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Before you jump to Zombie Bread recipe, you may want to read this short interesting healthy tips about Strength Raising Snack foods.

Eating healthy foods tends to make all the difference in the way you feel. We tend to feel way less gross after we increase our intake of wholesome foods and decrease our consumption of unhealthy foods. Eating more vegetables helps you feel much better than eating a piece of pizza. Deciding on healthier food choices can be challenging if it is snack time. Shopping for snacks can be a difficult task because you have so many options. Here are a handful of healthy snacks that you can use when you need a fast pick me up.

Yogurt can be a snack many people ignore. Occasionally people elect to eat yogurt over a healthy lunch which is not the right idea. As a treat, however, yogurt is one of the greatest things you are able to reach for. It is a protein-rich supply of nutritious minerals and vitamins. Yogurt is frequently eaten to help manage the digestive system considering that it is so easily digestible by most people. Yogurt mixes perfectly with nuts and seeds. It’s an excellent method to delight in a flavorful snack without having too much sugar.

A large variety of quick health snacks is easily obtainable. When you make the decision to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got benefit from reading it, now let’s go back to zombie bread recipe. You can have zombie bread using 7 ingredients and 16 steps. Here is how you achieve that.

The ingredients needed to prepare Zombie Bread:

1. Use soaker
2. Use 300 ml water
3. Use 150 grams old, stale bread chunks
4. Prepare 250 grams sourdough starter
5. You need dough
6. Take 300 grams strong white flour
7. You need 6 grams salt

Instructions to make Zombie Bread:

1. Add the chunks of bread (can be any type, including mixed) to a bowl with the water and 100g of starter and mix together well
2. Cover in clingfilm and leave in fridge overnight
3. Remove soaker from the fridge and mash up any remaining lumps
4. Add the flour to a bowl and add the salt and remaining starter on opposite sides
5. Add the soaker to the bowl and mix well until thoroughly combined
6. Knead for 10 minutes until smooth and stretchy
7. Cover and place dough in the fridge for 8-12 hours.
8. Turn out the dough onto a lightly oiled surface and shape, maintaining as much surface tension as possible by puling the edges together in the middle and then flipping the dough and stretching the top surface to remove the bottom seam
9. Heavily flour a proving basket (suggest 2:1 mix of bread flour and rice flour)
10. Place dough in proving basket and cover for 1- 1.5 hours until well risen
11. Preheat oven to 240C for at least 30 mins
12. Turn out dough onto your baking surface which should be dusted with semolina
13. Score with a razor blade as desired
14. Throw 1/4 cup of water into the oven
15. Place the dough in the oven and reduce heat to 220C
16. Bake for 40-45 mins. If browning heavily turn down to 200C after 20 mins

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