This recipe is the low calorie version of bread made with wheat flour, rice flour and wheat meal.

It’s also a good source of vitamin B12.

How to make a low-calorie bread Recipe: 1.

Put all the ingredients in a bowl.


Mix the dry ingredients and add the water to make the dough.


Cover and let rise for about 15 minutes or until doubled in volume.


Turn out onto a floured surface and knead for 5 minutes, or until the dough is smooth.


Heat a wok over medium-high heat.

Add the oil and fry for 2-3 minutes on each side.


Turn the oil off and add some more oil.

When the oil is hot, add the bread dough.


Cover the dough with a kitchen towel and let it rise for 1-1 1/2 hours.


Once the bread has risen, drain it and let cool completely.


Once cooled, shape it into a loaf.


Make the recipe with: 1 cup of whole wheat flour 2 cups of rice flour 3 cups of wheat meal 1/4 cup of baking powder 1/8 teaspoon of salt 2 tablespoons of butter 2 tablespoons flour 1/3 cup of milk 10 grams of butter or cream 1 tablespoon of sugar 10 grams or cream of tartar 1 tablespoon or more butter or oil 3 tablespoons of water.

The Recipe Video: 1, 2, 3, 4: How to bake a low calories bread in 5 mins Ingredients: 1 1/6 cups whole wheat, white flour, or brown rice flour, 1 cup whole wheat gluten 1/1 cup brown rice starch, or flax meal 1 1,000 grams or 1 cup grated unsalted butter, melted 1 cup or more whole wheat wheat flour 1 1 cup brown sugar 1 tablespoon cornstarch 1 teaspoon baking powder 2 teaspoons salt 1/16 teaspoon ground black pepper 2 tablespoons or more baking powder or ground cinnamon 2 tablespoons (1 stick) of butter, for frying or frying oil Instructions: Heat a nonstick frying pan over medium heat.

Fry the wheat flour for 1 minute or until it looks like a thick, pale golden brown.

Add it to the pan and fry until golden brown again, about 1 minute.

Add in the rice flour mixture and mix well.

Add baking powder and salt to the flour mixture.

Mix well.

Cook the flour for another 5 minutes.

Add 1 cup white sugar, cornstch and butter to the wheat mixture and fry briefly for 2 minutes.

Keep frying until the butter turns golden brown and the wheat turns translucent.

Transfer the bread mixture to a plate and cover with plastic wrap.

Keep it covered for at least an hour.

While the bread is cooking, make the recipe.

Mix all the dry and liquid ingredients and pour them into a bowl to make bread dough, which can be made into about 15-20 loaf.

Roll out the dough onto a greased cookie sheet and place it into the pan.

Fry it for about 2 minutes on medium-low heat.

While it’s frying, cut the dough into 10-12 slices and place them on a baking sheet.

Fry them until golden.

While frying, add 1/5 cup water and fry it for 1 more minute.

When it comes to the bottom of the pan, add about 2 tablespoons butter or other liquid and fry the bread for about 3 more minutes.

When all the bread pieces are golden, drain them and let them cool completely and let the bread rise for another 30 minutes.

Turn them out onto the floured countertop and kneed them for 1/15-1/2 hour.

Shape the dough, making sure that it has all the gluten, starch and water.

Heat the butter or another liquid in a small saucepan.

Add all the wheat dough pieces, fry for about 10-15 minutes or on each half until golden-brown and golden brown in color.

Cool it completely.

Divide the bread into the desired number of loaf slices.

Roll them out, and place into the greased baking sheet and cover the pan with plastic.

Let them rise for atleast 1 hour.

Keep the bread covered for 1 hour longer, to keep the gluten from breaking down.

Remove them from the oven and let sit for 1 1 1 / 2 hours.

Make a loaf by rolling the dough out in the greasing pan, and placing it onto a parchment lined baking sheet covered with plastic, or on a cookie sheet covered in plastic wrap to prevent sticking.

Fry for about 5 minutes on a medium heat, or for about 6 minutes on low heat.

When golden, turn them out into a baking pan and leave to cool.

Serve with butter or margarine, or even buttercream.


Recipe Notes: 1) It is important to let the wheat rise for 15 minutes, otherwise the flour may start to dissolve.

2) The bread should be warm when it’s made, and cool down to room temperature when the bread turns brown. 3