Hunza Diet Bread
From dreamweaver 16 years ago
- 180 minutes to make
- Serves 60
This diet bread is a delicious, dense, chewy bread that's very nutritious and is almost impervious to spoilage.Keeps weeks at room temperature, even longer in the fridge and indefinitely in the freezer. Eat a piece of the bread, 15 minutes before you eat your regular meal, you will eat only a fraction of what you would normally eat. Read more I ate 1 piece for breakfast, then 1 before lunch and dinner.By the end of a month I had lost 10lbs.(4.5kg) You will still need to exercise,but if hunger control is a problem for you this bread will help.It is rich in phosphorous, potassium, iron, calcium, manganese and other minerals. See less
Ingredients
- 4 cups of water shopping list
- 3.5 (three & one half) to 4 pounds of natural buckwheat or millet flour. shopping list
- you must ONLY use buckwheat or millet flour to make this bread. shopping list
- 1.5 (one & one half) cups of canola oil shopping list
- 1.5 (one & one half) cups of natural unrefined sugar shopping list
- 16 ounces of honey shopping list
- 16 ounces of molasses shopping list
- 4 ounces of powdered soya milk (half cup) shopping list
- 1 teaspoon sea salt shopping list
- 1 teaspoon cinnamon shopping list
- 1 teaspoon ground nutmeg shopping list
- 2 teaspoons baking powder (non aluminium) shopping list
- (Optional) shopping list
- Add in any two below or if using as a meal replacement use all of them. shopping list
- 1 cup dried chopped apricots shopping list
- 1 cup light raisins shopping list
- 1 cup chopped walnuts shopping list
- 1 cup sliced almonds shopping list
- 1 cup sliced dates shopping list
How to make it
- Pre- heat oven to 300F. (or 150C.)
- In a large mixing bowl, mix all ingredients.
- Grease and lightly flour cooking pan(s).
- Ideally use baking trays with about 1 inch high sides.
- Pour batter in pan(s) half an inch thick over the base.
- Bake at about 300 F.(150 C.) for 1 hour.
- After cooking, dry the bread in the oven for two (2) hours at a very low heat - 90 F. (50 C).
- After it is cooled tip out and cut into approx 2 inch x 2 inch squares.
- You may need to repeat the baking depending on the size of your baking pan, and oven, until all the mixture has been used.
- Store it wrapped in cloth in a container.
- If frozen or kept in refridgerator, take out and let bread get to room temp. before eatting.
People Who Like This Dish 4
- bluewaterandsand GAFFNEY, SC
- charrm1 Gatineau, Canada
- zhiannablu Pasadena, CA
- grandmommy Nashville, TN
- dreamweaver Galeton, PA
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The Rating
Reviewed by 2 people-
This is great. My little sister will love this one!
bluewaterandsand
in GAFFNEY loved it
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