Unkneaded Unyeasted Bread
Yield
2 loavesPrep
15 minCook
2 hrsReady
2 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
buckwheat flour
roasted |
|
| 3 | cups |
whole-wheat flour
|
|
| 1 | cup |
cornmeal
|
|
| 1 ½ | cups |
rice
brown flour (roasted) |
|
| 2 | tablespoons |
soy sauce, tamari
or 3 |
|
| 1 | tablespoon |
sea salt
|
|
| 2 | tablespoons |
sesame oil
|
|
| 5 | cups |
water
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
buckwheat flour
roasted |
|
| 7.1E+2 | ml |
whole-wheat flour
|
|
| 237 | ml |
cornmeal
|
|
| 355 | ml |
rice
brown flour (roasted) |
|
| 3E+1 | ml |
soy sauce, tamari
or 3 |
|
| 15 | ml |
sea salt
|
|
| 3E+1 | ml |
sesame oil
|
|
| 1.2 | l |
water
warm |
|
Directions
Mix all ingredients well.
Add oil, soy sauce, and enough water to form a thick batter (like a slightly soupy cereal).
Spoon into oiled baking pans (3 ¾ X 7½).
Bake for 2 hours at 350℉ (180℃). Remove breads from pans, and turn upside-down in oven until dark brown.
