Macrobiotic Cocoa Bread

I bought a can of my favorite cocoa powder, so I decided to bake these.When wrapping up the chocolate, make sure the underside of the rolls are thicker than the tops! When using a chocolate bar, I add 3 pieces. For 10 servings. Recipe by uzukaji

I wanted to eat a healthy white bread, so challenged myself to make a fluffy, chewy loaf that is suitable for people on a macrobiotic diet!Baking time will very depending on the model of your oven, so please adjust it accordingly. I made these in a gas oven! Recipe by Miniature basil

I've only recently started eating brown rice after starting my macrobiotic diet, but I don't really like it on its own so much, so I tried making bread with it instead. Top it with soy cheese and it becomes even more yummy!I'm a bit all over the place so when I found out I didn't have enough strong flour for this recipe, I just tried adding some whole wheat flour that I had on hand. The only reason I added shredded coconut was because it was there.The guidelines for the proving process are also pretty lax and approximated.This results in a thick and heavy bread that leaves your stomach feeling satisfied.Slice it before freezing to store, and you'll be able to enjoy delicious toast whenever you're hungry. Recipe by Hareka

My child suddenly proclaimed that she wanted chocolate cream bread, but I had no chocolate so I used cocoa powder instead.Make sure that the edges are well sealed after wrapping the cocoa cream, otherwise the cream will seep out during baking. For the second rising, if you have an oven setting of 40°C, then it's convenient to use that to proof the dough for 40 minutes. Recipe by okeipon

This is an easy-to-make macrobiotic snack.There's not much to it, except to wait for plenty of steam to rise before steaming, or else the bread will not rise properly.Try adding 2 teaspoons unsweetened cocoa or kinako. You can fill these with raisins or sweet potato, too. Recipe by Mille=miru

I decided to bake some bread with buckwheat flour because I had some left over. It had a delicious, rich flavor, so I wanted to try making it with other macrobiotic ingredients.Please adjust the amount of water depending on the amount of buckwheat seeds.The maximum amount of buckwheat flour you should use is 50 g. If you use more than that, the bread won't expand.If you use butter instead of canola oil, your dough will be a bit more moist. Recipe by pogue

I made some melon bread with cocoa powder.Step 7: For the cookie dough not to dry out, roll out one portion at a time. Cover with a damp towel, the same as you did for the bread dough.Step 11: The baking time depends on your oven.Using margarine will make the dough difficult to handle and a little bit too soft. Recipe by Yuuyuu0221

I simplified my recipe for mocha French bread.In Step 9, you could use a sheet of parchment paper instead of a cloth. Make sure to wait for 3 minutes in Step 12! Spray with water and then wait. Open the notches on top here!! Adjust the temperature and baking time according to your oven. For 2 mini baguettes. Recipe by Miyanbo

I've been experimenting making different kinds of sweets using rice flour. This banana bread was the biggest hit among my family members.If the bananas are ripe, they should give this bread a very nice aroma. Recipe by MikiOp

I love fondant chocolate so I tried making a pastry of it.-By extending the edges of the dough and putting the chocolate in the middle "mountain", air doesn't go in from around the edges of the chocolate.-You'll be able to make 9 if you make each one about 52. For 9, each about 170 kcal. Recipe by Kuribo

I love whole wheat flour!They're good as is, but they're also delicious if you eat them with unsweetened peanut butter, honey, etc. For a macrobiotic diet, I recommend using Shirakami yeast and rice syrup! Dissolve the Shirakami yeast in a small bit of lukewarm water before using (adjust the amount of water). Recipe by Wao2