Recipe by Harperd
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, www.motherearthnews.com.
- 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 See How It's Made
- Prepare your bread pan: oil bottom and sides, then sprinkle with the cornmeal.
- 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.
- Knead until the dough has reached a very even consistency and is slightly springy to the touch.
- Place dough in bread pan and shape to fit.
- Using a knife, make a 1/4 inch deep slit in the top surface of the dough. Moisten the dough surface with water.
- Cover pan and let rise in a warm spot for about 12 hours.
- Bake at 350°F for 1 hour.