Hunza Bread Delicious

I have been wanting to make this bread for the longest time.  Here is the link for the primary website that promotes and talks about the bread.  my next post will entail how well it went over for thanksgiving.


http://thepdi.com/hunza_health_secrets.htm

Hunza Diet Bread

Hunza Diet Bread is a delicious, dense, chewy bread that's very nutritious and almost impervious to spoilage.

Hunza Diet Bread is made from natural buckwheat or millet flour, and is rich in phosphorous, potassium, iron, calcium, manganese, and other minerals.  As nothing has been destroyed in the preparation from the wheat, it contains the essential nourishment of the grain.  This is why it is important to ONLY use Natural Buckwheat or Millet flour to make Hunza Diet Bread. 

The following recipe makes a huge batch of approximately 60 (sixty) two-inch squares, high in protein, vitamins, and minerals.  It keeps weeks at room temperature, even longer in the fridge, and indefinitely in the freezer.  It's a great survival food to take camping and hiking.

The recipe for this wonderful bread is as follows:

• 4 cups of water
• 3.5 (three & one-half) to 4 pounds of buckwheat or millet flour
• 1.5 (one & one-half) cups of coconut oil
• 1.5 (one & one-half) cups of natural unrefined sugar turbinado /sugar in the raw
• 16 ounces of honey
• 16 ounces of molasses
• 4 ounces of powdered whey or soya milk (one-half cup)
• 1 teaspoon sea salt
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• 2 teaspoons baking powder (non-aluminum)

While Hunza Diet Bread has a taste that is very satisfying and chewy all on its own, apricots, raisins, chopped walnuts, almonds, or sliced dates can also be added.

Mix all the ingredients.  Grease and lightly flour your cooking pan(s).  Ideally, use baking trays with 1-inch-high sides.  Pour batter into pan(s) to a level of one-half an inch deep.  Bake at about 300 degrees Farenheit (150 C) for 1 hour.  After baking, dry the bread in the oven for two hours at a very low heat - 90 degrees Farenheit (50 C).  After the bread has cooled, remove it from the baking pan and cut into approximately 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 of the mixture has been baked.