Unyeasted Carob Date Bread
Yield
1 loafPrep
30 minCook
1 hrsReady
8 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | cups |
whole-wheat flour
|
|
| 2 | cups |
rice
brown flour, lightly roasted, or kamut flour} |
|
| 1 | cup |
buckwheat flour
|
|
| ½ | cup |
carob powder
|
* |
| 1 | cup |
dates
chopped |
|
| 1 | teaspoon |
salt
|
|
| 4 | cups |
water
warm |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.2 | l |
whole-wheat flour
|
|
| 473 | ml |
rice
brown flour, lightly roasted, or kamut flour} |
|
| 237 | ml |
buckwheat flour
|
|
| 118 | ml |
carob powder
|
* |
| 237 | ml |
dates
chopped |
|
| 5 | ml |
salt
|
|
| 946 | ml |
water
warm |
|
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℉ (180℃) for 1 hour or until golden brown.
(One large loaf or two small ones)
