verb (used with object) 1. to draw tight or taut, especially to the utmost tension; stretch to the full: to strain a rope. 2. to exert to the utmost: to strain one's ears to catch a sound. to impair, injure, or weaken (a muscle, tendon, etc.) by stretching or overexertion. to cause mechanical deformation in (a body or structure) as the result of stress. to stretch beyond the proper point or limit: to strain the meaning of a word. to make excessive demands upon: to strain one's luck; to strain one's resources. to pour (liquid containing solid matter) through a filter, sieve, or the like in order to hold back the denser solid constituents: to strain gravy.
Multigrain bread contains whole grains of different types. Kibbled bread contains kibbled grain which is grain that has been broken into smaller pieces. Many types of grain can be added to the bread including rye, barley, oats, corn, millet, soya, alfalfa and rice. The grain should be soaked in water for several hours before mixing because unsoaked grain in bread is hard enough to break teeth.
The French stick, the long thin crusty loaf, is perhaps one of the better known icons of French life. In France, it is known as a baguette â which litterally means a stick â and it is indeed the most popular type of bread in France, notably in towns and cities.nother traditional type of French bread is country bread, pain de campagne, white bread made in a slightly different way to ordinary bread and often incorporating some whole wheat flour or some rye flour, so that it keeps longer; pain de campagne often has a thick crust, which helps the bread to keep.