High Protein Leftovers Bread |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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I've not yet tried this, but it looks interesting. Intended for on the trail, so may not be as tasty as you'd like, but certainly should be healthy, nutrient-packed, & simple. I like that it makes use of leftover veggies/grains... Hoping to try soon. NOTE: Cook time does not include rise time. Recipe from Mother Earth News, Issue # 75- May/June 1982, . Ingredients:
2 cups whole wheat flour |
1/2 cup rye flour (or whole wheat flour if rye not available) |
1/2 cup soy flour |
2 cups vegetables, cooked, mashed (may substitute strained, leftover cooked grains, e.g. millet, for some or all of the vegetables, use) |
1/8 cup oil |
1 teaspoon salt |
vegetable stock |
cornmeal, coarse |
Directions:
1. Prepare your bread pan: oil bottom and sides, then sprinkle with the cornmeal.
2. Combine flours, vegetables/grains, and salt. Add oil and mix completely. If batter is too sticky, add a little flour; if too dry, add a little stock.
3. Knead until the dough has reached a very even consistency and is slightly springy to the touch.
4. Place dough in bread pan and shape to fit.
5. Using a knife, make a 1/4 inch deep slit in the top surface of the dough. Moisten the dough surface with water.
6. Cover pan and let rise in a warm spot for about 12 hours.
7. Bake at 350°F for 1 hour.
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