Hunza Bread recipie re-visited...
Hey, I got the Hunza Bread recipie from a post on this site, and I've altered it a bit. I loved the way it tasted before, but I wanted to make some adjustments, it was so much better the 2nd time around. Here's what I did, just to share this awesome recipie. And, it should be noted that I halfed the original recipie, it was just too much for my bowl size I had. Still it makes two to three loafs.
2 Cups of Water
3 1/2 Cups of Buckwheat flour (or Millet flour)
3/4 Cups of Canola oil
3/4 Cups of natural unrefined sugar
8 OZ of Honey
5 OZ of Molasses
2 OZ of powdered soya milk (I couldn't find that, so I used regular soy milk)
1/2 teaspoon of sea salt
1 1/2 teaspoon of Cinnamon
1 teaspoon of ground nutmeg
1 teaspoon of baking powder
1 1/2 cups of dried cranberries (or more to taste)
1/2 cup of ground almonds (I ground them in my coffee grinder)
1 Cup of Flax Seed Meal
You let it sit for 3 hours. Then preheat the oven at 300 degrees and cook for one hour. Let it sit and determine if it needs more time to dry it out (to dry out; 100 degrees for 2 hours, if needed). Wait till it cools then cut it and store in a container but wrapped in cloth. This is the meatest best tasting bread/ dessert ever, I really liked this version! Filling too, especially when drinking a giant 8oz or more glass of water with it!
I hope you all like that version!
:-) Brooke
2 Cups of Water
3 1/2 Cups of Buckwheat flour (or Millet flour)
3/4 Cups of Canola oil
3/4 Cups of natural unrefined sugar
8 OZ of Honey
5 OZ of Molasses
2 OZ of powdered soya milk (I couldn't find that, so I used regular soy milk)
1/2 teaspoon of sea salt
1 1/2 teaspoon of Cinnamon
1 teaspoon of ground nutmeg
1 teaspoon of baking powder
1 1/2 cups of dried cranberries (or more to taste)
1/2 cup of ground almonds (I ground them in my coffee grinder)
1 Cup of Flax Seed Meal
You let it sit for 3 hours. Then preheat the oven at 300 degrees and cook for one hour. Let it sit and determine if it needs more time to dry it out (to dry out; 100 degrees for 2 hours, if needed). Wait till it cools then cut it and store in a container but wrapped in cloth. This is the meatest best tasting bread/ dessert ever, I really liked this version! Filling too, especially when drinking a giant 8oz or more glass of water with it!
I hope you all like that version!
:-) Brooke
Replies to This Discussion
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Permalink Reply by Gerant on -
I have heard many good things about Hunza so I will give it a try. Thanks for posting your recipe.
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Permalink Reply by Tina on -
Hi Brooke, thanks for the information.. I couldn't find buckwheat or millet so I got the organic flour brand "Gold" will that work? I am wanting to use this as a diet plan so I want to make sure I do it right...
Thanks for your help,
Tina
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Permalink Reply by Liza on -
Hi, so you used 2 oz. or soy milk then? Have you found you eat less or do you even need to loose weight?
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Permalink Reply by the Mountain Boy on -
well dear the orignaiol hunza bread recipt is not that ... no shuger no almond and notis used in it.. but i will try your recipt how it works!! i will reply you back after that ..
karim from hunza valley !
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