the husk is solid black, the seeds are called black oil sunflower seeds. The crops may be referred to as oilseed sunflower crops. These seeds are usually pressed into sunflower oil. These seeds are considered the seed of choice for bird feeders.
If the husks are striped, the seeds are called striped sunflower seeds or “stripers.” Due to their lower oil content, the crops are called non-oilseed sunflower crops. Striped sunflower seeds are primarily used for food; as a result, they may be called confectionery sunflower seeds.
There is a sunflower seed that is whitish, which has no current commercial use. Most commonly, sunflower seeds are black with white stripes or plain black.
In the culinary sense, flour is a powder made of cereal grains, other seeds, or roots. It is the main ingredient of bread, which is a staple food for many civilizations, making the availability of adequate supplies of flour a major economic and political issue at various times throughout history. Wheat flour is one of the most important foods in European, North American, Middle Eastern and North African cultures, and is the defining ingredient in most of their styles of breads and pastries. Maize flour has been important in Mesoamerican cuisine since ancient times, and remains a staple in much of Latin American cuisine.
Flour contains high proportion of starches, which are complex carbohydrates also known as polysaccharides. Leavening agents are used with some flours, especially those with significant gluten content, to produce lighter and softer baked products by embedding small gas bubbles.
The production of flour has also historically driven technological development, as attempts to make gristmills more productive and less labor-intensive led to the watermill and windmill, terms now applied more broadly to uses of water and wind power for purposes other than milling.
2 C. cooked lentils 1-1/2 C. onions, sauteed 1-1/2 C. cooked brown rice 1/2 C. chopped celery 1/2 C. chopped Brazil nuts 1 tsp. rubbed sage 1 tsp. salt 1/2 tsp. marjoram
1 – Mix cooked lentils and rice. Add all other ingredients. 2 – Put in baking dish and bake at 350 F (177 C) for 30 – 45 minutes.
“Many have inquired of me. What course shall I take best to preserve my health? My answer is, cease to transgress the laws of your being; cease to gratify a depraved appetite, eat simple food, dress healthfully, which will require modest simplicity, work healthfully, and you will not be sick.
FREE Meatless Recipe – Crunchy Nut Lentil Roast
The lentil or daal or dal (Lens culinaris), considered a type of pulse, is a bushy annual plant of the legume family, grown for its lens-shaped seeds. It is about 15 inches (38 cm) tall and the seeds grow in pods, usually with two seeds in each.
Lentils contain high levels of proteins, including the essential amino acids isoleucine and lysine, and are an essential source of inexpensive protein in many parts of the world for those who adhere to a vegetarian diet or cannot afford meat. Lentils are deficient in two essential amino acids, methionine and cystine. However, sprouted lentils contain sufficient levels of all essential amino acids, including methionine and cystine.
Apart from a high level of proteins, lentils also contain dietary fiber, folate, vitamin B1, and minerals. Red (or pink) lentils contain a lower concentration of fiber than green lentils (11% rather than 31%). Health magazine has selected lentils as one of the five healthiest foods. Lentils are often mixed with grains, such as rice, which results in a complete protein dish.
In several tribal areas of Inner Mongolia, a salve made from lentils, coriander, and cumin is used as a folk remedy for infertility.
Iron content
Lentils are one of the best vegetable sources of iron. This makes them an important part of a vegetarian diet, and useful for preventing iron deficiency. Iron is particularly important for adolescents and pregnant women, whose requirements for it are increased.
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