Tibetan tsampa bread

Category: Yeast bread
Tibetan tsampa bread

Ingredients

Dough daily 300 g
Tsampa 150 g
BIO semi-whole grain flour 190 g
Seed mix 10 g
White malt 1 tbsp. l.
Salt 1.5 tsp.
Serum or water 250 + 10 ml
Vegetable oil 1 tbsp. l.
Sesame seeds for sprinkling

Cooking method

  • Dough - 50:50 put in a bucket of bread machine, then all dry ingredients, pour liquid on top, knead the dough on a short kneading program, if necessary add either liquid or tsampa.
  • Then, if there is, set the "Manual" program, if not - "French" or "Diet", depending on the model of the bread machine.
  • After the first kneading, add vegetable oil, and sprinkle sesame seeds on top before baking.
  • There is no sugar in the recipe, and the taste is slightly sweet due to malt. The crust is very crispy, the crumb is moist.
  • It is better to let this bread stand for a day to fully reveal its taste.

Note

Tsampa (Tib. རྩམ་ པ་, there are also other spellings in Russian - tsampa from English tsampa and tsambu) - a traditional Tibetan dish, the main food of the Tibetans, is flour made from lightly fried barley grains

Tsampa normalizes the acid-base balance of the blood, promotes the dissolution of cholesterol and salt deposits in blood vessels, joints, spine, kidneys and liver.

Tsampa useful for the elderly, because it strengthens bones, improves the condition of patients with arthritis. Tibetan medicine recommends using tsampa in food for diabetes, anemia, kidney disease, vitamin deficiency, back pain, loss of male strength, people with pulmonary diseases since childhood, people suffering from sclerosis.

Fried barley flour contains everything you need for good nutrition: an optimal ratio of carbohydrates and proteins, dietary fiber, many useful trace elements: calcium, iron, copper, zinc, magnesium, selenium and others, an abundance of vitamins A, D, E, B, PP, folic and pantothenic acid.
Roasted barley grains have a "hot" nature, due to which tsampa is widely used in Tibetan medicine as an effective adjuvant for the prevention and treatment of "cold" diseases: cold-type diabetes mellitus, arthrosis and arthritis, atherosclerosis, asthma, polyps, oncology, urological and gynecological problems, etc.

The warming energetic nature of roasted whole grains activates metabolism, improves digestion, removes toxins and pathogenic mucus, displaces excess "cold".

Tsampa helps dissolve salt and cholesterol deposits in blood vessels, kidneys, liver, joints and easily normalizes the wrong acid-base balance of the blood.
People who often use tsampa hardly suffer from colds because it strengthens the immune system.
It is an ideal dietary product that contributes to proper weight loss, ridding all systems and organs of both excess mucus and the resulting stagnation. For athletes, tsampa helps to quickly receive and retain energy for a long time.
Fried barley flour is also useful for children: it has a good effect on the body with anemia, vitamin deficiency. Tsampa is recommended for elderly and debilitated patients for recuperation. And for vegetarians it is strongly recommended to replenish micronutrient deficiencies.

Information - from the free internet.

Tibetan tsampa bread

From myself - it is good to add tsampa to yogurt, kefir. With nuts, fruit and honey, it makes a delicious morning meal.

NataliARH
Olga, very medicinal bread! that's for sure ON HEALTH
MariS
Whoa! This is bread! Ol, I need this !!! And I will look for this magic tsampa, and BIO flour ...
Galina Byko
Thanks for the healthy bread!
Olya, where do you buy Tsampa?
sweetka
What kind of people are you ?! we just got oatmeal. Now look for the tsampa!
MariV
NataliARH, Natasha,MariS, Marina,Galina BykoThanks for the feedback!

I rent out offices in Moscow - healthy food departments in supermarkets, and my favorite shop on Kuznetsky Most in the Moscow House of Artists - Moscow House of Artists!

Sveta! : rose: How glad to see you! Don't be lost!
Albina
Olga, I'm afraid to even look: I have no idea what a tsampa is. And even more so the taste. Although I will read and know, thanks
sweetka
Albina, then no problem at all! You put something in your bread and think it's tsampa! Personally, I am going to do so, in view of the absence of an orthodox tsampa in our latitudes.
Rita
What a good recipe - brought back a long missing sweetka into our ranks!
Svetka, we missed you!
sweetka
Eh, now I really need tsampa. I don't understand how I have lived without her until now. And where can Tibet get her acre ...
An4utka
I thought tsampa was some wildly exotic beast, and this is just lightly roasted and ground barley. So why suffer for it, why not do it yourself?
MariV
Quote: sweetka

Albina, then no problem at all! You put something in the bread and think it's tsampa! Personally, I am going to do so, in view of the absence of an orthodox tsampa in our latitudes.

Shine, Well, look, what did you think of! When I tried this very tsampa, the taste - I know for sure that I have already tried it. I strained my not quite flattened convolutions -
She baked such flat cakes with black (rye) flour, and on top there was such a paste of this fried barley flour. How I liked it! And my mother could not understand - at home, in the city, she ate nothing plainly. and here - simple cakes with barley flour on top, and gobbled up on both cheeks with milk! Because it's delicious!
sweetka
I feel in my gut that it's mine! I already smelled this stuff. although I have never been to the Arkhangelsk Territories ...
MariV
with my grandmother, in the Arkhangelsk region in 1958
- Sveta, my memory finally returned to me - not in 1958, and not at my grandmother's!

And who else remembers, there was such ersatz coffee - made of barley, called "Barley spike", they were given to drink from such huge aluminum teapots in school canteens, hospitals and pioneer camps - like coffee! Therefore, we rode like that during our childhood and youth, because we drank the drink of the gods, as it has now become known from Tibetan monks. Here!
Now you can also find it, but so far I have come across an instant drink made from barley, and this is not at all the same! Will seek!
pawllena
Girls, can't you replace tsampa with oatmeal?
sweetka
Hurrah! We're looking for something again! I am a tsampa in a remote province and an insoluble barley drink ... Hmm. What then? What does he look like? What to ask?
MariV
pawllena, Lena, this will be a different recipe - oatmeal - oats, and tsampa - barley!

sweetka, Sveta, are there tea and coffee departments in the shops? Ask, or you can buy it in the markets, the older generation, it turns out, from pioneering memory, still buys and brews coffee from childhood at home!
sweetka
I only saw a soluble version. What to focus on? What kind of letters should there be?
MariV
Barley, and nothing else! Then you buy barley, grind it, you can, like ancestors, in a stone mortar or rub it there with a stone - but how did you live before? We've had some fun now! And you fry without oil, Mona in the oven.
sweetka
Hmm ... The godfathers seem to have a unit, they call it a grain cannon. But it will not be in flour. It? Chi look for barley flour?
MariV
This one, which I bought the day before yesterday, is like part of the flour - but coarse grinding, and part of fine cereals. Svetik, tomorrow in daylight - I'll take a photo!
sweetka
waiting
kubanochka
And yesterday I bought barley flour "Zhitnaya". Do I need to fry it to get the tsampa? I want this bread.
MariV
Sveta, take it!

Tibetan tsampa bread
This kind of flour is a semi-grain mixture, lightly fried without oil.
The crushed grains are visible in the photo.
Tibetan tsampa bread

Lena, I don’t know what kind of flour you have, if such, you can probably dry it a little in the oven - it has an interesting aroma, like barley coffee, if anyone remembers.
sweetka
I roughly understood ... it really should smell breathtaking! I went to the market to look at barley.
MariV
Yes, Sveta, bread has such a flavor! I mix this tsampa every morning with yogurt - a tablespoon of 200 ml, I taught my husband - nothing so-so breakfast turned out!
sweetka
It's like granola turns out to be something. Also an option!
MariV
sweetka, Light, maybe.

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