No-Hunger Bread Recipe Needed
I need the recipe to No-Hunger Bread. I got it on naturalcures.com for free a couple of years ago and have bought several of Kevin's books but recently tried to find it on his site again and discovered that you have to have a paid subscription to his website now. I really cannot afford that and don't think that is fair either.
If anyone has this recipe, please send it to me, I need it for my husband a couple of friends.
Thank you and God bless,
Tanya
Disabled Operation Desert Storm Veteran
If anyone has this recipe, please send it to me, I need it for my husband a couple of friends.
Thank you and God bless,
Tanya
Disabled Operation Desert Storm Veteran
Replies to This Discussion
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Permalink Reply by tammy m. flynn on -
Hello Nancy, I had a bad baking experience with the Hunza bread also. In fact I tried to "save" my baked concoction by attempting making it into biscotti. Needless to say I ended up with little bricks of nutritious ingredients. But I was able to feed my neighborhood birds and squirrels with it. LOL, Tammy
PS, I think the reason I did not like it was due to the very intense molasses flavor, also I think it could have been baked longer.
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Permalink Reply by Favi on -
Like myself you might not have a developed taste for molassas. As I remember from 40 years back in my 20's the receipt did not have eggs in it. Hunza bread has many variations, baking power makes it more like a bisquet.
Made a roll last night as I remeber for my nutritional needs I substitue the baking power with yeast that I like much better but then you have to knead the dough and let it rise, a dash of salt to desolveing yeast and I do add one table spoon of coconut oil plus one tablespoon of "mediterranian I can't belive it is not butter" which was not around back when. Used the stone whole grain flour, in my coffee grinder ground almonds (20) and tablespoonful of oats then added to the flour, cinnamon, nutmeg, honey. Now to get the crest, 1 egg white with 2 tablespoon of water rub the outside of the bread, sprenkle poppy seed on top and let it rise then bake. That gave me that old fashion nutty bread taste that I have been going from one bakery to another and have not been able to find. Then I joined this site and was reminded of the Hunza Bread.
Not much into fruit cakes either, that is why I don't add fruit but putting the fruit preserves on top perfect. Mind you when you use yeast instead of baking power the freshness does not last as long, you can freeze it and use as needed. Was thinking next batch might use mineral water to add what I am losing in not using the molassas.
40 years ago I did lose weight on this bread hope to do so again.
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Permalink Reply by KnowNow on -
Mine did too. The stuff was horrible. It was hard, bitter and dry and it cost a lot to make. I think or at least hope that I may have gone wrong somewhere.
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Permalink Reply by RachelA on -
(cringing here) Yes, I make it quite often and just love it! It comes out great, but maybe I just like the molasses and heavy/thick "brick-like" consistency? What I do, is I bake it VERY low, say about 150 or so for about 2 hours....take it out of the oven and rest it for a little bit, then put it back in for another hour or so. Everyone's oven is different. I take a toothpick and insert it in the very middle, and when it comes out mostly clean with little bits sticking to it, I then remove it. I've found the key is to NOT overbake. Better to have the middle one's too mushy and just not eat them, and have the rest more moist IMO. Let cool completely at room temp and then I cut it. It sits on my counter for weeks, up to 4 aprox, but usually finish eating it sooner. I love it! It's my "fast food". Good carb breakfast and energy booster/hunger curber. Tips I've found useful: ALWAYS bake in a glass pan, NO non-stick cooking spray. I actually do use butter to coat, and dust highly with organic buckwheat flour. I got creative once and used coconut oil. ICK ICK ICK. Never again. Olive oil is OK and I also put in more nutmeg and cinnamon than suggested. Tastes a bit more like gingerbread or holiday cookies. LOL. I eat it cake-style on a plate with a fork sometimes and it tastes yummy! I've also substituted 1/2 of the required oil with organic apple sauce a few times (but twice the amt of 1/2 the oil in applesauce), and it tasted good too, but doesn't age well-got moldy on counter after 1 week. My recipe does not use soy milk, any milk or eggs. I don't think the original recipe does from what I've heard, but there are many original recipes. Just personal taste I suppose. Wait, the REAL ORIGINAL recipe was just the whole grain flower and water, that's it. :) Baked on a hot stone in the sun.
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Permalink Reply by Martha on -
Tanya, did you find the No-Hunger Bread recipe? If so, would you share?
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Permalink Reply by KQ on -
Rachel-
What ingredients do you use in yours? I would like to try it and see how it works.
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Permalink Reply by RachelA on
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Hi KQ-
I'll have to pull the recipe out and let you know. Unfortunately, I'm in the middle of moving so I have NO idea where my recipe box is at the moment. LOL. When I find it I'll give you the recipe if you like? Just let me know. I don't use any soy, eggs, milk, etc. and I really like how it comes out. It's good "fast food"! :)
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Permalink Reply by Dot Warner on -
Hi Rachel! Would you mind sending me your recipe also? (or just post it here?) Thanks a bunch! I would like a healthy "fast food"!
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Permalink Reply by KQ on
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Rachel- I would love the recipe Thanks!! Whenever you get settled I am in NO hurry!!
Thanks
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Permalink Reply by RachelA on
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KQ-I just unpacked my recipe box the other day (yay!), and I think I lost it again! Temporarily out of place I mean. ha. I guess that happens when packing (then unpacking) so fast that anything gets shoved everywhere. I didn't forget-when I find it again, I'll be sure to post. It does have quite a bit of molasses and whatnot, but I don't mind it at all. I really do enjoy it, and I've tried a few recipes. I suppose it all depends on our individual preferences and taste-buds.
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Permalink Reply by RachelA on
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Hi KQ-and fellow CC'ers. I've found my recipe box once again! Here is my Hunza Bread recipe I've been using for about 5 years. I like the fact there is no dairy or soy.
2 cups water (purified)
3 cups natural buckwheat flour
3/4 cup canol oil (I sometimes do 1/2 olive, whole olive, etc. NO coconut!)
3/4 cup unrefined natural sugar (in the raw, etc)
1 (8 oz.) cup honey
1 (8 oz.) cup molasses
1/4 cup powdered whey
1/2 tsp sea salt
1/2 tsp cinnamon (I use more, maybe 3/4 tsp or so)
1/2 tsp gound nutmeg (I also use a little more as well)
1 tsp non-aluminum baking powder
Preheat oven to 325.
Sift or blend all dry ingredients together first. I then add wet ingredients and slowly mix together, taking care to not over-mix.
Grease and flour glass baking dish (I think I use a 9 X 13). I bake at 325 or 300, for about an hour...then I remove from oven for 1/2 hour to 1 hr, then re-insert in a warmed oven about 150 degrees or so for another 2 hrs. I forget the exact details, but I put the baking directions on this post somewhere and I just have to go back and cut and paste. It's delish and great natural, "fast food". Sticks to the ribs and I just love the taste. I find it best to NOT overbake. Better to have the very center more "mushy" and almost un-eatable and have the rest more moist, then to overbake. It makes it brick-like! Enjoy!! Let me know if anyone tries it and how it comes out!
Cutting and pasting from page 2:
What I do, is I bake it VERY low, say about 150 or so for about 2 hours....take it out of the oven and rest it for a little bit, then put it back in for another hour or so. Everyone's oven is different. I take a toothpick and insert it in the very middle, and when it comes out mostly clean with little bits sticking to it, I then remove it. I've found the key is to NOT overbake. Better to have the middle one's too mushy and just not eat them, and have the rest more moist IMO. Let cool completely at room temp and then I cut it.
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