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  2. 18 No-Added-Sugar Breakfasts You’ll Want to Make Every Week

    www.aol.com/18-no-added-sugar-breakfasts...

    For a no-added-sugar breakfast, be sure to use unsweetened shredded wheat cereal. Read the label and opt for brands that contain 0 grams of added sugar. View Recipe

  3. How to Make Pumpernickel Bread [Video] - AOL

    www.aol.com/news/pumpernickel-bread-203734325.html

    In this recipe video, learn how to make one of the best breads for thick, hearty sandwiches. Cocoa powder, molasses and dark brown sugar lend the classic deep brown color to this pumpernickel bread.

  4. 50 of the world’s best breads - AOL

    www.aol.com/50-world-best-breads-144757810.html

    For a taste of Norwegian comfort food, eat a warm lefse spiraled with butter, sugar and a dash of cinnamon. While potatoes are just an 18th-century addition to the Norwegian diet, Scandinavian ...

  5. Rye bread - Wikipedia

    en.wikipedia.org/wiki/Rye_bread

    A very dense wholegrain pumpernickel. Pure rye bread contains only rye flour, without any wheat. German-style pumpernickel, a dark, dense, and close-textured loaf, is made from crushed or ground whole rye grains, usually without wheat flour, baked for long periods at a low temperature in a covered tin. Rye and wheat flours are often used to ...

  6. List of breads - Wikipedia

    en.wikipedia.org/wiki/List_of_breads

    Short, oblong or round, served usually before or with meals, often with butter. Breadstick: Dry bread Italy: A dry bread formed into sticks, served as an appetizer. Brioche: Yeast bread, Sweet France: A highly enriched bread, noted for its high butter and egg content, commonly served as a component of French desserts. Made in loaves or buns. Broa

  7. Borodinsky bread - Wikipedia

    en.wikipedia.org/wiki/Borodinsky_bread

    Borodinsky bread has been traditionally made (with the definite recipe fixed by a ГОСТ 5309-50 standard) from a mixture of no less than 80% by weight of a whole-grain rye flour with about 15% of a second-grade wheat flour and about 5% of rye, or rarely, barley malt, often leavened by a separately prepared starter culture made like a choux pastry, by diluting the flour by a near-boiling (95 ...

  8. Bagel - Wikipedia

    en.wikipedia.org/wiki/Bagel

    With a dough hydration of around 50–57%, bagel dough is among the stiffest bread doughs. [25] Most bagel recipes call for the addition of a sweetener to the dough, often barley malt (syrup or crystals), honey, high fructose corn syrup, or sugar, with or without eggs, milk or butter. [3]

  9. 21 Delicious, High-Protein Plant-Based Meals - AOL

    www.aol.com/21-delicious-high-protein-plant...

    Dinner “Beef” and Broccoli Stir Fry. In a large skillet or wok over medium, heat 1 Tbsp olive oil. Add 1 cup cubed tempeh and cook until golden brown on all sides, 5 to 7 minutes.

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