Ingredients:
Preparation:
Put type 500 flour into a bowl, then add the baking powder and salt. Mix well and add the beer, followed by the hot toasted sesame seeds and, finally, the oil. Knead the dough thoroughly. It should be soft and moist, but should not stick to the hands.
In addition to the basic recipe, one teaspoon of Vegeta seasoning and 50–100 g of raw ground peanuts may be added.
Dough enriched in this way bakes more quickly in the baking mould, develops a nice golden-brown colour, and is crispier and more nutritious. These additions make the product more expensive, however, and can therefore be omitted in larger-scale production, since they do not significantly affect the taste.
I received this recipe from Branka Đurđević fifteen years ago and did not use it until one occasion when I needed to prepare something savoury that was suitable for fasting.
I tried it and liked it very much. I quickly realised that it could have a much wider application — as food in emergency situations, for numerous professions involving fieldwork, and so on. It could also be used in the diet of people suffering from stomach ailments, intestinal disorders, and similar conditions.
The production of bread granules requires a baking mould that differs considerably from those most commonly found in shops. By chance, I have one made in Sweden, of stainless steel, with deeper, pyramid-shaped relief. Other baking moulds are made of Teflon and have a shallower relief. This difference has a considerable effect on the quality and appearance of the granules, as well as on the baking time.
Granules baked in the stainless-steel mould have a different shape; they are thinner, more thoroughly baked, and have a longer shelf life.
I should point out that bread granules, as the most natural substitute for bread, can also be used very effectively as an accompaniment to other foods — for example, various soups, tea, milk, yoghurt...
One particular case is also worth mentioning, although there have been several. I heard a radio interview with the leader of our mountaineering expedition that climbed Mount Everest in 2002. Most of the discussion concerned their diet throughout all stages of the expedition, from the preparations to reaching the final goal. I noticed that bread was never mentioned.
I contacted the expedition leader, Dragan Jaćimović, and offered him bread granules as a substitute for bread, hoping that he would accept them and use them during one of the stages on the way to Mount Everest. He accepted the offer, praised the product, and suggested that I add 50–100 g of raw ground seeds to each batch. I chose peanuts, as they seemed the most suitable.
It would be worthwhile to have the quality of the product professionally evaluated, but I did not succeed in arranging this with a company in Valjevo.
What I can say from my own experience is that the granules are of good quality and appeal to most consumers, particularly those who drink beer and other beverages. The granules are very light: 100 grams contains approximately 130 granules. They can be carried in a pocket, which makes them convenient for use on any occasion, and particularly in emergency situations.
