BTS is heading to the Hip Hop Mainland

‘Real Hip Hop Idols’ BTS is on the first flight to America.

After leaving an impact in the local music industry, BTS is heading off to the 'Hip Hop Mainland’. The members are all heading off to the place where hip hop was born and will be working on a new album of their own. 

BTS is a group that has a big love in the hip hop genre. Rap Monster, SUGA and J-Hope has taken part in producing their songs and albums. In their album 'O!RUL8,2?’, Ken Lewis, who is a producer for Kanye West and J.Cole, also took part in the album. 

Since before debuting, BTS has been running a blog to communicate further with the fans. Their freestyle raps, self-written songs, remake covers and their own every day stories can be seen in the blog. They have publicize their music to the world through their blog.

On June last year, BTS first step foot in the music industry with their first single album, '2 COOL 4 SKOOL’. On September the same year, they released their first mini album, 'O!RUL8,2?’. In one year they have received love from the fans through their songs, 'No More Dream’, 'N.O’, and 'Attack Of Bangtan’. 

In 2013, these boys have received The Best Rookie Award on 'Melon Music Awards’, 'Golden Disk Award’, 'Gaon Chart K-POP Awards’ etc. They have been established as the most successful rookie group of the year. 

On the starting of the year, the released their second mini album, 'Skool Luv Affair’ with their title song 'Boy In Luv’ and follow-up song 'Just One Day’. During their promotion, they have showed a charismatic hip hop image and a 360 degree change with a warm and sweet side of them, both receiving much love by the fans. 

Meanwhile, we will be able to see the finished result of their album on Autumn this year. 

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Love bread? Try making your own!

Homemade Mini French Baguettes by Blog Lovin

No Knead Dutch Oven Crusty Bread by Jo Cooks

Ciabatta Bread by Blog Lovin

Easy Sourdough Bread by Averie Cooks

Granny’s Perfect White Bread by Color Me Meg

Gluten-Free White Bread by Cooking Classy

Whole Wheat Honey Oatmeal Bread by The Comfort of Cooking

High Protein Quinoa Bread by Simply Quinoa

Soft & Easy Dinner Rolls by She knows

Sweet Hawaiian Dinner Rolls by Life Made Simple Bakes

English Muffins by With Love and Cake

Easy Pretzel Buns by Crazy for Crust

Brioche by Hand by My Bare Cupboard

Asian Style Milk Bread by The Woks of Life

Sea Salt Poppy Seed Bagels by The Sugar Hit

Homemade Montreal Bagels by The Woks of Life

Superfood Bread

Makes one loaf

- 2 cups of cold water

- 1 and a ½ cups of pumpkin seeds

- 1 cup of buckwheat or brown rice flour

- 1 cup of almonds

- ½ a cup of sunflower seeds

- 3 heaped tablespoons of psyllium husk powder

- 2 tablespoons of chia seeds

- 2 tablespoons of dried mixed herbs (I used herbs de provence but basil, rosemary, thyme, oregano etc are all great)

- salt and pepper to taste

Unfortunately there is no substitute for the psyllium husk powder – they work to stick the loaf together and I’m so sorry but they’re just essential for the recipe, I tried it without them and it was just too crumbly! They’re really easy to get hold of though, every health food shop sells them and google has endless links to sites that sell them too. (**you can use slippery elm powder instead of psyllium)

P.S. I just changed the recipe a little to the original changing the quinoa flakes which lots of you were struggling to find and instead using brown rice/buckwheat flour, I’ve also taken out the flaxseeds. I find this version works much better and I hope you do too!

Simply place the almonds and one cup of the pumpkin seeds in a food processor and blend for a couple of minutes until a smooth flour forms. Transfer this flour into a bowl and stir in the remaining half a cup of pumpkin seeds plus the buckwheat flour, sunflower seeds, psyllium husks, dried herbs and salt. Stir the mix well before gradually pouring in the water.

You’ll then need to let the mixture sit for an hour or so to let it fully absorb all the water and firm up. During which time you can heat the oven to 180C.

Once the mix is nice and firm (I mean really firm, it can’t even be a tiny bit runny – if it is then add another spoon of psyillium) grease the base of a loaf tin with coconut or olive oil, pour the mix in and firmly press it down with a spoon or spatula. Then place the bread in the oven and bake for forty minutes to an hour, until the top begins to brown and you can pull a knife out of the middle without any mix sticking to it. Finally, slice, smother in your favourite toppings and enjoy!

I normally store the bread in the fridge as it makes it last longer, and if you want to freeze it that works too, I normally slice it before freezing first though to make toasting easier!