Unyeasted Carob Date Bread Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
5 cup: Whole wheat flour,
2 cup: Brown rice flour, lightly
Roasted {I didnt have any,
In the house, so I
Substituted kamut flour},
1 cup: Buckwheat flour,
1/2 cup: Carob poweder,
1 cup: Chopped dates,
1 tsp: Salt,
4 cup: Warm water,
Directions:
Dissolve carob powder in some of the water. Mix dry ingredients. Mix
chopped dates into dry ingredients. Add dissolved carob and remaining
water until dough is formed. Knead dough thoroughly (300 times) on
floured board. Shape into loaf/loaves. Slit tops. Cover tops with
water or oil. Place damp towel overtop. Let stand over night. Bake
at 350 degrees (F) for 1 3/4 hours.
(One large loaf or two small ones)
(The recipe is from The Tassajara Breadbook, a tribute to bread and
baking.)
From: sevans@awinc.com converted to MM by Donna Webster
donna@webster.demon.co.uk Submitted By DONNA WEBSTER
On MON, 20 NOV 1995 115453 GMT
Source from luhu.jp
chopped dates into dry ingredients. Add dissolved carob and remaining
water until dough is formed. Knead dough thoroughly (300 times) on
floured board. Shape into loaf/loaves. Slit tops. Cover tops with
water or oil. Place damp towel overtop. Let stand over night. Bake
at 350 degrees (F) for 1 3/4 hours.
(One large loaf or two small ones)
(The recipe is from The Tassajara Breadbook, a tribute to bread and
baking.)
From: sevans@awinc.com converted to MM by Donna Webster
donna@webster.demon.co.uk Submitted By DONNA WEBSTER
Source from luhu.jp