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The very initial step in making healthy choices from a lunch menu is choosing your location sensibly. In case you have several options, when wanting to flake out, it is essential that you give each alternative a quick examination. Although fast food establishments have started to integrate healthy foods and foods in their menus, so you might find it much easier to eat healthy at a traditional family restaurant.
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Using your best judgment is another one of many ways that you are able to make healthy decisions from a lunch menu. This can be best achieved by examining meal pictures on a single menu. It’s also advised that you avoid foods overrun with broccoli, cheese and sour cream. If your selection contains these fattening condiments, make sure you ask for a reduced amount.
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Even when after taking the above mentioned approaches, you are unable to find satisfying healthy meals on your lunch menu, you may want to purchase a healthy side dish or drink. Water is an excellent option, particularly in comparison to soda. Salads make excellent side dishes, particularly the ones that are consumed with no salad dressing or dressing salad dressing. Obviously, you may want to take more measures to make certain that you decide on a healthy mealbut if you opt to forgo low calories for taste, then take additional measures to make certain that you receive some nutrition.
We hope you got benefit from reading it, now let’s go back to german-style sourdough rye bread rolls (roggenmischbrötchen) recipe. To cook german-style sourdough rye bread rolls (roggenmischbrötchen) you need 15 ingredients and 11 steps. Here is how you do it.
The ingredients needed to make German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen):
- Use Rye Sourdough:
- Use 100 g rye flour
- Use 100 g warm water
- Get 2 g rye sourdough starter/mother
- You need Wheat Sourdough:
- Provide 100 g bread flour
- Get 100 g water
- Get 2 g sourdough starter (I used rye, but wheat is great too)
- You need Main Dough:
- Use 170 g rye flour
- Get 120 g bread flour
- Prepare 120 g warm water
- Prepare 10 g salt
- Prepare 15 g molasses or honey
- Provide 15 g butter
Instructions to make German-style Sourdough Rye Bread Rolls (Roggenmischbrötchen):
- Prep the rye sourdough by mixing 100 g rye flour, 100 g warm water and 2 g rye sourdough starter. Let proof for 20-22 hours at room temperature.
- Prep the wheat sourdough by mixing 100 g bread flour, 100 g water and 2 g sourdough starter (wheat sourdough if you have it. I don't so I used rye sourdough starter). Let proof for 20-22 hours at room temperature.
- The next day, mix the sourdough starters with the rest of the ingredients for the main dough. Mix with hands or a strong wooden spoon/spatula for several minutes until everything is evenly mixed. You won't be able to knead the dough like a typical bread.
- Cover the dough and let it proof for 2 hours at room temperature.
- After that, put the dough on a well floured surface and measure out pieces that are about 90-95 grams (or just divide it into 9 equal pieces). Form each piece into a round roll and dust with plenty of rye flour.
- Place the formed rolls crease-side up on a baking linen or non-fuzzy towel/tea towel that's dusted with rye flour. Cover lightly with another cloth and let proof for 2 hours at room temperature, or 10-12 hours in the refrigerator.
- When you're about ready to bake, pre-heat oven to 250°C/480°F. Place a metal tray at the bottom of the oven for that you can pour in boiling water for steam later on (or use your preferred method for steam). I have some volcanic rock on my tray to help make the steam finer (not necessary)
- When ready to bake, turn over each roll so the crease is on the bottom and transfer to a baking sheet. Cut a criss-cross pattern across the top of each roll with a bread lame or knife right before putting in oven.
- Put in oven in middle rack and pour in a cup or so of boiling water into the steam tray.
- Bake for 10 minutes at 250°F with steam. Then, remove the steam tray and bake another 10 minutes at 210°C.
- Remove and let cool on a rack.
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