Unyeasted carob date bread
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 5 | cups | Whole wheat flour |
| 2 | cups | Brown rice flour, lightly |
| Roasted {I didn't have any | ||
| In the house, so I | ||
| Substituted kamut flour} | ||
| 1 | cup | Buckwheat flour |
| ½ | cup | Carob poweder |
| 1 | cup | Chopped dates |
| 1 | teaspoon | Salt |
| 4 | cups | 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 1¾ hours.
(One large loaf or two small ones) (The recipe is from The Tassajara Breadbook, a tribute to bread and baking.)
From: sevans@... converted to MM by Donna Webster donna@... Submitted By DONNA WEBSTER <DONNA@...> On MON, 20 NOV 1995 115453 GMT