Gruel Bread
Yield
1 loafPrep
20 minCook
1 hrsReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
rice
with leftover vegetables |
|
| 6 | cups |
whole-wheat flour
|
|
| 1 | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
rice
with leftover vegetables |
|
| 1.4 | l |
whole-wheat flour
|
|
| 5 | ml |
salt
|
|
Directions
Add salt and oil to gruel.
Add flour to gruel, first by stirring, then with hands, until a dough of kneadable consistency is formed.
Leave slightly moist, as more flour is added while dough is kneaded on floured board until smooth (about 300 times).
Make into loaf, Place in a oiled bread pan.
Brush top with water. Make a ½ inch deep cut down the center of the loaf.
Cover with damp towel and set in warm place overnight.
Bake at 375℉ (190℃) F for 75 to 90 minutes, until sides and bottom are dark brown.
