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Hunza Diet Bread

recipe at a glance
Rating: 1/5 1 stars
1 review

ready in: over 2 hrs
serves/makes:   60 slices
  

recipe id: 1988

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ingredients

4 cups water
3 1/2 pounds natural buckwheat or millet flour
1 1/2 cup canola oil
1 1/2 cup natural unrefined sugar
16 ounces honey
16 ounces molasses
1/2 cup powdered soya milk
1 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon ground nutmeg
2 teaspoons baking powder (non aluminum)

directions

Hunza Diet Bread has a taste that is very satisfying and chewy all on its own, but you may also add if required, apricots, raisins, chopped walnuts, almonds, sliced dates to the above ingredients. Mix 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 degrees Fahrenheit (150 C.) for 1 hour. After cooking, dry the bread in the oven for two (2) hours at a very low heat - 90 degrees Fahrenheit (50 C). After it is cooled tip out and cut into approx 2 inch x 2 inch squares. Store it wrapped in cloth in a container. You may need to repeat the baking depending on the size of your baking pan, and oven, until all the mixture has been used.

Hunza Diet Bread is made from natural buckwheat or millet flour. It is rich in phosphorous, potassium, iron, calcium, manganese and other minerals, as nothing has been destroyed in the preparation from the wheat. Thus it contains the essential nourishment of the grain. This is why you must ONLY use natural buckwheat or millet flour to make your own Hunza Diet Bread..... Good luck and good health .. bon appetit.

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nikibone

nutrition

200 calories, 6 grams fat, 35 grams carbohydrates, 3 grams protein per serving. This recipe is low in sodium.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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REVIEW: recipe rating
After carefully following all directions, the bread was completed. It is dry and crumbly, not at all chewy. The molasses is very strong. I used millet flour, not buckwheat, but it is not at all tasty.