Cereal bread

When it comes to bread, many of us in China think first of all of Japanese-style soft bread, which is often seen in supermarkets or bakeries, and which is fragrance and fragrance, but I would remind you that it cannot be eaten often, because there are too many additives. Westerners are bread for staple foods, not for bread, which is more like our buns, with rough skin, soft interior, often salty or raw tastes, and low sugar oil. Flour with water can be made of bread, proper western flavor, salty flavor, so easy for breakfast. Today I also made bread, which I used to make with Belgian imported bread, which was conveniently made with water, and which everyone could learn to make. The bread ate salted grains with sprouts, made bread that smelled sour, soft insides, and ate with food like salad, ham or eggs, and a glass of milk, healthy and nutritious。